Popular Rice Recipes
Rice is such a simple pleasure. Whether you have a go-to Mexican rice recipe for taco night, heap brown rice in your stir-fry, or enjoy spicy red beans and rice, there are endless options. Maybe you grew up eating instant rice from a box (shudder) but these days, there are more types of this versatile grain available, and lots of great ways to use it. What you see on supermarket shelves is just a fraction of what's out there - at farmers markets and specialty stores you can find unique heirloom varieties in striking colors with fancy pedigrees. But for most meals, you can find what you need at the market. Basamati rice, traditionally eaten with Indian food, has a long thin grain and an intensely nutty aroma. Jasmine rice, often served with Thai dishes, is very fragrant, with a flavor that's almost floral. So get creative: A pilaf is nice, but what about wild rice studded with toasted almonds? Or a rich, creamy mushroom risotto made with short-grain Arborio rice? Long-grain varieties cook up light and fluffy, perfect for serving alongside a dinnertime stir-fry. And for dessert? Rice pudding, of course.
Slow-Cooker Chicken with Cashews
If you have a craving for Asian food, why not turn to the slow cooker instead of your wok? This recipe brings together chunks of chicken, carrots, snow peas, pineapple, and cashews in a ginger-flavored soy sauce.
From Family Circle
Cranberry-Orange Wild Rice Muffins
These tart-sweet muffins are low in sugar and rich in whole grains, which makes them a perfect grab-and-go option for busy weeekday mornings. (Bonus: They are equally delicious alongside holiday roasts!)
From Midwest Living
Mushroom Risotto with Peas
A few minutes of prep work turns restaurant-favorite mushroom risotto into an easy slow-cooker dish.
From Better Homes and Gardens
Fruited Multigrain Pilaf
Your slow cooker does all the work when you combine three grains, cranberries, sweet potatoes and more, creating a perfect fall side dish or vegetarian meal.
From Better Homes and Gardens
Herbed Wild Rice
From Better Homes and Gardens
Squash, Corn, and Barley Succotash
Whether as a side for a holiday meal or a simple main dish, this recipe is filled with flavor—and filling fiber. Try vegetable broth instead of chicken to make it vegetarian.
From Diabetic Living
Lentil & Bulgur Pilaf with Green & Yellow Squash
Based on a traditional Lebanese Lenten dish, this recipe makes a terrific meatless meal. Serve with warm whole-wheat flatbread or pita and a dollop of tangy plain yogurt.
Roasted Red Peppers Stuffed with Kale & Rice
You can vary the filling by substituting robust mustard greens or collards, or milder greens, such as spinach, escarole or Swiss chard. (Cook the greens until just tender in Step 2.)
Although traditional risottos use refined arborio rice and require constant stirring, you can achieve excellent results with this oven-baked version using short-grain brown rice, taking advantage of its whole-grain benefits.
Green Tea Rice
Japanese short-grain rice is sweet, pearly and sticky enough to pick up with your chopsticks. (Look for the excellent Nishiki brand of rice, available in most Japanese markets.) Do not skip the rinsing and soaking process: the initial rinsing rids the rice of the powdered bran and polishing compound, while the soaking plumps the grains with water to render them tender and slightly tacky.
Barley & Wild Rice Pilaf with Pomegranate Seeds
This pilaf melds the chewy texture of barley and wild rice with the richness of toasted pine nuts and the sweet-sour crunch of pomegranate seeds. The elegant dish is perfect for entertaining.
Vegetable & Sausage Skillet Supper
This satisfying supper is a great way to use up leftover rice and those pesky bits of leftover vegetables that always manage to clog the crisper. Serve with some grated cheese on top and some warm cornbread alongside.
Rice Pilaf with Lime & Cashews
In southern India, this fragrant dish is served during the harvest season. We've made it the traditional way using white rice (though brown rice is nutritionally superior, it is rarely used in India because the oils in the bran cause it to deteriorate faster, reducing its shelf life). If you are committed to eating only whole grains, you can use brown basmati rice (see Variation).
Baked Risotto Primavera
This updated spring classic calls for nutty-tasting short-grain brown rice instead of the traditional white arborio. Because the cooking time is longer with whole-grain rice, this risotto is cooked in the oven rather than on the stovetop, eliminating the need for almost constant stirring.
Spiced Corn & Rice Pilaf
This corn-flecked rice pilaf has a distinctive Indian flavor, thanks to the addition of cumin seeds, cinnamon and cardamom. It makes a delicious accompaniment to grilled meats and poultry.
Asian Halibut & Brown Rice Packets
Rice on the grill? Absolutely, and by the time it's cooked it's scented with the exotic flavors of plums and Asian sauce. If halibut isn't available, striped bass, sole or even thick cod fillets will work just fine.
Wild Rice with Shiitakes
Toasted almonds enhance the nutty flavor of wild rice in this simple yet luxurious side dish. You could give it an Asian twist by substituting sesame oil for the butter and adding a drizzle of soy sauce.
Express Shrimp & Sausage Jambalaya
You don't have to sacrifice the traditional smoky punch of this Cajun favorite just because you're short on time. All you need is some purchased sausage and quick-cooking brown rice to create a rich, satisfying dinner on any weeknight. Have some sliced berries for dessert to cool off your palate!
Rice & Corn Cakes with Spicy Black Beans
These crispy fried patties get a swift kick from the easy-to-make bean-and-salsa accompaniment. Instant brown rice only takes about 10 minutes, a great shortcut on a busy night. Garnish with sour cream and scallions.
Risotto with Edamame, Arugula & Porcini
Not up for 20 minutes of leaning over the stove? You can still enjoy this main-course risotto, studded with tasty green soybeans, because the microwave eliminates much of the constant stirring required for preparing a stovetop risotto.
Louisiana Red Beans & Rice
This quick version of red beans and rice gets its smoky goodness from super-lean Canadian bacon and a hit of ground chipotle pepper. It's delicious as a leftover but will thicken as it stands. To keep it properly syrupy, just thin with a little water and reheat.
Middle Eastern Chickpea & Rice Stew
The nutty goodness of slowly browned onions, spices and sweet potato are offset by a burst of fresh cilantro in this chickpea and rice stew. Serve this hearty dish with whole-wheat pita and a salad of sliced cucumbers tossed with yogurt and a pinch of salt.
Baked Curried Brown Rice & Lentil Pilaf
Pop this fast and fragrant vegetarian dish into the oven and forget it till the timer rings. Serve as a main course on a bed of wilted spinach to add color and maximize iron absorption or serve as a side with Turkish Chicken Thighs.
Southwestern Rice & Pinto Bean Salad
The slightly chewy texture of ruddy-red Wehani rice makes it perfect for salads. Serve it mounded on a bed of Boston lettuce or curly frisee.
Japanese Chicken-Scallion Rice Bowl
Here's the quintessence of Japanese home cooking: an aromatic, protein-rich broth served over rice. Admittedly, Japanese cooking leans heavily on sugar - for a less traditional taste, you could reduce or even omit the sugar.
Top 25 Slides in Rice Recipes
- Slow-Cooker Chicken with Cashews
- Cranberry-Orange Wild Rice Muffins
- Mushroom Risotto with Peas
- Fruited Multigrain Pilaf
- Herbed Wild Rice
- Squash, Corn, and Barley Succotash
- Lentil & Bulgur Pilaf with Green & Yellow Squash
- Roasted Red Peppers Stuffed with Kale & Rice
- Mushroom Risotto
- Green Tea Rice
- Barley & Wild Rice Pilaf with Pomegranate Seeds
- Vegetable & Sausage Skillet Supper
- Rice Pilaf with Lime & Cashews
- Baked Risotto Primavera
- Spiced Corn & Rice Pilaf
- Asian Halibut & Brown Rice Packets
- Wild Rice with Shiitakes
- Express Shrimp & Sausage Jambalaya
- Rice & Corn Cakes with Spicy Black Beans
- Risotto with Edamame, Arugula & Porcini
- Louisiana Red Beans & Rice
- Middle Eastern Chickpea & Rice Stew
- Baked Curried Brown Rice & Lentil Pilaf
- Southwestern Rice & Pinto Bean Salad
- Japanese Chicken-Scallion Rice Bowl