Add it to pancake batter.
Grew up with this and thought everyone’s mom did it.
And tell the kiddos you made them Maggot Flapjacks for breakfast. 
Better yet, make rice pudding with it.
But the OP specified savory dishes, so I guess pudding and sweet breakfast rice are out.
You could use it in gumbo, a curry, or Hopping John. A good recipe site I learned about here is foodgawker.com.
Boiled rice but which not eaten at-the-time when hot, so left-over (thus frozen, so as not to go bad).
Thank you, everyone, for suggestions – gratefully received. Have a good basic recipe for “Chinese fried rice with prawns”, using cold cooked rice – corresponding to some recipes received above in thread. At all events, thanks – have just had notions of the really-exotic… Becky2844, gumbo or Hopping John – maybe we’re talking, here… thanks for which. More pedestrian-ly, salad / mayonnaise possibilities… anyway, bedtime right now this side of the world…
You gave me an idea. I’ll bet you could make a breakfast rice pudding using the recipe for the correct amount of eggs and cream or milk but leave out the sugar. Instead of raisins you could put in some crumbled and drained fried sausage or bacon and seasonings of your choice, and top with cheese before baking.
I use leftover rice for many things, but as a last resort, I’ve found that birds love it.
Nothing ever goes to waste around here.
Rice cakes haven’t been mentioned (that I saw).
Also, just toss some into your heated can of soup. Pretty much any soup will do.
My friend made arancini last week and posted a picture on Facebook. I almost crawled through the intertubes to get some.
Once more – thanks, everyone. I feel on reading the responses, that I’m a bit of a unimaginative cook – various quite simple, basic things mentioned, that I’d overlooked. (Plus, I’m a dinosaur – don’t own a microwave, never have done, don’t want to.)
Yes – I’m not a fan of sweet treatments of rice. Hated rice pudding as a kid, and got more of it forced on me, than I ever wished for – rice pudding was, except in a few, rare milieux, the only thing ever done with rice in my 1950s childhood in the UK. When I discovered, a little later, the multiple delights of rice in the “savoury” ballpark, I latched on and never looked back. I don’t loathe rice pudding nowadays, but I’d never eat it from choice.
Although there is a Finnish recipe which seems basically to be sweet rice pudding, with raisins etc., plus liver and onions. One of those things which seem at first sight so demented, that one feels that just possibly, they might work. One day, when feeling bold, I’m going to try to make this monstrosity…
Had never before heard of arancini: duly Googled. Rice balls with something savoury in the middle, breaded and fried – seems well worth trying: thanks. I get the general impression that the Sicilians, like the Finns, (see above) are culinarily insane; but sometimes the seemingly-bonkers, is in fact very much a success.
I sometimes make tabbouleh salad with leftover cold rice instead of bulgur. Super yummy with grilled meat and flatbread in the summer. The linked recipe says cucumber is optional. It isn’t! I sometimes dress it some more with a dollop of plain full fat yogurt on my bowlful. Feta cheese is good too.
Also, leftover rice is a good filler for meat, chicken or fish croquettes (i.e., salmon patties).