Are you looking for a dish that’s quick, easy, and versatile? Look no further than rice! Whether you’re cooking for one or a crowd, there’s a rice recipe out there to suit every taste and occasion. From savory to sweet, spicy to subtle, the possibilities are endless.
In this article, we’ll explore 20 delicious rice dishes that will elevate your mealtime game. From classic comfort food to international flavors, these recipes showcase the humble grain in all its glory. Whether you’re a busy professional looking for a quick weeknight dinner or a special occasion deserves a show-stopping dish, we’ve got you covered.
So grab your apron and let’s get started!
Garlic Butter Shrimp Fried Rice
A savory twist on traditional fried rice, this recipe combines succulent shrimp with garlic butter and a medley of vegetables for a flavorful and filling meal.
Ingredients:
– 1 cup cooked rice (preferably day-old)
– 2 cups mixed vegetables (e.g., peas, carrots, corn)
– 1/2 pound large shrimp, peeled and deveined
– 2 cloves garlic, minced
– 2 tablespoons butter
– 1 tablespoon soy sauce
– Salt and pepper to taste
– 2 green onions, thinly sliced
Instructions:
1. Heat 1 tablespoon of butter in a large skillet or wok over medium-high heat.
2. Add mixed vegetables and cook until tender, about 3 minutes.
3. Push vegetables to one side of the pan. Crack 1 egg into the empty space and scramble until cooked through.
4. Add garlic and shrimp; cook until pink and fully cooked, about 2-3 minutes per side.
5. Stir-fry everything together with soy sauce, salt, and pepper to taste.
6. Combine cooked rice with the vegetable-shrimp mixture, stirring well to combine.
7. Garnish with thinly sliced green onions.
Cooking Time: 15-20 minutes
Vegetable Biryani with Cashews
This Vegetable Biryani with Cashews is a delicious and nutritious Indian-inspired rice dish that’s perfect for a weeknight dinner or special occasion. The combination of sautéed vegetables, fragrant spices, and toasted cashews creates a flavorful and satisfying meal.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 1 tablespoon vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 carrot, peeled and grated
– 1 potato, peeled and diced
– 1 red bell pepper, diced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 1/4 cup cashews, toasted
– Fresh cilantro leaves, for garnish
Instructions:
1. Cook the rice according to package instructions. Set aside.
2. Heat oil in a large skillet over medium-high heat. Add onion and cook until translucent.
3. Add garlic, carrot, potato, and bell pepper. Cook until vegetables are tender.
4. Stir in cumin, coriander, turmeric powder, and salt. Cook for 1 minute.
5. Add cooked rice to the skillet and stir-fry for 2-3 minutes.
6. Top with toasted cashews and garnish with cilantro leaves.
Cooking Time: 30-40 minutes
Spicy Kimchi Fried Rice
Get ready for a flavor explosion with this spicy kimchi fried rice recipe! This Korean-inspired dish combines the bold flavors of kimchi, garlic, and ginger with the comfort of fluffy fried rice.
Ingredients:
– 2 cups cooked rice (preferably day-old)
– 1 cup kimchi, chopped
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– Salt and pepper to taste
– 2 green onions, thinly sliced
– 1 egg, beaten (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the onion and cook until translucent, about 2 minutes.
3. Add the garlic and ginger; stir-fry for another minute.
4. Add the kimchi and cooked rice; stir-fry for 5-7 minutes, breaking up any clumps with a spatula.
5. Taste and adjust seasoning as needed.
6. Push the mixture to one side of the pan; crack in the egg (if using) and scramble it until cooked through.
7. Mix the egg into the rice mixture; serve immediately.
Cooking Time: 15-20 minutes
Coconut Milk Sticky Rice with Mango
This recipe combines the creamy richness of coconut milk with the natural sweetness of mango, all wrapped up in a bed of sticky rice. It’s a unique and delicious dessert perfect for warm weather.
Ingredients:
– 1 cup uncooked glutinous rice
– 2 cups water
– 1/2 cup coconut milk
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 1 ripe mango, diced
– Fresh mint leaves for garnish (optional)
Instructions:
1. Rinse the rice and soak it in water for at least 4 hours or overnight.
2. Drain the rice and combine with coconut milk, sugar, and salt. Cook according to package instructions until sticky and tender.
3. Heat the cooked rice over low heat, stirring constantly, until creamy and smooth.
4. Serve warm or at room temperature with diced mango on top. Garnish with fresh mint leaves if desired.
Cooking Time: 30-40 minutes
Mexican Rice with Black Beans and Corn
This recipe combines the flavors of Mexico with the comfort of a warm, hearty rice dish. Perfect for a quick weeknight dinner or a weekend brunch.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup cooked black beans, rinsed and drained
– 1 cup frozen corn kernels, thawed
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Rinse the rice in a fine-mesh strainer and drain well.
2. Heat the olive oil in a large saucepan over medium-high heat. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute, until fragrant.
4. Add the cooked black beans, corn kernels, cumin, salt, and pepper to the saucepan. Stir well.
5. Add the rinsed rice to the saucepan and stir to combine with the other ingredients.
6. Add the water to the saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes or until the water is absorbed and the rice is tender.
Cooking Time: 20 minutes
Lemon Herb Rice Pilaf
Lemon Herb Rice Pilaf: A flavorful and aromatic side dish that combines the brightness of lemon with the warmth of herbs.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon freshly squeezed lemon juice
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. Heat the olive oil in a medium saucepan over medium-high heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute, until fragrant.
4. Add the uncooked rice and stir to coat with the oil and mix with the onion and garlic.
5. Cook for 1-2 minutes, until the rice is lightly toasted.
6. Add the water, lemon juice, and thyme. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the water is absorbed and the rice is tender.
7. Fluff with a fork and season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Teriyaki Chicken Rice Bowl
Savor the sweet and savory flavors of Japan with this effortless Teriyaki Chicken Rice Bowl recipe, featuring tender chicken, fluffy rice, and a tangy teriyaki sauce.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 cups cooked Japanese-style short-grain rice (or regular white rice)
– 1/4 cup Teriyaki sauce (homemade or store-bought)
– 1 tablespoon vegetable oil
– 1 clove garlic, minced
– 1 cup mixed vegetables (e.g., bell peppers, carrots, green onions)
– Salt and pepper to taste
– Sesame seeds and chopped scallions for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, whisk together Teriyaki sauce, garlic, and vegetable oil.
3. Add chicken pieces to the marinade and toss to coat. Let it sit for at least 15 minutes or up to 30 minutes in the refrigerator.
4. Cook Japanese-style rice according to package instructions.
5. Grill or bake chicken until cooked through (about 10-12 minutes).
6. Serve chicken on top of a scoop of cooked rice, garnished with mixed vegetables and sesame seeds if desired.
Cooking Time: About 25-30 minutes
Jambalaya with Andouille Sausage
A classic Louisiana dish, Jambalaya is a hearty one-pot meal that combines the flavors of sausage, chicken, and spices with rice. This recipe features Andouille sausage for an added depth of smoky flavor.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 large bell pepper, chopped
– 1 can diced tomatoes (14.5 oz)
– 1 cup uncooked white rice
– 2 cups chicken broth
– 1 lb Andouille sausage, sliced
– 1 tsp dried thyme
– 1/2 tsp paprika
– Salt and pepper, to taste
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Add chicken, onions, garlic, and bell pepper; cook until the vegetables are tender, about 5 minutes.
3. Add tomatoes, rice, broth, sausage, thyme, paprika, salt, and pepper; stir to combine.
4. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until rice is cooked and liquid has been absorbed.
Cooking Time: 25-30 minutes
Thai Pineapple Fried Rice
This classic Thai dish combines sweet and savory flavors with a medley of textures. A perfect blend of pineapple chunks, crunchy peanuts, and fluffy rice, this recipe is sure to satisfy your cravings.
Ingredients:
– 2 cups cooked jasmine rice (preferably day-old)
– 1 cup mixed vegetables (e.g., peas, carrots, corn)
– 1 cup diced fresh pineapple
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1 tablespoon soy sauce
– Salt and pepper to taste
– Chopped peanuts or cashews for garnish (optional)
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add chopped onion, minced garlic, and grated ginger; stir-fry until fragrant.
3. Add mixed vegetables and cooked rice; stir-fry for 2-3 minutes.
4. Add diced pineapple and soy sauce; stir-fry for another minute.
5. Taste and adjust seasoning as needed.
6. Garnish with chopped nuts (if using).
7. Serve immediately.
Cooking Time: 10-12 minutes
Wild Mushroom Risotto
This recipe celebrates the rich flavors of wild mushrooms, perfectly balanced with creamy Arborio rice and a hint of truffle. Perfect for a cozy dinner or special occasion.
Ingredients:
– 1 cup Arborio rice
– 4 cups mixed wild mushrooms (such as chanterelle, cremini, and oyster), cleaned and sliced
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/2 cup white wine
– 4 cups vegetable or chicken broth, warmed
– 2 tablespoons butter
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Grated truffle (optional), for serving
Instructions:
1. Heat oil in a large skillet over medium heat. Add onion and garlic; cook until softened, 3-4 minutes.
2. Add mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
3. Add Arborio rice and cook, stirring constantly, for 1 minute.
4. Add wine and broth, one cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
5. After 20-25 minutes of cooking, stir in butter and thyme. Season with salt and pepper to taste.
6. Serve immediately, topped with grated truffle if desired.
Cooking Time: 25-30 minutes
Spanish Paella with Seafood
This classic Spanish dish from the Valencia region combines flavorful rice, savory seafood, and aromatic spices, making it a perfect choice for any occasion. With its rich flavors and textures, this paella is sure to impress your guests.
Ingredients:
– 1 cup uncooked Calasparra rice
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 pound mixed seafood (shrimp, mussels, clams)
– 1 teaspoon saffron threads, soaked in 2 tablespoons hot water
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 4 cups seafood broth
Instructions:
1. Heat oil in a large paella pan over medium-high heat.
2. Add onion and garlic; cook until softened (3-4 minutes).
3. Add mixed seafood; cook until shells open and meat is opaque (5-6 minutes).
4. Stir in saffron, smoked paprika, salt, and pepper.
5. Add rice to the pan, stirring to combine with the seafood mixture.
6. Cook for 1 minute, then add seafood broth, 2 cups at a time, allowing each portion to absorb before adding more.
7. Simmer paella for 20-25 minutes or until rice is cooked and liquid has been absorbed.
Cooking Time: 45-50 minutes
Beef and Broccoli Stir-Fry Rice
A classic Chinese-inspired dish that’s quick, easy, and packed with flavor. This recipe serves 4-6 people.
Ingredients:
– 1 lb beef strips (sirloin or ribeye)
– 2 cups broccoli florets
– 2 tablespoons vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup cooked white rice
– 2 teaspoons soy sauce
– 1 teaspoon oyster sauce (optional)
– Salt and pepper to taste
Instructions:
1. Cook the rice according to package instructions. Set aside.
2. In a large skillet or wok, heat 1 tablespoon of oil over medium-high heat. Add beef strips and cook until browned, about 3-4 minutes. Remove from pan and set aside.
3. In the same pan, add remaining 1 tablespoon of oil. Add onion and garlic; cook until softened, about 2 minutes.
4. Add broccoli to the pan; stir-fry for 2-3 minutes or until tender-crisp.
5. Add cooked beef back into the pan; stir in soy sauce and oyster sauce (if using).
6. Combine cooked rice with the beef-broccoli mixture. Season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Mediterranean Rice Salad
A flavorful and refreshing salad perfect for a light lunch or dinner, this Mediterranean Rice Salad combines the warmth of cooked rice with the brightness of lemon juice, the crunch of vegetables, and the savory taste of feta cheese.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1/4 cup freshly squeezed lemon juice
– 1/4 cup olive oil
– 1 red bell pepper, diced
– 1 small red onion, thinly sliced
– 1/2 cup chopped fresh parsley
– 1/2 cup crumbled feta cheese
– Salt and pepper to taste
Instructions:
1. Cook the rice according to package instructions.
2. In a large bowl, whisk together lemon juice and olive oil.
3. Add the cooked rice, bell pepper, onion, and parsley to the bowl. Toss until well combined.
4. Sprinkle feta cheese over the top and season with salt and pepper to taste.
5. Serve warm or at room temperature.
Cooking Time: 20-25 minutes (including cooking time for rice)
Cheesy Baked Rice Casserole
A comforting and satisfying casserole perfect for a weeknight dinner or special occasion.
Ingredients:
– 2 cups cooked white rice (preferably day-old)
– 1 cup shredded cheddar cheese
– 1/2 cup grated Parmesan cheese
– 1/4 cup milk
– 2 tablespoons butter
– 1 teaspoon paprika
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, combine cooked rice, shredded cheddar cheese, grated Parmesan cheese, and paprika.
3. Add milk and mix until the rice is well coated.
4. Grease a 9×13-inch baking dish with butter.
5. Add the rice mixture to the prepared baking dish.
6. Bake for 30-35 minutes or until the top is golden brown and the casserole is heated through.
Cooking Time: 30-35 minutes
Curried Rice with Peas and Carrots
This flavorful side dish combines aromatic curries with sweet peas and crunchy carrots, perfect for accompanying your favorite protein or as a main course. With its creamy texture and vibrant colors, this recipe is sure to delight!
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 tablespoon vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon curry powder
– 1/2 teaspoon ground cumin
– 1/4 teaspoon turmeric
– Salt and pepper to taste
– 1 cup frozen peas
– 1 cup sliced carrots
– 1 tablespoon butter
Instructions:
1. Heat oil in a large saucepan over medium-high heat.
2. Add onion and garlic; cook until softened (3-4 minutes).
3. Stir in curry powder, cumin, and turmeric. Cook for 1 minute.
4. Add rice and water to the saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes or until water is absorbed.
5. Remove from heat and fluff with fork.
6. Stir in peas, carrots, and butter until well combined.
7. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Persian Saffron Rice with Tahdig
Persian Saffron Rice with Tahdig: A Classic Combination
Tahdig, the crispy and golden-brown rice crust, is a staple of Persian cuisine, often served alongside flavorful saffron-infused rice. This recipe combines the two to create a dish fit for any special occasion.
Ingredients:
– 1 cup uncooked white basmati rice
– 2 cups water
– 1/2 teaspoon saffron threads, soaked in 2 tablespoons hot water
– 1 tablespoon vegetable oil
– Salt, to taste
– Tahdig ingredients:
+ 2 tablespoons vegetable oil
+ 1/4 cup uncooked white basmati rice
Instructions:
1. Rinse the rice and soak it in water for at least 30 minutes. Drain and set aside.
2. In a medium saucepan, combine the saffron-infused water, vegetable oil, and salt. Bring to a boil over high heat, then reduce the heat to low and simmer for 15-20 minutes or until the rice is cooked and fluffy.
3. For the Tahdig, heat the vegetable oil in a small non-stick skillet over medium-high heat. Add the rice and cook, stirring frequently, until golden brown and crispy (about 5-7 minutes).
4. Serve the saffron rice alongside the crispy Tahdig. Enjoy!
Cooking Time: Approximately 45-50 minutes
One-Pot Chicken and Rice
Looking for a comforting and effortless dinner option? This One-Pot Chicken and Rice recipe is the perfect solution, requiring only one pot and minimal cleanup.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups uncooked white rice
– 4 cups chicken broth
– 2 tbsp olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large pot over medium-high heat.
2. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the chicken and cook until browned, about 5-6 minutes.
4. Add the garlic, rice, and chicken broth to the pot. Stir well.
5. Bring the mixture to a boil, then reduce heat to low and simmer, covered, for 20-25 minutes or until the rice is tender and liquid has been absorbed.
Cooking Time: 25-30 minutes
Jasmine Rice with Lemongrass and Ginger
This aromatic rice dish combines the floral notes of jasmine rice with the bright, citrusy flavor of lemongrass and the warmth of ginger. Perfect as a side or a base for your favorite stir-fries.
Ingredients:
– 1 cup jasmine rice
– 2 cups water
– 1 stalk lemongrass, bruised
– 1-inch piece fresh ginger, sliced thinly
– 2 tablespoons vegetable oil
– Salt to taste
Instructions:
1. Rinse the rice in a fine-mesh strainer and drain well.
2. In a medium saucepan, combine the rice, water, lemongrass, and ginger. Bring to a boil over high heat.
3. Reduce the heat to low, cover, and simmer for 18-20 minutes or until the liquid is absorbed and the rice is cooked.
4. Remove from heat and let it sit for 5 minutes with the lid still on.
5. Fluff the rice with a fork, then stir in the vegetable oil and salt to taste.
Cooking Time: 23-25 minutes
Fried Rice with Scrambled Eggs and Scallions
A classic Chinese-inspired dish that’s easy to make and packed with flavor. This recipe combines fluffy scrambled eggs, savory fried rice, and crunchy scallions for a satisfying breakfast or brunch.
Ingredients:
– 2 cups cooked rice (preferably day-old)
– 1 tablespoon vegetable oil
– 2 eggs
– 1 small onion, diced
– 2 cloves garlic, minced
– 1/4 cup chopped scallions
– Salt and pepper to taste
– Optional: soy sauce or oyster sauce for added flavor
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the diced onion and cook until translucent, about 2-3 minutes.
3. Push the onion mixture to one side of the pan. Crack the eggs into the other side and scramble them until cooked through.
4. Mix the eggs with the onions.
5. Add the cooked rice to the pan, breaking up any clumps with a spatula. Stir-fry for about 2-3 minutes, until the rice is heated through and starting to brown.
6. Add the chopped scallions and stir-fry for another minute.
7. Season with salt, pepper, and optional soy sauce or oyster sauce to taste.
8. Serve hot and enjoy!
Cooking Time: About 10-12 minutes
Risotto with Butternut Squash and Sage
This autumnal risotto combines the comforting flavors of roasted butternut squash, crispy sage, and creamy Arborio rice. Perfect for a cozy dinner or special occasion.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 4 cups chicken broth, warmed
– 1/2 cup Arborio rice
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 2 sage leaves, chopped
– 1/2 cup grated Parmesan cheese
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 400°F (200°C). Roast the butternut squash for 45 minutes, or until tender. Scoop out the flesh.
2. In a large saucepan, heat oil over medium-high. Add onion and garlic; cook 3-4 minutes, or until softened.
3. Add Arborio rice; cook 1-2 minutes, stirring constantly.
4. Add white wine (optional); cook until absorbed.
5. Add 1/2 cup broth; stir until absorbed. Repeat with remaining broth, in 1/2-cup increments, stirring constantly.
6. Stir in roasted squash, Parmesan cheese, and chopped sage. Season with salt and pepper to taste.
Cooking Time: 45 minutes (including roasting time)
Summary
Rice dishes for every occasion! From savory to sweet, this collection of recipes offers something for everyone. Try Garlic Butter Shrimp Fried Rice for a quick and easy dinner, or Vegetable Biryani with Cashews for a flavorful Indian-inspired meal. For dessert, Coconut Milk Sticky Rice with Mango is a delicious and exotic treat. And don’t forget the international flair: Spicy Kimchi Fried Rice from Korea, Mexican Rice with Black Beans and Corn, and Jambalaya with Andouille Sausage for a taste of Louisiana. Whether you’re cooking for one or many, there’s a rice dish here to satisfy your cravings!