Craving something warm and satisfying? Steamed rice is the ultimate comfort food base that transforms simple ingredients into extraordinary meals. From quick weeknight dinners to flavorful global dishes, these 22 savory recipes will inspire your kitchen adventures. Get ready to discover delicious new ways to enjoy this versatile staple—your next favorite meal awaits!
Coconut Steamed Rice with Lime Zest
Scoot over, plain rice—there’s a new star in town, and it’s fluffy, fragrant, and downright irresistible! Coconut steamed rice with lime zest is the side dish that’ll have everyone begging for seconds, and honestly, who can blame them? It’s like a tropical vacation in a bowl, minus the sunscreen.
Ingredients
– 1 cup jasmine rice (my absolute fave for its floral aroma)
– 1 cup coconut milk (full-fat for maximum creaminess, trust me)
– 1 cup water (tap is fine, but filtered if you’re fancy)
– 1 tbsp lime zest (freshly grated—none of that bottled stuff!)
– 1/2 tsp salt (I always use sea salt for a subtle crunch)
Instructions
1. Rinse 1 cup jasmine rice under cold running water in a fine-mesh strainer until the water runs clear to remove excess starch.
2. In a medium saucepan, combine the rinsed rice, 1 cup coconut milk, 1 cup water, 1 tbsp lime zest, and 1/2 tsp salt.
3. Bring the mixture to a boil over high heat, stirring occasionally to prevent sticking.
4. Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for 18 minutes. Tip: Don’t peek—keeping the lid on traps steam for perfect cooking.
5. After 18 minutes, remove the saucepan from the heat and let it sit, covered, for 10 minutes to allow the rice to absorb any remaining liquid. Tip: This resting step is key for fluffy rice, so no skipping!
6. Fluff the rice gently with a fork to separate the grains and incorporate the lime zest evenly. Tip: For extra flavor, fold in an additional sprinkle of lime zest before serving.
Creamy yet light, this rice boasts a subtle coconut sweetness balanced by the zingy lime zest. Serve it alongside grilled shrimp or as a base for a vibrant bowl—it’s the versatile hero your meals have been missing!
Garlic and Herb Infused Steamed Rice
Darlings, let’s be real—plain rice is about as exciting as watching paint dry, but this garlic and herb infused version? It’s the culinary equivalent of putting on a fabulous hat and suddenly owning the room. Seriously, it’s that good.
Ingredients
– 1 cup long-grain white rice (I swear by jasmine for its fragrant flair)
– 2 cups water (cold from the tap works wonders)
– 3 cloves garlic, minced (fresh is non-negotiable for that punchy kick)
– 2 tbsp unsalted butter (because everything’s better with butter, right?)
– 1 tsp dried thyme (my pantry staple for earthy vibes)
– 1/2 tsp salt (I use fine sea salt to avoid any graininess)
Instructions
1. Rinse the rice under cold water in a fine-mesh strainer until the water runs clear to remove excess starch and prevent clumping.
2. In a medium saucepan, melt the butter over medium heat for about 1-2 minutes until it’s bubbly and fragrant.
3. Add the minced garlic and sauté for 1 minute, stirring constantly, until it’s golden but not browned to avoid bitterness.
4. Stir in the rinsed rice and coat it evenly with the garlic-butter mixture for 30 seconds to toast it lightly.
5. Pour in the water, then add the dried thyme and salt, giving it a quick stir to combine everything.
6. Bring the mixture to a boil over high heat, which should take 3-4 minutes.
7. Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and let it simmer for 18 minutes—no peeking to keep the steam intact!
8. After 18 minutes, remove the saucepan from the heat and let it sit covered for 5 minutes to allow the rice to finish steaming and absorb any residual liquid.
9. Fluff the rice gently with a fork to separate the grains and distribute the herbs evenly.
Heavenly doesn’t even cover it—this rice is fluffy with a subtle garlic punch and herby aroma that makes it perfect for pairing with grilled chicken or scooping up with a saucy stir-fry. Trust me, it’ll steal the spotlight every time.
Steamed Jasmine Rice with Saffron
Ever had rice so good it makes you want to write poetry? This steamed jasmine rice with saffron is about to become the star of your dinner table—fluffy, fragrant, and downright fabulous. Trust me, your taste buds will thank you.
Ingredients
– 1 cup jasmine rice (I always rinse it—no one likes starchy, clumpy rice!)
– 2 cups water (cold tap water works perfectly)
– A pinch of saffron threads (about 1/4 tsp, because a little goes a long way and makes it feel fancy)
– 1 tbsp unsalted butter (my secret for that rich, glossy finish)
– 1/2 tsp salt (I prefer fine sea salt for even distribution)
Instructions
1. Rinse the jasmine rice under cold water in a fine-mesh strainer until the water runs clear, gently swishing it with your fingers to remove excess starch.
2. In a small bowl, soak the saffron threads in 2 tablespoons of warm water from the measured 2 cups for 5 minutes to release their vibrant color and aroma—this little trick maximizes flavor without wasting a drop.
3. Combine the rinsed rice, remaining water, saffron-infused water, butter, and salt in a medium saucepan with a tight-fitting lid.
4. Bring the mixture to a boil over high heat, stirring once to dissolve the butter and salt.
5. Immediately reduce the heat to low, cover the saucepan, and simmer for 18 minutes—set a timer because overcooking leads to mushy rice, and nobody wants that.
6. After 18 minutes, remove the saucepan from the heat and let it stand, covered, for 5 minutes to allow the rice to steam and absorb any residual moisture fully.
7. Fluff the rice gently with a fork to separate the grains and distribute the saffron evenly—be gentle to keep it light and airy.
The result is a beautifully golden, aromatic rice with a tender, fluffy texture that pairs wonderfully with grilled meats or as a base for a vibrant bowl. Try topping it with toasted almonds or a squeeze of lemon for an extra zing that’ll make your meal unforgettable.
Mushroom and Spinach Steamed Rice
Gosh, who knew that a humble bowl of steamed rice could get such a glamorous makeover? This Mushroom and Spinach Steamed Rice is the cozy, nutrient-packed dinner hero you never knew you needed—until now, that is!
Ingredients
– 1 cup long-grain white rice (I swear by jasmine for its fragrant flair)
– 2 cups water (cold from the tap works just fine)
– 1 tbsp olive oil (extra virgin, because we’re fancy like that)
– 2 cloves garlic, minced (fresh is best—no jarred nonsense!)
– 8 oz cremini mushrooms, sliced (baby bellas add such earthy depth)
– 2 cups fresh spinach (packed tight, because it wilts down to nothing)
– 1/2 tsp salt (I use kosher for even seasoning)
– 1/4 tsp black pepper (freshly ground, please—your taste buds will thank you)
Instructions
1. Rinse the rice under cold water in a fine-mesh strainer until the water runs clear to remove excess starch and prevent clumping.
2. In a medium saucepan with a tight-fitting lid, heat the olive oil over medium heat for 1 minute until shimmering.
3. Add the minced garlic and sauté for 30 seconds until fragrant but not browned to avoid bitterness.
4. Stir in the sliced mushrooms and cook for 5 minutes, until they release their juices and turn golden brown.
5. Add the rinsed rice to the saucepan and toast for 1 minute, stirring constantly to coat with the oil and mushroom mixture.
6. Pour in the water and bring to a boil over high heat, which should take about 3-4 minutes.
7. Reduce the heat to low, cover the saucepan, and simmer for 15 minutes without lifting the lid to allow even steaming.
8. Remove the lid and quickly fold in the fresh spinach and season with salt and pepper.
9. Cover again and let sit off the heat for 5 minutes to wilt the spinach and let the flavors meld.
10. Fluff the rice gently with a fork to incorporate the spinach evenly without mashing the grains.
Oh, the final dish is wonderfully fluffy with a savory umami punch from those mushrooms! Serve it alongside grilled chicken or top with a fried egg for a breakfast-for-dinner twist that’s utterly irresistible.
Ginger and Scallion Steamed Rice
Scoop up that fluffy, fragrant rice and get ready for a flavor explosion that’ll make your taste buds do a happy dance! This ginger and scallion steamed rice is the cozy comfort food you never knew you needed, turning simple ingredients into a show-stopping side dish that steals the spotlight.
Ingredients
– 2 cups jasmine rice (my favorite for its floral aroma)
– 4 cups water (filtered if you’re fancy like me)
– 3 tbsp neutral oil, like avocado or grapeseed (trust me, it makes a difference)
– 1/4 cup finely minced fresh ginger (don’t you dare use powdered!)
– 1/2 cup thinly sliced scallions, green parts only (save the whites for another dish)
– 1 tsp fine sea salt (because we’re all about that balance)
Instructions
1. Rinse the jasmine rice under cold running water in a fine-mesh strainer until the water runs clear, about 2 minutes, to remove excess starch and prevent gummy rice.
2. Combine the rinsed rice and 4 cups of water in a medium saucepan with a tight-fitting lid.
3. Bring the mixture to a boil over high heat, which should take about 5-7 minutes.
4. Once boiling, immediately reduce the heat to low and cover the saucepan with the lid.
5. Simmer the rice for 15 minutes exactly without lifting the lid—this is crucial for perfect steaming!
6. After 15 minutes, remove the saucepan from the heat and let it stand, still covered, for 10 minutes to finish steaming off the heat.
7. While the rice rests, heat 3 tbsp of neutral oil in a small skillet over medium heat until shimmering, about 2 minutes.
8. Add 1/4 cup of finely minced fresh ginger to the hot oil and sauté for 1 minute until fragrant but not browned.
9. Remove the skillet from the heat and stir in 1/2 cup of thinly sliced scallions and 1 tsp of fine sea salt.
10. Fluff the steamed rice gently with a fork to separate the grains.
11. Pour the ginger-scallion oil mixture over the rice and fold it in evenly until well combined.
Effortlessly elegant, this rice boasts a fluffy texture with pops of ginger warmth and fresh scallion brightness. Serve it alongside grilled chicken or stir-fried veggies, or get creative by stuffing it into lettuce cups for a light, flavorful meal that’ll have everyone asking for seconds!
Steamed Basmati Rice with Almonds
Well, folks, if you think steamed rice is boring, prepare to have your taste buds politely disagree! This fluffy, nutty delight is about to become your go-to side dish that secretly steals the show.
Ingredients
– 1 cup basmati rice (rinsed until the water runs clear—trust me, it makes all the difference)
– 1/4 cup sliced almonds (toasted for extra crunch, because why not?)
– 2 cups water (filtered if you’re fancy like that)
– 1/2 tsp salt (I always use kosher for even distribution)
– 1 tbsp unsalted butter (because everything’s better with butter, am I right?)
Instructions
1. Rinse 1 cup basmati rice in a fine-mesh strainer under cold running water for 1-2 minutes until the water runs clear to remove excess starch and prevent clumping.
2. In a medium saucepan, combine the rinsed rice, 2 cups water, and 1/2 tsp salt, stirring briefly to dissolve the salt.
3. Bring the mixture to a boil over high heat, which should take about 3-4 minutes.
4. Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for 15 minutes—no peeking, or you’ll let the steam escape!
5. After 15 minutes, remove the saucepan from the heat and let it stand, covered, for 5 minutes to allow the rice to finish steaming and absorb any remaining liquid.
6. While the rice rests, toast 1/4 cup sliced almonds in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until golden brown and fragrant to enhance their nutty flavor.
7. Fluff the steamed rice gently with a fork to separate the grains without mashing them.
8. Stir in 1 tbsp unsalted butter until melted and evenly distributed for a rich, silky texture.
9. Fold in the toasted almonds just before serving to maintain their crunch.
Just imagine that light, fluffy texture with buttery notes and a satisfying almond crunch—it’s perfect alongside grilled chicken or as a base for a veggie stir-fry that’ll have everyone asking for seconds.
Lemongrass and Cilantro Steamed Rice
Never underestimate the power of aromatic rice to transform your dinner from “meh” to magnificent! This lemongrass and cilantro steamed rice is like a fragrant hug for your taste buds—fluffy, vibrant, and ridiculously easy to make. Trust me, your kitchen will smell like a Southeast Asian street food stall in the best way possible.
Ingredients
– 2 cups jasmine rice (my favorite for its floral notes)
– 2 ½ cups water (filtered if you’re fancy like that)
– 2 stalks fresh lemongrass, bruised and cut into 3-inch pieces (smack ’em with the back of your knife to release those oils!)
– ½ cup fresh cilantro, chopped (stems and all for maximum flavor)
– 1 tbsp unsalted butter (because everything’s better with butter)
– 1 tsp salt (I use fine sea salt for even distribution)
Instructions
1. Rinse the jasmine rice under cold water in a fine-mesh strainer until the water runs clear to remove excess starch and prevent gummy rice.
2. In a medium saucepan, combine the rinsed rice, water, bruised lemongrass pieces, chopped cilantro, unsalted butter, and salt.
3. Bring the mixture to a boil over high heat, then immediately reduce the heat to low and cover the saucepan with a tight-fitting lid.
4. Simmer the rice for 18 minutes exactly—set a timer! No peeking, or you’ll let the steam escape.
5. After 18 minutes, remove the saucepan from the heat and let it sit, covered, for 10 minutes to allow the rice to finish steaming and absorb any residual liquid.
6. Fluff the rice gently with a fork to separate the grains, and discard the lemongrass pieces before serving.
Yum! This rice emerges fluffy with a subtle citrusy kick from the lemongrass and a fresh herbal note from the cilantro. Serve it alongside grilled chicken or tofu, or get creative by stuffing it into lettuce cups for a light, aromatic meal that’ll have everyone asking for seconds.
Turmeric Infused Steamed Wild Rice
Yowza, folks—get ready to turn your kitchen into a golden-hued paradise with this turmeric-infused steamed wild rice that’s as vibrant as your personality (or at least your favorite pair of socks). It’s the kind of dish that whispers ‘health nut’ but shouts ‘flavor party,’ and trust me, your taste buds will RSVP ‘yes’ immediately. Let’s dive into this earthy, aromatic adventure that’ll have you feeling like a culinary wizard in no time.
Ingredients
– 1 cup wild rice (I love the nutty chewiness of this grain—it’s like nature’s confetti)
– 2 cups water (filtered is my secret for avoiding any funky tap tastes)
– 1 teaspoon ground turmeric (go for the good stuff; it should smell earthy, not dusty)
– 1/2 teaspoon salt (I always use fine sea salt for even distribution)
– 1 tablespoon extra virgin olive oil (my go-to for a silky finish)
Instructions
1. Rinse 1 cup wild rice under cold running water in a fine-mesh strainer for 1 minute to remove excess starch and any debris.
2. In a medium saucepan, combine the rinsed wild rice, 2 cups water, 1 teaspoon ground turmeric, and 1/2 teaspoon salt, stirring gently with a spoon to mix everything evenly.
3. Bring the mixture to a boil over high heat, which should take about 5-7 minutes—watch for bubbles breaking the surface.
4. Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and let it simmer for 45 minutes without peeking (this traps steam for perfect cooking).
5. After 45 minutes, remove the saucepan from the heat and let it stand covered for 10 minutes to allow the rice to absorb any remaining liquid and steam fully.
6. Fluff the rice gently with a fork to separate the grains and prevent clumping, then drizzle with 1 tablespoon extra virgin olive oil, tossing to coat evenly.
7. Serve the rice warm as a side dish or base for your favorite proteins.
This dish boasts a firm, chewy texture with a subtle earthy flavor from the turmeric that’s both comforting and invigorating. Try pairing it with grilled chicken or roasted veggies for a meal that’s as colorful as it is delicious—it’s the kind of rice that makes you forget all about boring white varieties.
Steamed Sticky Rice with Mango
Mango lovers, unite! This tropical treat is about to become your new obsession—it’s like sunshine in a bowl, but with way more sticky, sweet goodness. Seriously, if dessert could give you a hug, this would be it.
Ingredients
– 1 cup glutinous rice (I swear by this for that perfect chew)
– 1 13.5-ounce can coconut milk (full-fat for maximum creaminess, trust me)
– 1/2 cup granulated sugar (because life’s too short for bland rice)
– 1/4 teaspoon salt (just a pinch to balance the sweetness)
– 2 ripe mangoes (go for the fragrant, slightly soft ones—they’re the stars!)
– 2 tablespoons toasted sesame seeds (for that crunchy finish I adore)
Instructions
1. Rinse 1 cup glutinous rice under cold water in a fine-mesh strainer until the water runs clear to remove excess starch (this prevents mushiness—tip #1!).
2. Soak the rinsed rice in enough water to cover it by 1 inch for at least 4 hours or overnight for the best texture.
3. Drain the soaked rice thoroughly and transfer it to a steamer basket lined with cheesecloth or a steamer liner.
4. Steam the rice over boiling water for 25 minutes, or until the grains are tender and fully cooked (no hard centers!).
5. While the rice steams, combine 1 can coconut milk, 1/2 cup sugar, and 1/4 teaspoon salt in a saucepan over medium heat.
6. Heat the mixture, stirring constantly, for 3-4 minutes until the sugar dissolves completely and it’s smooth (don’t let it boil—tip #2 for avoiding curdling).
7. Remove the steamed rice from the heat and transfer it to a large bowl.
8. Pour the warm coconut mixture over the hot rice and fold gently with a spatula to coat evenly; let it sit for 10 minutes to absorb the liquid.
9. Peel and slice 2 ripe mangoes into thin pieces or cubes for serving.
10. Divide the sticky rice among bowls, top with mango slices, and sprinkle with 2 tablespoons toasted sesame seeds for a nutty crunch (toasting them first elevates everything—tip #3!).
Just imagine that creamy, slightly sweet rice paired with juicy mango—it’s a textural dream with soft, chewy, and crunchy bits all at once. Serve it chilled for a refreshing twist or warm for cozy vibes; either way, it’s pure magic.
Steamed Rice with Black Beans and Corn
Get ready to elevate your rice game from “meh” to “more, please!” This vibrant, protein-packed dish is the ultimate weeknight hero that comes together faster than you can say “taco Tuesday.” Seriously, it’s so good you might just forget about takeout.
Ingredients
– 1 cup long-grain white rice (I swear by jasmine for its fluffy texture)
– 1 (15 oz) can black beans, drained and rinsed (don’t skip the rinse—trust me, it cuts the sodium)
– 1 cup frozen corn kernels (no need to thaw, they’ll cook perfectly)
– 2 cups water (filtered if your tap water is funky)
– 1 tbsp olive oil (extra virgin for that fruity kick)
– 1 tsp cumin (toasted and ground fresh if you’re feeling fancy)
– ½ tsp salt (I use sea salt for a cleaner flavor)
– Fresh cilantro for garnish (optional but highly recommended)
Instructions
1. Rinse the rice under cold water in a fine-mesh strainer until the water runs clear to remove excess starch.
2. Heat the olive oil in a medium saucepan over medium heat for 1 minute.
3. Add the rinsed rice to the saucepan and toast for 2 minutes, stirring constantly, until lightly fragrant.
4. Pour in the water and bring to a boil over high heat.
5. Stir in the black beans, corn, cumin, and salt until evenly distributed.
6. Reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for 18 minutes.
7. Remove the saucepan from the heat and let it stand, covered, for 5 minutes to allow the rice to steam fully.
8. Fluff the rice mixture gently with a fork to separate the grains without mashing the beans.
9. Garnish with fresh cilantro if desired.
My goodness, the fluffy rice mingles with the creamy beans and sweet corn for a texture party in your mouth. Serve it topped with a squeeze of lime or as a hearty base for grilled chicken—it’s so versatile, you’ll want to make it weekly!
Lemon and Basil Steamed Arborio Rice
Hangry? Let’s fix that with a dish that’s as zesty as your mood after a long day—steamy, fragrant, and ridiculously easy. Lemon and basil team up to turn humble Arborio rice into a bright, comforting side that’ll have you wondering why you ever settled for plain old grains. Trust me, your taste buds will throw a party, and cleanup is a breeze!
Ingredients
– 1 cup Arborio rice (the short-grain superstar that’s creamier than a rom-com)
– 2 cups water (because tap is fine, but filtered makes it extra fancy)
– 2 tbsp extra virgin olive oil (my go-to for that fruity kick)
– 1 lemon, zested and juiced (freshly squeezed—bottled juice is a sad imitation)
– 1/4 cup fresh basil leaves, chopped (tear ’em gently; they bruise like your ego on a Monday)
– 1/2 tsp salt (I prefer sea salt for a subtle crunch)
– 1/4 tsp black pepper (freshly ground, because pre-ground is basically dust)
Instructions
1. Rinse 1 cup Arborio rice under cold water in a fine-mesh strainer for 1 minute to remove excess starch, which prevents clumping.
2. In a medium saucepan, heat 2 tbsp extra virgin olive oil over medium heat for 30 seconds until it shimmers lightly.
3. Add the rinsed rice to the saucepan and toast it for 2 minutes, stirring constantly with a wooden spoon until grains are lightly golden.
4. Pour in 2 cups water, 1/2 tsp salt, and 1/4 tsp black pepper, then bring to a boil over high heat.
5. Once boiling, reduce heat to low, cover the saucepan with a tight-fitting lid, and simmer for 18 minutes—no peeking! (Tip: Keeping the lid on traps steam for perfect fluffiness.)
6. After 18 minutes, remove the saucepan from heat and let it sit covered for 5 minutes to absorb any residual liquid.
7. Uncover the rice and fluff it with a fork to separate the grains gently. (Tip: Fluffing while hot avoids a gummy texture.)
8. Stir in the zest and juice of 1 lemon and 1/4 cup chopped fresh basil until evenly distributed. (Tip: Add basil last to keep its vibrant color and aroma intact.)
Mouthwatering alert: This rice is tender with a slight bite, bursting with citrusy zing and herby freshness. Serve it alongside grilled chicken or fish for a light meal, or stuff it into bell peppers for a fun twist—either way, it’s a guaranteed crowd-pleaser that’ll have everyone asking for seconds!
Steamed Brown Rice with Asparagus Tips
Well, who knew that steaming brown rice could be this exciting? Let’s turn this humble grain into a veggie-packed delight that even your picky eater might approve of—no promises, though!
Ingredients
– 1 cup brown rice (I always rinse it to avoid that grittiness) – 2 cups water (cold tap water works fine, but filtered is my secret for fluffiness) – 1 bunch asparagus tips (about 1 cup, snapped off—save the stalks for soup, they’re too tough here) – 1 tbsp olive oil (extra virgin is my go-to for that fruity kick) – 1/2 tsp salt (I use sea salt; it just feels fancier)
Instructions
1. Rinse 1 cup brown rice under cold running water in a fine-mesh strainer for 30 seconds to remove excess starch. 2. In a medium saucepan, combine the rinsed rice and 2 cups water, then bring to a boil over high heat. 3. Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for 45 minutes—set a timer because brown rice is unforgiving if overcooked. 4. While the rice cooks, snap off the tough ends of the asparagus and discard them, then chop the tender tips into 1-inch pieces. 5. After 45 minutes, remove the lid and fluff the rice with a fork to check for doneness; it should be tender but not mushy. 6. In a separate skillet, heat 1 tbsp olive oil over medium heat until it shimmers, about 2 minutes. 7. Add the asparagus tips to the skillet and sauté for 3-4 minutes, stirring occasionally, until they turn bright green and are slightly tender. 8. Stir the sautéed asparagus and 1/2 tsp salt into the cooked rice, mixing gently to combine everything evenly. 9. Cover the saucepan again and let it sit off the heat for 5 minutes to allow the flavors to meld. Buttery and nutty, this dish has a satisfying chew with pops of fresh asparagus. Serve it alongside grilled chicken or top with a fried egg for a protein boost that’ll make it a meal to remember.
Pineapple and Cashew Steamed Jasmine Rice
Craving something tropical that doesn’t require a vacation? This pineapple and cashew steamed jasmine rice is your ticket to flavor town without the airport hassle—think sweet, nutty, and utterly addictive in under 30 minutes.
Ingredients
– 1 cup jasmine rice (rinsed until the water runs clear—trust me, it makes all the difference for fluffy grains)
– 1 cup diced fresh pineapple (canned works in a pinch, but fresh adds that bright zing I adore)
– 1/2 cup raw cashews (toasted for extra crunch, because why settle for bland?)
– 1 1/2 cups water (filtered if you’re fancy like me)
– 1 tbsp coconut oil (unrefined for that tropical vibe)
– 1/4 tsp salt (I always use sea salt—it just feels right)
Instructions
1. Rinse 1 cup jasmine rice under cold water in a fine-mesh strainer until the water runs clear to remove excess starch.
2. In a medium saucepan, heat 1 tbsp coconut oil over medium heat for 1 minute until melted.
3. Add the rinsed rice to the saucepan and toast for 2 minutes, stirring constantly, until lightly fragrant.
4. Pour in 1 1/2 cups water and 1/4 tsp salt, then bring to a boil over high heat.
5. Once boiling, reduce heat to low, cover with a tight-fitting lid, and simmer for 15 minutes—no peeking! (Tip: Keeping the lid on traps steam for perfect texture.)
6. While rice cooks, toast 1/2 cup raw cashews in a dry skillet over medium heat for 3-4 minutes, shaking often, until golden brown and aromatic.
7. Remove rice from heat and let it sit, covered, for 5 minutes to steam further. (Tip: This resting time ensures fluffy, separate grains.)
8. Fluff the rice gently with a fork to avoid mushing it.
9. Fold in 1 cup diced pineapple and the toasted cashews until evenly distributed. (Tip: Add pineapple last to keep its juicy freshness intact.)
10. Serve immediately while warm.
Each bite delivers a delightful contrast: fluffy jasmine rice mingles with sweet pineapple bursts and crunchy cashews. Enjoy it as a side to grilled chicken or scoop it straight from the bowl—it’s that good!
Steamed Rice Pilaf with Vegetables
Let’s be real—sometimes you want a meal that’s both comforting and secretly healthy, and this steamed rice pilaf with veggies is here to deliver without any drama. It’s the kind of dish that makes you feel like a kitchen wizard with minimal effort, and hey, who doesn’t love that? Plus, it’s packed with colorful goodness that’ll have you grinning from the first bite.
Ingredients
– 1 cup long-grain white rice (I always rinse it to avoid mushiness—trust me on this)
– 2 cups vegetable broth (homemade or store-bought, but go for low-sodium if you’re watching salt)
– 1 tbsp olive oil (extra virgin is my go-to for that fruity kick)
– 1 small onion, finely diced (yellow onions work best here for sweetness)
– 2 cloves garlic, minced (fresh is key—none of that jarred stuff)
– 1 cup mixed vegetables like carrots, peas, and bell peppers, chopped (frozen is fine, but thaw them first to avoid sogginess)
– 1 tsp salt (adjust based on your broth’s saltiness)
– 1/2 tsp black pepper (freshly ground adds a nice zing)
– 1 tbsp fresh parsley, chopped (for garnish, because pretty food tastes better)
Instructions
1. Rinse the rice under cold water in a fine-mesh strainer until the water runs clear to remove excess starch and prevent clumping.
2. Heat the olive oil in a medium saucepan over medium heat until it shimmers, about 1 minute.
3. Add the diced onion and sauté for 3-4 minutes until translucent and fragrant.
4. Stir in the minced garlic and cook for another 30 seconds until aromatic but not browned.
5. Tip: Toasting the rice here adds depth—add the rinsed rice to the pan and stir for 1 minute until lightly toasted.
6. Pour in the vegetable broth and bring to a boil over high heat, then reduce to a low simmer.
7. Add the salt and black pepper, stirring once to combine.
8. Cover the saucepan with a tight-fitting lid and simmer for 15 minutes without peeking to let the steam work its magic.
9. After 15 minutes, remove from heat and let it sit covered for 5 minutes to finish steaming and absorb any residual liquid.
10. Tip: Fluff the rice gently with a fork to separate the grains without smashing them.
11. While the rice rests, steam the mixed vegetables in a separate pot with a splash of water for 3-4 minutes until tender-crisp.
12. Fold the steamed vegetables into the rice until evenly distributed.
13. Tip: For extra flavor, drizzle with a bit more olive oil before serving.
14. Garnish with fresh parsley and serve immediately.
The result is a fluffy, aromatic pilaf with a slight chew from the rice and a burst of sweetness from the veggies—perfect as a side or topped with grilled chicken for a full meal. Honestly, it’s so good you might just skip the main dish and dive right in!
Chili and Lime Steamed Rice
Tired of boring rice? This zesty chili and lime steamed rice will jolt your taste buds awake faster than your morning alarm clock! It’s the side dish that secretly wants to be the star of the show.
Ingredients
– 1 cup long-grain white rice (I always rinse mine—it makes all the difference for fluffy grains)
– 2 cups water (cold tap water works perfectly)
– 1 tbsp olive oil (extra virgin is my go-to for that fruity kick)
– 1 tsp chili powder (the kind with a bit of smokiness, not just heat)
– 1 lime, juiced (about 2 tbsp—freshly squeezed, none of that bottled stuff!)
– 1/2 tsp salt (I use fine sea salt for even distribution)
Instructions
1. Rinse the rice in a fine-mesh strainer under cold running water for 1 minute to remove excess starch, which prevents clumping.
2. In a medium saucepan, combine the rinsed rice, water, olive oil, chili powder, and salt.
3. Bring the mixture to a boil over high heat, stirring once to incorporate the ingredients.
4. Once boiling, immediately reduce the heat to low and cover the saucepan with a tight-fitting lid.
5. Simmer for 18 minutes without lifting the lid—steam is key here, so no peeking!
6. Remove the saucepan from the heat and let it stand, covered, for 5 minutes to allow the rice to finish steaming and absorb any residual liquid.
7. Fluff the rice gently with a fork to separate the grains and release steam.
8. Drizzle the freshly squeezed lime juice over the rice and toss lightly to distribute evenly.
Zesty and vibrant, this rice has a fluffy texture with a subtle kick from the chili and a bright, tangy finish from the lime. Serve it alongside grilled chicken or fish, or get creative by stuffing it into tacos for an extra flavor boost!
Steamed Coconut Milk Rice Pudding
Heavenly comfort in a bowl—this steamed coconut milk rice pudding is the cozy hug your taste buds didn’t know they needed, blending creamy indulgence with a tropical twist that’ll make you forget all about boring desserts. Seriously, it’s so good, you might just start hiding the leftovers (no judgment here!).
Ingredients
– 1 cup jasmine rice (my favorite for its floral aroma, but any short-grain works)
– 1 can (13.5 oz) full-fat coconut milk (go for the good stuff—it makes all the difference)
– 1/2 cup granulated sugar (adjust if you have a sweet tooth like me)
– 1/4 tsp salt (just a pinch to balance the sweetness)
– 1 tsp vanilla extract (pure vanilla is worth the splurge, trust me)
– 1/4 cup water (for soaking the rice—it helps with texture)
Instructions
1. Rinse 1 cup jasmine rice under cold water in a fine-mesh strainer until the water runs clear to remove excess starch.
2. Soak the rinsed rice in 1/4 cup water for 30 minutes to soften it, which helps it cook evenly later.
3. Drain the rice thoroughly and transfer it to a heatproof bowl that fits inside your steamer.
4. Pour 1 can of full-fat coconut milk over the rice, stirring gently to combine.
5. Add 1/2 cup granulated sugar and 1/4 tsp salt to the mixture, stirring until the sugar dissolves slightly.
6. Stir in 1 tsp vanilla extract for that warm, aromatic flavor.
7. Place the bowl in a steamer set over boiling water, covering it with a lid to trap steam.
8. Steam the pudding for 45 minutes over medium heat, checking occasionally to ensure the water doesn’t boil dry.
9. After 45 minutes, remove the bowl carefully (it’ll be hot!) and let it cool for 10 minutes.
10. Stir the pudding vigorously to break up any clumps and achieve a smooth consistency.
Gloriously creamy with a hint of tropical flair, this pudding boasts a velvety texture that melts in your mouth. Serve it warm with a sprinkle of toasted coconut or chilled for a refreshing treat—either way, it’s pure bliss.
Conclusion
Delightful and diverse, these steamed rice recipes offer endless savory possibilities for your meals. We hope you’ve found inspiration to try something new in your kitchen! Share your favorite dish in the comments below, and don’t forget to pin this article on Pinterest to save these tasty ideas for later.
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
