50 Rice Dishes

These easy sides are perfect for any occassion.

By: Food Network Magazine
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Insert- 50 Rice Dishes

Insert- 50 Rice Dishes

Clockwise from top left: Chinese Sausage Rice Pancakes (No. 47), Mushroom Risotto (No. 10), Apricot-Pistachio Wild Rice (No. 35), Brown Rice-Stuffed Acorn Squash (No. 24), Turkey-Broccoli Rice Casserole (No. 38), Curried Rice with Raisins and Cashews (No. 21)

Photo by: Con Poulos

Con Poulos

Clockwise from top left: Chinese Sausage Rice Pancakes (No. 47), Mushroom Risotto (No. 10), Apricot-Pistachio Wild Rice (No. 35), Brown Rice-Stuffed Acorn Squash (No. 24), Turkey-Broccoli Rice Casserole (No. 38), Curried Rice with Raisins and Cashews (No. 21)

1. Lemon Rice Combine 2 cups jasmine ice, 3 cups water, 3 tablespoons butter and 1 teaspoon kosher salt in a saucepan. Bring to a boil, then reduce the heat to low and stir; cover and cook until tender, about 17 minutes. Let sit, covered, 5 minutes, then stir in the zest and juice of 1 lemon and 1/4 cup chopped chives; season with salt.

2. Citrus Rice Make Lemon Rice (No. 1), adding 1/2 teaspoon each grated orange zest and lime zest with the lemon zest. Gently stir in the chopped segments of 2 oranges.

3. Toasted Garlic Rice Saute 8 sliced garlic cloves in 3 tablespoons olive oil in a saucepan over medium heat until golden, 2 minutes; remove to a plate. Add 2 cups basmati rice to the pan and toast, stirring, 2 to 3 minutes. Add 3 cups water and 1 teaspoon kosher salt; bring to a simmer. Reduce the heat to low and stir, then cover and cook until tender, about 15 minutes. Let sit, covered, 5 minutes, then fluff and top with the garlic.

4. Toasted Garlic and Sage Rice Make Toasted Garlic Rice (No. 3), frying 8 small sage leaves with the garlic; use for garnish.

5. Tomato-Rosemary Rice Saute 2 minced garlic cloves in 3 tablespoons olive oil in a saucepan over medium heat until golden, about 3 minutes. Stir in 2 cups long-grain white rice, then add one 14-ounce can cherry tomatoes, 1 1/2 cups water and 1 1/4 teaspoons kosher salt; bring to a boil. Reduce the heat to low, add 1 rosemary sprig and stir, then cover and cook until tender, about 17 minutes. Let sit, covered, 5 minutes, then fluff; discard the rosemary sprig.

6. Tomato-Rosemary Rice with Pancetta Brown 4 ounces chopped pancetta in 2 tablespoons olive oil in a skillet, 5 minutes. Stir in 1 chopped small head escarole and cook until wilted. Make Tomato-Rosemary Rice (No. 5); stir in the pancetta mixture.

7. Basic Risotto Heat 4 cups chicken broth and 3 cups water in a saucepan. Heat 1/4 cup olive oil in a large skillet over medium heat. Add 1 cup chopped leeks and 1/2 cup chopped shallots and cook until tender, 5 minutes. Add 2 cups arborio rice and 1 teaspoon kosher salt and toast, stirring, 1 minute. Add 3/4 cup white wine and simmer until absorbed. Stir in enough warm broth to cover the rice; continue to cook, stirring occasionally and adding more broth as needed to keep the rice covered, until al dente, 18 to 20 minutes. Remove from the heat and stir in 1 cup grated parmesan, 1/4 cup chopped parsley and 2 tablespoons butter. Season with salt and pepper.

Insert- 50 Rice Dishes

Insert- 50 Rice Dishes

Pumpkin-Sage Risotto (No. 8)

Photo by: Con Poulos

Con Poulos

Pumpkin-Sage Risotto (No. 8)

8. Pumpkin-Sage Risotto Make Basic Risotto (No. 7), stirring in 1 tablespoon chopped sage and 1/4 teaspoon nutmeg before adding the rice. Stir in 1 cup canned pumpkin puree with the final addition of broth.

9. Red Wine Risotto Make Basic Risotto (No. 7), browning 8 ounces crumbled sausage (casings removed) in the olive oil before adding the leeks. Stir in 2 tablespoons tomato paste before adding the rice and replace the white wine with red wine. Stir in 4 cups baby spinach with the final addition of broth.

Insert- 50 Rice Dishes

Insert- 50 Rice Dishes

Clockwise from top left: Southwestern Rice-Stuffed Peppers (No. 45), Thanksgiving Fried Rice (No. 37), Pimiento Cheese Rice (No. 18), Sausage-Rice Stuffing (No. 41), Pumpkin-Sage Risotto (No. 8)

Photo by: Con Poulos

Con Poulos

Clockwise from top left: Southwestern Rice-Stuffed Peppers (No. 45), Thanksgiving Fried Rice (No. 37), Pimiento Cheese Rice (No. 18), Sausage-Rice Stuffing (No. 41), Pumpkin-Sage Risotto (No. 8)

10. Mushroom Risotto Make Basic Risotto (No. 7), warming the broth mixture with 1/4 cup chopped dried porcini mushrooms. Brown 1 1/2 pounds sliced mixed mushrooms and 2 teaspoons chopped thyme in the olive oil before adding the leeks. Use 1/2 cup parmesan and 1/2 cup truffle pecorino.

11. Seafood Risotto Make Basic Risotto (No. 7), warming the broth mixture with 1 teaspoon saffron threads and omitting the parmesan. Stir 8 ounces chopped cooked shrimp and the chopped meat from 1 cooked lobster into the finished risotto; warm through.

12. Arancini Mix 2 cups leftover Basic Risotto (No. 7) with 1/2 cup each grated parmesan and thawed frozen peas and 1 lightly beaten egg. Form into 12 balls, pressing a small cube of mozzarella into the center of each. Dredge in flour, then beaten eggs, then breadcrumbs. Refrigerate 30 minutes. Working in two batches, deep-fry in 365 degrees F vegetable oil until golden brown, about 4 minutes. Serve with warm marinara sauce.

13. Pesto Rice Puree 2 cups fresh basil, 2 tablespoons toasted pine nuts, 1 small garlic clove and 1/2 teaspoon kosher salt in a food processor. With the machine running, slowly add 1/4 cup olive oil. Cook 2 cups carnaroli or arborio rice in salted boiling water until tender, 10 minutes. Drain and transfer to a large bowl; let cool slightly. Stir in the pesto, 1/4 cup parmesan and 1/2 teaspoon lemon zest.

14. Tomato-Basil Rice Saute 1 small chopped onion in 1 tablespoon olive oil in a saucepan over medium heat, 5 minutes. Stir in 2 cups converted rice, then add one 15-ounce can tomato sauce and 1 1/4 cups water. Bring to a boil, then reduce the heat to low and stir; cover and cook until tender, about 15 minutes. Let sit, covered, 5 minutes, then stir in 1/2 cup chopped basil and season with salt.

15. Greek Rice Salad Whisk 1 1/2 cups plain yogurt with 1/4 cup each lemon juice and olive oil in a large bowl. Stir in 6 cups cooled cooked basmati rice, 3 sliced Persian cucumbers and 1/2 cup each chopped dill and mint; season with salt and pepper.

16. Mexican Rice Salad Whisk 1/2 cup mayonnaise with the juice of 2 limes and 1 teaspoon ground cumin in a large bowl. Add 4 cups cooled cooked converted rice, 2 cups thawed frozen corn and 1/2 cup each chopped cilantro, scallions and crumbled Cotija cheese; season with salt. Sprinkle with chili powder and serve with lime wedges.

17. Queso Rice Combine 2 cups converted rice, 3 cups water, 2 tablespoons butter and 1 teaspoon kosher salt in a saucepan. Bring to a boil, then reduce the heat to low and stir; cover and cook until tender, about 20 minutes. Let sit, covered, 5 minutes, then stir in 1 cup cubed processed cheese (such as Velveeta) and 1/2 cup salsa until smooth; season with salt. Top with sliced scallions.

Insert- 50 Rice Dishes

Insert- 50 Rice Dishes

Pimiento Cheese Rice (No. 18)

Photo by: Con Poulos

Con Poulos

Pimiento Cheese Rice (No. 18)

18. Pimiento Cheese Rice Make Queso Rice (No. 17), replacing the processed cheese with 1 cup cubed cheddar cheese and 1/4 cup softened cream cheese, and the salsa with chopped pimientos; season with cayenne.

19. Moroccan Black Rice Cook 1 1/2 cups black (forbidden) rice as the label directs; let cool. Toss with 1/4 cup each chopped pitted green olives and parsley and 2 tablespoons each harissa (or other chile paste) and finely chopped preserved lemon; season with salt.

20. Curried Rice Saute 1 chopped onion in 3 tablespoons butter in a saucepan over medium heat, 5 minutes. Stir in 2 1/2 teaspoons curry powder, then add 2 cups basmati rice and toast, stirring, about 1 minute. Add 3 cups water and 1 teaspoon kosher salt. Bring to a boil, then reduce the heat to low and stir; cover and cook until tender, about 15 minutes. Let sit, covered, 5 minutes, then fluff.

Insert- 50 Rice Dishes

Insert- 50 Rice Dishes

Curried Rice with Raisins and Cashews (No. 21)

Photo by: Con Poulos

Con Poulos

Curried Rice with Raisins and Cashews (No. 21)

21. Curried Rice with Raisins and Cashews Make Curried Rice (No. 20); stir in 1/2 cup each golden raisins, chopped cashews and chopped cilantro.

22. Saffron Rice Saute 1 chopped onion in 3 tablespoons butter in a saucepan over medium heat, 5 minutes. Stir in 2 cups basmati rice and 1 teaspoon each saffron threads and kosher salt. Add 3 cups chicken broth; bring to a simmer. Reduce the heat to low and stir, then cover and cook until tender, about 15 minutes. Let sit, covered, 5 minutes, then fluff.

23. Saffron Jewel Rice Bring 2 cups water, 1/2 cup sugar and a pinch of salt to a simmer in a saucepan. Add 1/4 cup each thinly sliced orange zest and grated carrots and cook until tender, about 4 minutes; drain. Cook 1/3 cup each pistachios, slivered almonds and dried cranberries and 1/4 teaspoon each ground cumin and kosher salt in a skillet with butter until toasted, 3 minutes. Make Saffron Rice (No. 22); scatter the orange-carrot and pistachio mixtures over the rice.

24. Brown Rice–Stuffed Acorn Squash Combine 1 cup cooked brown rice with 1/2 cup each chopped celery, parsley, scallions and cooked chestnuts; season with salt. Halve and seed 2 small acorn squash; brush the insides with olive oil and season with salt. Transfer to a baking sheet and bake at 425 degrees F until tender, 35 to 40 minutes. Stuff with the rice mixture and dot with butter. Continue baking until crisp, 20 minutes.

25. Brown Rice with Leeks Saute 2 sliced leeks in 3 tablespoons butter in a saucepan over medium heat, 8 minutes. Stir in 2 cups brown rice, 3 cups chicken broth, 2 bay leaves and 1 teaspoon kosher salt. Bring to a boil, then reduce the heat to low and stir; cover and cook until tender, 45 minutes. Let sit, covered, 5 minutes. Stir in 1/2 cup chopped parsley.

26. Brown Rice with Ham and Brie Make Brown Rice with Leeks (No. 25); stir in 1 cup each chopped cooked ham and cubed brie (rind removed).

27. Rice with Green Beans and Almonds Cook 1 1/2 cups long-grain white rice as the label directs. Microwave 8 ounces halved thin green beans with 1 tablespoon water, covered, until tender, 3 to 4 minutes. Saute 1/2 cup sliced almonds in 3 tablespoons butter until the butter is browned; stir into the rice along with the green beans, 1 teaspoon lemon zest and 1 tablespoon lemon juice; season with salt and pepper.

28. Baked Rice Pilaf Saute 1 chopped shallot in 2 tablespoons butter in an ovenproof saucepan over medium heat, 5 minutes. Stir in 2 cups long-grain white rice, 2 bay leaves and 1 teaspoon kosher salt. Stir in 3 cups warm chicken broth; bring to a boil. Stir, then cover and bake at 350 degrees F until the rice is tender, 18 to 20 minutes. Let sit, covered, 10 minutes. Discard the bay leaves.

29. Spiced Rice Pilaf Make Baked Rice Pilaf (No. 28), replacing the bay leaves with 1 broken cinnamon stick, 4 slices fresh ginger and 3 wide strips lemon zest; discard before serving.

30. Mushroom-Thyme Rice Pilaf Make Baked Rice Pilaf (No. 28), adding 8 ounces finely chopped white mushrooms with the shallot; saute until the liquid evaporates, 20 minutes. Replace the bay leaves with 2 thyme sprigs.

31. Poblano Rice Puree 1 seeded poblano pepper with 1/2 cup each fresh parsley and cilantro, ⅓ cup chicken broth, 1 scallion and 1 garlic clove until smooth. Make Baked Rice Pilaf (No. 28), replacing the shallot with the poblano puree; saute 2 minutes. Use only 2 1/2 cups chicken broth.

32. Rice With Vermicelli Toast 1/2 cup chopped vermicelli in 2 tablespoons butter in a large pot over high heat. Add 2 cups converted rice, 4 cups beef broth and 1 teaspoon each garlic powder, onion powder and kosher salt. Bring to a boil, then reduce the heat to low and stir; cover and cook until tender, 25 minutes. Let sit, covered, 5 minutes, then stir in 2 tablespoons butter; season with salt.

33. Cranberry-Almond Black Rice Cook 1 1/2 cups black (forbidden) rice as the label directs; let cool. Toss with 1/2 cup each chopped smoked almonds and dried cranberries, 2 tablespoons each chopped parsley and lemon juice and 1 tablespoon olive oil; season with salt.

34. Chipotle-Maple Red Rice Cook 2 cups red rice in salted boiling water until tender, 30 minutes. Drain and transfer to a bowl. Stir in 3 tablespoons each maple syrup and butter and 1/2 teaspoon chipotle chile powder; season with salt.

Insert- 50 Rice Dishes

Insert- 50 Rice Dishes

Apricot-Pistachio Wild Rice (No. 35)

Photo by: Con Poulos

Con Poulos

Apricot-Pistachio Wild Rice (No. 35)

35. Apricot-Pistachio Wild Rice Cook 1 1/2 cups wild rice in salted boiling water until tender, about 40 minutes. Drain and transfer to a bowl. Stir in 1/2 cup each chopped dried apricots, pistachios, parsley and scallions and 3 tablespoons butter. Season with salt and pepper.

36. Jambalaya Fried Rice Brown 8 ounces diced andouille sausage in olive oil in a large skillet over medium-high heat; remove to a bowl. Add 2 chopped celery stalks, 1 chopped onion and 1 chopped green bell pepper to the skillet. Saute until crisp-tender, about 3 minutes. Add 3 minced garlic cloves and 1 1/2 teaspoons Cajun seasoning; cook 30 seconds. Add 4 cups cooled cooked white rice and 2 cups thawed frozen chopped collard greens. Cook, stirring, until warmed through. Stir in the andouille and season with salt.

Insert- 50 Rice Dishes

Insert- 50 Rice Dishes

Thanksgiving Fried Rice (No. 37)

Photo by: Con Poulos

Con Poulos

Thanksgiving Fried Rice (No. 37)

37. Thanksgiving Fried Rice Saute 1 sliced celery stalk, 1 sliced scallion, 3/4 cup diced roasted turkey, 1/4 cup chopped dried cranberries and 1/4 teaspoon poultry seasoning in 1 tablespoon butter in a large nonstick skillet until golden. Add another 1 tablespoon butter and 3 cups cooled cooked white rice; cook, stirring, until lightly browned, 3 minutes. Season with salt and pepper. Top with parsley.

38. Turkey-Broccoli Rice Casserole Bring 3 cups half-and-half to a simmer; whisk in 8 ounces cream cheese. Stir in 3 cups cooked white rice, 3 cups each cooked broccoli and chopped roasted turkey and the zest of 1 lemon; season with salt and pepper. Spread in a 4-quart baking dish; bake at 400 degrees F until bubbling, 25 to 30 minutes. Top with 1 cup grated cheddar and broil until browned.

39. Hoppin’ John Rice Cook 4 chopped thick-cut bacon slices in a Dutch oven over medium heat until crisp. Add 1 chopped onion, 2 chopped celery stalks and 4 chopped garlic cloves and cook until tender, 8 minutes. Add one 16-ounce bag frozen black-eyed peas and 1 cup water. Cover and simmer until tender, 12 minutes. Stir in 3 cups cooked white rice and 1/4 cup parsley and cook, tossing, until warmed through. Serve with hot sauce.

40. Dirty Rice Brown 8 ounces crumbled spicy sausage (casings removed) in 3 tablespoons olive oil in a large skillet over medium-high heat. Stir in 8 ounces chopped chicken livers, 1 chopped red bell pepper, 1 bunch chopped scallions, 2 chopped celery stalks and 2 teaspoons chopped thyme. Cook until the vegetables are almost tender, 8 minutes. Stir in 4 cups cooked white rice and 1/4 cup chopped parsley. Cook, tossing, until warmed through; season with salt.

41. Sausage-Rice Stuffing Make Dirty Rice (No. 40), using sweet sausage in place of spicy sausage, omitting the chicken livers and adding 2 teaspoons chopped sage with the thyme; cool slightly. Toss with 2 beaten eggs and 1/2 cup chicken broth. Bake in a buttered 2-quart baking dish at 375 degrees F until golden, 30 minutes.

42. Jamaican Rice Saute 4 chopped scallions with 1 teaspoon each chopped garlic and thyme in 3 tablespoons butter in a saucepan until softened. Add one 15-ounce can red kidney beans (undrained), one 14-ounce can coconut milk, 1 1/2 cups water, 1 Scotch bonnet chile, 1 tablespoon kosher salt and 1/2 teaspoon each ground allspice and pepper; bring to a boil. Stir in 2 cups long-grain white rice. Reduce the heat to low. Cover and cook until tender, about 35 minutes. Let sit, covered, 5 minutes, then fluff.

43. Cheddar-Beer Rice Combine 2 cups brown rice, 1 1/2 cups each water and beer (wheat or brown ale), 3 tablespoons butter and 1 teaspoon kosher salt in a saucepan. Bring to a boil, then reduce the heat to low and stir; cover and cook until tender, 45 to 50 minutes. Let sit, covered, 5 minutes, then stir in 1 1/2 cups shredded mild cheddar and 1 teaspoon dijon mustard until the cheese melts. Top with chopped parsley.

44. Latin Rice with Pigeon Peas Cook 4 chopped bacon slices in 1 tablespoon olive oil in a large pot until crisp. Add 2 cups water, one 15-ounce can pigeon peas (drained and rinsed), 1/2 cup each jarred sofrito and sliced green olives and 1 teaspoon each ground cumin and dried oregano; bring to a boil. Add 1 1/2 cups medium-grain white rice. Reduce the heat to low and stir, then cover and cook until tender, about 40 minutes. Let sit, covered, 5 minutes, then fluff.

Insert- 50 Rice Dishes

Insert- 50 Rice Dishes

Southwestern Rice-Stuffed Peppers (No. 45)

Photo by: Con Poulos

Con Poulos

Southwestern Rice-Stuffed Peppers (No. 45)

45. Southwestern Rice-Stuffed Peppers Combine 2 cups cooked white rice with 1 cup each canned chili beans and fire-roasted corn and 1 bunch chopped scallions. Stuff 4 halved small bell peppers with the rice mixture and top with ¾ cup grated pepper jack cheese; arrange in a baking dish and pour 1/2 cup water around the peppers. Cover with foil and bake at 400 degrees F until tender, 30 to 35 minutes. Uncover and bake until browned, 10 minutes. Top with sour cream and cilantro.

46. Ginger-Sesame Rice Cook 2 cups jasmine rice as the label directs. Toast 1 tablespoon each grated peeled ginger and sesame seeds in 2 tablespoons vegetable oil in a small skillet until sizzling, 3 minutes, then pour over the rice. Stir in 1 sliced scallion and season with salt.

47. Chinese Sausage Rice Pancakes Mix 3 cups leftover Ginger-Sesame Rice (No. 46) with 2 lightly beaten eggs and 1/2 cup chopped dried Chinese sausage. Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium heat. Working in batches, scoop the rice (about 1/3 cup per pancake) into the skillet and gently flatten with a spatula. Cook until golden brown, 4 to 5 minutes per side, adding more oil as needed. Serve with soy sauce and/or Sriracha. Makes about 10.

48. Korean Beef Fried Rice Season 8 ounces ground beef with 1 teaspoon kosher salt and brown in 2 tablespoons vegetable oil in a large skillet over high heat. Add 1 cup chopped kimchi and 4 chopped scallions; cook until the liquid evaporates. Add 3 cups cooled cooked white rice and 1 teaspoon each soy sauce and sesame oil. Cook, stirring, until warmed through, 3 minutes. Top with fried eggs.

49. Herbed Coconut Rice Combine 2 cups jasmine rice, 1 1/2 cups water, one 14-ounce can light coconut milk, 4 slices ginger and 1 teaspoon kosher salt in a saucepan. Bring to a boil, then reduce the heat to low and stir; cover and cook until tender, 15 minutes. Let sit, covered, 5 minutes, then stir in 1/4 cup each chopped cilantro and mint.

50. Coconut-Lemongrass Rice Melt 2 tablespoons coconut oil in a saucepan over medium-high heat. Add 2 cups jasmine rice and toast, stirring, about 2 minutes. Stir in 3 cups water, 1 stalk lemongrass (smashed and cut into 1-inch pieces) and 1 teaspoon kosher salt. Bring to a boil, then reduce the heat to low and stir; cover and cook until tender, about 15 minutes. Let sit, covered, 5 minutes, then fluff and discard the lemongrass. Season with salt.

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