20 Simple Easy White Rice Recipes Delicious

Zesty, versatile, and oh-so-simple, white rice is the unsung hero of quick and delicious meals. Whether you’re whipping up a speedy weeknight dinner or craving a comforting bowl of goodness, these 20 easy recipes will transform plain rice into something extraordinary. Dive in and discover how this humble ingredient can star in dishes that are sure to delight your taste buds and simplify your cooking routine!

Garlic Butter White Rice

You’ll find that this Garlic Butter White Rice is a simple yet flavorful side dish that pairs perfectly with almost any main course. Let’s dive into making it with precision and ease.

Ingredients

• 1 cup long-grain white rice (I always rinse mine until the water runs clear to remove excess starch)
• 2 cups water (for that perfect fluffy texture)
• 2 tbsp unsalted butter (I love using European-style butter for its richer flavor)
• 3 cloves garlic, minced (freshly minced garlic makes all the difference)
• 1/2 tsp salt (to enhance all the flavors)

Instructions

1. Rinse the rice under cold water until the water runs clear, then drain well. This step removes excess starch and prevents clumping.
2. In a medium saucepan, melt the butter over medium heat. Tip: Keep the heat medium to avoid browning the butter too quickly.
3. Add the minced garlic to the melted butter and sauté for about 1 minute, or until fragrant. Tip: Stir constantly to prevent the garlic from burning.
4. Add the rinsed and drained rice to the saucepan, stirring to coat the grains evenly with the garlic butter. Tip: This toasting step enhances the rice’s nutty flavor.
5. Pour in the water and add the salt, then bring the mixture to a boil over high heat.
6. Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for 18 minutes. Do not lift the lid during this time to ensure even cooking.
7. After 18 minutes, remove the saucepan from the heat and let it sit, covered, for 5 minutes. This allows the rice to steam and become perfectly fluffy.
8. Fluff the rice with a fork before serving to separate the grains gently.

Velvety and aromatic, this Garlic Butter White Rice boasts a light, fluffy texture with a rich, buttery garlic flavor that’s irresistibly comforting. Serve it alongside grilled chicken or stir in some steamed vegetables for a quick, wholesome meal.

Coconut Milk White Rice

One of the simplest yet most satisfying dishes you can make with just a few ingredients is Coconut Milk White Rice. This recipe transforms ordinary rice into a creamy, fragrant side dish that pairs beautifully with a variety of mains, from grilled chicken to spicy curries.

Ingredients

• 1 cup long-grain white rice – I find that jasmine rice works best for its fragrance and fluffy texture.
• 1 1/2 cups coconut milk – Full-fat coconut milk gives the richest flavor, but light coconut milk can be used for a less indulgent version.
• 1/2 cup water – Just enough to help the rice cook perfectly without becoming too soggy.
• 1/2 tsp salt – A pinch enhances all the flavors without overpowering the coconut.

Instructions

1. Rinse the rice under cold water until the water runs clear. This removes excess starch and prevents the rice from being too sticky.
2. In a medium saucepan, combine the rinsed rice, coconut milk, water, and salt. Stir gently to mix.
3. Bring the mixture to a boil over medium-high heat. Once boiling, immediately reduce the heat to low and cover the saucepan with a tight-fitting lid.
4. Simmer for 18 minutes. Resist the urge to peek, as lifting the lid releases steam and can affect cooking time.
5. After 18 minutes, turn off the heat and let the rice sit, covered, for 5 minutes. This allows the rice to steam and become perfectly tender.
6. Fluff the rice with a fork before serving. For an extra touch, garnish with toasted coconut flakes or a sprinkle of chopped cilantro.

The result is a beautifully creamy rice with a subtle coconut flavor that’s not too sweet. Serve it alongside a tangy mango salad for a refreshing contrast, or under a ladle of rich, savory curry to soak up all the delicious sauces.

Lemon Herb White Rice

Every home cook needs a reliable side dish that’s both simple and flavorful, and this Lemon Herb White Rice is just that. Let’s walk through the process together, ensuring you end up with perfectly fluffy rice every time.

Ingredients

• 1 cup long-grain white rice (I find Jasmine rice works beautifully here for its fragrance)
• 2 cups water (cold, straight from the tap is fine)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tbsp fresh lemon juice (about half a lemon, but always taste as you go)
• 1 tsp lemon zest (for that bright, citrusy punch)
• 1/2 tsp salt (I prefer sea salt for its clean taste)
• 1/4 cup finely chopped fresh herbs (a mix of parsley and dill is my favorite)

Instructions

1. Rinse the rice under cold water until the water runs clear to remove excess starch.
2. In a medium saucepan, heat the olive oil over medium heat for about 30 seconds until shimmering.
3. Add the rinsed rice to the saucepan, stirring to coat each grain with oil, about 1 minute.
4. Pour in the water, lemon juice, and salt, then bring to a boil over high heat.
5. Once boiling, reduce the heat to low, cover, and simmer for 18 minutes—no peeking!
6. Remove the saucepan from the heat and let it sit, covered, for 5 minutes to steam.
7. Fluff the rice with a fork, then gently fold in the lemon zest and chopped herbs.

Mmm, the result is a light, aromatic rice with a subtle citrus tang and fresh herbal notes. Try serving it alongside grilled fish or as a base for a vibrant grain bowl.

Easy Fried Rice with Vegetables

Zesty and vibrant, this Easy Fried Rice with Vegetables is a foolproof dish that brings the comfort of takeout right into your kitchen. Perfect for beginners, this recipe walks you through each step to ensure a delicious outcome every time.

Ingredients

• 2 cups day-old rice (freshly cooked rice can be too sticky)
• 2 tbsp extra virgin olive oil (my go-to for its flavor)
• 1 cup mixed vegetables (peas, carrots, and corn are my favorites for color and crunch)
• 2 eggs, beaten (I prefer room temp eggs here for even cooking)
• 1 tbsp soy sauce (low sodium works great if you’re watching salt intake)
• 1/2 tsp garlic powder (for that quick flavor boost)
• 1/4 tsp black pepper (freshly ground adds a nice kick)

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium-high heat (about 350°F).
2. Add the mixed vegetables to the skillet, stirring occasionally, until they’re just tender, about 3-4 minutes.
3. Push the vegetables to one side of the skillet, pour the beaten eggs into the other side, and scramble until fully cooked, about 2 minutes.
4. Add the day-old rice to the skillet, breaking up any clumps with a spatula, and stir to combine with the vegetables and eggs.
5. Sprinkle the garlic powder and black pepper over the rice, then drizzle the soy sauce evenly across the top.
6. Stir everything together and cook for another 2-3 minutes, until the rice is heated through and slightly crispy on the edges.

Kick back and enjoy the delightful contrast of textures in this dish—the slight crunch of the vegetables against the soft, fluffy rice. Serve it straight from the skillet for a rustic touch, or top with a fried egg for an extra protein boost.

White Rice with Black Beans

Zesty and fulfilling, this White Rice with Black Beans dish is a staple that brings comfort and nutrition to your table with minimal effort. Perfect for beginners, this recipe walks you through each step to ensure a delicious outcome every time.

Ingredients

• 1 cup long-grain white rice (I find Jasmine rice adds a lovely fragrance)
• 2 cups water (filtered water makes a difference in taste)
• 1 can (15 oz) black beans, drained and rinsed (I prefer low-sodium for better control over seasoning)
• 1 tbsp extra virgin olive oil (my go-to for its flavor and health benefits)
• 1/2 tsp salt (adjust based on your preference)
• 1/4 tsp ground cumin (adds a warm depth to the dish)
• 1 clove garlic, minced (freshly minced garlic is key for the best flavor)

Instructions

1. Rinse the rice under cold water until the water runs clear to remove excess starch.
2. In a medium saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
3. Add the rinsed rice to the saucepan, stirring to coat the grains with oil and garlic.
4. Pour in the water, add salt and cumin, and bring to a boil. Tip: A tight-fitting lid is crucial for perfectly steamed rice.
5. Once boiling, reduce the heat to low, cover, and simmer for 18 minutes. Do not lift the lid during this time.
6. After 18 minutes, remove the saucepan from heat and let it sit, covered, for 5 minutes to allow the rice to steam further.
7. Fluff the rice with a fork, then gently fold in the black beans. Tip: Letting the beans sit in the hot rice for a few minutes warms them through without turning them mushy.
8. Serve warm. Tip: A squeeze of lime juice and a sprinkle of fresh cilantro can elevate this dish to new heights.

Great texture and flavor harmony make this dish a winner. The rice is fluffy and aromatic, while the beans add a creamy contrast. Try serving it alongside grilled vegetables or as a base for a burrito bowl for a versatile meal option.

Tomato Basil White Rice

For a simple yet flavorful side dish that pairs beautifully with almost any main, tomato basil white rice is a go-to in my kitchen. It’s a dish that brings the freshness of basil and the tanginess of tomatoes together in a comforting bed of fluffy rice.

Ingredients

• 1 cup long-grain white rice (I always rinse mine until the water runs clear to remove excess starch)
• 2 cups water (for that perfect rice texture)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 medium tomato, diced (ripe and juicy works best)
• 1/4 cup fresh basil leaves, chopped (I love the aroma of fresh basil)
• 1/2 tsp salt (to enhance all the flavors)

Instructions

1. In a medium saucepan, heat the extra virgin olive oil over medium heat for about 30 seconds until it shimmers slightly.
2. Add the diced tomato to the pan, cooking for 2 minutes until they start to soften, stirring occasionally.
3. Stir in the rinsed rice, coating it well with the tomato and oil mixture, toasting it lightly for about 1 minute.
4. Pour in the water and add the salt, bringing the mixture to a boil over high heat.
5. Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and let it simmer for 18 minutes. Tip: Resist the urge to peek; keeping the lid on ensures even cooking.
6. After 18 minutes, remove the saucepan from the heat and let it sit, covered, for 5 minutes to allow the rice to steam and become fluffy.
7. Fluff the rice gently with a fork, then fold in the chopped basil leaves until evenly distributed. Tip: Adding the basil off the heat preserves its vibrant color and fresh flavor.
8. Serve the rice warm. Tip: For an extra touch, garnish with a few whole basil leaves on top before serving.

When you take your first bite, you’ll notice how the rice is perfectly tender, with the tomatoes adding a slight tang and the basil bringing a fresh, aromatic lift. It’s delightful on its own or as a base for grilled chicken or fish.

Cheesy White Rice Casserole

Ready to dive into a comforting dish that’s as easy to make as it is delicious? This Cheesy White Rice Casserole is a creamy, dreamy side that pairs perfectly with just about anything, and today, I’ll walk you through making it step by step.

Ingredients

• 2 cups long-grain white rice (I find it gives the best texture)
• 4 cups chicken broth (homemade or store-bought, but low sodium is my preference)
• 1 cup heavy cream (for that rich, creamy texture we’re after)
• 2 cups shredded sharp cheddar cheese (because more cheese is always better)
• 1/2 cup grated Parmesan cheese (for a nice salty kick)
• 2 tbsp unsalted butter (I always use unsalted to control the dish’s saltiness)
• 1 tsp garlic powder (a little goes a long way for flavor)
• 1/2 tsp black pepper (freshly ground if you have it)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready when you are.
2. In a large saucepan, melt the butter over medium heat until it’s just bubbling.
3. Add the white rice to the melted butter, stirring to coat each grain, and toast for about 2 minutes until slightly golden. Tip: Toasting the rice enhances its nutty flavor.
4. Pour in the chicken broth and heavy cream, then stir in the garlic powder and black pepper. Bring the mixture to a boil.
5. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for 18 minutes. Tip: Resist the urge to peek; keeping the lid on ensures perfectly cooked rice.
6. Remove the saucepan from the heat and let it sit, covered, for 5 minutes. This allows the rice to absorb any remaining liquid.
7. Fluff the rice with a fork, then gently fold in the cheddar and Parmesan cheeses until well combined and melted. Tip: Adding the cheese off the heat prevents it from becoming grainy.
8. Transfer the mixture to a greased 9×13 inch baking dish, spreading it out evenly.
9. Bake in the preheated oven for 15 minutes, or until the top is lightly golden and bubbly.

Here’s the result: a casserole that’s irresistibly creamy with a slight crunch on top. The sharpness of the cheddar and the saltiness of the Parmesan make every bite a delight. Try serving it alongside roasted vegetables for a complete meal that’s sure to impress.

White Rice Pilaf with Peas

Understanding the basics of cooking can transform simple ingredients into a delightful meal. Today, we’re making White Rice Pilaf with Peas, a dish that’s as comforting as it is versatile, perfect for beginners to master.

Ingredients

• 1 cup long-grain white rice (I find Basmati works best for its fragrance)
• 2 cups chicken or vegetable broth (homemade broth adds a depth of flavor)
• 1/2 cup frozen peas (no need to thaw, they cook quickly)
• 2 tbsp unsalted butter (for that rich, comforting taste)
• 1 small onion, finely chopped (yellow onions are my preference for their sweetness)
• 1 clove garlic, minced (freshly minced garlic makes all the difference)
• 1/2 tsp salt (adjust based on your broth’s saltiness)
• 1/4 tsp black pepper (freshly ground pepper adds a nice kick)

Instructions

1. In a medium saucepan, melt the butter over medium heat until it’s just beginning to foam.
2. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 3 minutes. Tip: Stir frequently to prevent burning.
3. Stir in the rice, coating it well with the butter and onion mixture, and cook for 2 minutes. This step enhances the rice’s nutty flavor.
4. Pour in the broth, add salt and pepper, and bring to a boil. Tip: Use a wooden spoon to scrape any bits off the bottom of the pan for extra flavor.
5. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes. Tip: Resist the urge to peek; keeping the lid on ensures even cooking.
6. After 15 minutes, sprinkle the peas over the rice, cover, and let it sit off the heat for 5 minutes. The residual heat will cook the peas perfectly.
7. Fluff the rice with a fork, gently mixing in the peas. Serve warm.

Now, this White Rice Pilaf with Peas offers a fluffy texture with bursts of sweetness from the peas. Try serving it alongside grilled chicken or as a base for a hearty stew to elevate your meal.

Spicy White Rice with Sausage

Delving into the world of hearty, flavorful dishes, today we’re tackling a recipe that’s as satisfying to make as it is to eat. This Spicy White Rice with Sausage combines simplicity with bold flavors, perfect for any meal of the day.

Ingredients

• 1 cup long-grain white rice (I find basmati adds a lovely aroma)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 lb smoked sausage, sliced into 1/2-inch pieces (andouille brings the heat, but any smoked sausage works)
• 1 small onion, finely chopped (yellow onions are my preference for their sweetness)
• 2 cloves garlic, minced (freshly minced garlic makes all the difference)
• 2 cups chicken broth (homemade is best, but store-bought works in a pinch)
• 1/2 tsp cayenne pepper (adjust based on your heat tolerance)
• Salt to taste (I start with 1/2 tsp and adjust from there)

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the sliced sausage and cook until lightly browned, about 5 minutes, stirring occasionally for even browning.
3. Stir in the chopped onion and cook until translucent, about 3 minutes, showing how the edges soften.
4. Add the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
5. Pour in the rice, stirring to coat it in the oil and toast slightly, about 2 minutes.
6. Add the chicken broth, cayenne pepper, and salt, bringing the mixture to a boil.
7. Reduce heat to low, cover, and simmer for 18 minutes, resisting the urge to peek to ensure perfect steam.
8. Remove from heat and let sit, covered, for 5 minutes to allow the rice to absorb any remaining liquid.
9. Fluff the rice with a fork before serving, ensuring each grain is separate and fluffy.

Zesty and comforting, this dish offers a delightful contrast between the fluffy rice and the smoky, spicy sausage. Serve it alongside a crisp green salad or topped with a fried egg for an extra layer of richness.

White Rice with Mushrooms and Thyme

Very few dishes offer the comfort and simplicity of a well-made white rice with mushrooms and thyme. This recipe is a testament to how a few quality ingredients can come together to create something truly special, perfect for a cozy night in.

Ingredients

• 1 cup long-grain white rice (I find Jasmine rice works beautifully here for its fragrance)
• 2 cups water (filtered water makes a difference in the taste)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 8 oz cremini mushrooms, sliced (baby bellas add a deeper flavor)
• 1 tsp fresh thyme leaves (dried thyme can work in a pinch, but fresh is best)
• 1/2 tsp salt (I prefer sea salt for its clean taste)

Instructions

1. Rinse the rice under cold water until the water runs clear to remove excess starch, which helps prevent clumping.
2. In a medium saucepan, heat the olive oil over medium heat. Add the mushrooms and sauté until they’re golden brown, about 5 minutes. This step builds the base flavor.
3. Add the rinsed rice to the saucepan with the mushrooms, stirring to coat the grains with oil, about 1 minute. This toasts the rice slightly, enhancing its nutty flavor.
4. Pour in the water and add the thyme and salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 18 minutes. Resist the urge to peek; keeping the lid on ensures even cooking.
5. After 18 minutes, turn off the heat and let the rice sit, covered, for 5 minutes. This allows the rice to steam and become fluffy.
6. Fluff the rice with a fork before serving to separate the grains and distribute the mushrooms and thyme evenly.

Aromatic and earthy, this dish pairs wonderfully with a crisp green salad or roasted vegetables for a complete meal. The thyme adds a subtle brightness that lifts the entire dish, making it a versatile side or a satisfying main.

Easy White Rice and Egg Stir-Fry

Ready to whip up a quick, satisfying meal that’s as easy as it is delicious? This white rice and egg stir-fry is a staple in my kitchen for those busy nights when time is tight but flavor is a must.

Ingredients

• 2 cups of cooked white rice (day-old rice works best for that perfect texture)
• 3 large eggs (I like mine at room temperature for even cooking)
• 2 tablespoons of vegetable oil (my go-to for its high smoke point)
• 1 tablespoon of soy sauce (for that umami kick)
• 1/2 teaspoon of salt (to enhance all the flavors)
• 1/4 teaspoon of black pepper (freshly ground is my preference)
• 1 green onion, thinly sliced (for a fresh, colorful finish)

Instructions

1. Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.
2. Crack the eggs directly into the hot oil and immediately start scrambling them with a spatula, cooking until just set but still slightly runny, about 1 minute.
3. Add the cooked white rice to the skillet, breaking up any clumps with the spatula, and stir to combine with the eggs.
4. Pour the soy sauce over the rice and egg mixture, then add the salt and black pepper, stirring continuously to evenly distribute the seasonings.
5. Continue to cook, stirring occasionally, until the rice is heated through and starts to get a slight crispiness, about 3-4 minutes.
6. Remove from heat and garnish with the sliced green onion before serving.

Simple yet satisfying, this dish offers a delightful contrast between the fluffy eggs and the slightly crispy rice. Serve it straight from the skillet for a rustic touch, or plate it up with a side of steamed vegetables for a more rounded meal.

White Rice with Cilantro and Lime

Unlock the simplicity and vibrant flavors of a dish that’s as versatile as it is delicious. White Rice with Cilantro and Lime is a staple that can brighten any meal with its fresh, zesty notes.

Ingredients

• 1 cup long-grain white rice (I always rinse mine until the water runs clear to remove excess starch)
• 2 cups water (for fluffier rice, I sometimes substitute chicken broth)
• 1 tbsp unsalted butter (because it adds a rich depth)
• 1/2 tsp salt (I find this amount perfectly seasons the rice without overpowering it)
• 1/4 cup finely chopped fresh cilantro (the more, the merrier in my book)
• 1 tbsp fresh lime juice (for that essential tangy kick)
• 1 tsp lime zest (don’t skip this—it intensifies the lime flavor beautifully)

Instructions

1. In a medium saucepan, combine the rinsed rice, water, butter, and salt. Stir once to distribute the butter.
2. Bring the mixture to a boil over high heat, then immediately reduce the heat to low. Cover the saucepan with a tight-fitting lid.
3. Simmer the rice for 18 minutes. Resist the urge to peek—keeping the lid on ensures even cooking.
4. After 18 minutes, remove the saucepan from the heat. Let it stand, covered, for 5 minutes. This allows the rice to steam and become perfectly tender.
5. Fluff the rice gently with a fork. Stir in the chopped cilantro, lime juice, and lime zest until well combined.

Mouthwatering and aromatic, this rice dish boasts a light, fluffy texture with bursts of citrus and herbaceous freshness. Serve it alongside grilled fish or chicken for a complete meal, or enjoy it as a vibrant base for your favorite bowl recipe.

White Rice with Teriyaki Chicken

Zesty flavors and simple ingredients come together in this White Rice with Teriyaki Chicken recipe, perfect for a quick weeknight dinner that doesn’t skimp on taste. Let’s walk through each step to ensure your dish turns out perfectly every time.

Ingredients

– 1 cup long-grain white rice (I find jasmine rice adds a nice fragrance)
– 2 boneless, skinless chicken breasts (about 1 lb, I like to slice them thinly for quicker cooking)
– 1/2 cup teriyaki sauce (homemade or store-bought, but I always go for the low-sodium version)
– 1 tbsp vegetable oil (extra virgin olive oil works too, but it has a stronger flavor)
– 1/4 cup water (for the rice, filtered tastes best)
– 1 tsp sesame seeds (for garnish, toasted ones add a nutty crunch)

Instructions

1. Rinse the rice under cold water until the water runs clear to remove excess starch.
2. In a medium saucepan, combine the rinsed rice and 1/4 cup water. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover, and simmer for 18 minutes. Tip: Resist the urge to peek; keeping the lid on ensures even cooking.
4. While the rice cooks, heat the vegetable oil in a large skillet over medium-high heat.
5. Add the thinly sliced chicken breasts to the skillet, cooking for about 4 minutes on each side until golden brown. Tip: Don’t overcrowd the pan to get a nice sear.
6. Pour the teriyaki sauce over the chicken, reducing the heat to medium. Simmer for 5 minutes, stirring occasionally, until the sauce thickens slightly. Tip: If the sauce thickens too much, a splash of water can loosen it.
7. Fluff the cooked rice with a fork and divide it between two plates.
8. Top the rice with the teriyaki chicken and drizzle any remaining sauce from the skillet over the top.
9. Garnish with sesame seeds before serving.

The teriyaki chicken should be tender and juicy, with a glossy, slightly sticky sauce that clings to the rice. For a colorful twist, serve with steamed broccoli or a sprinkle of green onions on top.

White Rice and Corn Salad

Now, let’s dive into creating a refreshing and simple dish that’s perfect for any season. This White Rice and Corn Salad combines the comforting texture of rice with the sweet crunch of corn, making it a versatile side or main.

Ingredients

• 1 cup white rice (I always opt for jasmine for its fragrant aroma)
• 1 cup corn kernels (fresh off the cob or frozen works great here)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tbsp lime juice (freshly squeezed makes all the difference)
• 1/4 cup chopped cilantro (adds a fresh, herby kick)
• Salt to taste (I like to use sea salt for its subtle crunch)

Instructions

1. Rinse the white rice under cold water until the water runs clear to remove excess starch.
2. Cook the rice according to package instructions, usually about 15-20 minutes, then let it cool to room temperature. Tip: Spread it on a tray to cool faster.
3. While the rice cools, heat a pan over medium heat and add the corn kernels. Dry roast for about 5 minutes until slightly charred. Tip: Stir occasionally for even roasting.
4. In a large bowl, combine the cooled rice and roasted corn.
5. Drizzle with extra virgin olive oil and lime juice, then toss gently to combine. Tip: Add the lime juice gradually to adjust acidity to your liking.
6. Fold in the chopped cilantro and season with salt, mixing well to distribute the flavors evenly.

This salad boasts a delightful contrast between the soft rice and the crunchy corn, with a bright limey zing. Try serving it alongside grilled fish or as a standalone dish garnished with avocado slices for extra creaminess.

White Rice with Garlic Shrimp

Cooking a simple yet flavorful dish like White Rice with Garlic Shrimp can turn an ordinary meal into something special. Let’s break down the process into easy-to-follow steps to ensure delicious results every time.

Ingredients

• 1 cup long-grain white rice (I find Jasmine rice adds a nice fragrance)
• 2 cups water (for perfectly fluffy rice)
• 1 lb medium shrimp, peeled and deveined (fresh shrimp make all the difference)
• 3 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 4 garlic cloves, minced (the more, the merrier in my book)
• 1/2 tsp salt (to enhance all the flavors)
• 1/4 tsp black pepper (freshly ground for the best taste)
• 1 tbsp lemon juice (a splash of acidity brightens the dish)
• 2 tbsp chopped parsley (for a fresh, colorful finish)

Instructions

1. Rinse the rice under cold water until the water runs clear to remove excess starch.
2. In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover, and simmer for 18 minutes. Tip: Resist the urge to peek; keeping the lid on ensures even cooking.
4. After 18 minutes, remove the saucepan from the heat and let it sit, covered, for 5 minutes. This allows the rice to steam and become fluffy.
5. While the rice cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant but not browned.
6. Increase the heat to medium-high, add the shrimp, salt, and pepper. Cook for 2-3 minutes per side until the shrimp are pink and opaque. Tip: Overcooking shrimp makes them rubbery, so watch closely.
7. Remove the skillet from the heat and stir in the lemon juice and chopped parsley.
8. Fluff the rice with a fork and serve topped with the garlic shrimp. Tip: For an extra touch, garnish with lemon wedges and a sprinkle of parsley.

You’ll love the contrast between the tender, garlicky shrimp and the light, fluffy rice. This dish pairs wonderfully with a crisp green salad or steamed vegetables for a complete meal.

White Rice with Spinach and Parmesan

You might think making a flavorful side dish requires hours in the kitchen, but this White Rice with Spinach and Parmesan proves otherwise. It’s a simple, yet elegant dish that brings comfort and sophistication to any meal.

Ingredients

• 1 cup long-grain white rice – I find that Jasmine rice adds a lovely fragrance.
• 2 cups water – Always use cold water for the best texture.
• 2 tbsp extra virgin olive oil – My go-to for its fruity notes.
• 2 cups fresh spinach, roughly chopped – Baby spinach works beautifully here.
• 1/2 cup grated Parmesan cheese – Freshly grated melts smoother.
• 1/2 tsp salt – Enhances all the flavors without overpowering.
• 1/4 tsp black pepper – Freshly ground for a bit of heat.

Instructions

1. Rinse the rice under cold water until the water runs clear to remove excess starch.
2. In a medium saucepan, heat the olive oil over medium heat for about 30 seconds until shimmering.
3. Add the rinsed rice to the saucepan, stirring to coat each grain with oil, about 1 minute.
4. Pour in the water, then add salt and pepper, bringing the mixture to a boil.
5. Once boiling, reduce the heat to low, cover, and simmer for 18 minutes. Tip: Resist the urge to peek; keeping the lid on ensures even cooking.
6. After 18 minutes, remove the saucepan from heat and let it sit, covered, for 5 minutes to steam.
7. Fluff the rice with a fork, then gently fold in the spinach and Parmesan until the spinach wilts and the cheese melts. Tip: The residual heat is enough to cook the spinach and melt the cheese.
8. Serve immediately. Tip: For a crispy top, broil the dish for 2-3 minutes before serving.

Oozing with creamy Parmesan and vibrant spinach, this dish offers a delightful contrast of textures. Try serving it alongside grilled chicken or fish for a complete meal that’s sure to impress.

White Rice and Tuna Bowl

Ready to whip up a simple yet satisfying meal? Today, we’re diving into the basics of a White Rice and Tuna Bowl, perfect for those busy weeknights or when you’re craving something light but nutritious.

Ingredients

• 1 cup of white rice (I always go for jasmine rice for its fragrant aroma)
• 1 can of tuna in water, drained (about 5 oz, and I prefer chunk light tuna for its mild flavor)
• 1 tbsp of extra virgin olive oil (my go-to for its rich taste)
• 1/2 tsp of salt (to bring out the flavors)
• 1/4 tsp of black pepper (freshly ground if you have it)
• 1/2 cup of diced cucumber (for a refreshing crunch)
• 1/4 cup of sliced green onions (adds a nice pop of color and flavor)
• 1 tbsp of soy sauce (low sodium is my preference to control saltiness)

Instructions

1. Rinse the white rice under cold water until the water runs clear to remove excess starch.
2. In a medium saucepan, combine the rinsed rice with 2 cups of water and bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover, and simmer for 18 minutes. Tip: Resist the urge to peek; keeping the lid on ensures even cooking.
4. After 18 minutes, turn off the heat and let the rice sit, covered, for 5 minutes to steam. Tip: This step is crucial for fluffy rice.
5. While the rice is cooking, in a small bowl, mix the drained tuna with olive oil, salt, and black pepper. Tip: Letting it sit for a few minutes allows the flavors to meld.
6. Fluff the rice with a fork and divide it between two bowls.
7. Top each bowl of rice with the seasoned tuna, diced cucumber, and sliced green onions.
8. Drizzle each bowl with soy sauce just before serving.

Zesty and fresh, this White Rice and Tuna Bowl offers a delightful contrast of textures—from the fluffy rice to the crisp cucumber. Serve it with a wedge of lemon on the side for an extra tangy kick, or sprinkle with sesame seeds for a nutty flavor.

White Rice with Soy-Glazed Salmon

Let’s dive into creating a comforting yet elegant dish that’s perfect for any day of the week. This White Rice with Soy-Glazed Salmon combines simplicity with depth of flavor, making it a favorite for both weeknight dinners and special occasions.

Ingredients

• 1 cup jasmine rice – its fragrant aroma elevates the dish.
• 1 1/2 cups water – for perfectly fluffy rice.
• 2 salmon fillets (about 6 oz each) – wild-caught for the best flavor.
• 2 tbsp soy sauce – I always opt for low-sodium to control the saltiness.
• 1 tbsp honey – for a touch of sweetness that balances the soy.
• 1 tsp grated ginger – fresh is key here for that zesty punch.
• 1 clove garlic, minced – because garlic makes everything better.
• 1 tbsp olive oil – extra virgin is my go-to for its fruity notes.
• 1/2 tsp sesame seeds – for a subtle crunch and nutty finish.

Instructions

1. Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
2. In a medium saucepan, combine the rinsed rice and water. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover, and simmer for 18 minutes. Tip: Resist the urge to peek; keeping the lid on ensures even cooking.
4. While the rice cooks, preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
5. In a small bowl, whisk together the soy sauce, honey, ginger, and garlic to create the glaze.
6. Place the salmon fillets on the prepared baking sheet and brush generously with the soy glaze.
7. Bake for 12-15 minutes, or until the salmon flakes easily with a fork. Tip: The glaze should be sticky and caramelized but not burnt.
8. Heat the olive oil in a small pan over medium heat and toast the sesame seeds for about 1 minute, until golden. Tip: Keep them moving to prevent burning.
9. Fluff the cooked rice with a fork and divide between two plates. Top each with a glazed salmon fillet and sprinkle with toasted sesame seeds.

Mmm, the combination of tender, flaky salmon with its sticky, sweet-soy glaze atop fragrant jasmine rice is simply irresistible. For an extra pop of color and freshness, serve with a side of steamed broccoli or a crisp cucumber salad.

White Rice with Roasted Vegetables

When you’re looking for a simple yet satisfying meal, white rice with roasted vegetables is a go-to that never disappoints. This dish combines the fluffy texture of perfectly cooked rice with the deep, caramelized flavors of oven-roasted veggies, making it a versatile side or main.

Ingredients

• 1 cup long-grain white rice – I find that rinsing it until the water runs clear removes excess starch for fluffier results.
• 2 cups water – Using filtered water can surprisingly make a difference in taste.
• 2 tbsp extra virgin olive oil – My go-to for roasting; it adds a lovely richness.
• 1 medium zucchini, diced – About 1/2 inch pieces ensure even cooking.
• 1 red bell pepper, diced – Adds a sweet contrast to the savory notes.
• 1 small red onion, diced – I love the slight sharpness it brings after roasting.
• 1 tsp salt – Enhances all the natural flavors.
• 1/2 tsp black pepper – Freshly ground is my preference for that extra kick.

Instructions

1. Preheat your oven to 425°F (220°C) to ensure it’s hot enough for roasting.
2. Rinse the rice under cold water until the water runs clear, then drain well. Tip: This step prevents the rice from being too sticky.
3. In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil over high heat.
4. Once boiling, reduce the heat to low, cover, and simmer for 18 minutes. Tip: Resist the urge to peek; keeping the lid on is crucial for even cooking.
5. While the rice cooks, toss the diced zucchini, red bell pepper, and red onion with olive oil, salt, and black pepper on a baking sheet.
6. Spread the vegetables in a single layer and roast in the preheated oven for 20 minutes, stirring halfway through. Tip: Roasting at a high temperature ensures they get nicely caramelized.
7. Fluff the cooked rice with a fork and gently fold in the roasted vegetables.

Mixing the roasted vegetables into the rice while both are still warm allows the flavors to meld beautifully. The result is a dish with a delightful contrast between the tender rice and the slightly crisp vegetables, with a depth of flavor that’s hard to resist. Try serving it with a sprinkle of fresh herbs or a dollop of yogurt for an extra layer of taste.

White Rice with Peanut Sauce

Just when you think you’ve tried every possible way to enjoy white rice, along comes this irresistibly creamy peanut sauce to change the game. Perfect for beginners, this recipe is a straightforward path to a dish that’s both comforting and exciting.

Ingredients

• 1 cup long-grain white rice (I find jasmine rice works beautifully here for its fragrance)
• 2 cups water (filtered is my preference for the cleanest taste)
• 1/2 cup smooth peanut butter (go for the natural kind, no added sugars or oils)
• 2 tbsp soy sauce (I always reach for low-sodium to control the saltiness)
• 1 tbsp honey (local if you can, for that subtle floral note)
• 1 clove garlic, minced (freshly minced makes all the difference)
• 1/2 tsp ginger, grated (a microplane grater is perfect for this)
• 1/4 tsp crushed red pepper flakes (adjust based on your heat preference)
• 1/4 cup coconut milk (full-fat for the creamiest sauce)
• 2 tbsp lime juice (freshly squeezed, please!)
• 2 tbsp cilantro, chopped (for garnish, but it’s a must for the fresh pop)

Instructions

1. Rinse the rice under cold water until the water runs clear to remove excess starch.
2. In a medium saucepan, combine the rinsed rice and water. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover, and simmer for 18 minutes. Tip: Resist the urge to peek; keeping the lid on is crucial for perfectly steamed rice.
4. Remove the rice from heat and let it sit, covered, for 5 minutes. Then, fluff with a fork.
5. While the rice cooks, whisk together peanut butter, soy sauce, honey, garlic, ginger, red pepper flakes, coconut milk, and lime juice in a bowl until smooth. Tip: If the sauce is too thick, a tablespoon of warm water can loosen it up.
6. Serve the fluffy rice topped with the peanut sauce and garnished with chopped cilantro. Tip: For an extra crunch, sprinkle some crushed peanuts on top.

Lusciously creamy with a hint of spice and tang, this dish is a textural dream. Try serving it alongside grilled chicken or tofu for a complete meal that’s as satisfying as it is simple.

Summary

Just like that, you’ve got 20 simple and delicious white rice recipes to spice up your meal routine! Whether you’re in the mood for something comforting or looking to try a new flavor, there’s something here for everyone. We’d love to hear which recipes become your favorites—drop us a comment below. And if you found this roundup helpful, don’t forget to share the love on Pinterest. Happy cooking!