Oven Roasted Potatoes

There’s so much debate over which potatoes are best for mashing, roasting, or frying, and some potatoes are way more expensive than others! Let me simplify at least one recipe for you: Russet potatoes are always the cheapest where I shop, AND they yield the BEST crispy Oven Roasted Potatoes! What’s my secret? Par-boiling the potatoes first gives the outer layer so much texture, which makes them extra crispy when it comes time to roast them! I guarantee you will have no leftovers if you make this recipe (they’re that good!)

Oven Roasted Crispy Potatoes

I think everyone should have a solid roast potatoes recipe in their back pocket, and this one is mine. I start with a quick parboil, and like to salt the water well to season the potatoes from the inside out. Then I add baking soda to the water to help soften and break down the outside of the potatoes. Because it makes the water more alkaline (science!), the baking soda helps create a fluffier surface that adds even more texture to the parboiled potatoes. Those roughed up edges catch the oil, salt, garlic powder, and black pepper beautifully, so I get plenty of flavor and CRUNCH in every bite. It’s an easy, low-cost trick that plays its part in creating deeply golden, crisp roasted potatoes with soft and tender fully cooked centers!

Recipe Success Tips

1. Dice the potatoes into 1 to 2-inch pieces. Cut the russets into similarly sized chunks so they roast and parboil evenly.
2. Parboil until tender, not falling apart. You want the potatoes to be fork-tender, but still sturdy enough to hold their shape when tossed and roasted! The parboiling is just to partially cook them and soften the edges. They’ll finish cooking in the oven.
3. Toss gently to add texture. After draining, toss the potatoes with the olive oil and seasonings just enough to create a more textured surface for browning. This is also one of my favorite ways to make a little oil go a long way. You only use what you need here, so there’s no waste!
4. Spread them out in a single layer. I recommend giving the potatoes space on the baking sheet so they roast instead of steaming. Overcrowding is one of the quickest ways to lose the crisp finish.
5. Roast at 425°F for the best color and texture. High heat helps make the crispest oven roasted potatoes. It also encourages the Maillard reaction (the browning process that gives roasted foods a golden color and deeper flavor!)
6. Give them enough time to fully roast. At 425°F, roasted potatoes usually take about 40 minutes in the oven, with a flip halfway through, to get nicely browned and crisp. They’re ready when the edges look deeply golden and the outside feels crisp. Keep an eye on them just in case your oven runs a little hotter than mine!

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Oven Roasted Potatoes

These Oven Roasted Potatoes are an easy side made with russet potatoes, a quick parboil, and simple seasonings for deeply golden edges and fluffy centers.

Course Main Course

Cuisine American

Total Cost $1.75 recipe / $0.43 serving

Prep Time 15 minutes minutes

Cook Time 48 minutes minutes

Total Time 1 hour hour 3 minutes minutes

Servings 4 servings

Calories 274kcal

Author Jess Rice

Equipment

• Sauce Pan
• Parchment Paper
• Baking Sheet

Ingredients

For Parboiling

• 2 lbs. russet potatoes about 4 large potatoes, $0.99*
• 1 Tbsp salt $0.01
• 2 quarts water 8 cups, $0.00
• ½ tsp baking soda $0.01

For Roasting

• 3 Tbsp olive oil $0.54
• 1 tsp salt divided, $0.01
• ¼ tsp black pepper ground, $0.01
• ½ tsp garlic powder $0.02**
• ½ Tbsp fresh parsley minced, $0.16

Instructions

• Gather ingredients. Preheat oven to 425℉.
• Peel and cut potatoes into large pieces, between 1 and 2 inches.
• Add 1 Tbsp salt to 2 quarts of water and bring it to a rolling boil.
• While you’re waiting, mince the parsley.
• Once the water is boiling, add the potatoes and baking soda. Let the water return to a boil.
• Once the water returns to a boil, parboil the potatoes for 8 minutes and strain. They will be fork tender (but not falling apart completely) and very textured at this point which is perfect! This flakey outside part of the potato results in the very best crust when roasting.
• Gently toss the strained potatoes with olive oil, ½ tsp salt, pepper, and garlic powder.
• Transfer the seasoned parboiled potatoes to a parchment-lined baking sheet and bake for 20 minutes.
• After 20 minutes, flip all of the potatoes and bake for an additional 20 minutes.
• Remove from oven, sprinkle with ½ tsp salt and parsley.

See how we calculate recipe costs here.

Notes

*I like russet potatoes best for roasting because of the cost and how their low moisture, high starch content helps them crisp up in the oven. You can, of course, roast any potato you like with this method! Just note waxier varieties like Yukon Gold or red potatoes won’t usually get quite as crisp.

**Feel free to season these potatoes however you like. Add in smoked paprika, poultry seasoning, onion powder, dried herbs, or just use salt and pepper!

Nutrition

Serving: 1serving | Calories: 274kcal | Carbohydrates: 41g | Protein: 5g | Fat: 11g | Sodium: 2498mg | Fiber: 3g

how to make Oven Roasted Potatoes Step-by-Step Photos

Gather all of your ingredients and preheat the oven to 425°F.

Prep the potatoes: Peel the 2 pounds russet potatoes, then cut them into large 1 to 2-inch chunks.

Heat the water: In a large pot, bring 2 quarts water (8 cups) and 1 Tbsp salt to a rolling boil.

Prep the parsley: While the water heats, mince ½ Tbsp fresh parsley and set it aside.

Parboil the potatoes: Once boiling, add the diced potatoes along with ½ tsp baking soda. Let the water come back up to a boil.

When the water returns to a boil, parboil the potatoes for 8 minutes. Drain well. The potatoes should be fork-tender but not falling apart, and the outsides should look textured and flaky, which helps create a crispier roasted finish.

Season the potatoes: Transfer the drained potatoes to a large bowl and gently toss them with 3 Tbsp olive oil, ½ tsp salt, ¼ tsp ground black pepper, and ½ tsp garlic powder.

Roast potatoes in the oven: Spread the seasoned potatoes out on a parchment-lined baking sheet in an even layer. Roast the potatoes for 20 minutes.

After 20 minutes, flip all of the potatoes and bake for an additional 20 minutes. This is an important step to ensure even browning and a crispy crust all the way around!

Remove the potatoes from the oven.

Season and serve: Finish with the remaining ½ tsp salt and the minced parsley before serving. Enjoy!

Serving Suggestions

These easy oven roasted potatoes go with just about everything! Serve them with baked ham during the holidays, roasted chicken for an easy family dinner, or my lentil loaf for a hearty meat-free option. Add a few of your favorite sides, and you’ve got an easy and well rounded meal. The leftovers are also delicious chopped up and added to the filling for a veggie pot pie!

Storage & Reheating

I prefer these roasted potatoes when served fresh, but leftovers will keep in an airtight container in the fridge for 3-4 days. Reheat them in a 375°F oven or air fryer until heated through and crisp again.

They can also be frozen for up to 3 months, but the texture of the potatoes may change after freezing and reheating. If you want to freeze this recipe, it’s best to parboil the potatoes, coat them in the oil and seasonings, then flash freeze them on a baking sheet. Once solid, transfer them to a freezer-safe container and then roast from frozen.

Love Roasted Potatoes? Try These Variations Next!

• Smoky Roasted Breakfast Potatoes are a hands-off, budget-friendly side with crispy edges, tender middles, and just enough smoky paprika flavor to make breakfast feel a little more special.
• These Parmesan Roasted Potatoes are golden, crisp, and seriously hard to stop snacking on!
• I’d make these Salt & Vinegar Potatoes anytime I want a potato side that feels a little different.
• Rosemary Roasted Potatoes are an easy, flexible side that go with just about anything, and the garlic and rosemary make them taste classic in the best possible way.

More Roasted Vegetable Recipes

Easy Oven Roasted Broccoli

$3.34 recipe / $0.84 serving

Roasted Butternut Squash

$5.67 recipe / $0.47 serving

Easy Roasted Brussels Sprouts

$3.17 recipe / $0.79 serving

Roasted Cauliflower

$3.87 recipe / $0.97 serving

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Dublin Coddle

If you’ve never heard of Dublin Coddle, let me introduce you to this thrifty gem of a recipe! It’s a cozy one-pot dinner made with budget-friendly staples like bacon, sausage, potatoes, and broth, and is cooked low and slow in the oven. The sausage becomes tender and moist, the potatoes soak up the flavor-packed broth, and the bacon is the cherry on top. Dublin coddle is a seriously hearty meal that feels especially right for St. Patrick’s Day, but I’ll happily make it any time I want a filling dinner without spending a ton.

Easy Dublin Coddle Recipe

Dublin Coddle is a cozy Irish sausage and potato stew-like dish believed to date back to a famine in the 1700s. It’s typically made with potatoes, onions, rashers (bacon), and sausage, and is prime example of making something warm and sustaining out of whatever you have on hand! And you guessed it, the meaning is in the name. This dish is “coddled” slowly and gently for hours, which means to gently cook just below boiling point.

I kept this recipe for Dublin coddle mostly traditional and just swapped out Irish sausage with beer brats because they’re much easier to find here in the US. I rendered bacon, browned the sausage, then layered everything in a Dutch oven. Then I coddled everything for 2 hours, then enjoyed the results! It’s humble food in the best way and that’s why I love it so much!

Recipe Success Tips

1. Deglaze with broth. Instead of deglazing the pan with a dark ale or stout as some recipes call for (which can get pricey if you’re not already buying it), I deglaze with chicken broth. It does the same job of lifting up all those browned bits, and you can use whatever broth you’ve already got! Beef or veggie broth will both work for a slightly different flavor.
2. Brown the sausages for more flavor. Like many recipes with lots of history behind them, there are many ways to make a Dublin coddle. Some recipes skip browning the sausage and add them directly to the pot. I personally like to brown mine first because it adds an extra layer of flavor.
3. There’s no need to pierce the brats. It’ll cause the fat and juices to leak out, which is where all the flavor is. Just brown them gently and let them finish cooking in the pot so they stay juicy.
4. Try different seasonings. I seasoned it with salt, pepper, dried parsley, and dried thyme to keep it classic and simple. You can also use bay leaves, rosemary, oregano, onion powder, garlic powder, or the like.
5. Adjust the liquid. I added only two cups of broth to my Dublin coddle recipe. If you want a more soup-like coddle, add another cup of broth to the pot.

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Dublin Coddle

Make this easy Dublin Coddle recipe with bacon, sausage, potatoes, and onions simmered in broth for a cozy Irish-inspired dinner!

Course Main Course

Cuisine Irish

Total Cost $11.31 recipe / $2.26 serving

Prep Time 15 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

Total Time 2 hours hours 45 minutes minutes

Servings 5 servings (1 Brat each with veg)

Calories 577kcal

Author Melissa Nolan

Equipment

• Dutch Oven with Lid

Ingredients

• 8 oz. bacon chopped, $2.34
• 5 beer brats $4.97*
• 2 onions medium dice, (3 cups, 750g) $1.45
• 4 garlic cloves minced (2 Tbsp) $0.24
• 1½ tsp salt $0.06
• 1 tsp black pepper freshly cracked, $0.16
• 2 lb. gold potatoes washed, roughly peeled, and 1-2 inch cubed, (907g) $1.79**
• 2 cups chicken broth 16oz., $0.26***
• 1 tsp dried parsley $0.02
• ½ tsp dried thyme $0.02

Instructions

• Gather and prepare all ingredients. Move a rack to the bottom of the oven with enough room to fit the Dutch oven. Preheat the oven to 300°F.
• On the stovetop, heat the Dutch oven over medium heat. Once hot, add the bacon and render for about 10-15 minutes, stirring occasionally, until crispy. Using a slotted spoon, remove the bacon and set it aside, leaving the grease in the pan.
• Next, place the brats in the pan and sear each side for 3-4 minutes, until browned. Remove the brats from the Dutch oven and set aside.
• Add the onions, garlic, salt, and pepper, and cook for about 3 minutes until the onions have softened.
• Top the onions with the cut potatoes, chicken broth, dried parsley, and dried thyme. Stir to combine.
• Place the brats, bacon, and any drippings on top of the potatoes and onions blend.
• Lid the Dutch oven and place it in the preheated oven for 1 hour and 30 minutes.
• After 1 hour and 30 minutes, remove the lid from the Dutch oven and continue cooking for an additional 30 minutes to crisp up the top of the coddle.
• Remove the Dutch oven from the oven. Skim excess oil from the top if desired. Divide the potatoes, onions, brats, and broth evenly between five plates and enjoy.

See how we calculate recipe costs here.

Notes

*Traditional Dublin coddle uses Irish sausage, which can be difficult to find. I decided on beer brats instead. They add a subtle beer flavor without needing to deglaze the pan with beer/ale. Feel free to use whatever brats or pork sausage you like.

**I chose to use gold potatoes because they’re some of the best for stewing. They offer a creamy, buttery texture and hold their shape. Red bliss and fingerling potatoes also work well. Make sure to cut the potatoes into 1-2 inch chunks, so they don’t break down as easily.

***Some recipes use just water, but I prefer the added flavor of the chicken broth. I like to use Better Than Bouillon to make broths to keep costs low. Beef or vegetable broth will also work.

Nutrition

Serving: 1serving | Calories: 577kcal | Carbohydrates: 40g | Protein: 20g | Fat: 38g | Sodium: 1918mg | Fiber: 5g

how to make Dublin Coddle step-by-step photos

Gather all of your ingredients. Move a rack to the bottom of the oven to ensure there’s enough room to fit the Dutch oven, then preheat your oven to 300°F.

Cook the bacon: Heat a Dutch oven over medium heat on the stovetop. Once hot, add the chopped 8 oz. bacon and cook for 10 to 15 minutes, stirring occasionally, until the bacon is crisp and the fat has rendered. Use a slotted spoon to remove the bacon and set it aside, leaving the grease in the pot.

Brown the sausages: Add 5 beer brats to the bacon grease and sear for 3-4 minutes per side, until browned all over. Remove the brats from the Dutch oven and set aside.

Sauté the aromatics: Add 2 diced onions, 4 minced garlic cloves, 1½ tsp salt, and 1 tsp freshly cracked black pepper to the pot. Cook for about 3 minutes, stirring often, until the onions begin to soften.

Add the remaining ingredients: Now add the 2 lb. cubed gold potatoes, 2 cups chicken broth, 1 tsp dried parsley, and ½ tsp dried thyme. Stir everything together to combine.

Cook: Nestle the browned beer brats over the potato mixture, then scatter the cooked bacon and any collected drippings over the top. Cover the Dutch oven with the lid and transfer it to the preheated oven. Bake for 1 hour and 30 minutes.

Finish and serve: After 1 hour and 30 minutes, remove the lid and continue baking for 30 more minutes to brown and crisp the top.

Then, carefully remove the Dutch oven from the oven. Skim off any excess oil from the surface, if desired, and divide the potatoes, onions, brats, and broth evenly among 5 bowls or plates and serve warm. Enjoy!

Serving Suggestions

I like to serve my Dublin coddle with a cold Guinness and soda bread for a meal that feels straight out of an Irish pub! The soda bread is perfect for soaking up any leftover broth, and if I want to round things out, I’ll sometimes add a side of fried cabbage or roasted Brussels sprouts. A fresh salad like our apple Dijon kale salad works really well with the rich flavor of the stew, too.

Storage & Reheating

Leftover Dublin coddle will keep well in an airtight container in the refrigerator for 3-4 days. I don’t recommend freezing this one, since the potatoes can become grainy and change texture once thawed. To reheat, warm it gently on the stovetop over medium-low heat or microwave individual portions until heated through, adding a splash of broth or water as needed.

Try These Irish-Inspired Recipes Next!

• If I’ve got any sausages left, I’ll happily make Bangers and Mash the next day because those meaty sausages and rich onion gravy are hard to resist!
• Colcannon is a simple Irish side dish that combines mashed potatoes and cabbage into something hearty, filling, and budget-friendly.
• Our Corned Beef and Cabbage is a slow-baked dinner with tender slices of corned beef and skillet-cooked cabbage that keeps the whole meal hearty without turning mushy.

More Cozy Stew Recipes

Beef Stew

$16.53 recipe / $2.75 serving

Lentil and Sausage Stew

$7.11 recipe / $0.88 serving

Chicken Stew

$11.97 recipe / $1.99 serving

Brunswick Stew

$13.05 recipe / $2.18 serving

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12 Leftover Rice Recipes

I’m all about using up leftovers and not letting anything go to waste. After all, tossing leftover food is one of the quickest ways to watch your grocery budget disappear! Rice is especially sneaky. Even though it’s one of the cheapest ingredients in my kitchen, it’s also one of the easiest to overestimate, which means a container of cooked rice ends up shoved to the back of the fridge and forgotten until it’s too late. So instead of letting that happen, I started treating leftover rice like a planned ingredient. These 12+ leftover rice recipes are some of our favorite ways to turn extra rice into a real meal, not just something to use up!

Important to Know When Cooking With Leftover Rice

Before we get into it, a quick rice-storage note (so you can feel good about using it later). When you’re storing cooked rice for later, the main goal is to cool it quickly and get it into the fridge, ideally portioned out in a clean container so it chills faster. Cooling cooked rice as soon as possible and then heating it thoroughly before enjoying it again is the best way to keep it food-safe. Don’t leave cooked rice sitting out at room temp, and try to get it cooled and refrigerated within about two hours.

You can also freeze rice for up to 2-3 months and then pull it from the freezer to use in any of the recipes below!

Great Ways to Use Leftover Rice

Leftover rice is basically a blank canvas, and it can go way beyond basic reheating. These recipes with leftover rice show off all the best directions it can take, from savory to sweet!

Fried Rice

I always use leftover rice for fried rice if I can. My family loves it, and I much prefer the texture compared to freshly cooked rice in dishes like these. Day-old rice is a little firmer, so the grains stay separate instead of turning sticky or gummy once I stir in the sauce and add-ins. It’s the easiest way to get that perfect fried rice texture at home.

1. Vegetable Fried Rice

Vegetable Fried Rice

Vegetable Fried Rice is a fast, easy, delicious, and budget-friendly meal that you can whip up with ingredients on hand at any time!

4.84 from 31 votes

$4.5 recipe / $1.13 serving Get the Recipe

When I need dinner fast and I’ve got leftover cooked rice in my fridge, I make this vegetable fried rice. It’s garlicky, gingery, and finished with soy sauce and toasted sesame oil, plus eggs and a mix of veggies. The whole thing comes together in less than 30 minutes, and it’s great for using up odds and ends!

2. Chicken Fried Rice

Chicken Fried Rice

Make delicious, ultra-flavorful chicken fried rice that tastes even better than takeout– and costs less too.

4.15 from 7 votes

$4.74 recipe / $1.19 serving Get the Recipe

A batch of this chicken fried rice can stretch leftover rice and a single chicken breast into a budget-friendly dinner that tastes even better than takeout (I promise!). This easy recipe feels especially satisfying for how simple the ingredient list really is.

3. Kimchi Fried Rice

Kimchi Fried Rice

This Kimchi Fried rice is tangy, spicy, and the perfect way to use up all the leftover ingredients and scraps in your kitchen. 

4.20 from 15 votes

$5.63 recipe / $1.40 serving Get the Recipe

If you like bold flavors, kimchi fried rice is such a fun way to wake up a container of day-old rice. I love how it uses tangy kimchi, quick-cooking vegetables, and even shredded broccoli stem for extra texture, so it feels resourceful while still being incredibly flavorful. There’s no waste in our budget-conscious kitchen!

Cozy Bakes and Casseroles

Casseroles are another spot where I love using day-old rice. Since it’s a little firmer, it holds its texture while it bakes instead of turning mushy, and it soaks up flavor easily while making whatever you’re cooking extra hearty. If I know a casserole is on the menu, I’ll even cook extra rice the night before just to make prep faster.

4. Chicken and Rice Casserole

Chicken and Rice Casserole

This Chicken and Rice Casserole is a comfort food classic, made from scratch with tons of juicy chicken, cheese, vegetables, and rice!

4.60 from 76 votes

$7.60 recipe / $1.27 serving Get the Recipe

For a cozy baked dinner, chicken and rice casserole turns rice, vegetables, chicken, and cheese into a creamy, hearty meal that feels like classic comfort food. It’s the kind of casserole that works especially well for using up cooked chicken, including rotisserie chicken, and leftover rice.

5. Broccoli Cheese Casserole

Broccoli Cheese Casserole

This Broccoli Cheese Casserole recipe is a classic side dish made with a creamy homemade cheese sauce, rice, and broccoli florets.

4.67 from 89 votes

$5.78 recipe / $0.96 serving Get the Recipe

I love how our broccoli cheese casserole transforms cooked rice into something creamy, cheesy, and seriously comforting. Broccoli, cheddar, and a simple homemade sauce bake together in about 50 minutes, giving you a side dish that can easily double as the main event.

6. Beef Burrito Casserole

Beef Burrito Casserole

This Beef Burrito Casserole is totally customizable and can include all your favorite burrito or nacho toppings. Leftovers reheat great for lunch!

4.64 from 57 votes

$8.10 recipe / $1.35 serving Get the Recipe

This beef burrito casserole is layered with seasoned beef, cooked rice, beans, salsa, and cheese, and the little dollops of cream cheese tucked through the middle make it extra creamy and rich. Want to go meatless? I’d skip the ground beef and add in an extra can of black beans or some corn. It’ll still be delicious either way!

Build-Your-Own Rice Bowls

Bowl meals are my favorite way to make leftover rice feel fresh again. Just add a protein, a few colorful toppings, and a punchy sauce, and suddenly dinner is handled!

7. Bibimbap

Bibimbap – The Ultimate Bowl Meal

This colorful and flexible bowl is my simple interpretation of Bibimbap, a delicious Korean rice bowl meal.

4.69 from 93 votes

$10.66 recipe / $2.67 serving Get the Recipe

Bibimbap is a Korean mixed rice bowl, and our budget-friendly adaptation turns leftover rice into a seriously satisfying dinner. This version keeps things simple with jasmine rice, spinach, chili garlic beef, fresh vegetables, kimchi, and a fried egg, so you still get plenty of color, texture, and flavor without complicated steps. It’s also great for meal prep! I’d just cook the egg fresh each day, or swap in a hard-boiled egg instead.

8. Poor Man’s Burrito Bowls

Poor Man’s Burrito Bowls

These easy no-frills burrito bowls are super fast and affordable. They're the perfect satisfying weeknight meal for times when money is tight!

4.76 from 75 votes

$7.07 recipe / $1.18 serving Get the Recipe

I’m always impressed by how much flavor our poor man’s burrito bowls deliver with such a short and affordable ingredient list. Rice, black beans, salsa, and cheese come together into a filling bowl meal that’s simple, budget-friendly, and perfect for putting leftover rice to work without much effort at all.

9. Spicy Tuna Guacamole Bowls

Spicy Tuna Guacamole Bowls

These super fresh and Spicy Tuna Guacamole bowls are packed with protein, fiber, and flavor. The perfect no-reheat meal prep lunch for summer! 

4.73 from 37 votes

$7.80 recipe / $1.95 serving Get the Recipe

These spicy tuna guacamole bowls have a mix of creamy guac, spicy sriracha, and crisp veggies that keeps every bite fresh, and the edamame adds extra protein and fiber. Bonus: it’s designed to be a no-reheat meal prep bowl, so it’s ideal for anyone who doesn’t have access to a microwave at school or work!

10. Sweet N Spicy Chicken Bowls

Sweet n’ Spicy Chicken Bowls

These Sweet n’ Spicy Chicken Bowls assemble quickly and provide a lot of flavor, color, and texture. Low sugar, high fiber, and loaded with deliciousness!

4.94 from 29 votes

$6.05 recipe / $1.51 serving Get the Recipe

Meal prep gets a lot more exciting with sweet n spicy chicken bowls in the lineup. These bowls combine chicken, rice, and colorful toppings with a sweet-and-spicy flavor profile that keeps each bite interesting!

Try Making Pancakes!

Leftover rice doesn’t have to live its whole life as a side dish. Once it’s cooked, it can be mixed, crisped, and transformed into something totally different, and this next recipe is proof of that.

11. Rice Pancakes

Rice Pancakes

Use your leftover rice from the night before to make these quick and easy Rice Pancakes for breakfast. Reduce food waste and keep your budget in check!

4.25 from 24 votes

$0.71 recipe / $0.36 serving Get the Recipe

I’m OBSESSED with these rice pancakes because they turn yesterday’s rice into something totally unexpected. They’re a quick, easy breakfast with a lightly crisp exterior and soft middle, and they’re a fun change from the usual toast or oatmeal routine. My family loveees them with a drizzle of maple syrup, jam, or a little peanut butter.

Easy and Affordable Dessert

Even dessert is on the table when you’ve got extra rice in the fridge. This easy pudding is one of my family’s favorite recipes for leftover rice! It turns a basic pantry staple into something sweet, cozy, and budget-friendly, without a lot of fuss.

12. Rice Pudding

Creamy Rice Pudding

Creamy Rice Pudding is a simple, delicious, and inexpensive dessert full of warm flavors like vanilla, cinnamon, and nutmeg.

4.84 from 24 votes

$2.40 recipe / $0.60 serving Get the Recipe

Our homemade rice pudding recipe is written with uncooked rice, but I PROMISE it’s just as easy to swap in leftover rice. Just stir in the cooked rice, reduce the amount of milk (check the recipe tips for the exact amounts!), then let it gently simmer until it turns thick, cozy, and scoopable. This easy pudding is what dreams are made of. 🤤

+ More Ways to Use Leftover Rice!

Soups and Stews – A scoop of cooked rice can seriously upgrade a pot of soup or stew. It adds extra heft, stretches the servings, and makes the whole bowl feel more filling. I especially love it in recipes like our Mexican red lentil stew. Leftover rice is also perfect for adding to posole or black bean chili! And if I don’t have a nice loaf of crusty bread to dip into my soup, I love adding a scoop of rice instead. It’s perfect for when I only have a small amount of rice that needs to be used, and I HIGHLY recommend you give it a go.

Meatloaf and Meatballs – Leftover rice is surprisingly great in meatloaf and meatballs because it soaks up extra moisture a lot like breadcrumbs do. It’s also a handy option if you’re gluten-free, since it can help bind everything together and keep the texture tender without relying on bread (just note the amounts may need adjusting as breadcrumbs and rice aren’t a 1:1 swap). For a tried-and-true example, check out our Thai turkey meatloaf recipe!

More Recipe Roundups

15 Leftover Chicken Recipes

14 Tuna Recipes

15 Quesadilla Recipes

Cabbage Recipes

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