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Easy Rice Recipes

By : | 0 Comments | On : 24/05/2026 | Category : Dinners

🍚 Rice Recipes · May 2026

20 Easy Rice Recipes That Go Far Beyond Plain White Rice

Rice feeds more than half the world — and these 20 recipes show every possible way to make it extraordinary.

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Written by Moiz Dotani — Founder, Food Recipes Deal

Home cook and budget food blogger. Every recipe personally tested before publishing. Real techniques, real results.

🍳 10+ Years Cooking✅ All Tested📅 May 2026💰 Budget-First

Rice is the most widely eaten grain on earth — the staple food of more than half the global population. It is also one of the most technically interesting ingredients in cooking: the same grain behaves completely differently depending on variety (long-grain, short-grain, jasmine, basmati, arborio), preparation method, and the liquid it absorbs.

These twenty recipes cover the full spectrum of rice cooking — from the simple absorption method to fried rice technique, risotto, paella, rice porridge, stuffed preparations, and rice-based desserts. Each recipe explains why the specific technique produces the specific result, building a genuine understanding of how to cook rice in all its forms.

📋 Table of Contents
  1. 1. Perfect Steamed Jasmine Rice
  2. 2. Egg Fried Rice
  3. 3. Chicken Biryani
  4. 4. Spanish Chicken and Rice
  5. 5. Risotto Milanese
  6. 6. Japanese Garlic Fried Rice
  7. 7. Coconut Rice
  8. 8. Mujaddara
  9. 9. Rice Pilaf with Herbs
  10. 10. Congee (Chinese Rice Porridge)
  11. 11. Stuffed Peppers with Rice
  12. 12. Kimchi Fried Rice
  13. 13. Thai Basil Fried Rice
  14. 14. Arroz con Leche (Rice Pudding)
  15. 15. Onigiri (Japanese Rice Balls)
  16. 16. Paella (Simplified)
  17. 17. Nasi Goreng
  18. 18. Rice and Beans (Gallo Pinto)
  19. 19. Hainanese Chicken Rice
  20. 20. Dirty Rice
  21. FAQ

All 20 Recipes

1. Perfect Steamed Jasmine Rice

The foundational technique — jasmine rice cooked by the absorption method until perfectly separate and fragrant. The correct ratio, the tight-fitting lid, and leaving it undisturbed are the three techniques that produce perfect rice every time.

⏱ 18 min👤 Serves 4💰 ~$0.60/serving
Ingredients
  • 2 cups jasmine rice
  • 2.5 cups cold water
  • 1 tsp salt
  • Optional: 1 tsp butter or oil
Instructions
  1. Rinse rice until water runs clear.
  2. Combine rice, water, and salt in pot.
  3. Bring to boil over medium-high.
  4. Immediately reduce to LOWEST heat. Cover tightly.
  5. Cook 15 minutes. Remove from heat.
  6. Rest covered 5 minutes. Fluff with fork.
✓ Pro Tip: Never lift the lid during the 15-minute cooking period — the steam trapped inside is the ingredient that cooks the top layers of rice. Lifting the lid releases this steam and the rice cooks unevenly.

2. Egg Fried Rice

The universally loved stir-fried rice — cold day-old rice, eggs, vegetables, and soy sauce over the highest possible heat. Better than any takeaway version when made correctly.

⏱ 12 min👤 Serves 4💰 ~$1.20/serving
Ingredients
  • 4 cups cold cooked rice
  • 4 eggs
  • 1 cup frozen peas
  • 4 garlic cloves
  • 3 tbsp soy + 1 tbsp dark soy
  • 1 tsp sesame oil, oil, spring onion
Instructions
  1. Heat wok to smoking. Add oil and garlic.
  2. Add rice. Press flat. No stir 2 minutes.
  3. Scramble eggs. Add peas and soy sauces.
  4. Drizzle sesame oil. Top with spring onion.
✓ Pro Tip: Dark soy sauce is what gives egg fried rice its characteristic golden-brown colour — light soy alone produces pale, underseasoned rice.

3. Chicken Biryani

The South Asian celebration rice — chicken marinated in yoghurt and spices, layered with par-cooked basmati and slow-steamed. The steam cooking (‘dum’) is what produces biryani’s characteristic tender chicken and perfectly separate rice.

⏱ 1 hr👤 Serves 5💰 ~$3.20/serving
Ingredients
  • 600g chicken thighs
  • Marinade: 1 cup yoghurt + 2 tsp garam masala + 1 tsp each: cumin, turmeric, chilli, salt
  • 2 cups basmati rice, soaked 30 minutes
  • 2 onions, 1 sliced thin and fried golden + 1 diced
  • Saffron in 3 tbsp warm milk
  • 4 tbsp ghee or butter
Instructions
  1. Marinate chicken 1 hour. Sauté diced onion, add chicken, cook 15 minutes.
  2. Par-boil soaked rice 5 minutes. Drain.
  3. Layer in heavy pot: chicken, rice, fried onion, saffron milk.
  4. Cover TIGHTLY. Cook on lowest heat 25 minutes.
  5. Rest 10 minutes. Serve.
✓ Pro Tip: The tight seal during dum cooking is essential — any gap allows steam to escape and the rice will be undercooked. Seal the lid with a damp cloth or foil before covering.

4. Spanish Chicken and Rice

Chicken thighs cooked directly in saffron-scented tomato rice — a simplified arroz con pollo that captures the essence of Spanish rice cooking. The socarrat — the crispy rice crust at the bottom of the pan — is the most desirable part.

⏱ 40 min👤 Serves 5💰 ~$2.80/serving
Ingredients
  • 6 chicken thighs, bone-in
  • 2 cups bomba or short-grain rice
  • 1 can crushed tomatoes
  • 3 cups chicken broth
  • 1 onion, 1 red pepper, 4 garlic cloves
  • 1 tsp smoked paprika, pinch of saffron
  • Oil, salt, fresh parsley
Instructions
  1. Brown chicken 4 min per side. Remove.
  2. Sauté onion and pepper. Add garlic and paprika.
  3. Add tomatoes. Cook 3 minutes. Add rice — toast 2 minutes.
  4. Add broth and saffron. Place chicken on top.
  5. Simmer uncovered 18 minutes without stirring.
  6. Rest 5 minutes.
✓ Pro Tip: Do not stir after adding the broth — stirring releases starch and prevents the socarrat crust from forming at the bottom. Let it cook completely undisturbed.

5. Risotto Milanese

The Milanese saffron risotto — arborio rice cooked in white wine and broth with Parmesan and butter, finished with saffron. The technique of adding broth one ladle at a time while stirring continuously is what releases the starch that produces the creamy consistency.

⏱ 28 min👤 Serves 4💰 ~$2.40/serving
Ingredients
  • 1.5 cups arborio rice
  • 1 onion, 5 garlic cloves
  • ½ cup white wine
  • 1L warm chicken broth
  • Pinch of saffron in 3 tbsp warm water
  • ½ cup Parmesan
  • 3 tbsp butter
  • Salt, pepper
Instructions
  1. Sauté onion in butter 4 minutes. Add rice — toast 2 minutes.
  2. Add wine — stir until absorbed.
  3. Add warm broth one ladle at a time, stirring until each is absorbed.
  4. After 18–20 minutes: add saffron water, Parmesan, butter.
  5. Season. Serve immediately.
✓ Pro Tip: Serve risotto within 3 minutes of finishing — it continues absorbing liquid and thickening as it sits. Perfect risotto waits for no one; the diner waits for the risotto.

6. Japanese Garlic Fried Rice

Thinly sliced garlic fried in butter until golden and crispy, tossed through steamed rice with soy sauce and spring onion — the Japanese yakimeshi that is more elegant than Chinese fried rice and ready in 12 minutes.

⏱ 12 min👤 Serves 3💰 ~$0.90/serving
Ingredients
  • 3 cups cooked jasmine or Japanese short-grain rice
  • 6 garlic cloves, very thinly sliced
  • 3 tbsp butter
  • 2 tbsp soy sauce
  • 1 tsp sesame oil
  • Spring onion, sesame seeds
Instructions
  1. Fry garlic slices in butter over medium — 3–4 minutes until golden. Watch carefully.
  2. Remove garlic. Increase heat to high.
  3. Add rice. Press flat. No stir 2 minutes.
  4. Add soy and sesame oil. Toss.
  5. Top with golden garlic and spring onion.
✓ Pro Tip: The garlic slices must be watched carefully during frying — they go from golden to burnt in seconds. Remove them the moment they are golden and reserve to add at the end as a crispy garnish.

7. Coconut Rice

Rice cooked in coconut milk instead of water — fragrant, slightly sweet, and creamy. The classic accompaniment to Thai and South-East Asian dishes, and excellent alongside any curry or grilled protein.

⏱ 18 min👤 Serves 4💰 ~$1.20/serving
Ingredients
  • 2 cups jasmine rice, rinsed
  • 1 can coconut milk + enough water to make 2.5 cups liquid total
  • 1 tsp sugar
  • ½ tsp salt
Instructions
  1. Combine rice with coconut milk-water mixture, sugar, and salt.
  2. Bring to boil. Reduce to LOWEST heat. Cover.
  3. Cook 15 minutes. Rest 5 minutes covered.
  4. Fluff with fork.
✓ Pro Tip: Rinse the rice before cooking — the surface starch removed during rinsing would otherwise make coconut rice gummy. Rinsed rice cooked in coconut milk produces separate, fragrant grains.

8. Mujaddara

The ancient Lebanese rice and lentil dish topped with deeply caramelised onions — one of the most satisfying plant-based meals in existence. The caramelised onions are what distinguish it.

⏱ 40 min👤 Serves 5💰 ~$0.80/serving
Ingredients
  • 1 cup green lentils
  • 1 cup long-grain rice
  • 3 large onions, thinly sliced
  • ¼ cup olive oil
  • 1 tsp cumin, ½ tsp cinnamon
  • Salt, Greek yoghurt to serve
Instructions
  1. Fry onions in olive oil over medium — stirring regularly — 25–30 minutes until deep golden.
  2. Cook lentils 15 minutes. Add rice and spices. Cook 15 more.
  3. Season generously. Top with caramelised onions. Serve with yoghurt.
✓ Pro Tip: The 30-minute caramelisation of the onions cannot be shortened — this is the entire dish. Pale golden onions produce a flat result; deep amber onions produce the sweet, jammy topping that makes mujaddara extraordinary.

9. Rice Pilaf with Herbs

Basmati rice toasted in butter and cooked in broth with onion, garlic, and fresh herbs — the pilaf method that produces more flavourful, more aromatic rice than plain boiled rice. The toasting step is the difference.

⏱ 22 min👤 Serves 4💰 ~$0.90/serving
Ingredients
  • 1.5 cups basmati rice
  • 2 tbsp butter
  • 1 onion, finely diced
  • 3 garlic cloves
  • 3 cups chicken broth
  • Fresh parsley, thyme, lemon zest
  • Salt, pepper
Instructions
  1. Toast rice in butter 3 minutes — stir constantly until golden.
  2. Add onion and garlic — 2 minutes.
  3. Add broth. Bring to boil. Cover. Lowest heat.
  4. Cook 15 minutes. Rest 5 minutes.
  5. Fluff. Add herbs and lemon zest.
✓ Pro Tip: The toasting step — the pilaf method — creates a nutty, deeper flavour in the rice and produces a slightly drier, more separate grain texture than absorption-cooked rice.

10. Congee (Chinese Rice Porridge)

Rice cooked with 8 times the usual amount of water until the grains break down completely into a silky, thick porridge — the Chinese comfort food that is simultaneously the simplest and the most warming rice preparation.

⏱ 40 min👤 Serves 4💰 ~$0.60/serving
Ingredients
  • 1 cup jasmine or short-grain rice
  • 8 cups water or broth
  • 3cm ginger, sliced
  • Salt
  • Toppings: fried egg, soy sauce, sesame oil, spring onion, century egg, crispy shallots, chilli oil
Instructions
  1. Combine rice, water, and ginger.
  2. Bring to boil. Reduce to medium-low.
  3. Cook uncovered 35–40 minutes, stirring occasionally, until grains dissolve.
  4. Season. Serve with chosen toppings.
✓ Pro Tip: The amount of liquid (8:1 water to rice) seems excessive but is correct — the goal is a porridge where individual grains are no longer visible. Stir every 5 minutes during cooking to prevent the rice from sticking to the bottom.

11. Stuffed Peppers with Rice

Bell peppers filled with a rice, ground beef, and tomato mixture — the classic Eastern European stuffed pepper that is a complete meal in a colourful vessel.

⏱ 45 min👤 Serves 4💰 ~$2.40/serving
Ingredients
  • 4 large bell peppers
  • 1 cup uncooked rice
  • 400g ground beef, browned
  • 1 can diced tomatoes
  • 1 cup cheese
  • 1 tsp Italian seasoning, garlic powder, salt
Instructions
  1. Preheat oven to 190°C. Hollow out peppers.
  2. Mix beef with rice, tomatoes, seasoning.
  3. Fill peppers. Top with cheese.
  4. Add ¼ cup water to dish. Cover. Bake 30 min. Uncover 10 min.
✓ Pro Tip: Use raw (uncooked) rice in the filling — it cooks inside the pepper during baking, absorbing the tomato juice and meat juices. Pre-cooked rice becomes mushy.

12. Kimchi Fried Rice

Cold cooked rice stir-fried with kimchi, pork belly or bacon, and gochujang — the Korean pantry dinner that is simultaneously tangy, spicy, and deeply satisfying. Better the older the kimchi.

⏱ 12 min👤 Serves 3💰 ~$1.40/serving
Ingredients
  • 3 cups cold cooked rice
  • 1 cup kimchi, roughly chopped (+ 2 tbsp kimchi liquid)
  • 100g bacon or pork belly, diced
  • 1 tbsp gochujang
  • 2 tsp sesame oil
  • Fried eggs, nori, spring onion, sesame seeds
Instructions
  1. Cook bacon until crispy. Remove some fat.
  2. Add kimchi — stir fry 2 minutes.
  3. Add rice and kimchi liquid. Press flat. No stir 2 minutes.
  4. Add gochujang and sesame oil. Toss.
  5. Serve with fried egg on top.
✓ Pro Tip: The kimchi liquid is as important as the kimchi — add 2 tablespoons to the rice during stir frying. It seasons the rice with fermented flavour that cannot be replicated with sauce alone.

13. Thai Basil Fried Rice

Jasmine rice stir-fried with ground chicken, Thai basil, fish sauce, and oyster sauce — Thailand’s most popular street food in rice form. The Thai basil wilts instantly in the hot rice and releases its anise-like fragrance.

⏱ 12 min👤 Serves 4💰 ~$1.80/serving
Ingredients
  • 3 cups cold jasmine rice
  • 300g ground chicken
  • 2 cups Thai basil leaves
  • 4 garlic cloves, 2 bird’s eye chillies
  • 2 tbsp fish sauce + 1 tbsp oyster sauce + 1 tsp sugar
  • Oil, fried eggs
Instructions
  1. Stir fry garlic and chilli 30 seconds.
  2. Add chicken — cook until browned.
  3. Add rice — press flat. No stir 2 minutes.
  4. Add sauces. Toss.
  5. Add Thai basil — toss immediately.
  6. Serve with fried egg.
✓ Pro Tip: Add the Thai basil at the very last moment and toss immediately — it wilts in 10 seconds from the heat of the rice and releases its fragrance. Basil added too early loses its character.

14. Arroz con Leche (Rice Pudding)

Spanish rice pudding — short-grain rice cooked slowly in milk with cinnamon and lemon, finished with a dusting of cinnamon. The dessert that demonstrates rice’s versatility beyond the savoury.

⏱ 35 min👤 Serves 4💰 ~$1.20/serving
Ingredients
  • 1 cup short-grain rice (arborio or bomba)
  • 1L whole milk
  • 100g sugar
  • 1 cinnamon stick
  • Zest of 1 lemon
  • Ground cinnamon to serve
Instructions
  1. Combine rice, milk, sugar, cinnamon stick, and lemon zest.
  2. Cook over medium heat, stirring frequently, 30 minutes.
  3. Rice should be very soft and mixture thick and creamy.
  4. Remove cinnamon stick. Serve warm or chilled.
  5. Dust with ground cinnamon.
✓ Pro Tip: Stir the arroz con leche frequently during cooking — the milk scorches easily on the bottom of the pan if left unattended. A heavy-bottomed pan distributes heat more evenly.

15. Onigiri (Japanese Rice Balls)

Seasoned short-grain rice formed into triangles or balls, wrapped in nori seaweed — the Japanese portable meal that works as lunch, snack, or side dish. The fillings transform the character of each rice ball.

⏱ 20 min👤 Serves 4💰 ~$1.60/serving
Ingredients
  • 3 cups Japanese short-grain rice, cooked and slightly cooled
  • 1 tsp salt
  • Fillings: tuna with mayo, pickled plum (umeboshi), seasoned salmon, or plain with furikake
  • Nori sheets, cut into strips
Instructions
  1. Season rice with salt while warm. Cool slightly.
  2. Wet hands with salted water.
  3. Place filling in palm. Press rice around filling.
  4. Form into triangle or ball shapes.
  5. Wrap base with nori strip.
✓ Pro Tip: Wet hands with salted water before each onigiri — this prevents the rice from sticking to your hands and seasons the exterior of each ball lightly.

16. Paella (Simplified)

The iconic Spanish saffron rice — simplified for a home kitchen but capturing the essential character of the socarrat crust, the seafood, and the smoky paprika-saffron broth.

⏱ 45 min👤 Serves 5💰 ~$4.50/serving
Ingredients
  • 2 cups bomba or short-grain rice
  • 400g mixed seafood (shrimp, mussels, squid)
  • 1 onion, 1 red pepper, 4 garlic cloves
  • 1 can crushed tomatoes
  • 3 cups seafood or chicken broth
  • 1 tsp smoked paprika, pinch of saffron
  • Olive oil, lemon, parsley
Instructions
  1. Sauté onion and pepper. Add garlic and paprika.
  2. Add tomatoes — cook 3 minutes. Add rice — toast 2 minutes.
  3. Add broth, saffron. Arrange seafood on top.
  4. Simmer uncovered 18–20 minutes — DO NOT STIR.
  5. Rest 5 minutes. Serve with lemon.
✓ Pro Tip: The socarrat — the caramelised, slightly crispy rice crust at the bottom — is the most prized part of paella. It forms naturally from the starch in contact with the hot pan surface. Listen for a gentle sizzling in the final 3 minutes — this indicates the socarrat is forming.

17. Nasi Goreng

Indonesian fried rice with kecap manis (sweet soy sauce), shrimp paste, and a fried egg on top — one of the most flavourful fried rice preparations in any cuisine. The kecap manis is the defining ingredient.

⏱ 14 min👤 Serves 4💰 ~$2.20/serving
Ingredients
  • 4 cups cold cooked rice
  • 200g chicken or shrimp
  • 4 garlic cloves, 2 shallots, 1 red chilli
  • 1 tsp shrimp paste (belacan)
  • 3 tbsp kecap manis (sweet soy sauce)
  • 1 tbsp soy sauce
  • Fried eggs, cucumber, spring onion, sambal
Instructions
  1. Fry garlic, shallots, chilli, and shrimp paste 1 minute.
  2. Add protein — cook until done. Remove.
  3. Add rice — press flat. No stir 2 minutes.
  4. Add kecap manis and soy. Toss.
  5. Return protein. Serve with fried egg and sambal.
✓ Pro Tip: Kecap manis — Indonesian sweet soy sauce — is the single ingredient that defines nasi goreng. It has a syrupy consistency and caramel-like sweetness that cannot be replicated by regular soy sauce with sugar added.

18. Rice and Beans (Gallo Pinto)

The Costa Rican and Nicaraguan staple of rice and black beans cooked together — one of the most complete plant-based proteins available, seasoned with cumin, garlic, and Lizano sauce.

⏱ 20 min👤 Serves 4💰 ~$0.80/serving
Ingredients
  • 2 cups cooked rice
  • 1 can black beans (with their liquid)
  • 1 onion, 1 green pepper, 4 garlic cloves
  • 1 tsp cumin
  • Lizano sauce or Worcestershire
  • Oil, salt, cilantro
Instructions
  1. Cook onion and pepper until soft. Add garlic and cumin.
  2. Add beans with their liquid. Simmer 5 minutes.
  3. Add cooked rice. Toss everything together.
  4. Add a splash of Lizano or Worcestershire. Season.
  5. Top with cilantro.
✓ Pro Tip: Cooking the beans and rice together (rather than serving separately) is the technique that makes gallo pinto — the beans flavour the rice and the rice absorbs the bean liquid, creating something greater than the sum of its parts.

19. Hainanese Chicken Rice

The Singaporean national dish — poached chicken in ginger-garlic stock, served over rice cooked in the same stock, with three dipping sauces. The stock is both the cooking liquid for the chicken and the flavour base for the rice.

⏱ 50 min👤 Serves 4💰 ~$3.20/serving
Ingredients
  • 1 whole chicken (~1.5kg)
  • Poaching liquid: 1.5L water + 5cm ginger sliced + 5 garlic cloves + salt
  • 2 cups jasmine rice
  • Sauces: chilli-ginger sauce + dark soy with sesame + cucumber + spring onion
Instructions
  1. Poach chicken in seasoned water 35 minutes. Remove. Ice bath 10 minutes.
  2. Use 3 cups poaching stock to cook rice by absorption method.
  3. Slice chicken. Serve over stock-cooked rice.
  4. Offer all three sauces and cucumber separately.
✓ Pro Tip: The ice bath immediately after poaching firms the chicken skin and keeps the flesh moist. Without it, the skin becomes soft and the flesh continues cooking from residual heat, producing drier chicken.

20. Dirty Rice

The Louisiana Cajun rice — cooked with ground beef, chicken livers, celery, pepper, and Cajun spice. One of the most boldly flavoured rice dishes in American cooking.

⏱ 25 min👤 Serves 5💰 ~$2.40/serving
Ingredients
  • 2 cups long-grain rice, cooked
  • 300g ground beef
  • 100g chicken livers, finely chopped
  • 1 onion, 1 celery stalk, 1 bell pepper, 4 garlic cloves
  • 1 tbsp Cajun seasoning
  • Salt, hot sauce, parsley
Instructions
  1. Brown ground beef. Add chicken livers — cook 3 minutes.
  2. Add vegetables and garlic — 5 minutes.
  3. Add Cajun seasoning — 1 minute.
  4. Add cooked rice. Toss everything together. Season with hot sauce.
✓ Pro Tip: The chicken livers are what give dirty rice its characteristic depth and the colour that gives the dish its name. If you cannot find chicken livers, omit them — the rice is still good, but it will be missing the characteristic flavour that defines the dish.
💡

Frequently Asked Questions

What is the correct water to rice ratio?

For jasmine rice: 1 cup rice to 1.25 cups water. For basmati: 1 cup to 1.5 cups. For short-grain Japanese rice: 1 cup to 1.1 cups. For brown rice: 1 cup to 2 cups. These ratios assume a tight-fitting lid and the lowest heat. A loose lid or higher heat requires more water. When in doubt, use slightly less water than you think — undercooked rice can be rescued by adding a splash of water; overcooked rice cannot be rescued.

How do I make my fried rice not stick together?

Use cold, day-old rice — fresh warm rice contains too much moisture and clumps when stir-fried. If you need to use freshly cooked rice, spread it on a tray and refrigerate for 1 hour before frying. Use high heat and do not stir for the first 2 minutes — the rice needs uninterrupted contact with the hot pan to dry out and separate.

What are the healthiest lunch options from a nutritional standpoint?

The most nutritionally complete lunches combine protein (chicken, eggs, legumes, fish), fibre (vegetables, whole grains, legumes), and healthy fat (olive oil, avocado, nuts). Salads without protein and fat are not filling lunches — they are sides. The quinoa chicken bowl, salmon nicoise, and tuna and white bean salad rank highest in this list for nutritional completeness and satiety.

Can rice be reheated safely?

Yes — with one important caveat. Cooked rice should be refrigerated within 1 hour of cooking and consumed within 2 days. Bacillus cereus bacteria can form spores during cooking that survive and multiply at room temperature. Refrigerated rice reheated to steaming hot is completely safe. Never leave cooked rice at room temperature for more than 1 hour.

Which rice variety is best for which dish?

Long-grain rice (basmati, jasmine): best for pilafs, biryanis, and as a side for curries — grains stay separate. Short-grain rice (arborio, sushi rice, bomba): best for risotto, paella, onigiri, and congee — high starch content creates creaminess or stickiness. Medium-grain rice: all-purpose, works for most applications. Brown rice: any application where extra fibre is desired, with adjusted cooking time (40 minutes vs 15–18 for white rice).

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Written by Moiz Dotani · Food Recipes Deal · foodrecipesdeal.com · May 2026

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