Check out our favorite rice recipes that are perfect for any day of the week. We cover the basics such as white and brown rice but also have weeknight inspirations such as one pan rice and chicken recipes and many side dishes to choose from!
If you have followed us for a while, you know that rice is one of our main and favorite ingredients to work with. So we gathered all our favorite rice recipes in one place for you to check out. Don't forget to check out my notes and tips about what kind of rice to choose, how to store and serving suggestions!
Rice - A humble but mighty grain!
Rice is a common grain all around the world and many cuisines use it commonly. It comes in many varieties and the cooking method is different for each of them. Here are some facts about rice:
- It's the most popular gluten-free grain and works for many people suffering from celiac.
- Rice is anti-inflammatory and helps with your gut.
- Brown rice is low in fat, sodium and cholesterol, but high in fiber.
What type of rice should I use?
There are many different types of rice and the use for each is different. Some of the popular types are rice are:
- Basmati: This long grain rice is easy to cook and is fragrant. The grains don't stick together after cooking. This type of rice is popular in Mediterranean, Middle Easter, Indian and Pakistani cooking.
- Arborio: Used in Italian cooking, specifically risotto, this medium grain rice releases starch while cooking to create a creamy texture.
- Jasmine: Popular in Thailand and some other parts of South East Asia, Jasmine rice is medium grain and is stickier than basmati. You can use it particularly in fried rice recipes.
- Brown rice: Brown rice is just white rice but with its outer bran layer. All varieties of rice also come in the brown variation. It contains more fiber ad because of the bran layer, this type of rice requires more time and liquid to cook.
- Bomba: Popular in Spain and also known as Valencia rice, bomba is a medium grain rice that's used specifically to make Paella.
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What to serve with rice
Rice is a great accompaniment to many main dishes. It's easy to make and you can customize it to your liking. Here are some of our suggestions for main dishes to serve with any rice side dish:
- Chicken: Turkish style roasted chicken and vegetables, baked Greek chicken, Mediterranean garlic chicken, grilled zaatar chicken or many other grilling recipes!
- Beef: Korean beef, beef shish kabob, kofta kebab, soutzoukakia (Greek meatballs in tomato sauce) and kabab tabe i (Persian pan kebab).
- Seafood: Garlic lemon tilapia, parmesan baked cod, shrimp kabobs and baked salmon fillet.
- Vegetables: Mirza ghasemi (Persian smoked eggplant and tomatoes) and vegetable tikka masala.
- Stews: Ghormeh sabzi (Persian herb stew), gheimeh (split chickpea stew) and khoresh bademjan (eggplant and lamb stew).
How to store rice
- Uncooked rice: It's best to store uncooked rice in a sealed container in a cool and dry place. Rice absorbs moisture quickly so it's best to keep in sealed at all times.
- Cooked rice: Place cooled cooked rice in an airtight container and refrigerate for up to 2 days. Reheat the rice only once. You can also freeze cooked rice in a freezer bag or a container for up to 1 month.
How to reheat rice
Freshly cooked rice is very moist and when it's refrigerated or frozen, it loses some of that moisture. To reheat rice, it's best to place it in a pan or pot and add about ¼ cup water. Turn the heat on to medium low and let it steam and reheat. Mix the rice using a spatula to make sure the heat is distributed evenly.
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Easy Rice Recipes You'll Love!
- 1 ½ cup long grain rice
- 2 tablespoon canola oil
- 3 cloves garlic minced
- ½ tsp kosher salt
- ½ teaspoon cumin
- ¼ tsp chili powder
- 8 oz tomato sauce
- 1 tablespoon chicken bouillon powder
- Rinse the rice a few times to get rid of the excess starch.
- Heat the oil in a pot over medium heat. Saute the rice for 5 minutes until lightly toasted.
- Add the garlic, salt, cumin and chili powder. Cook for another 5 minutes.
- Add the tomato sauce, chicken bouillon powder and 3 ½ cup water. Bring to a simmer. Cover and cook for 20 minutes .
- Uncover and cook until the water is fully evaporated.
- Turn the heat off and cover with a lid. Let the rice sit for 10 minutes. Fluff it with a fork and serve as a side dish.
- It's best to rinse long rain rice a few times to get rid of the excess starch.
- Store leftovers rice in an airtight container and refrigerate for up to 2 days. Reheat in a pan or saucepan with a few tablespoons of water.
- You can make this dish with long grain brown rice. However, cooking time will be longer.