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When I have extra rice, I use it to make breakfast the next day. I mix the rice with a beaten egg or two, then drop spoonfuls into hot butter in a skillet. I cook both sides until they are lightly browned and serve them with maple syrup. They’re very easy to prepare and delicious, too. —Laura Graham, Powhatan, Virginia
“For a brand-new salad for supper, I blend leftover fruit-flavored gelatin with cottage cheese…
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“For a refreshing salad or dessert, I mix leftover rice with sliced bananas and undrained…
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