8 Easy Rice Recipes

Just like a blank canvas awaits an artist's touch, a pot of plain rice holds endless possibilities for transformation. You'll discover how simple ingredients like garlic, butter, and fresh herbs can elevate this humble grain into something extraordinary. Whether you're craving the bold flavors of Spanish rice or the creamy comfort of mushroom risotto, these eight recipes will help you master the basics while expanding your culinary repertoire. Let's explore how to turn your next rice dish into a memorable side that steals the show.

Classic Garlic Butter Rice

Garlic butter rice transforms plain white rice into an aromatic and flavorful side dish that pairs perfectly with almost any main course. The combination of rich butter and fragrant garlic creates a comforting dish that's both simple and satisfying.

While this dish may seem basic, the key lies in properly sautéing the garlic and using the right ratio of liquid to rice. The result is perfectly cooked rice infused with a buttery garlic flavor that elevates it from a simple side to a memorable part of the meal.

Ingredients:

• 2 cups long-grain white rice
• 4 cups water or chicken broth
• 4 tablespoons butter
• 6 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Optional: 2 tablespoons fresh parsley, chopped

Rinse the rice thoroughly until the water runs clear. In a medium saucepan, melt the butter over medium heat and sauté the minced garlic until fragrant but not brown, about 1-2 minutes. Add the rice and stir to coat with the garlic butter mixture, allowing it to toast slightly for 2-3 minutes.

Add the water or broth, salt, and pepper. Bring to a boil, then reduce heat to low and cover with a tight-fitting lid. Simmer for 18-20 minutes without lifting the lid. Once done, remove from heat and let stand, covered, for 5-10 minutes. Fluff with a fork and stir in fresh parsley if using.

For best results, use fresh garlic rather than pre-minced varieties, as the flavor will be more pronounced. To prevent the garlic from burning, which can create a bitter taste, keep a close eye on it while sautéing and adjust the heat as needed. The rice can be stored in an airtight container in the refrigerator for up to 4 days and reheated with a splash of water in the microwave or on the stovetop.

One-Pot Spanish Rice

One-Pot Spanish Rice is a vibrant and flavorful dish that brings the essence of Spanish cuisine to your kitchen. This recipe transforms simple white rice into a colorful medley of flavors using tomatoes, onions, garlic, and traditional Spanish seasonings.

The beauty of this dish lies in its simplicity and convenience – everything cooks together in a single pot, allowing the rice to absorb all the delicious flavors as it simmers. The result is a perfect side dish that pairs wonderfully with any Mexican or Spanish main course, though it's tasty enough to stand on its own.

• 2 cups long-grain white rice
• 4 cups chicken broth
• 1 can (14.5 oz) diced tomatoes
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon oregano
• 1 bay leaf
• Salt and pepper to taste
• 1 cup frozen peas (optional)
• 1/4 cup chopped fresh cilantro

Heat olive oil in a large pot over medium heat and sauté the diced onions until translucent. Add the garlic and rice, cooking until the rice becomes lightly toasted and golden. Stir in the tomatoes, seasonings, and broth, bringing the mixture to a boil. Reduce heat to low, cover, and simmer for 20 minutes or until rice is tender and liquid is absorbed. If using peas, add them in the last 5 minutes of cooking.

Remove from heat, let stand covered for 5-10 minutes, then fluff with a fork. Remove the bay leaf and garnish with fresh cilantro before serving.

For best results, avoid lifting the lid while the rice is cooking, as this releases essential steam and can result in undercooked rice. The rice can be stored in an airtight container in the refrigerator for up to 5 days, and it actually tastes even better the next day as the flavors continue to develop.

Asian-Style Fried Rice

Asian-Style Fried Rice is a versatile dish that transforms leftover rice into a flavorful meal packed with vegetables, protein, and savory seasonings. This classic preparation method creates the perfect balance of textures, combining crispy rice grains with tender vegetables and meat or seafood of choice.

The key to authentic fried rice lies in using day-old rice, as freshly cooked rice contains too much moisture and can become mushy when fried. This recipe incorporates traditional Asian seasonings like soy sauce and sesame oil, creating that characteristic umami flavor that makes this dish a staple in Asian cuisine.

Ingredients:

• 4 cups day-old cooked white rice
• 2 eggs, beaten
• 1 cup frozen peas and carrots
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1/2 cup chopped green onions
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 3 tablespoons vegetable oil
• 1/2 cup diced cooked protein (chicken, shrimp, or tofu)
• Salt and pepper to taste

Heat vegetable oil in a large wok or skillet over medium-high heat. Add onions and garlic, sautéing until translucent. Push them to one side of the pan and add beaten eggs to the empty space, scrambling them quickly. Add the rice, breaking up any clumps, and stir-fry for 2-3 minutes until the rice starts to crisp slightly.

Add the frozen vegetables, protein of choice, soy sauce, and sesame oil. Continue stir-frying for another 3-4 minutes, ensuring all ingredients are heated through and well combined. Season with salt and pepper to taste, then garnish with chopped green onions before serving.

For best results, break up any clumps of rice before cooking and ensure all ingredients are prepped and ready before starting, as this dish comes together quickly. Avoid overcrowding the pan, and keep the heat consistently high to achieve that desirable slightly crispy texture in the rice. If the rice starts sticking to the pan, a small drizzle of oil can help prevent this issue.

Creamy Mushroom Risotto

Creamy Mushroom Risotto is a luxurious Italian rice dish that combines the earthiness of mushrooms with the rich, velvety texture of perfectly cooked Arborio rice. This classic comfort food has become a staple in both home kitchens and high-end restaurants, celebrated for its versatility and depth of flavor.

While many home cooks shy away from making risotto due to its reputation for being labor-intensive, the process is actually straightforward and rewarding. The key lies in gradually adding warm broth to the rice while stirring constantly, allowing the grains to release their starches and create that signature creamy consistency.

Ingredients:

• 2 cups Arborio rice
• 8 cups chicken or vegetable broth
• 1 pound mixed mushrooms, sliced
• 1 medium onion, finely diced
• 4 garlic cloves, minced
• 1/2 cup white wine
• 4 tablespoons butter
• 2 tablespoons olive oil
• 1 cup grated Parmesan cheese
• 1/2 cup heavy cream
• 2 tablespoons fresh thyme
• Salt and black pepper to taste

Begin by heating the broth in a separate pot and keeping it warm throughout the cooking process. In a large, heavy-bottomed pan, sauté the mushrooms in olive oil until golden brown, then set aside. In the same pan, melt half the butter and cook the onions until translucent, add garlic, then stir in the rice until it's well-coated and slightly toasted. Add the wine and stir until absorbed.

Start adding the warm broth one ladle at a time, stirring constantly and waiting for each addition to be absorbed before adding more. This process takes about 18-20 minutes. When the rice is almost done, stir in the reserved mushrooms, remaining butter, heavy cream, and Parmesan cheese. Continue stirring until the risotto reaches a creamy consistency but the rice still has a slight bite to it.

For the best results, serve risotto immediately while it's at its creamiest. The dish should slowly spread on the plate but not be runny – this is known as "all'onda" or wave-like consistency. Remember to taste and adjust seasoning throughout the cooking process, as the rice will absorb quite a bit of salt. If the risotto becomes too thick after sitting, you can loosen it with a little warm broth or cream.

Coconut Jasmine Rice

Coconut Jasmine Rice is a fragrant and creamy side dish that brings together the floral notes of jasmine rice with the rich, tropical essence of coconut milk. This classic Asian preparation method transforms ordinary rice into an aromatic delicacy that pairs perfectly with curries, stir-fries, and grilled meats.

The key to achieving the perfect coconut jasmine rice lies in the proper ratio of liquids and the correct cooking technique. While traditional jasmine rice uses water alone, this version replaces part of the water with coconut milk, creating a luxuriously smooth texture and adding a subtle sweetness that enhances the rice's natural flavors.

Ingredients:

• 2 cups jasmine rice
• 1 can (14 oz) coconut milk
• 1 cup water
• 1/2 teaspoon salt
• 1 kaffir lime leaf (optional)
• 1 tablespoon coconut oil

Rinse the jasmine rice in cold water until the water runs clear, then drain thoroughly. In a medium saucepan, combine the coconut milk, water, salt, and coconut oil. Bring the mixture to a gentle boil over medium-high heat, then add the rinsed rice and kaffir lime leaf if using. Reduce heat to low, cover with a tight-fitting lid, and simmer for 18-20 minutes without lifting the lid.

Once the cooking time is complete, remove from heat and let the rice stand, covered, for 10 minutes. Remove the lime leaf, then fluff the rice gently with a fork before serving.

For best results, avoid opening the lid during cooking as this releases essential steam and can result in unevenly cooked rice. If the rice appears too dry after cooking, add a small amount of hot water and let it stand for an additional 5 minutes. Leftover coconut jasmine rice can be stored in an airtight container in the refrigerator for up to three days.

Mexican Red Rice

Mexican Red Rice (Arroz Rojo) is a vibrant and flavorful side dish that brings authentic Mexican cuisine to any table. The signature red color comes from tomatoes and tomato sauce, while the aromatic combination of onions, garlic, and spices creates a dish that's both comforting and exciting.

This recipe yields a perfectly cooked rice where each grain remains separate yet tender, absorbing all the delicious flavors of the sauce. Traditional Mexican Red Rice is versatile enough to accompany any main course, from enchiladas to grilled meats, or can be enjoyed on its own as a light meal.

Ingredients:

• 2 cups long-grain white rice
• 4 cups chicken broth
• 1 can (8 oz) tomato sauce
• 2 medium tomatoes, diced
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons vegetable oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 carrot, diced (optional)
• 1 cup frozen peas (optional)

Heat oil in a large skillet over medium heat. Add rice and toast until lightly golden, stirring frequently to prevent burning. Add onion and garlic, cooking until onion becomes translucent. Stir in tomatoes, tomato sauce, and seasonings, allowing the mixture to cook for 2-3 minutes until fragrant.

Pour in the chicken broth and bring to a boil. Reduce heat to low, cover tightly, and simmer for 20 minutes without lifting the lid. If using carrots and peas, add them at the 15-minute mark. Once done, remove from heat and let stand covered for 10 minutes. Fluff with a fork before serving.

For best results, rinse the rice thoroughly before cooking to remove excess starch, which can make the rice sticky. The key to perfect Mexican Red Rice is maintaining the correct liquid-to-rice ratio and resisting the urge to lift the lid while cooking. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Lemon Herb Rice Pilaf

Lemon Herb Rice Pilaf transforms ordinary rice into an elegant side dish bursting with bright citrus notes and aromatic herbs. This Mediterranean-inspired recipe elevates simple white rice with the addition of fresh herbs, zesty lemon, and subtle seasonings that complement virtually any main course.

The key to achieving the perfect pilaf texture lies in properly toasting the rice before adding liquid, allowing each grain to become lightly golden and separate during cooking. This method, combined with the careful selection of fresh herbs and precise timing, results in fluffy, flavorful rice that's both sophisticated and comforting.

Ingredients:

• 2 cups long-grain white rice
• 4 cups chicken or vegetable broth
• 3 tablespoons butter
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme leaves
• 1 lemon, zested and juiced
• 1 bay leaf
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil

Melt butter and olive oil in a large saucepan over medium heat. Add diced onions and cook until translucent, about 5 minutes. Add garlic and rice, cooking for an additional 3-4 minutes until rice becomes lightly toasted and aromatic. Pour in broth, lemon juice, and zest, then add bay leaf, salt, and pepper. Bring to a boil, reduce heat to low, cover, and simmer for 18-20 minutes until liquid is absorbed.

Remove from heat and let stand covered for 10 minutes. Remove bay leaf and fluff rice with a fork. Stir in fresh herbs, adjusting seasonings to taste. Serve hot.

For best results, rinse the rice thoroughly before cooking to remove excess starch and prevent clumping. The pilaf can be made ahead and reheated, though fresh herbs should be added just before serving to maintain their vibrant flavor and color. Store any leftovers in an airtight container in the refrigerator for up to three days.

Simple Rice and Beans

This basic recipe creates a flavorful dish that can be customized with additional seasonings or toppings to match your preferred taste. The recipe uses canned beans for convenience but can be adapted to use dried beans with adjusted cooking times.

Ingredients:

• 2 cups white rice
• 2 15-oz cans black beans
• 1 medium onion, diced
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 4 cups water
• 1 bay leaf
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Fresh cilantro (optional)

Heat olive oil in a large pot over medium heat and sauté the diced onion until translucent, about 5 minutes. Add minced garlic and cumin, cooking for another minute until fragrant. Add rice and stir to coat with oil, then add water, salt, and bay leaf. Bring to a boil, reduce heat, cover, and simmer for 15 minutes.

While the rice cooks, drain and rinse the black beans. Once the rice is nearly done, add the beans to the pot, stir gently, and continue cooking for an additional 5 minutes until the beans are heated through and the rice is fully cooked. Remove the bay leaf before serving.

For best results, rinse the rice thoroughly before cooking to remove excess starch and prevent stickiness. The dish can be stored in an airtight container in the refrigerator for up to 5 days, though you may need to add a splash of water when reheating to restore moisture. Consider topping with fresh lime juice, hot sauce, or diced avocado for extra flavor.