50 Rice Recipes

1. Rice with lemon. Combine 2 cups jasmine rice, 3 cups water, 3 tablespoons butter, and 1 teaspoon salt in a saucepan. Bring to a boil, then reduce heat to low and stir; cover and cook until tender, about 17 minutes. Let stand, covered, for 5 minutes, then stir in the zest and juice of 1 lemon and 1/4 cup chopped chives; season with salt.

2. Citrus rice. Follow recipe #1, adding 1/2 teaspoon each of grated orange and lime zest to the lemon. Gently fold in the sliced ​​segments of 2 oranges.

3. With fried garlic. In a saucepan over medium heat, cook 8 sliced ​​garlic cloves in 3 tablespoons olive oil for 2 minutes, until golden; remove to a plate. Add 2 cups basmati rice to the pan and cook, stirring, for 2 to 3 minutes. Add 3 cups water and 1 teaspoon salt; bring to a gentle simmer. Reduce heat to low and stir, then cover and cook until tender, about 15 minutes. Let sit, covered, for 5 minutes, then fluff with a fork and sprinkle with garlic.

4. With garlic and sage. Follow recipe #3, sautéing 8 small sage leaves with garlic; use for sprinkling.

5. With tomatoes and rosemary. In a saucepan over medium heat, sauté 2 minced garlic cloves in 3 tablespoons olive oil until golden brown, about 3 minutes. Stir in 2 cups white long-grain rice, then add 1 14-ounce can cherry tomatoes, 1 1/2 cups water, and 1 1/2 teaspoons salt; bring to a simmer. Reduce heat to low, add 1 sprig rosemary and stir, then cover and cook until softened, about 17 minutes. Let stand, covered, for 5 minutes, then fluff; discard the rosemary.

6. With tomatoes and pancetta. In a skillet, brown 4 ounces (110 g) of chopped pancetta in 2 tablespoons (110 g) of olive oil for 5 minutes. Stir in 1 small head of chopped escarole and cook until the leaves are wilted. Follow recipe #5; stir in the pancetta mixture.

7. Risotto. Heat 4 cups chicken broth and 3 cups water in a saucepan. Heat 1/4 cup olive oil in a large skillet over medium heat. Add 1 cup chopped leek and 1/2 cup chopped shallot and cook until softened, 5 minutes. Add 2 cups Arborio rice and 1 teaspoon salt and cook, stirring, for 1 minute. Pour in 3/4 cup white wine and simmer until absorbed. Stir in enough warm broth to cover the rice; continue cooking, stirring occasionally and adding more broth to cover the rice, until al dente, 18 to 20 minutes. Remove from heat and stir in 1 cup grated Parmesan, 1/4 cup chopped parsley, and 2 tablespoons butter. Season with salt and pepper.


8. Risotto with pumpkin. Prepare risotto (No. 7), stirring in 1 tablespoon of chopped sage and 1/4 teaspoon of nutmeg before adding the rice. Stir in 1 cup of store-bought pumpkin puree with the last portion of broth.

9. Risotto with red wine. Prepare risotto (No. 7), sautéing 230 g (8 oz) of crumbled sausage (without casings) in olive oil before adding the leeks. Stir in 2 tbsp of tomato paste before adding the rice, and replace the white wine with red wine. Stir in 4 tbsp of baby spinach with the last portion of broth.

^{Clockwise from top left: Stuffed Peppers (No. 45), Holiday Fried Rice (No. 37), Pimento Pepper Rice (No. 18), Rice Stuffing (No. 41), Pumpkin Risotto (No. 8)}

10. Mushroom risotto. Prepare risotto (No. 7) by heating the broth and water with 1/4 cup chopped dried porcini mushrooms. Before adding the leeks, sauté 1½ lbs (680 g) of sliced ​​mixed mushrooms and 2 teaspoons chopped thyme in olive oil. Use 1/2 cup Parmesan and 1/2 cup truffled Pecorino cheese.

11. Risotto with seafood. Prepare risotto (No. 7) by reheating the broth and water with 1 teaspoon of saffron threads and omitting the Parmesan. Stir in 8 ounces of chopped cooked shrimp and the chopped meat of 1 cooked lobster; heat through.

12. Arancini. Combine 2 cups of the remaining risotto (No. 7), 1/2 cup each of grated Parmesan and thawed peas, and 1 lightly beaten egg. Form into 12 balls, pressing a small cube of mozzarella into the center of each. Dredge in flour, dip in beaten eggs, then roll in breadcrumbs. Refrigerate for 30 minutes. Deep-fry in batches in vegetable oil at 350°F (185°C) until golden brown, about 4 minutes. Serve with warm marinara sauce.

13. Rice with pesto. In a food processor, puree 2 cups fresh basil, 2 tablespoons toasted pine nuts, 1 small clove garlic, and 1/2 teaspoon salt. With the processor running, slowly whisk in 1/4 cup olive oil. Cook 2 cups Carnaroli or Arborio rice in salted boiling water until tender, 10 minutes. Drain and transfer to a large bowl; cool slightly. Stir in pesto, 1/4 cup Parmesan, and 1/2 teaspoon lemon zest.

14. With tomatoes and basil. In a saucepan over medium heat, sauté a small chopped onion in 1 tablespoon olive oil for 5 minutes. Stir in 2 cups parboiled rice, then add a 16-ounce can of tomato sauce and 1.25 cups water. Bring to a boil, reduce heat to low, and stir; cover and cook until softened, about 15 minutes. Let sit, covered, for 5 minutes, then stir in 1/2 cup chopped basil and season with salt.

15. Greek rice salad. In a large bowl, whisk together 1.5 cups plain yogurt, 1/4 cup each lemon juice and olive oil. Stir in 6 cups cooked, cooled basmati rice, 3 sliced ​​Persian cucumbers, 1/2 cup each chopped dill and mint; season with salt and pepper.

16. Mexican rice salad. In a large bowl, whisk together 1/2 cup mayonnaise, the juice of 2 limes, and 1 teaspoon ground cumin. Add 4 cups of cooked, cooled steamed rice, 2 cups of defrosted corn, 1/2 cup each of chopped cilantro, green onions, and crumbled cotija cheese; season with salt. Sprinkle with chili powder and serve with lime wedges.

17. With processed cheese and salsa. Combine 2 cups parboiled rice, 3 cups water, 2 tablespoons butter, and 1 teaspoon salt in a saucepan. Bring to a boil, reduce heat to low, and stir; cover and simmer until tender, about 20 minutes. Let sit, covered, for 5 minutes, then add 1 cup diced processed cheese (such as Velveeta) and 1/2 cup salsa, stirring until smooth; season with salt. Sprinkle with sliced ​​green onions.


18. With pimento pepper. Follow recipe #17, substituting 1 cup diced cheddar and 1/4 cup softened cream cheese for the processed cheese, and sliced ​​pimento peppers for the salsa; season with cayenne pepper.

19. Moroccan black rice. Cook 1 1/2 cups black ("forbidden") rice according to package directions; let cool. Add 1/4 cup each parsley and chopped pitted green olives, 2 tablespoons each harissa (or other chili paste), and crushed preserved lemon; stir and season with salt.

20. Rice with curry. In a saucepan over medium heat, sauté 1 chopped onion in 3 tablespoons butter for 5 minutes. Stir in 2.5 teaspoons curry powder, then add 2 cups basmati rice and cook, stirring, for about 1 minute. Add 3 cups water and 1 teaspoon salt. Bring to a simmer, reduce heat to low, and stir; cover and cook until softened, about 15 minutes. Let stand, covered, for 5 minutes, then fluff.


21. With curry, raisins and cashews. Make Curried Rice (No. 20); stir in 1/2 cup each yellow raisins, chopped cashews, and chopped cilantro.

22. With saffron. In a saucepan over medium heat, sauté 1 chopped onion in 3 tablespoons butter for 5 minutes. Stir in 2 cups basmati rice, 1 teaspoon each saffron threads, and salt. Add 3 cups chicken broth; bring to a gentle simmer. Reduce heat to low and stir; cover and cook until tender, about 15 minutes. Let sit, covered, for 5 minutes, then fluff.

23. With orange and carrot. In a saucepan, bring 2 cups water to a gentle simmer with 1/2 cup sugar and a pinch of salt. Add 1/4 cup each thinly sliced ​​orange peel and grated carrot and cook until soft, about 4 minutes; drain. In a frying pan, toast 1/3 cup each pistachios, sliced ​​almonds, dried cranberries, 1/4 teaspoon ground cumin and salt in butter for 3 minutes. Make Saffron Rice (No. 22); top with the orange and nut mixture.

24. Stuffed pumpkin. Combine 1 cup cooked brown rice with 1/2 cup each chopped celery, parsley, green onions, and cooked chestnuts; season with salt. Halve 2 small acorn squashes and remove the seeds; brush the insides with olive oil and season with salt. Transfer to a baking dish and bake at 425°F (220°C) until tender, 35-40 minutes. Stuff with the rice mixture and drizzle a little butter evenly over the top. Bake until crisp, another 20 minutes.

25. Brown rice with leeks. In a saucepan over medium heat, sauté 2 sliced ​​leeks in 3 tablespoons butter for 8 minutes. Stir in 2 cups brown rice, 3 cups chicken broth, 2 bay leaves, and 1 teaspoon salt. Bring to a boil, then reduce heat to low and stir; cover and simmer until tender, 45 minutes. Let stand, covered, for 5 minutes. Stir in 1/2 cup chopped parsley.

^{Clockwise from top left: Sausage Rice Pancakes (No. 47), Mushroom Risotto (No. 10), Wild Rice with Apricots and Pistachios (No. 35), Stuffed Pumpkin (No. 24), Turkey and Broccoli Casserole (No. 38), Curried Rice with Raisins and Cashews (No. 21)}

26. Brown rice with ham and brie. Make Leek Rice (No. 25); stir in 1 cup each chopped cooked ham and cubed Brie (rind removed).

27. With green beans and almonds. Cook 1 1/2 cups long-grain white rice according to package directions. Microwave 8 ounces halved thin green beans with 1 tablespoon water, covered, for 3-4 minutes, until tender. Toast 1/2 cup sliced ​​almonds in 3 tablespoons butter until browned; stir in 1 teaspoon lemon zest and 1 tablespoon lemon juice; season with salt and pepper.

28. Pilaf in the oven. In an ovenproof skillet over medium heat, sauté 1 chopped shallot in 2 tablespoons butter for 5 minutes. Stir in 2 cups white long-grain rice, 2 bay leaves, and 1 teaspoon salt. Stir in 3 cups warm chicken broth; bring to a simmer. Stir, cover, and bake at 350°F (180°C) until the rice is tender, 18-20 minutes. Let stand, covered, for 10 minutes. Remove the bay leaf.

29. Spicy pilaf. Make pilaf (No. 28), replacing the bay leaves with 1 broken cinnamon stick, 4 slices fresh ginger and 3 wide strips lemon rind; remove before serving.

30. Mushroom pilaf with thyme. Prepare pilaf (No. 28), adding 230 g of finely chopped mushrooms along with the shallots; sauté until the liquid has evaporated, 20 minutes. Replace the bay leaf with 2 sprigs of thyme.

31. Rice with poblano pepper. Puree 1 seeded poblano pepper with 1/2 cup each fresh parsley and cilantro, 1/3 cup chicken broth, 1 green onion, and 1 garlic clove until smooth. Follow recipe #28, substituting pepper puree for the shallots; saute for 2 minutes. Use only 2 1/2 cups chicken broth.

32. Rice with vermicelli. In a large skillet over high heat, toast 1/2 cup chopped vermicelli in 2 tablespoons butter. Add 2 cups parboiled rice, 4 cups beef broth, 1 teaspoon each garlic powder, onion powder, and salt. Bring to a boil, then reduce heat to low and stir; cover and cook until tender, 25 minutes. Let stand, covered, for 5 minutes, then stir in 2 tablespoons butter; season with salt.

33. With cranberries and almonds. Cook 1.5 cups black ("forbidden") rice according to package directions; let cool. Add 1/2 cup each chopped smoked almonds and dried cranberries, 2 tablespoons each chopped parsley and lemon juice, and 1 tablespoon olive oil; stir and season with salt.

34. Red rice with chipotle. Cook 2 cups red rice in salted boiling water until tender, 30 minutes. Drain and transfer to a bowl. Stir in 3 tablespoons each maple syrup and butter and 1/2 teaspoon chipotle chili powder; season with salt.


35. Wild rice with dried apricots and pistachios. Cook 1.5 cups wild rice in salted boiling water until tender, about 40 minutes. Drain and transfer to a bowl. Stir in 1/2 cup each chopped dried apricots, pistachios, parsley, and green onions, and 3 tablespoons butter. Season with salt and pepper.

36. Jambalaya. In a large skillet over medium-high heat, brown 8 ounces diced andouille sausage in olive oil; transfer to a bowl. Add 2 chopped celery stalks, 1 chopped onion, and 1 chopped green bell pepper to the skillet. Cook until crisp, about 3 minutes. Add 3 minced garlic cloves and 1 1/2 teaspoons Cajun seasoning; cook 30 seconds. Add 4 cups cooled cooked white rice and 2 cups thawed chopped collard greens. Cook, stirring, until heated through. Stir in the sausage and season with salt.


37. Festive fried rice. In a large nonstick skillet, sauté 1 sliced ​​celery stalk, 1 sliced ​​green onion stalk, 3/4 cup diced roast turkey, 1/4 cup chopped dried cranberries, and 1/4 teaspoon poultry seasoning in 1 tablespoon butter until golden. Add another 1 tablespoon butter and 3 cups cooled cooked white rice; cook, stirring, until golden brown, 3 minutes. Season with salt and pepper. Sprinkle with parsley.

38. Turkey and broccoli casserole. Bring 3 cups heavy cream (10%) to a gentle simmer; whisk in 8 ounces cream cheese. Stir in 3 cups cooked white rice, 3 cups each cooked broccoli, chopped roast turkey, and the zest of 1 lemon; season with salt and pepper. Transfer to a 12-quart (3.7-quart) baking dish; bake at 400°F (200°C) until bubbly, 25 to 30 minutes. Sprinkle with 1 cup grated Cheddar and brown under high heat.

39. "Jumping John" Cook 4 thick-cut slices of bacon in a Dutch oven over medium heat until crisp. Add 1 chopped onion, 2 chopped celery stalks, and 4 minced garlic cloves; cook until soft, 8 minutes. Add 1 pound package of frozen black-eyed beans and 1 cup water. Cover and simmer until tender, 12 minutes. Stir in 3 cups cooked white rice and 1/4 cup parsley and cook, stirring, until heated through. Serve with hot sauce.

40. "Dirty" rice. In a large skillet over medium-high heat, brown 8 ounces crumbled hot sausage (casings removed) in 3 tablespoons olive oil. Stir in 8 ounces chopped chicken livers, 1 chopped red bell pepper, 1 chopped bunch green onion, 2 chopped celery stalks, and 2 teaspoons chopped thyme. Cook until the vegetables are almost tender, 8 minutes. Stir in 4 cups cooked white rice and 1/4 cup chopped parsley. Cook, stirring, until the rice is heated through; season with salt.

41. Rice filling for stuffing. Make "dirty" rice (No. 40), substituting sweet sausage for the hot one, omitting the liver, and adding 2 teaspoons chopped sage along with the thyme; cool slightly. Stir in 2 beaten eggs and 1/2 cup chicken broth. Bake in a greased 1.9-quart (190°C) dish at 350°F (190°C) until golden brown, 30 minutes.

42. Jamaican rice. In a saucepan, sauté 4 chopped green onions, 1 teaspoon each minced garlic and thyme in 3 tablespoons butter until softened. Add 14-ounce can red kidney beans (including liquid), 14-ounce can coconut milk, 1 1/2 cups water, 1 Scotch Bonnet chili, 1 tablespoon salt, 1/2 teaspoon each allspice and black pepper; bring to a simmer. Stir in 2 cups long-grain white rice. Reduce heat to low. Cover and cook until tender, about 35 minutes. Let stand, covered, for 5 minutes, then fluff.

43. Rice with cheddar and beer. Combine 2 cups brown rice, 1 1/2 cups each water, beer (wheat or brown ale), 3 tablespoons butter, and 1 teaspoon salt in a saucepan. Bring to a boil, then reduce heat to low and stir; cover and simmer until tender, 45 to 50 minutes. Let sit, covered, for 5 minutes, then stir in 1 1/2 cups grated mild cheddar and 1 teaspoon Dijon mustard until melted. Sprinkle with chopped parsley.

44. Latin American rice. In a large saucepan, cook 4 slices bacon in 1 tablespoon olive oil until crisp. Add 2 cups water, 1 can pigeon peas (14 ounces, drained and rinsed), 1/2 cup each store-bought sofrito and sliced ​​green olives, and 1 teaspoon each ground cumin and dried oregano; bring to a simmer. Add 1 1/2 cups medium-grain white rice. Reduce heat to low and stir, then cover and cook until tender, about 40 minutes. Let stand, covered, for 5 minutes, then fluff.


45. Stuffed peppers. Combine 2 cups cooked white rice, 1 cup each store-bought chili beans, 1 cup grilled corn, and 1 bunch chopped green onion. Stuff 4 small, halved bell peppers with the rice mixture, sprinkle with 3/4 cup shredded Pepper Jack cheese, arrange in a baking dish, and pour 1/2 cup water around the peppers. Cover with foil and bake for 30-35 minutes, until tender. Remove the foil and bake until golden brown, 10 minutes. Top with sour cream and cilantro.

46. ​​Rice with ginger and sesame. Cook 2 cups of jasmine rice according to package directions. In a small skillet, sauté 1 tablespoon each of grated peeled ginger and sesame seeds in 2 tablespoons of vegetable oil for 3 minutes, until shimmering, then pour over the rice. Stir in 1 sliced ​​green onion stalk and season with salt.

47. Rice pancakes with sausage. Combine 3 cups remaining Ginger Rice (No. 46), 2 lightly beaten eggs, and 1/2 cup chopped dried Chinese sausage. Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium heat. Spoon the rice into the pan in batches (about 1/3 cup per pancake) and flatten lightly with a spatula. Fry until golden brown, 4-5 minutes per side, adding more oil if needed. Serve with soy sauce and/or Sriracha. Yield: about 10 pancakes.

48. Korean-style rice with beef. Season 8 ounces (230 g) ground beef with 1 teaspoon salt and brown in 2 tablespoons vegetable oil in a large skillet over high heat. Add 1 cup chopped kimchi and 4 sliced ​​green onions; cook until the liquid has evaporated. Add 3 cups cooled cooked white rice, 1 teaspoon each soy sauce and sesame oil. Cook, stirring, until the rice is heated through, 3 minutes. Top with fried eggs.

49. Coconut rice with herbs. Combine 2 cups jasmine rice, 1 1/2 cups water, 1 can low-fat coconut milk (400g), 4 slices ginger, and 1 teaspoon salt in a saucepan. Bring to a boil, reduce heat to low, and stir; cover and simmer until tender, 15 minutes. Let stand, covered, for 5 minutes, then stir in 1/4 cup each chopped cilantro and mint.

50. Coconut rice with lemongrass. Melt 2 tablespoons coconut oil in a saucepan over medium-high heat. Add 2 cups jasmine rice and toast, stirring, for about 2 minutes. Stir in 3 cups water, 1 stalk lemongrass (crushed and cut into 1-inch pieces), and 1 teaspoon salt. Bring to a simmer, reduce heat to low, and stir; cover and simmer until softened, about 15 minutes. Let sit, covered, for 5 minutes, then fluff with a fork and discard the lemongrass. Season with salt.