Leftover rice: the eternal dilemma

I can't cook a small amount of rice: I always go overboard and end up with ten thousand times more rice than I need for dinner. Maybe I should learn to read the packet properly and actually measure out the rice I need... but in the meantime there's usually a container of leftover rice scowling at me from the fridge, saying "Oh yeah? Well, YOU cooked me, so YOU sort it out". Thus, from necessity are born these ricely inventions.
Here are some things I have found to do with leftover rice:

• Stuffed tomatoes. Hollow out some tomatoes and make some nice little lids from their tops. Mix a bit of rice with your preferred ingredients: parsley, herbs, minced garlic, parmesan, cooked onion or minced meat, chopped cooked vegetables or whatever you like. To be honest, I only fill mine with rice and herbs. Fill the tomatoes back up, replace their lids, place in a baking dish and drizzle with olive oil. Bake in medium oven for half an hour or so. Yum.
• Chicken soup. Use stock and dried shiitake mushrooms to make a flavoursome broth. Bring to the boil, add raw or cooked vegetables of your choice, herbs if you wish, and some cooked chicken if you have it. Put some rice into each bowl and ladle soup over the top.
• Fried rice cakes. Mix leftover rice with grated cheese, minced garlic, chopped herbs, finely chopped ham or bacon, a couple of teaspoons of dijon mustard and some pepper or chili powder. You might need to add an egg or some water to bind the mixture, if the rice is especially dry. Shape the mix into small rissoles, roll in dry breadcrumbs and cook carefully in hot olive oil in a heavy pan. They might collapse, so use a wide spatula to carefully turn them over. They should be gooey inside and crunchy outside.
• Rice pudding. You can do this if your rice is still quite starchy and moist (for example, if it wasn't rinsed after cooking). Dry rice will still be OK but you might find the texture isn't so creamy. Do it in either a microwave (veeery carefully!!) or in a saucepan on the stove. Heat a little milk (full-cream is best but Trim is OK) and some vanilla essence (I wouldn't bother with a vanilla pod for this: maybe if you were doing it properly from scratch you would). Don't let it boil. Spoon in some white sugar, not too much, and stir to dissolve. Insert rice. Stir to combine. Get it nice and hot (try not to boil it!) and then put the lid on the saucepan and turn off the heat. Leave it for about ten minutes. The rice should have absorbed the liquid and be fairly creamy. Taste for more sugar, if you want to sprinkle a bit more over the top. Once I made this rice pudding with leftover kaffir lime rice: rice that I had cooked with a couple of dried kaffir lime leaves in the water. The pudding had a faint exotic taste that didn't compete with the vanilla... it added an extra depth of flavour that I thought was delicious. You could probably use bay leaf rice too: that would give it a peppery, deep flavour that would go really well with the sweet vanilla.