Leftover rice often ends up as fried rice the next day. But if you want to try something different, try cooking it into congee. And for a richer flavor (and more nutrients), simmer the rice in broth.
I first had congee when I visited Beijing in 2018. I happen to love it! And I always have leftover rice (I'm all about that Korean eggy-rice breakfast). Thanks for these instructions. I'll give it a try...but you know, I'm the bad home cook....so stay tuned for how it turns out!