Here are your go-to rice recipes for how to cook this healthy whole grain! Includes basics, side dishes, and how to make it into filling main dishes.
Looking to eat more whole grains? Here’s the world’s most popular one: rice. Rice is eaten all around the globe in almost every cuisine! It’s easy to make, full of nutrients, and shelf stable for years. But it can also be botched: cooked to be too gummy, too watery or too crunchy. With rice, you can end up with a sloppy mess.
Here are all the best go-to rice recipes so you can cook it perfectly every time! This list includes basics like how to cook white rice, brown rice and basmati rice, including how to cook it in the Instant Pot. It also has ways to make rice into a tasty side dish, and at the end: how to take rice and turn it into delicious and tasty healthy dinner recipes. Ready to get started?
And now…our top rice recipes!
More rice recipes
Need more recipes? Here are a few more recipe ideas starring this grain:
- Vegetarian Red Beans and Rice
- Easy Chickpea Curry
- Roasted Acorn Squash with Wild Rice Stuffing
- Cuban Black Beans
- Rice Stuffed Acorn Squash
- Coconut Cauliflower Curry
- Easy Stir Fry Vegetables
- Delicata Squash with Black Bean & Rice Stuffing
- Healthy Sushi Bowl
- Quick Coconut Lentil Curry
- Wild Rice Stuffed Delicata Squash
- Maki Sushi Recipe
- Best Vegetarian Meatloaf
- Salmon Poke Bowl
- Best Veggie Burger
White rice vs. brown rice
What’s the breakdown of white rice vs brown rice? Is brown rice healthier? When you have time to make it, brown rice has a lot of nutritional benefits. Brown rice has an impressive amount of vitamins, minerals and beneficial compounds because it is less processed than white rice. Here’s a breakdown:
- Brown rice is less processed so has more nutrients. White rice has its hull, bran and germ removed, but brown rice has only the hull removed and keeps the nutrient-packed bran and germ. As a result, brown rice retains the nutrients that white rice lacks such as vitamins, minerals, and antioxidants.
- Brown rice has more fiber. 1 cup of cooked white rice has 0.6 grams fiber, but 1 cup cooked brown rice has 3.2 grams of fiber, 13% of your daily need. (Source)
Wild rice vs. brown rice
Did you know that wild rice is not actually rice? (You did if you read about our wild rice soup above!) It’s the seed from a grass that grows in lakes and streams. But since it looks a lot like rice, most cuisines treat it like rice.
- Wild rice has less calories than brown rice, about 66% less! 1 cup of cooked wild rice has 166 calories and 1 cup brown rice has 248 calories. (Source)
- Wild rice has slightly more protein than brown rice. 1 cup cooked wild rice has 6.5 grams protein vs 5.5 grams in brown rice. (Source)
- Both wild and brown rice have the same amount of fiber, about 3 grams per 1 cup cooked.
This Southwest rice salad recipe is full of healthy ingredients and tastes tangy and satisfying, perfect for everything from potlucks to easy lunch ideas.
- 2 cups water
- 1 cup uncooked long grain rice
- 15-ounce can black beans, rinsed and drained (or 1 1/2 cups cooked black beans)
- 1 red bell pepper
- 1 yellow bell pepper
- 5 green onions
- 1/4 cup olive oil
- 1/2 cup apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon ground cumin
- 1 large garlic clove
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Rinse the rice. Pour 2 cups of water into a medium saucepan. Bring to a boil, then add the uncooked rice, stir to combine, and return to a boil. Cover pan, and reduce heat as low as possible. Simmer without opening the lid for 15 minutes, until the rice is tender and the water is absorbed. (Or, use our Stovetop White Rice or Instant Pot White Rice methods.)
- Finely chop the peppers. Thinly slice the green onions. Mince the garlic.
- In a large mixing bowl, combine the cooked rice, black beans, chopped red and yellow peppers, and scallions, and toss to combine.
- In a small bowl or measuring cup, combine the olive oil, apple cider vinegar, mustard, cumin, garlic, salt, and black pepper, Whisk thoroughly to combine, then pour over the rice mixture. Toss gently to coat, then either serve immediately or keep refrigerated for up to 3 days.
Reprinted with permission from Husbands That Cook: More Than 120 Irresistible Vegetarian Recipes and Tales from Our Tiny Kitchen by Ryan Alvarez and Adam Merrin
- Category: Salad
- Method: Stovetop
- Cuisine: Latin
Keywords: Rice Recipes
About the Authors
Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.