Let’s face it, rice is the ultimate kitchen hero—versatile, comforting, and ready to transform into a delicious meal in minutes. Whether you’re craving a quick weeknight dinner or a cozy bowl of comfort, our roundup of 19 simple rice recipes has got you covered. From fluffy classics to creative twists, these dishes promise to delight your taste buds without keeping you tied to the stove. Keep reading to discover your next favorite rice recipe!
Garlic Butter Rice
Ever find yourself staring into your pantry, wondering what to whip up that’s both comforting and easy? Garlic butter rice is your answer—simple, flavorful, and the perfect side to just about anything.
Ingredients
- 1 cup of long-grain white rice
- 2 cups of water
- 3 tablespoons of unsalted butter
- 3 cloves of garlic, minced
- A splash of olive oil
- A pinch of salt
Instructions
- Rinse the rice under cold water until the water runs clear. This removes excess starch and prevents clumping.
- In a medium saucepan, heat a splash of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant but not browned.
- Add the rice to the saucepan and stir to coat the grains with the garlic and oil. Toast the rice for 2 minutes, stirring occasionally.
- Pour in the water and add a pinch of salt. Bring 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 traps the steam.
- After 18 minutes, remove the saucepan from the heat and let it sit, covered, for 5 minutes. This allows the rice to steam and become fluffy.
- Fluff the rice with a fork, then stir in the butter until melted and fully incorporated. Tip: For extra richness, use browned butter.
- Give it a taste and adjust the salt if needed. Tip: A squeeze of lemon juice can brighten up the flavors.
Out of the pot, this garlic butter rice is fluffy with a slight chew, rich but not heavy. Serve it under a saucy stir-fry or alongside grilled meats for a meal that feels a little special.
Coconut Rice
Did you know coconut rice is the ultimate comfort food with a tropical twist? It’s creamy, slightly sweet, and pairs perfectly with just about anything.
Ingredients
- 1 cup of jasmine rice
- 1 can (13.5 oz) of coconut milk
- A splash of water
- A pinch of salt
- A couple of tablespoons of sugar
Instructions
- Rinse the jasmine rice under cold water until the water runs clear. This removes excess starch and prevents the rice from being too sticky.
- In a medium saucepan, combine the rinsed rice, coconut milk, a splash of water, a pinch of salt, and a couple of tablespoons of sugar. Stir well to mix everything together.
- Bring the mixture to a boil over medium-high heat, then immediately reduce the heat to low. Cover the saucepan with a tight-fitting lid.
- Let the rice simmer for 18 minutes. Resist the urge to peek; keeping the lid on ensures the rice cooks evenly.
- After 18 minutes, turn off the heat and let the rice sit, covered, for another 5 minutes. This allows the rice to steam and become fluffy.
- Fluff the rice with a fork before serving. For an extra touch, toast some shredded coconut in a dry pan until golden and sprinkle on top.
So there you have it—creamy, dreamy coconut rice that’s a breeze to make. The texture is luxuriously soft with just the right amount of chew, and the flavor is a delightful balance of sweet and savory. Try serving it alongside grilled shrimp or as a base for a tropical fruit salad for a meal that feels like a vacation.
Lemon Rice
Alright, let’s dive into making some Lemon Rice, a dish that’s as vibrant and zesty as a sunny day. You’re going to love how simple it is to whip up, and the burst of flavor it brings to your table.
Ingredients
- 1 cup of basmati rice
- 2 cups of water
- A splash of olive oil
- A couple of cloves of garlic, minced
- 1 teaspoon of mustard seeds
- A handful of curry leaves
- 1/2 teaspoon of turmeric powder
- The juice of 2 lemons
- A pinch of salt
- A small handful of chopped cilantro for garnish
Instructions
- Rinse the basmati rice under cold water until the water runs clear, then drain it well. This step removes excess starch and prevents the rice from sticking together.
- In a medium pot, heat a splash of olive oil over medium heat. Add the mustard seeds and wait until they start to pop, about 30 seconds. This releases their nutty flavor.
- Toss in the minced garlic and curry leaves, sautéing for about a minute until fragrant. Be careful not to burn the garlic.
- Stir in the drained rice, turmeric powder, and a pinch of salt, coating the rice evenly with the spices.
- Pour in the 2 cups of water, bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Resist the urge to peek; keeping the lid on ensures even cooking.
- Once the rice is cooked and the water is absorbed, remove from heat and let it sit, covered, for 5 minutes. This allows the rice to steam and become fluffy.
- Fluff the rice with a fork, then drizzle the lemon juice over it, mixing gently to combine. The lemon juice not only adds flavor but also gives the rice its signature bright color.
- Garnish with chopped cilantro before serving for a fresh, herby finish.
Fluffy, fragrant, and with just the right amount of tang, this Lemon Rice is a delight on its own or paired with grilled chicken or fish. Try serving it in a bowl with a side of cool yogurt for a comforting meal that’s bursting with flavor.
Cilantro Lime Rice
Hey, you know that feeling when you need something fresh, zesty, and just a bit different to shake up your meal routine? That’s where this cilantro lime rice comes in—it’s like a little vacation for your taste buds.
Ingredients
- 1 cup of long-grain white rice
- A splash of olive oil
- 2 cups of water
- The juice of 2 limes
- A handful of fresh cilantro, chopped
- A pinch of salt
Instructions
- Rinse the rice under cold water until the water runs clear to remove excess starch.
- Heat a splash of olive oil in a medium saucepan over medium heat. Add the rice and stir for about 2 minutes until it starts to turn golden.
- Pour in 2 cups of water and bring to a boil. Tip: Keep an eye on it to prevent boiling over.
- Once boiling, reduce the heat to low, cover, and simmer for 18 minutes. No peeking—this keeps the steam in.
- Remove from heat and let it sit, covered, for 5 minutes. This step is crucial for fluffy rice.
- Fluff the rice with a fork, then stir in the lime juice, chopped cilantro, and a pinch of salt. Tip: Add the lime juice while the rice is still warm to absorb all that tangy flavor.
- Give it a taste and adjust the salt or lime if needed. Tip: If you love cilantro, feel free to add more for an extra herby punch.
Mmm, this rice is fluffy with a bright lime kick and fresh cilantro in every bite. Try it as a side for grilled chicken or stuffed into burritos for an extra flavor boost.
Fried Rice
Think about the last time you craved something quick, delicious, and totally customizable. Fried rice is your go-to, especially when you’ve got leftover rice sitting in the fridge.
Ingredients
- 2 cups of day-old rice (trust me, fresh rice turns mushy)
- A couple of eggs, beaten
- A splash of vegetable oil
- 1 cup of mixed veggies (peas, carrots, whatever you like)
- 2 tbsp of soy sauce
- A pinch of salt
- 1 clove of garlic, minced
- A handful of green onions, chopped
Instructions
- Heat a large pan or wok over medium-high heat and add a splash of vegetable oil.
- Toss in the minced garlic and stir for about 30 seconds until it’s fragrant—don’t let it burn!
- Add the beaten eggs to the pan. Scramble them until they’re just set, then remove them from the pan and set aside.
- In the same pan, add a bit more oil if needed, then throw in your mixed veggies. Stir-fry for about 2 minutes until they’re slightly tender.
- Add the day-old rice to the pan, breaking up any clumps with your spatula. Stir-fry for another 2 minutes.
- Pour in the soy sauce and a pinch of salt. Mix everything well so the rice gets evenly coated.
- Add the scrambled eggs back into the pan, along with the chopped green onions. Give it all a good stir to combine.
- Cook for another minute, then take it off the heat. Taste and adjust the seasoning if needed.
Perfect for a lazy dinner, this fried rice is fluffy, flavorful, and packed with bits of egg and veggies. Try topping it with a fried egg for extra yum!
Tomato Rice
Back to basics with this comforting tomato rice recipe—it’s your go-to for those nights when you want something hearty without the hassle. You’ll love how the tomatoes bring a sweet tanginess that pairs perfectly with the fluffy rice.
Ingredients
- 1 cup of long-grain white rice
- 2 cups of water
- a couple of ripe tomatoes, diced
- a splash of olive oil
- 1 small onion, finely chopped
- 2 cloves of garlic, minced
- a pinch of salt
- a sprinkle of black pepper
Instructions
- Rinse the rice under cold water until the water runs clear to remove excess starch.
- Heat a splash of olive oil in a medium pot over medium heat. Toss in the chopped onion and minced garlic, sautéing until they’re soft and fragrant, about 2 minutes.
- Add the diced tomatoes to the pot, cooking them down until they start to break apart, roughly 5 minutes. Tip: A little mash with your spoon helps release their juices.
- Stir in the rinsed rice, coating it well with the tomato mixture for even flavor.
- Pour in the water, add a pinch of salt and a sprinkle of black pepper, then bring everything to a boil.
- Once boiling, reduce the heat to low, cover the pot, and let it simmer for 18 minutes. Tip: Resist the urge to peek—keeping the lid on ensures perfectly steamed rice.
- After 18 minutes, turn off the heat and let the rice sit, covered, for another 5 minutes to absorb any remaining liquid. Tip: This resting time is key for that ideal fluffy texture.
- Fluff the rice with a fork before serving.
Kind of magical how simple ingredients transform into such a flavorful dish, right? The tomato rice comes out slightly sticky with a vibrant color, and it’s fantastic topped with a fried egg or alongside grilled chicken for a fuller meal.
Mushroom Rice
Oh, you’re going to love this mushroom rice recipe. It’s the kind of dish that feels like a warm hug, perfect for those nights when you want something comforting but don’t want to spend hours in the kitchen.
Ingredients
- 1 cup of long-grain white rice
- 2 cups of chicken or vegetable broth
- A couple of tablespoons of olive oil
- A splash of white wine (optional, but it adds a nice depth)
- 8 oz of mushrooms, sliced (any kind you like)
- 1 small onion, finely chopped
- 2 cloves of garlic, minced
- A pinch of salt and pepper
- A handful of fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the onions and cook until they’re soft and translucent, about 5 minutes.
- Toss in the mushrooms and garlic. Cook until the mushrooms are golden and have released their moisture, about 8 minutes. Tip: Don’t stir too much; let them get a nice color.
- Add the rice to the skillet. Stir it around for a minute to toast slightly, which adds flavor.
- Pour in the broth and white wine if using. Bring 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 is key to fluffy rice.
- After 18 minutes, turn off the heat and let it sit, covered, for 5 more minutes. This lets the rice absorb any remaining liquid.
- Fluff the rice with a fork, season with salt and pepper, and sprinkle with parsley before serving. Tip: A squeeze of lemon juice can brighten up the flavors if you like.
Perfectly fluffy with a rich, earthy flavor from the mushrooms, this rice is a standout side or can be bulked up with some protein for a main dish. Try topping it with a fried egg for a simple, satisfying meal.
Spinach Rice
Kickstart your meal prep with this simple yet flavorful spinach rice. It’s the perfect way to sneak in some greens while keeping things delicious and fuss-free.
Ingredients
- 1 cup of long-grain rice
- 2 cups of fresh spinach, roughly chopped
- A splash of olive oil
- A couple of garlic cloves, minced
- 1/2 teaspoon of salt
- 2 cups of water
- A pinch of black pepper
Instructions
- Rinse the rice under cold water until the water runs clear. This removes excess starch and prevents clumping.
- Heat a splash of olive oil in a medium pot over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
- Add the rinsed rice to the pot. Stir it around for a minute to lightly toast the grains, which adds a nutty flavor.
- Pour in 2 cups of water and add the salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes.
- After 15 minutes, layer the chopped spinach on top of the rice. Cover again and let it steam for another 5 minutes. The residual heat will wilt the spinach perfectly.
- Remove from heat and let it sit, covered, for 5 more minutes. This allows the rice to absorb any remaining moisture and become fluffy.
- Fluff the rice with a fork, mixing the spinach throughout. Add a pinch of black pepper for a little kick.
Zesty and vibrant, this spinach rice has a comforting texture with just the right amount of bite from the greens. Serve it alongside grilled chicken or fold it into a burrito for a quick, nutritious wrap.
Peas and Carrots Rice
Just when you think you’ve tried every rice dish out there, here comes Peas and Carrots Rice to shake things up. It’s the perfect way to sneak some veggies into your meal without sacrificing flavor or fun.
Ingredients
- 1 cup of long-grain white rice
- A couple of carrots, diced
- A handful of peas, fresh or frozen
- 2 cups of water
- A splash of olive oil
- A pinch of salt
Instructions
- Rinse the rice under cold water until the water runs clear. This removes excess starch and prevents clumping.
- Heat a splash of olive oil in a medium pot over medium heat. Add the diced carrots and sauté for about 3 minutes until they start to soften.
- Add the rinsed rice to the pot with the carrots. Stir for a minute to lightly toast the rice, enhancing its nutty flavor.
- Pour in 2 cups of water and add a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Tip: Don’t peek! Keeping the lid on ensures even cooking.
- After 15 minutes, sprinkle the peas on top of the rice, cover again, and let it sit for 5 more minutes. The residual heat will cook the peas perfectly.
- Fluff the rice with a fork, mixing the peas and carrots evenly throughout. Tip: For extra flavor, let the rice sit covered for an additional 5 minutes before serving.
Light and fluffy with a sweet crunch from the carrots and peas, this dish is a colorful side that pairs beautifully with grilled chicken or fish. Or, top it with a fried egg for a simple, satisfying meal.
Egg Fried Rice
Mmm, there’s nothing like a bowl of egg fried rice to turn last night’s leftovers into today’s treasure. It’s quick, it’s versatile, and let’s be honest, it’s downright delicious.
Ingredients
- 2 cups of day-old rice (trust me, fresh rice is too sticky)
- A couple of eggs, beaten
- A splash of vegetable oil
- 1 tbsp of soy sauce
- A handful of frozen peas and carrots (no need to thaw)
- A pinch of salt
- A dash of sesame oil for that nutty finish
Instructions
- Heat a large pan or wok over medium-high heat and add a splash of vegetable oil.
- Pour in the beaten eggs and scramble them until just set, about 1 minute. Tip: Don’t overcook; they’ll finish cooking with the rice.
- Add the day-old rice to the pan, breaking up any clumps with your spatula. Cook for 2 minutes, stirring occasionally.
- Toss in the frozen peas and carrots, stirring to mix everything evenly. Tip: The cold from the veggies helps prevent the rice from getting mushy.
- Drizzle the soy sauce and a pinch of salt over the rice, stirring well to coat every grain. Cook for another 2 minutes.
- Finish with a dash of sesame oil, give it one final stir, and remove from heat. Tip: The sesame oil is strong, so a little goes a long way.
Dig into your egg fried rice and enjoy the perfect balance of fluffy grains, savory soy, and the slight crunch of veggies. Try topping it with a fried egg for an extra layer of yum.
Chicken and Rice
Hey, you know those days when you want something comforting but don’t want to spend hours in the kitchen? Chicken and rice is your go-to. It’s simple, hearty, and totally hits the spot.
Ingredients
- A couple of boneless, skinless chicken breasts
- 1 cup of white rice
- 2 cups of chicken broth
- A splash of olive oil
- A pinch of salt and pepper
- A handful of chopped parsley
Instructions
- Heat a splash of olive oil in a large skillet over medium heat.
- Season the chicken breasts with a pinch of salt and pepper, then add them to the skillet. Cook for about 6-7 minutes on each side, or until golden brown and cooked through. Tip: Don’t move the chicken around too much to get a nice sear.
- Remove the chicken from the skillet and set aside.
- In the same skillet, add the rice and toast it for a minute or two, stirring occasionally.
- Pour in the chicken broth, bring to a boil, then reduce the heat to low. Cover and simmer for about 18 minutes, or until the rice is tender and the liquid is absorbed. Tip: Keep the lid on to trap the steam and cook the rice evenly.
- Slice the chicken and stir it back into the rice. Sprinkle with chopped parsley before serving. Tip: Let it sit for a couple of minutes off the heat to let the flavors meld together.
This dish comes out with the rice fluffy and the chicken juicy. Try serving it with a squeeze of lemon for a little zing.
Beef and Rice
Today’s the perfect day to whip up something hearty and comforting, and beef and rice hits all the right spots. It’s simple, satisfying, and packed with flavors that’ll have you coming back for seconds.
Ingredients
- 1 lb ground beef
- 2 cups white rice
- 1 onion, diced
- 2 cloves garlic, minced
- a splash of olive oil
- a couple of cups beef broth
- a pinch of salt and pepper
- a sprinkle of your favorite herbs (thyme works great)
Instructions
- Heat a splash of olive oil in a large pan over medium heat.
- Add the diced onion and minced garlic, sautéing until they’re soft and fragrant, about 3 minutes.
- Toss in the ground beef, breaking it apart with a spoon, and cook until it’s nicely browned, around 5 minutes.
- Stir in the rice, making sure it gets coated with all those delicious flavors.
- Pour in the beef broth, add a pinch of salt and pepper, and bring everything to a simmer.
- Cover the pan, reduce the heat to low, and let it cook for about 18 minutes, or until the rice is tender and has absorbed all the liquid.
- Sprinkle with your favorite herbs before serving to add a fresh touch.
Zero fuss, maximum flavor—this beef and rice dish is all about that tender, savory goodness. Try topping it with a fried egg for an extra layer of yum, or serve it alongside a crisp salad to balance out the richness.
Shrimp Fried Rice
Ready to whip up a quick and tasty dinner? Shrimp fried rice is your go-to for a satisfying meal that’s packed with flavor and comes together in no time.
Ingredients
- 2 cups of cooked rice, cooled (day-old works best)
- 1/2 lb of shrimp, peeled and deveined
- 2 tbsp of vegetable oil
- 2 eggs, lightly beaten
- 1/2 cup of frozen peas and carrots
- 2 green onions, chopped
- 2 tbsp of soy sauce
- A splash of sesame oil
- A couple of garlic cloves, minced
Instructions
- Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat.
- Add the shrimp and cook for about 2 minutes on each side, until pink and opaque. Remove and set aside.
- In the same pan, add the remaining oil and the beaten eggs. Scramble them until just set, then remove and set aside with the shrimp.
- Toss in the garlic, peas, and carrots. Stir-fry for 2 minutes until the veggies are tender.
- Add the cooled rice to the pan, breaking up any clumps. Stir-fry for 3 minutes until everything is well mixed.
- Drizzle in the soy sauce and sesame oil, stirring to coat the rice evenly.
- Return the shrimp and eggs to the pan, along with the green onions. Give it all a good stir and cook for another minute to heat through.
- Tip: For extra flavor, let the rice sit for a minute before stirring to get a slight crisp on the bottom.
- Tip: If you like a bit of heat, add a dash of sriracha with the soy sauce.
- Tip: Always use cold rice for fried rice to prevent it from becoming mushy.
Deliciously savory with a perfect mix of textures, this shrimp fried rice is a crowd-pleaser. Serve it up with extra green onions on top or a side of kimchi for an extra kick.
Vegetable Fried Rice
Oh, you’re going to love this vegetable fried rice—it’s the perfect way to turn leftover rice and whatever veggies you have into something seriously delicious. Quick, easy, and totally customizable, it’s a weeknight lifesaver.
Ingredients
- 2 cups of day-old rice (trust me, fresh rice won’t give you those perfect grains)
- A couple of tablespoons of vegetable oil
- A splash of soy sauce
- 2 eggs, beaten
- A handful of frozen peas and carrots (no need to thaw)
- 2 cloves of garlic, minced
- A pinch of salt
- A dash of sesame oil for that nutty finish
Instructions
- Heat a large pan or wok over medium-high heat and add the vegetable oil.
- Once the oil is shimmering, toss in the garlic and stir for about 30 seconds until it’s golden and fragrant—don’t let it burn!
- Add the beaten eggs to the pan, scrambling them quickly until just set, then push them to one side.
- Tip in the rice, breaking up any clumps with the back of your spoon. Fry for a couple of minutes until it starts to get a bit crispy.
- Throw in the peas and carrots, stirring everything together. Cook for another 2 minutes until the veggies are heated through.
- Drizzle over the soy sauce and a pinch of salt, mixing well so every grain gets a bit of that savory goodness.
- Finish with a dash of sesame oil, give it one final stir, and take it off the heat.
Unbelievably simple, right? This fried rice has just the right amount of chewiness from the rice, with pops of sweetness from the peas and carrots. Serve it straight from the pan with a sprinkle of green onions on top for a fresh crunch.
Curry Rice
Now, who doesn’t love a comforting bowl of curry rice? It’s the perfect blend of savory, spicy, and just a hint of sweetness, all hugging a bed of fluffy rice. Let’s dive into making this cozy dish that’s sure to warm you up from the inside out.
Ingredients
- 1 cup of jasmine rice
- 2 cups of water
- A splash of vegetable oil
- 1 onion, diced
- 2 cloves of garlic, minced
- A thumb-sized piece of ginger, grated
- 2 tbsp of curry powder
- A can of coconut milk
- A couple of carrots, sliced
- 1 potato, cubed
- A handful of peas
- Salt to taste
Instructions
- Rinse the jasmine rice under cold water until the water runs clear. This removes excess starch and prevents sticky rice.
- In a pot, combine the rice and water. Bring to a boil, then lower the heat to a simmer, cover, and cook for 15 minutes. Tip: Don’t peek! Letting the steam do its work is key to perfect rice.
- Heat a splash of vegetable oil in a large pan over medium heat. Add the onion, garlic, and ginger, sautéing until the onion is translucent, about 3 minutes.
- Stir in the curry powder and cook for another minute to toast the spices, releasing their flavors.
- Pour in the coconut milk, then add the carrots and potato. Bring to a gentle simmer and cook for 15 minutes, or until the vegetables are tender.
- Throw in the peas during the last 5 minutes of cooking. Tip: Adding them late keeps their color vibrant and texture perfect.
- Season with salt to taste. Tip: Start with a little; you can always add more but can’t take it out!
- Serve the curry over the cooked rice. Best enjoyed hot, with a sprinkle of fresh cilantro if you’re feeling fancy.
Brimming with creamy coconut and hearty veggies, this curry rice is a hug in a bowl. Try topping it with a fried egg for an extra layer of deliciousness, or serve it alongside some crispy naan for scooping up every last bit of sauce.
Pineapple Rice
Did you know pineapple rice is the perfect blend of sweet and savory? It’s a tropical twist on your usual rice dish that’ll have you coming back for seconds.
Ingredients
- 2 cups of jasmine rice, because it’s fluffy and fragrant
- A splash of vegetable oil, just enough to coat your pan
- 1 cup of diced pineapple, fresh or canned, your call
- A couple of garlic cloves, minced, because flavor
- 1 tbsp of soy sauce, for that umami kick
- 1/2 cup of diced carrots, for a bit of crunch
- 2 eggs, beaten, to mix in for protein
- A pinch of salt, to balance the sweetness
Instructions
- Rinse the jasmine rice under cold water until the water runs clear. This removes excess starch and prevents clumping.
- Cook the rice according to package instructions. Tip: Let it sit for 5 minutes after cooking to get it extra fluffy.
- Heat a splash of vegetable oil in a large pan over medium heat. Add the minced garlic and sauté until golden, about 30 seconds.
- Toss in the diced carrots and cook for another 2 minutes, until they start to soften.
- Push the veggies to one side of the pan and pour the beaten eggs into the other side. Scramble them until just set, then mix everything together.
- Add the cooked rice to the pan, breaking up any clumps. Stir in the soy sauce and a pinch of salt, mixing well to combine.
- Fold in the diced pineapple last, to keep its vibrant flavor and texture. Cook for another minute just to warm it through.
Great for a quick dinner or a fancy brunch, this pineapple rice is a riot of textures and flavors. Serve it in a hollowed-out pineapple half for an Instagram-worthy presentation.
Basmati Rice with Saffron
Ready to elevate your rice game? This Basmati Rice with Saffron is a simple yet luxurious side dish that’ll make any meal feel special. You’ll love how the saffron adds a golden hue and a subtle, floral flavor.
Ingredients
- 1 cup of basmati rice
- A pinch of saffron threads
- 2 cups of water
- A splash of olive oil
- A couple of pinches of salt
Instructions
- Rinse the basmati rice under cold water until the water runs clear. This removes excess starch and prevents clumping.
- Soak the saffron threads in 2 tablespoons of warm water for about 10 minutes. This helps release their color and flavor.
- Heat a splash of olive oil in a medium saucepan over medium heat. Add the rinsed rice and stir for a minute to lightly toast it.
- Pour in the 2 cups of water and the saffron water, then add a couple of pinches of salt. Stir once to combine.
- Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Don’t peek—keeping the lid on ensures even cooking.
- After 15 minutes, turn off the heat and let the rice sit, covered, for another 5 minutes. This allows the rice to steam and become fluffy.
- Fluff the rice with a fork before serving to separate the grains and show off that beautiful saffron color.
Here’s how it turns out: the rice is fluffy with a slight bite, and the saffron gives it a warm, aromatic flavor. Try serving it alongside grilled chicken or fish for a meal that feels a bit fancy but is totally doable on a weeknight.
Rice Pilaf
Rice pilaf is that cozy, versatile side dish you didn’t know you needed in your life until now. Perfect for pairing with just about anything, it’s a simple way to add a little extra something to your meal.
Ingredients
- 1 cup of long-grain white rice
- A couple of tablespoons of butter
- 2 cups of chicken broth (or veggie broth to keep it vegetarian)
- A small onion, finely chopped
- A clove of garlic, minced
- A splash of olive oil
- Salt and pepper, just enough to season
Instructions
- Heat a splash of olive oil and a couple of tablespoons of butter in a medium saucepan over medium heat until the butter melts.
- Add the finely chopped onion and minced garlic to the pan, sautéing until they’re soft and fragrant, about 3 minutes.
- Stir in the cup of long-grain white rice, coating it well with the butter and onion mixture, and let it toast slightly for about 2 minutes.
- Pour in the 2 cups of chicken broth, season with salt and pepper, and bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for 18 minutes. Tip: Resist the urge to peek! Keeping the lid on ensures the rice cooks evenly.
- After 18 minutes, remove the saucepan from the heat and let it sit, covered, for 5 minutes. This allows the rice to steam and become fluffy.
- Fluff the rice with a fork before serving. Tip: For an extra touch, stir in a little more butter or some chopped herbs right before serving.
Buttery and aromatic, this rice pilaf has a light, fluffy texture that makes it the perfect backdrop for your main dish. Try topping it with toasted almonds or dried cranberries for a bit of crunch and sweetness.
Jasmine Rice with Herbs
Now, let’s talk about making your kitchen smell like a herb garden with this simple yet fragrant Jasmine Rice with Herbs. It’s the perfect side dish that brings a touch of elegance to any meal without much fuss.
Ingredients
- 1 cup of Jasmine rice
- A couple of sprigs of fresh thyme
- A handful of fresh basil leaves
- 1 tbsp of olive oil
- A splash of lemon juice
- 2 cups of water
- A pinch of salt
Instructions
- Rinse the Jasmine rice under cold water until the water runs clear. This removes excess starch and prevents clumping.
- Heat the olive oil in a medium saucepan over medium heat. Add the thyme and basil, sautéing for about 30 seconds until fragrant. Tip: Don’t let the herbs brown; you’re just waking up their flavors.
- Add the rinsed rice to the saucepan, stirring to coat the grains with the herb-infused oil. This step ensures every bite is flavorful.
- Pour in the water and add a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Tip: Resist the urge to peek; keeping the lid on traps the steam and cooks the rice evenly.
- After 15 minutes, turn off the heat and let the rice sit, covered, for 5 more minutes. This allows the rice to steam and become fluffy.
- Fluff the rice with a fork, drizzle with a splash of lemon juice, and give it a gentle toss. Tip: The lemon juice adds a bright note that complements the herbs beautifully.
Zesty and aromatic, this Jasmine Rice with Herbs is fluffy with just the right amount of chew. Serve it alongside grilled fish or fold in some roasted veggies for a light, satisfying meal.
Conclusion
These 19 delicious, simple rice recipes prove that amazing meals don’t have to be complicated. Whether you’re in the mood for something comforting, exotic, or quick, there’s a dish here for every taste and occasion. We’d love to hear which recipes become your favorites—drop us a comment below! And if you found this roundup helpful, please share it on Pinterest to spread the rice love. Happy cooking!
