20 Delicious Rice Dishes Recipes for Every Occasion

Ever find yourself staring at a bag of rice, wondering how to turn it into something spectacular? You’re not alone! Rice is the ultimate canvas for creativity in the kitchen, perfect for whipping up quick dinners, cozy comfort food, or even show-stopping dishes for special occasions. Dive into our roundup of 20 delicious rice dishes that promise to inspire your next meal. Let’s get cooking!

Garlic Butter Shrimp Fried Rice

Zesty and satisfying, this Garlic Butter Shrimp Fried Rice turns leftovers into a crave-worthy meal. Perfect for a quick dinner or a lazy weekend brunch.

Ingredients

• Cooked rice – 2 cups
• Shrimp – 1 lb
• Garlic – 3 cloves
• Butter – 2 tbsp
• Soy sauce – 1 tbsp
• Eggs – 2
• Green onions – 2

Instructions

1. Peel and devein shrimp. Pat dry with paper towels.
2. Mince garlic. Slice green onions.
3. Heat a large skillet over medium-high heat. Add butter.
4. Once butter melts, add shrimp. Cook for 2 minutes per side. Remove shrimp.
5. In the same skillet, add minced garlic. Cook for 30 seconds until fragrant.
6. Push garlic to one side. Crack eggs into the skillet. Scramble until just set.
7. Add cooked rice. Stir to combine with eggs and garlic.
8. Pour soy sauce over rice. Stir well.
9. Return shrimp to the skillet. Toss to mix.
10. Garnish with sliced green onions. Serve immediately.

Opt for day-old rice for the best texture. The garlic butter infuses every grain, while the shrimp stays juicy. Try serving in a hollowed-out pineapple for a fun twist.

Vegetable Biryani with Cashews

Outstanding for a quick yet flavorful meal, this Vegetable Biryani with Cashews brings vibrant spices and textures to your table in no time.

Ingredients

• Basmati rice – 1 cup
• Vegetable oil – 2 tbsp
• Mixed vegetables (carrots, peas, beans) – 2 cups
• Cashews – ½ cup
• Biryani masala – 1 tbsp
• Water – 2 cups
• Salt – 1 tsp

Instructions

1. Rinse the basmati rice under cold water until the water runs clear. Soak for 30 minutes, then drain.
2. Heat vegetable oil in a large pot over medium heat. Add the mixed vegetables and sauté for 5 minutes until slightly tender.
3. Add the cashews to the pot and toast for 2 minutes, stirring constantly to prevent burning.
4. Stir in the biryani masala and salt, cooking for 1 minute to release the spices’ aromas.
5. Add the drained rice and water to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Do not stir.
6. Remove from heat and let sit, covered, for 5 minutes. Fluff the rice with a fork before serving.

Serve this biryani with a side of cool yogurt to balance the spices. The cashews add a delightful crunch, while the rice is perfectly fluffy and aromatic.

Spicy Kimchi Fried Rice

Perfect for using up leftover rice, this Spicy Kimchi Fried Rice packs a punch with minimal effort.

Ingredients

• Cooked rice – 2 cups
• Kimchi – 1 cup, chopped
• Vegetable oil – 2 tbsp
• Eggs – 2
• Soy sauce – 1 tbsp
• Sesame oil – 1 tsp
• Green onions – 2, sliced

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat.
2. Add chopped kimchi to the skillet. Stir-fry for 2 minutes until slightly caramelized.
3. Add cooked rice to the skillet. Break up any clumps with a spatula.
4. Drizzle soy sauce and sesame oil over the rice. Mix well to combine.
5. Push the rice to one side of the skillet. Crack eggs into the empty space.
6. Scramble the eggs until just set, about 1 minute, then mix into the rice.
7. Garnish with sliced green onions. Serve immediately.

Expect a fiery, tangy flavor with a satisfying crunch from the kimchi. Top with a fried egg for extra richness or serve alongside a crisp cucumber salad to balance the heat.

Coconut Milk Sticky Rice with Mango

Looking for a dessert that’s both exotic and easy to whip up? Coconut Milk Sticky Rice with Mango combines creamy, sweet, and tropical flavors in a simple dish.

Ingredients

• Sticky rice – 1 cup
• Coconut milk – 1 can (13.5 oz)
• Sugar – ½ cup
• Salt – ¼ tsp
• Mango – 1, ripe

Instructions

1. Rinse the sticky rice under cold water until the water runs clear. Soak the rice in water for at least 4 hours or overnight for best texture.
2. Drain the soaked rice and steam it over boiling water for 25 minutes, or until translucent and tender.
3. While the rice cooks, combine coconut milk, sugar, and salt in a saucepan. Heat over medium until sugar dissolves, about 5 minutes. Do not boil.
4. Once the rice is done, transfer it to a bowl. Pour the warm coconut milk mixture over the rice. Let it sit for 10 minutes to absorb the liquid.
5. Peel and slice the mango into thin pieces.
6. Serve the sticky rice warm or at room temperature with mango slices on top.

Just the right balance of sweet and creamy, this dish offers a chewy texture from the rice contrasted with the soft mango. Try serving it in small bowls for a elegant presentation or as a shareable platter for gatherings.

Mexican Rice with Black Beans and Corn

Busy weeknights call for simple, hearty meals. This Mexican Rice with Black Beans and Corn is your answer.

Ingredients

• Rice – 1 cup
• Black beans – 1 can (15 oz), drained
• Corn – 1 cup
• Tomato sauce – 1 cup
• Chicken broth – 2 cups
• Cumin – 1 tsp
• Garlic powder – 1 tsp
• Salt – ½ tsp
• Vegetable oil – 1 tbsp

Instructions

1. Heat vegetable oil in a large skillet over medium heat.
2. Add rice to the skillet. Toast for 2 minutes, stirring constantly.
3. Pour in tomato sauce, chicken broth, cumin, garlic powder, and salt. Stir to combine.
4. Bring mixture to a boil. Reduce heat to low. Cover and simmer for 20 minutes.
5. Remove skillet from heat. Let stand covered for 5 minutes.
6. Fluff rice with a fork. Gently stir in black beans and corn.
7. Cover and let sit for 2 minutes to warm through.

Rich flavors and a slightly chewy texture make this dish a crowd-pleaser. Serve with avocado slices or a dollop of sour cream for extra creaminess.

Lemon Herb Rice Pilaf

Freshen up your meal routine with this zesty Lemon Herb Rice Pilaf. It’s a simple, flavorful side that pairs perfectly with grilled meats or veggies.

Ingredients

• Long grain white rice – 1 cup
• Chicken broth – 2 cups
• Lemon zest – 1 tbsp
• Lemon juice – 2 tbsp
• Fresh parsley – ¼ cup, chopped
• Fresh dill – 2 tbsp, chopped
• Butter – 2 tbsp
• Salt – ½ tsp

Instructions

1. Rinse the rice under cold water until the water runs clear to remove excess starch.
2. Melt butter in a medium saucepan over medium heat. Tip: Use a saucepan with a tight-fitting lid for even cooking.
3. Add the rinsed rice to the saucepan. Stir constantly for 2 minutes to lightly toast the grains.
4. Pour in the chicken broth, lemon zest, lemon juice, and salt. Stir once to combine.
5. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 18 minutes. Tip: Resist the urge to peek; keeping the lid on ensures perfect steam.
6. Remove the saucepan from heat. Let it sit, covered, for 5 minutes to allow the rice to absorb any remaining liquid.
7. Fluff the rice with a fork. Gently fold in the chopped parsley and dill. Tip: Adding herbs off the heat preserves their vibrant color and flavor.

Enjoy the pilaf’s fluffy texture and bright, herby flavor. Serve it alongside roasted chicken or stir in some grilled vegetables for a hearty vegetarian option.

Teriyaki Chicken Rice Bowl

Overwhelmed by dinner decisions? This Teriyaki Chicken Rice Bowl is a quick, flavorful fix.

Ingredients

• Chicken breast – 1 lb
• Soy sauce – ¼ cup
• Brown sugar – 2 tbsp
• Garlic – 2 cloves, minced
• Ginger – 1 tsp, grated
• Vegetable oil – 1 tbsp
• White rice – 2 cups, cooked
• Green onions – 2, sliced

Instructions

1. Cut chicken breast into bite-sized pieces.
2. Mix soy sauce, brown sugar, garlic, and ginger in a bowl to make the teriyaki sauce.
3. Heat vegetable oil in a pan over medium-high heat.
4. Add chicken to the pan. Cook for 5-7 minutes until no longer pink.
5. Pour teriyaki sauce over the chicken. Simmer for 3 minutes until sauce thickens. Tip: Stir occasionally to prevent burning.
6. Divide cooked rice into bowls. Top with teriyaki chicken.
7. Garnish with sliced green onions. Tip: For extra crunch, add sesame seeds.
8. Serve immediately. Tip: Pair with steamed vegetables for a balanced meal.

Lusciously glossy sauce coats tender chicken, offering a sweet-savory punch. Serve it in a hollowed-out pineapple for a tropical twist.

Jambalaya with Andouille Sausage

Now, let’s dive into making a hearty Jambalaya with Andouille Sausage that’s packed with flavor and ready in no time.

Ingredients

• Andouille Sausage – 1 lb
• Chicken Breast – 1 lb
• Long Grain Rice – 2 cups
• Chicken Broth – 4 cups
• Bell Peppers – 2, diced
• Onion – 1, diced
• Celery – 2 stalks, diced
• Garlic – 3 cloves, minced
• Cajun Seasoning – 2 tbsp
• Olive Oil – 2 tbsp

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add Andouille sausage and chicken breast, cook until browned, about 5 minutes.
3. Remove meat from pot, set aside.
4. In the same pot, add bell peppers, onion, celery, and garlic. Cook until soft, about 5 minutes.
5. Return meat to the pot. Add Cajun seasoning, stir to combine.
6. Add rice and chicken broth, bring to a boil.
7. Reduce heat to low, cover, and simmer for 25 minutes. Do not stir.
8. Remove from heat, let stand covered for 5 minutes. Fluff with a fork before serving.

Best served hot, this Jambalaya boasts a smoky flavor from the Andouille sausage and a perfect blend of spices. Try garnishing with green onions for an extra pop of color and flavor.

Thai Pineapple Fried Rice

Kick off your culinary adventure with this vibrant Thai Pineapple Fried Rice, a perfect blend of sweet and savory flavors that comes together in minutes. Ideal for a quick weeknight dinner or a festive weekend meal.

Ingredients

– Cooked rice – 2 cups
– Pineapple chunks – 1 cup
– Vegetable oil – 2 tbsp
– Eggs – 2
– Soy sauce – 1 tbsp
– Green onions – 2, sliced

Instructions

1. Heat 1 tbsp vegetable oil in a large pan over medium-high heat.
2. Add the eggs, scramble until fully cooked, then remove from the pan.
3. Heat the remaining 1 tbsp oil in the same pan.
4. Add the cooked rice, stir to break up any clumps.
5. Pour in the soy sauce, mix well to evenly coat the rice.
6. Add the pineapple chunks and scrambled eggs back into the pan.
7. Stir-fry for 2-3 minutes until everything is heated through.
8. Mix in the sliced green onions just before serving.

Tip: Use day-old rice for the best texture; it’s less sticky and fries better.
Tip: Cut pineapple into small chunks for even distribution throughout the dish.
Tip: Keep the heat high to achieve a slight crisp on the rice without burning.

What sets this dish apart is the delightful contrast between the juicy pineapple and the savory rice. Serve it in a hollowed-out pineapple half for an eye-catching presentation that’s sure to impress.

Spanish Paella with Seafood

A classic Spanish paella with seafood brings the vibrant flavors of the Mediterranean to your table. This dish is a celebration of simplicity and taste, perfect for a weekend feast.

Ingredients

– Olive oil – 2 tbsp
– Onion – 1, diced
– Garlic – 2 cloves, minced
– Arborio rice – 1 cup
– Chicken broth – 2 cups
– Saffron – 1 pinch
– Shrimp – 1/2 lb, peeled and deveined
– Mussels – 1/2 lb, cleaned
– Salt – 1 tsp
– Lemon – 1, sliced

Instructions

1. Heat olive oil in a large paella pan over medium heat.
2. Add diced onion and minced garlic, sauté until translucent, about 3 minutes.
3. Stir in Arborio rice, coating it with the oil and onion mixture.
4. Pour in chicken broth and add saffron, stirring to combine.
5. Bring to a simmer, then reduce heat to low. Cover and cook for 15 minutes.
6. Arrange shrimp and mussels on top of the rice. Cover and cook for another 10 minutes.
7. Remove from heat. Let stand covered for 5 minutes.
8. Season with salt and garnish with lemon slices before serving.

Fluffy rice grains soak up the savory broth, while the seafood adds a sweet, briny depth. Serve straight from the pan for an authentic touch, accompanied by a crisp white wine.

Beef and Broccoli Stir-Fry Rice

Always a crowd-pleaser, this Beef and Broccoli Stir-Fry Rice combines tender beef and crisp broccoli in a savory sauce over fluffy rice.

Ingredients

• Beef – 1 lb, thinly sliced
• Broccoli – 2 cups, cut into florets
• Rice – 2 cups, cooked
• Soy sauce – 2 tbsp
• Garlic – 2 cloves, minced
• Vegetable oil – 1 tbsp
• Water – ¼ cup

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
2. Add beef slices, spreading them out in the skillet. Cook for 2 minutes without stirring to sear.
3. Flip beef slices and cook for another 2 minutes until browned. Remove beef from skillet and set aside.
4. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
5. Add broccoli florets and water. Cover and steam for 3 minutes until broccoli is bright green and tender-crisp.
6. Return beef to the skillet. Add soy sauce and stir to combine. Cook for 1 minute to heat through.
7. Add cooked rice to the skillet. Stir-fry for 2 minutes until everything is well mixed and rice is heated through.

Best served hot, this dish offers a perfect balance of textures and flavors. Try topping with a fried egg for an extra layer of richness.

Mediterranean Rice Salad

Kickstart your meal prep with this vibrant Mediterranean Rice Salad, a dish that’s as nutritious as it is colorful. Perfect for picnics or a quick lunch, it combines simple ingredients for maximum flavor.

Ingredients

• Basmati rice – 1 cup
• Water – 2 cups
• Olive oil – 2 tbsp
• Lemon juice – 1 tbsp
• Cucumber – 1, diced
• Cherry tomatoes – 1 cup, halved
• Red onion – ¼ cup, finely chopped
• Feta cheese – ½ cup, crumbled
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Rinse the basmati rice under cold water until the water runs clear.
2. In a medium saucepan, combine the rinsed rice and water. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes. Tip: Do not lift the lid during cooking to ensure even steam distribution.
4. Remove the saucepan from heat and let it sit, covered, for 5 minutes. Then fluff the rice with a fork.
5. In a large bowl, whisk together olive oil, lemon juice, salt, and black pepper.
6. Add the cooked rice to the bowl and toss to coat evenly with the dressing.
7. Gently fold in the diced cucumber, halved cherry tomatoes, finely chopped red onion, and crumbled feta cheese. Tip: For best flavor, let the salad sit for 10 minutes before serving to allow the flavors to meld.
8. Serve chilled or at room temperature. Tip: Garnish with fresh herbs like parsley or mint for an extra burst of flavor.

Delight in the crisp textures and bright flavors of this Mediterranean Rice Salad. The combination of juicy tomatoes, crunchy cucumber, and creamy feta makes every bite a delight. Try serving it in a hollowed-out bell pepper for an edible bowl that adds a pop of color to your table.

Cheesy Baked Rice Casserole

Here’s a simple, comforting dish that’s perfect for busy weeknights. Cheesy Baked Rice Casserole combines minimal ingredients for maximum flavor.

Ingredients

• Cooked rice – 3 cups
• Cheddar cheese – 2 cups, shredded
• Milk – 1 cup
• Butter – 2 tbsp
• Salt – ½ tsp

Instructions

1. Preheat oven to 350°F.
2. Grease a 9×13 inch baking dish with butter.
3. Spread cooked rice evenly in the dish.
4. Sprinkle half of the cheddar cheese over the rice.
5. Pour milk evenly over the rice and cheese.
6. Dot the top with small pieces of butter.
7. Sprinkle remaining cheese on top.
8. Bake for 25 minutes, or until cheese is bubbly and slightly golden.
9. Let stand for 5 minutes before serving.

Now, the casserole should be creamy with a slightly crispy top. Not only is it a crowd-pleaser, but it also pairs wonderfully with a crisp green salad or roasted vegetables.

Curried Rice with Peas and Carrots

Simple curried rice with peas and carrots brings vibrant color and flavor to your table in under 30 minutes.

Ingredients

• Rice – 1 cup
• Water – 2 cups
• Curry powder – 1 tbsp
• Peas – ½ cup
• Carrots – ½ cup, diced
• Salt – ½ tsp
• Oil – 1 tbsp

Instructions

1. Rinse 1 cup of rice under cold water until the water runs clear.
2. Heat 1 tbsp of oil in a pot over medium heat. Tip: Use a pot with a tight-fitting lid for best results.
3. Add the rinsed rice to the pot. Stir for 1 minute to lightly toast.
4. Add 2 cups of water, 1 tbsp curry powder, and ½ tsp salt. Stir to combine.
5. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes. Tip: Do not lift the lid during cooking to ensure even steaming.
6. After 15 minutes, add ½ cup peas and ½ cup diced carrots on top of the rice. Cover and cook for another 5 minutes. Tip: The steam will cook the vegetables perfectly without overcooking.
7. Remove from heat. Let sit covered for 5 minutes before fluffing with a fork.

Ready curried rice is fluffy with a hint of spice. Serve alongside grilled chicken or enjoy as a hearty standalone dish.

Persian Saffron Rice with Tahdig

Yearning for a dish that combines aromatic saffron with crispy, golden rice? Persian Saffron Rice with Tahdig delivers both, featuring a fragrant base and a coveted crunchy bottom layer.

Ingredients

• Basmati rice – 2 cups
• Water – 4 cups
• Saffron threads – ½ tsp
• Salt – 1 tsp
• Vegetable oil – ¼ cup
• Butter – 2 tbsp

Instructions

1. Rinse 2 cups basmati rice under cold water until the water runs clear. Soak for 30 minutes, then drain.
2. Bring 4 cups water to a boil in a large pot. Add 1 tsp salt and the drained rice. Boil for 6 minutes, then drain.
3. Dissolve ½ tsp saffron threads in 2 tbsp hot water. Set aside.
4. Heat ¼ cup vegetable oil in the same pot over medium heat. Add a thin layer of the parboiled rice to the bottom of the pot. Press down firmly.
5. Mix the remaining rice with the saffron water and 2 tbsp butter. Layer this over the pressed rice in the pot.
6. Cover the pot with a tight-fitting lid. Cook on low heat for 30 minutes. Tip: Wrap the lid with a clean towel to absorb steam and prevent soggy rice.
7. After 30 minutes, remove from heat. Let it sit, covered, for 5 minutes.
8. Invert the pot onto a serving platter to reveal the tahdig. Tip: Run a spatula around the edges to loosen the tahdig if it sticks.
9. Serve immediately. Tip: For extra flavor, sprinkle a pinch of ground saffron over the rice before serving.

The tahdig offers a satisfying crunch, contrasting the fluffy, saffron-infused rice. Try serving it alongside grilled meats or a tangy yogurt sauce for a complete meal.

One-Pot Chicken and Rice

Here’s a simple one-pot chicken and rice recipe that’s perfect for busy weeknights. Hearty and comforting, it’s a crowd-pleaser with minimal cleanup.

Ingredients

• Chicken thighs – 4
• White rice – 1 cup
• Chicken broth – 2 cups
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium-high heat.
2. Season chicken thighs with salt and black pepper, then add to the pot. Cook for 5 minutes per side until golden brown. Tip: Don’t overcrowd the pot to ensure even browning.
3. Remove chicken and set aside. In the same pot, sauté minced garlic for 30 seconds until fragrant.
4. Add white rice, stirring to coat with oil and garlic. Cook for 1 minute.
5. Pour in chicken broth, scraping any browned bits from the bottom of the pot. Tip: This adds depth of flavor to the dish.
6. Return chicken to the pot, nestling it into the rice. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes. Tip: Resist the urge to peek to keep the steam in.
7. After 20 minutes, check that the rice is tender and the chicken reaches 165°F internally.
8. Remove from heat and let sit, covered, for 5 minutes before serving.

Deliciously tender chicken and fluffy rice make this dish a comforting meal. Serve with a sprinkle of fresh herbs or a squeeze of lemon for a bright finish.

Jasmine Rice with Lemongrass and Ginger

Fragrant and flavorful, this dish combines the aromatic qualities of jasmine rice with the zesty punch of lemongrass and ginger. Perfect for a quick weeknight dinner or as a side to your favorite protein.

Ingredients

• Jasmine rice – 1 cup
• Water – 2 cups
• Lemongrass – 1 stalk
• Ginger – 1 tbsp, grated
• Salt – ½ tsp

Instructions

1. Rinse the jasmine rice under cold water until the water runs clear. Tip: This removes excess starch for fluffier rice.
2. Bruise the lemongrass stalk with the back of a knife to release its oils.
3. In a medium pot, combine the rinsed rice, water, bruised lemongrass, grated ginger, and salt.
4. Bring the mixture to a boil over high heat. Tip: Keep an eye on it to prevent boiling over.
5. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes. Tip: Do not lift the lid to ensure even cooking.
6. After 15 minutes, turn off the heat and let the rice sit, covered, for 5 minutes.
7. Remove the lemongrass stalk and fluff the rice with a fork before serving.

Kick up the flavor by serving this rice with a drizzle of coconut milk or alongside grilled shrimp. The grains are perfectly separate, with a subtle fragrance and a slight bite from the ginger.

Fried Rice with Scrambled Eggs and Scallions

Just when you thought fried rice couldn’t get any simpler, this version with scrambled eggs and scallions proves otherwise. It’s quick, satisfying, and endlessly adaptable.

Ingredients

• Cooked rice – 2 cups
• Eggs – 2
• Scallions – 3, chopped
• Soy sauce – 1 tbsp
• Vegetable oil – 1 tbsp

Instructions

1. Heat vegetable oil in a large pan over medium-high heat until shimmering.
2. Add eggs to the pan, scrambling quickly until just set, about 1 minute. Remove and set aside.
3. In the same pan, add the cooked rice, breaking up any clumps with a spatula.
4. Stir in soy sauce, ensuring the rice is evenly coated, about 2 minutes.
5. Return the scrambled eggs to the pan, mixing gently to combine.
6. Add chopped scallions, stirring for another 30 seconds until just wilted.

Zesty and light, this fried rice has a perfect balance of fluffy eggs and crisp scallions. Try topping with a fried egg for extra richness or serve alongside a spicy cucumber salad for contrast.

Risotto with Butternut Squash and Sage

Perfect for a cozy night in, this risotto combines creamy arborio rice with sweet butternut squash and aromatic sage for a comforting dish.

Ingredients

• Arborio rice – 1 ½ cups
• Butternut squash – 2 cups, cubed
• Fresh sage – 2 tbsp, chopped
• Vegetable broth – 4 cups
• Butter – 2 tbsp
• Parmesan cheese – ½ cup, grated
• Salt – ½ tsp

Instructions

1. Preheat oven to 400°F. Toss butternut squash with 1 tbsp butter and ½ tsp salt. Roast for 25 minutes until tender.
2. Heat remaining butter in a large pan over medium heat. Add sage, cook for 1 minute until fragrant.
3. Add arborio rice to the pan. Stir for 2 minutes until grains are slightly translucent.
4. Pour in 1 cup of vegetable broth. Stir constantly until absorbed. Tip: Keep the broth warm in a separate pot for even cooking.
5. Continue adding broth ½ cup at a time, stirring until each addition is absorbed before adding the next. This should take about 20 minutes.
6. Fold in roasted butternut squash and parmesan cheese. Tip: For extra creaminess, stir in an additional tbsp of butter at the end.
7. Remove from heat. Let stand for 2 minutes before serving. Tip: Garnish with extra sage leaves for a pop of color.

Notably creamy with a hint of sweetness from the squash, this risotto pairs beautifully with a crisp white wine or as a hearty side to roasted meats.

Summary

Zesty flavors await in these 20 rice dishes, perfect for any occasion! Whether you’re craving comfort or something exotic, this roundup has you covered. We’d love to hear which recipes stole your heart—drop a comment below. Loved what you saw? Share the culinary inspiration on Pinterest and spread the joy of cooking!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.