45 Essential Rice Recipes You Can Make Any Night of the Week

Rice is a delicious and versatile pantry staple everyone should keep on hand. And even if you don't learn how to process the plants for food at home, as that is a time-consuming process, it’s still worth knowing how to grow rice—it’s a great ornamental feature to grow alongside shrubs or even in containers on your porch. You can easily make rice part of your weeknight routine, just keep our tried-and-true cooking guide on hand so you never end up with mushy or gummy results! If using a rice cooker is more your style, we can recommend the best models on the market too. Rice can be a great side, main or even dessert. Whip up this cheesy, Tex-Mex-inspired rice casserole whenever you serve tacos or quesadillas. You won't regret it!

Ree’s easy trick for transforming rice into a super-flavorful side? Cook the grains in chicken stock instead of water. In this recipe, she also throws in some sautéed onion and garlic and some lime zest and juice, for good measure.

This sunny-hued rice gets its color from saffron. Saffron is an expensive spice, but when used properly, a little goes a long way. It lends a unique bright flavor and sweet earthy aroma. Topped with fried onions and raisins, this simple and fast side dish has a distinct Middle Eastern flair and pairs well with stews and kabobs.

Rice is the key ingredient in making this comforting chicken soup (layered with the flavors of Madras curry, cilantro and lime) hearty and satisfying.

Could classic chicken and rice be one of the most beloved comfort dinners to ever hit the plate? We think so. And to blow your mind even more, this version is made in just one skillet. Here we use bone-in, skin on chicken thighs which cook up in exactly the same time as the rice to guarantee juicy chicken. A quick broil at the end creates the perfect crispy skin and gives a little crunch to the rice and vegetables.

This is a favorite Thai dessert and one of the few traditional ones that has become a mainstay on many Thai restaurants in the U.S. A variety of long-grain sticky rice is the main ingredient and is related to the type of rice used to make rice cakes (mochi) in Japan. It's steamed, combined with sweetened coconut milok and paired with slices of ripe mango.

Jollof rice is a well-loved one-pot rice dish in popular in many West African countries, including Nigeria. It is made by cooking rice in a flavorful tomato and pepper puree.

We love a meal that comes together in one pan and this cheesy, saucy pizza rice is a flavorful and balanced meal that tastes like your favorite pizza joint slice.

If you’ve got arborio rice in your cupboard (a short-grain variety that cooks up nice and creamy) then you’re in luck. It’s the perfect choice for these cheesy, breaded-and-fried rice balls.

This recipe uses a rice cooker to get a full rice dinner on the table in a fun, fast, hands-off way. We used a Japanese-style cooker, but you could do this with almost any version. The tomato gets super soft and stirs right into the rice, making an instant sauce. Feel free to play with the ingredients and flavor profiles once you have the technique down.

Black rice is an ancient grain known for its nutty, earthy taste, distinctive color and high levels of antioxidants. There are many different varietals from places such as China, the Philippines, Indonesia, India, Thailand and the United States. Some cultures prepare black rice as congee (rice pudding) or as a side dish topped with cooked chicken, eggs or pickled vegetables. Steamed black rice is also delicious served plain or used as a base for rice salads topped with nuts, herbs and roasted vegetables. It is perfect as a substitute for sushi rice too because of its slightly chewy, sticky and tender texture.

Unlike many yellow rice recipes, this one — influenced by Spain’s colonization of the Philippines — is a main course, similar to paella. I usually make it with jasmine rice, which is all about texture (slightly sticky and soft, yet firm enough to hold its shape) and smell (slight, but distinct floral notes). That said, I have substituted extra-long grain rice, the classic choice for Mexican- and Puerto Rican-style yellow rice, with good results. The shrimp and/or chorizo can be swapped with other quick-cooking proteins or vegetables. Use only vegetables and vegetable stock if you want to make the dish vegetarian.

Arroz con gandules (rice with pigeon peas) is a staple Puerto Rican dish so popular it’s sometimes called the island’s national dish. It’s usually served during holidays and special events alongside roasted pork (pernil), but it also makes for a great weeknight meal. You can serve it on its own or pair it with chicken, pork or fish. The dish is built on several layers of flavor, starting with achiote oil that contributes to the dish’s bright yellow-orange color, and including sofrito (recaíto), the aromatic seasoning base essential to many Puerto Rican dishes. Diced ham, olives and sazón spice blend give the rice an irresistible savory flavor. Note that the recipes for achiote oil, sazón and sofrito will make more than you need for this recipe, but all are staples of Puerto Rican cooking and easy to put away for future dishes.

Rice becomes a memorable meatless meal when it’s pan-fried with tofu, mushrooms and fresh ginger.

Good news: You're a mere twenty minutes (and one skillet) away from this all-in-one, spicy-sweet shrimp dinner.

The difference between Turkish rice pudding and other rice puddings is that sütlaç is baked in the oven, which gives it a delicious caramelized topping. Milk based desserts are very popular in Turkey and sütlaç is a classic. Though it is common to make the sweet at home, it can also be found at almost every Turkish restaurant and muhallebici (milk-based dessert shop). Sütlaç is even tastier the next day once it's completely chilled.

Who says bacon and eggs can't be healthy? When used sparingly and in the right way, you need only a little. If you're in the mood for something a little fancier, dress this rice bowl up by poaching the egg instead of hard-cooking it.

A simple puree of tomato, onion and garlic totally transforms plain rice. Cook the grains with the veggie puree and chicken stock and they’ll soak up all the delicious, savory flavor.

This easy dinner has all the zingy, savory flavors of the Korean crispy rice dish, but is compacted to serve in slices — like a pizza.

Pongal is a harvest festival celebrated in Southern India during which this comforting and lovely dessert is made. Traditionally it’s cooked with freshly harvested rice and moong lentils and sweetened with jaggery (a raw Indian sugar that has an earthy-caramel taste). It’s mixed with a nice dollop of ghee, which gives the dish a velvety texture, then it’s finished with cashews to add a nice crunch. Served hot, it’s a heartwarming dessert for the winter, and leftovers make a really good breakfast in the morning!

This vibrant rice is cooked with turmeric, tempered with mustard seeds, nuts and dal and finished with lemon zest and juice, resulting in an aromatic, bright, tangy and crunchy rice. It’s also a great way to revive leftover rice the next day.

Pair sweet chili sauce with chili oil to get a sweet heat for this simple rice dish. Savory ham and earthy shiitake mushrooms make it a meal.

The multi-cooker makes quick work of this tasty chicken-and-rice dinner. It’s on the table in just 40 minutes.

If you’re a fan of fajitas, then you’ll love the flavors of this quick-and-easy rice bowl. Char-grilled turkey, onion and bell peppers are layered over rice and then dressed up with all your favorite toppings, like avocado, sour cream and pico de gallo.

Skip the trail mix and use your nuts and dried fruit to elevate a simple, buttery, homemade rice pilaf.

This popular Cuban dish goes by many different names, including Moros y Cristianos or just arroz moros. It’s a traditional dish of rice and black beans cooked together — not separately — versions of which are popular throughout Latin America and the Caribbean. Although the ingredients for arroz congrí are simple, layers of flavor from smoky bacon, aromatic sofrito and spices infuse the rice as it cooks right with the beans for a deeply flavorful dish. It’s delicious and hearty enough to enjoy on its own but is often served with roasted or grilled meats.

This bowl of creamy, comforting rice pudding features the classic combo of cinnamon and raisin. What’s not to love?

Intimidated by the though of making your own fried rice at home? Jet’s version is simple — and uses lots of basic ingredients like bacon, egg and veggies.

These rice bowls have all the spice-forward flavors you would expect from tandoori chicken, thanks to ginger, garlic and curry powder. If you have basmati rice, use it. The long grains cook up nice and fluffy, with a subtle nutty flavor.

Red lentils stand in for mung beans and team up rice to make a super-easy Indian dish (also called kitchari) that is reminiscent of porridge, but with plenty of lively flavor from the ginger, cumin and jalapeno. Fresh cilantro stirred in at the end adds nice flecks of bright green.

Sticky (or glutinous or sweet) rice is a popular grain in much of Asia, used in both sweet and savory preparations, including Japanese mochi, Korean rice cakes and Chinese eight treasure rice. It differs from regular rice in that it has more starch. As such, the grains tend to stick together, resulting in a slightly chewy texture. This is a basic recipe for plain steamed sticky rice. You can serve it as a side dish as you would conventional steamed rice, stir fry it with Chinese sausage and mushrooms or pair it with sweetened coconut cream and sliced mango.

The rich flavor of a carbonara combined with the crispy, crunchy texture of fried rice. Need we say more?

The risotto is delicious stuffed in either peppers or squash so keep that in mind if one looks better than the other at the market. Also, the zucchini can be mixed with small firm yellow squash rather than red peppers.

This Filipino adaptation of Spanish paella is a staple at holidays and family get-togethers with my mom's family and it’s certainly easy enough to prepare for a hearty dinner any day of the week. The countless variations on what's mixed in depend on where in the Philippines you’re from. Some people include shellfish, chorizo, chicken livers or pork but this version is how my family always prepares it — simple, vibrant and comforting.

Though it's easy to do, preparing brown rice can seem daunting when you're trying to get that perfect not-too-chewy, not-too-soggy texture. This method produces flawless results every time with little fuss!

Baking the rice on a sheet pan guarantees more of the crispy, crunchy bits that make fried rice the perfect food. For this recipe, the older and drier the rice the better. If you must start with freshly cooked grains, spread them out on a sheet pan to dry out in the refrigerator first.

Brown rice is the perfect addition to this slow-cooker chicken soup. The wholesome, whole grain adds heft, without altering the nostalgic flavor the classic.

This dish is a staple that was brought to Brazil in the 1500s by Portuguese colonizers. Saffron was originally used to season and color the rice, but turmeric became more popular due to its greater abundance and lower price. This version is based on a college friend’s recipe. Her family in Brazil usually served it alongside black beans stewed with similar ingredients to compliment the flavor and make a complete meal. For special occasions, they added chicken, peppers and peas, transforming the rice into a popular dish called galinhada.

The secret to ultra-creamy risotto is simple: add the cooking liquid slowly, about a cup at a time. This helps release the starch from the rice, creating just the right texture.

Cancel the takeout order. Chicken, veggies and cooked rice coated in a teriyaki sauce make a tasty and hearty dinner that gets to the table fast.

This Louisiana-inspired, rice-and-beans dish couldn’t be easier. It just takes a bit of planning, since the beans need to soak overnight. But trust us, it’s worth the wait!

Here is a risotto that doesn't demand you spend 30 minutes stirring a hot pot. We start with an earthy broth made with dried mushrooms, then add fresh mushrooms and Arborio rice. One stir and, minutes later, you'll have the easiest, creamiest risotto imaginable.

Never order takeout again with this fried rice recipe. You'll need a few special ingredients that you might not regularly stock in your pantry (like dried shiitake mushrooms and sesame oil) along with a wok or nonstick skillet but once you have those, the rest is easy!

Cooking rice is simple to do but there is a trick to getting it to come out just right. Follow this foolproof technique and you'll end up with rice that's wonderfully tender, never mushy.