What can I make with rice?
Rice is the backbone of a cheap, filling meal, and it does far more than sit under a stew. These recipes use rice, and the notes after them cover ratios, toasting, and resting.
12 recipes with rice
Horchata
Cold rice-cinnamon drink sweetened with condensed milk.
Mexican10m4
Kimchi Fried Rice
Punchy Korean fried rice with kimchi and a fried egg.
Korean15m2Egg Fried Rice
Wok-tossed day-old rice with egg, scallion, and soy.
Chinese15m4
Poke Bowl
Cubed raw tuna over rice with soy and sesame.
Hawaiian15m4
Shrimp Fried Rice
Quick wok-style fried rice with shrimp and eggs.
Chinese20m3Chicken Teriyaki Bowl
Glazed chicken over steamed rice with sesame and scallions.
Japanese25m4Chicken and Onion Fried Rice
Simple and flavorful Chinese-inspired dish made with chicken, rice, and onions.
Chinese25m4
Pad See Ew
Wide rice noodles stir-fried with dark soy, egg, and Chinese broccoli.
Thai25m3Nasi Goreng
Sweet, savory, spicy fried rice topped with a fried egg.
Indonesian25m4
Sushi Rolls
Nori-wrapped rice with fish and vegetables.
Japanese25m4
Laksa
Spicy coconut curry noodle soup with shrimp and tofu puffs.
Malaysian30m4
Banh Mi Sandwich
Crackly baguette with pickled vegetables, herbs, and savory pork.
Vietnamese30m2
Cooking rice so it comes out fluffy
- 1Rinse until the water runs clear when the grain is starchy; skip rinsing when you want it creamy.
- 2Toast in a little fat with aromatics for 60 seconds before adding liquid. It adds a nutty depth for zero extra work.
- 3Use the right ratio and cover tightly on the lowest heat. Peeking releases the steam that is doing the cooking.
- 4Rest off the heat for 10 minutes, then fluff with a fork rather than a spoon.
What goes well with rice
Rice is at its best with butter, stock, onion, herbs, lemon zest and toasted nuts. Any two or three of those, plus rice, is already a dinner rather than an ingredient list.
Storing rice
Dry rice keeps for months in a sealed container away from light and heat. Once cooked, cool it quickly, refrigerate within two hours, and use within 3-4 days; cooked grains and legumes freeze extremely well in single-portion bags.
Substituting rice
If you are out of rice, look for something that behaves the same way in the pan rather than something that tastes the same. Match the moisture level, the cooking time, and the richness, and adjust the liquid slightly if your substitute releases more water. When in doubt, describe what you actually have in the chat and Mr. Chef will rewrite the recipe around it.
Rice recipes: common questions
- What can I make with rice and not much else?
- Plenty. With rice plus an onion, garlic, oil, and salt you already have the base of a skillet dinner, a soup, or a simple sauce. Add a starch - rice, pasta, bread, or potatoes - and it becomes a full meal. The recipes above are ordered so the ones needing the fewest extra items come first.
- What is the quickest rice recipe?
- Look for the entries above marked 20 minutes or less. As a rule, anything cut small and cooked in a hot pan beats anything roasted whole, and one-pan recipes save more time in cleanup than in cooking.
- Can I substitute rice?
- In most recipes yes, as long as the replacement plays a similar role - similar moisture, similar cooking time, similar richness. Swapping across roles (a watery vegetable for a starchy one, for instance) usually needs a change in liquid or cooking time too.
- How do I use up leftover rice?
- Fried rice, a frittata, a grain bowl, a soup, or a quesadilla will absorb almost any leftover rice without a recipe. If you want something specific, tell Mr. Chef exactly what is in the fridge and it will build a recipe around it.