16 Delicious Red Rice Recipes for Healthy Eating

Mmm, who knew healthy eating could taste this good? Red rice, with its nutty flavor and chewy texture, is not just a feast for the eyes but a powerhouse of nutrition. Whether you’re in the mood for a quick weeknight dinner or a hearty meal to share, our roundup of 16 delicious red rice recipes has something for every palate. Dive in and discover how easy and tasty healthy eating can be!

Spicy Red Rice with Black Beans

Zesty flavors come alive in this Spicy Red Rice with Black Beans, a dish that combines simplicity with bold tastes. Perfect for beginners, this recipe guides you through each step to ensure a delicious outcome every time.

Ingredients

• 1 cup long-grain white rice, rinsed until water runs clear
• 2 tablespoons rich extra virgin olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 1 can (15 oz) black beans, drained and rinsed
• 1 3/4 cups low-sodium chicken broth
• 1/2 cup tomato sauce
• 1/2 teaspoon kosher salt
• Fresh cilantro, chopped for garnish

Instructions

1. Heat the olive oil in a medium saucepan over medium heat until shimmering.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic, cumin, smoked paprika, and cayenne pepper, cooking until fragrant, about 30 seconds.
4. Add the rinsed rice to the saucepan, stirring to coat the grains with the oil and spices.
5. Pour in the chicken broth and tomato sauce, then add the black beans and salt, stirring to combine.
6. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20 minutes, or until the rice is tender and the liquid is absorbed.
7. Remove the saucepan from the heat and let it stand, covered, for 5 minutes.
8. Fluff the rice with a fork, then garnish with chopped cilantro before serving.

Mouthwatering and hearty, this Spicy Red Rice with Black Beans offers a satisfying texture with a kick of heat. Serve it alongside grilled chicken or as a standalone dish for a vegetarian option that doesn’t skimp on flavor.

Red Rice and Vegetable Stir Fry

Vibrant and packed with nutrients, this Red Rice and Vegetable Stir Fry is a colorful dish that brings together the earthy tones of red rice with the crisp freshness of seasonal vegetables. Perfect for a quick weeknight dinner, it’s a straightforward recipe that promises a satisfying meal with minimal fuss.

Ingredients

• 1 cup uncooked red rice, rinsed and drained
• 2 tbsp rich extra virgin olive oil
• 1 medium yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1 red bell pepper, julienned
• 1 cup broccoli florets, fresh and crisp
• 1 carrot, julienned
• 2 tbsp soy sauce, low sodium
• 1 tsp sesame oil, toasted
• 1/2 tsp finely ground black pepper

Instructions

1. In a medium saucepan, bring 2 cups of water to a boil. Add the red rice, reduce heat to low, cover, and simmer for 25 minutes until the rice is tender and water is absorbed. Tip: Avoid stirring the rice while it cooks to prevent it from becoming mushy.
2. Heat olive oil in a large skillet over medium-high heat. Add the onion and garlic, sautéing for 2 minutes until fragrant and slightly translucent.
3. Add the red bell pepper, broccoli, and carrot to the skillet. Stir-fry for 5 minutes until the vegetables are tender but still crisp. Tip: Keep the heat high to ensure the vegetables retain their vibrant color and crunch.
4. Stir in the cooked red rice, soy sauce, sesame oil, and black pepper. Mix well and cook for another 2 minutes to combine all the flavors. Tip: For an extra layer of flavor, drizzle a little more sesame oil before serving.

The stir fry boasts a delightful contrast of textures, from the chewy red rice to the crisp-tender vegetables, all brought together by the umami-rich soy sauce and nutty sesame oil. Serve it topped with a sprinkle of sesame seeds or a side of pickled ginger for an added zing.

Coconut Red Rice Pudding

Ready to dive into a comforting dessert that’s as nutritious as it is delicious? Coconut Red Rice Pudding combines the earthy tones of red rice with the creamy sweetness of coconut milk, creating a dessert that’s both satisfying and wholesome.

Ingredients

• 1 cup uncooked red rice, rinsed and drained
• 4 cups creamy coconut milk
• 1/2 cup granulated sugar
• 1/4 tsp fine sea salt
• 1 tsp pure vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 cup shredded coconut, toasted for garnish

Instructions

1. In a medium saucepan, combine the rinsed red rice and coconut milk over medium heat. Bring to a gentle boil, then reduce heat to low.
2. Simmer the mixture uncovered for 45 minutes, stirring occasionally to prevent sticking. The rice should become tender and the mixture thicken.
3. Stir in the sugar, salt, vanilla extract, and ground cinnamon. Continue to cook for another 10 minutes, allowing the flavors to meld together.
4. Remove from heat and let the pudding sit for 5 minutes to thicken further. Tip: For a smoother texture, you can blend half of the pudding and mix it back in.
5. Serve warm or chilled, garnished with toasted shredded coconut. Tip: Toasting the coconut enhances its flavor and adds a delightful crunch.
6. For an extra touch of luxury, drizzle with a little extra coconut milk before serving. Tip: This pudding tastes even better the next day as the flavors continue to develop.

Now you have a Coconut Red Rice Pudding that’s creamy, with a slight chew from the red rice and a fragrant coconut aroma. Try serving it in small glasses layered with fresh mango slices for a visually stunning dessert.

Red Rice Salad with Avocado and Lime Dressing

Creating a vibrant and nutritious dish is easier than you think with this Red Rice Salad with Avocado and Lime Dressing. Carefully selected ingredients come together to offer a refreshing and satisfying meal that’s perfect for any occasion.

Ingredients

• 1 cup uncooked red rice, rinsed and drained
• 2 ripe avocados, diced
• 1/4 cup fresh lime juice, squeezed from juicy limes
• 1/4 cup rich extra virgin olive oil
• 1/2 cup finely chopped fresh cilantro
• 1/2 teaspoon finely ground sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup cherry tomatoes, halved
• 1/2 cup thinly sliced red onion

Instructions

1. In a medium saucepan, combine the rinsed red rice with 2 cups of water. Bring to a boil over high heat.
2. Once boiling, reduce the heat to low, cover, and simmer for 25 minutes, or until the rice is tender and the water is absorbed. Tip: Avoid stirring the rice while it’s cooking to prevent it from becoming mushy.
3. While the rice cooks, whisk together the fresh lime juice, extra virgin olive oil, finely ground sea salt, and freshly ground black pepper in a small bowl to create the dressing. Tip: For a smoother dressing, you can blend these ingredients briefly in a blender.
4. Once the rice is cooked, fluff it with a fork and let it cool to room temperature. Tip: Spreading the rice on a baking sheet can speed up the cooling process.
5. In a large bowl, combine the cooled red rice, diced avocados, halved cherry tomatoes, thinly sliced red onion, and chopped fresh cilantro.
6. Pour the lime dressing over the salad and gently toss to combine all the ingredients evenly.

Every bite of this salad offers a delightful mix of textures, from the chewy red rice to the creamy avocados and crisp vegetables. The zesty lime dressing ties all the flavors together, making it a perfect dish to serve at your next gathering or as a wholesome meal prep option for the week.

Mexican Red Rice with Corn and Peppers

You’re about to embark on a flavorful journey with this Mexican Red Rice with Corn and Peppers recipe, perfect for adding a vibrant side to your dinner table. Let’s dive into the methodical process of creating this dish, ensuring every step is clear and achievable for beginners.

Ingredients

• 1 cup long-grain white rice, rinsed until water runs clear
• 2 tablespoons rich extra virgin olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced into small pieces
• 1 cup sweet corn kernels, fresh or frozen
• 2 cups homemade or low-sodium chicken broth, warmed
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt to taste

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the finely diced onion and sauté until translucent, about 3 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for 30 seconds until fragrant, ensuring it doesn’t brown.
4. Add the diced red bell pepper and sweet corn kernels, cooking for another 3 minutes until the vegetables start to soften.
5. Mix in the rinsed rice, stirring well to coat each grain with the oil and vegetable mixture, about 2 minutes.
6. Dissolve the tomato paste in the warmed chicken broth, then pour over the rice, adding the ground cumin and smoked paprika. Stir to combine.
7. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20 minutes, or until the rice is tender and the liquid is absorbed. Avoid stirring to prevent mushy rice.
8. Remove from heat and let it sit, covered, for 5 minutes to allow the rice to steam and fluff up.
9. Fluff the rice with a fork, taste for salt, and adjust if necessary before serving.

Fluffy and fragrant, this Mexican Red Rice with Corn and Peppers boasts a delightful texture with each grain distinct yet perfectly tender. The smoky undertones from the paprika and cumin pair beautifully with the sweetness of the corn and peppers, making it a versatile side that complements grilled meats or can stand alone as a light vegetarian meal.

Red Rice Jambalaya with Shrimp and Sausage

Cooking up a storm in the kitchen doesn’t have to be complicated, especially when you’re making a dish as flavorful and satisfying as this Red Rice Jambalaya with Shrimp and Sausage. Let’s break down the process into simple, manageable steps to ensure your jambalaya turns out perfectly every time.

Ingredients

• 1 cup long-grain red rice, rinsed and drained
• 1 lb large shrimp, peeled and deveined
• 12 oz andouille sausage, sliced into 1/2-inch pieces
• 1 large yellow onion, finely diced
• 1 green bell pepper, finely diced
• 2 celery stalks, finely diced
• 3 garlic cloves, minced
• 2 tbsp rich extra virgin olive oil
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 4 cups chicken stock, warmed
• 1 bay leaf
• Salt and finely ground black pepper to taste
• 2 tbsp fresh parsley, chopped for garnish

Instructions

1. Heat the olive oil in a large, heavy-bottomed pot over medium heat until shimmering.
2. Add the sliced andouille sausage and cook until browned, about 5 minutes. Remove with a slotted spoon and set aside.
3. In the same pot, add the diced onion, bell pepper, and celery. Cook, stirring occasionally, until softened, about 5 minutes.
4. Stir in the minced garlic, smoked paprika, and cayenne pepper, cooking until fragrant, about 1 minute.
5. Add the rinsed red rice to the pot, stirring to coat the grains with the oil and spices.
6. Pour in the warmed chicken stock and add the bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes.
7. After 25 minutes, stir in the shrimp and cooked sausage. Cover and cook until the shrimp are pink and cooked through, about 5 minutes.
8. Remove the bay leaf and season with salt and black pepper to taste. Garnish with chopped parsley before serving.

Aromatic and hearty, this jambalaya boasts a perfect balance of smoky, spicy, and savory flavors. Serve it with a side of crusty bread to soak up the delicious sauce, or top with extra fresh parsley for a vibrant finish.

Red Rice and Lentil Soup

Zesty and wholesome, this Red Rice and Lentil Soup is a comforting bowl that combines the earthy flavors of lentils with the nutty taste of red rice, perfect for a cozy meal. Let’s dive into making this hearty dish step by step.

Ingredients

• 1 cup red rice, rinsed and drained
• 1 cup green lentils, picked over and rinsed
• 2 tbsp rich extra virgin olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 large carrot, diced
• 1 celery stalk, diced
• 6 cups vegetable broth, low-sodium
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt to taste
• Freshly ground black pepper, to taste
• 2 tbsp fresh lemon juice
• 1/4 cup chopped fresh parsley

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the onion, garlic, carrot, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
3. Stir in the cumin and smoked paprika, cooking for 1 minute until fragrant.
4. Add the red rice and lentils, stirring to coat them with the spices and vegetables.
5. Pour in the vegetable broth, bringing the mixture to a boil. Tip: For a deeper flavor, you can toast the rice and lentils in the pot for a couple of minutes before adding the broth.
6. Reduce the heat to low, cover, and simmer for 45 minutes, or until the rice and lentils are tender. Tip: Stir occasionally to prevent sticking.
7. Season with salt and pepper, then stir in the lemon juice and parsley. Tip: Adjust the seasoning with more lemon juice or spices if desired.

Rich in texture and bursting with flavors, this soup is a delightful blend of creamy lentils and chewy red rice. Serve it with a drizzle of olive oil and a sprinkle of parsley for an extra touch of freshness.

Herbed Red Rice Pilaf

Now, let’s dive into creating a comforting and aromatic Herbed Red Rice Pilaf that’s perfect for any meal. This dish combines the nutty flavors of red rice with a blend of fresh herbs for a satisfying side or main.

Ingredients

• 1 cup aromatic red rice, rinsed
• 2 cups rich chicken or vegetable broth
• 2 tbsp golden extra virgin olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh dill, chopped
• 1 tbsp fresh thyme leaves
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Heat the olive oil in a medium saucepan over medium heat until shimmering.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Add the rinsed red rice to the pan, stirring to coat the grains in the oil and onion mixture.
5. Pour in the broth, then add the salt and pepper. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 45 minutes, or until the rice is tender and the liquid is absorbed.
7. Remove from heat and let stand, covered, for 10 minutes to allow the rice to steam.
8. Fluff the rice with a fork, then gently fold in the chopped parsley, dill, and thyme.

Keep in mind: Toasting the rice slightly before adding the broth can enhance its nutty flavor. Always let the pilaf rest off the heat to achieve the perfect texture. Fresh herbs should be added at the end to preserve their vibrant color and flavor.

Key to this dish’s appeal is its fluffy texture and the harmonious blend of herbs that elevate the red rice. Serve it alongside grilled vegetables or as a base for a protein-rich bowl for a complete meal.

Red Rice Sushi Rolls with Cucumber and Avocado

Begin your culinary adventure with these vibrant Red Rice Sushi Rolls, a perfect blend of nutrition and flavor that’s surprisingly simple to make at home.

Ingredients

• 1 cup sushi-grade short-grain red rice, rinsed until water runs clear
• 1 1/4 cups cold water
• 2 tbsp seasoned rice vinegar, slightly sweet and tangy
• 1/2 tsp fine sea salt
• 1 ripe avocado, sliced into thin, creamy strips
• 1 small cucumber, julienned into crisp, refreshing matchsticks
• 4 sheets nori seaweed, toasted to a crisp, dark green
• 1 tbsp sesame seeds, lightly toasted for a nutty aroma

Instructions

1. Combine the rinsed red rice and cold water in a rice cooker. Cook on the ‘sushi’ setting for 45 minutes, or until the rice is tender and water is fully absorbed.
2. Transfer the cooked rice to a large bowl. Gently fold in the seasoned rice vinegar and fine sea salt with a cutting motion to avoid mashing the grains. Let it cool to room temperature, about 10 minutes.
3. Lay a bamboo sushi mat on a clean surface. Place a sheet of nori on top, shiny side down. With wet hands, spread 1/4 of the rice evenly over the nori, leaving a 1-inch border at the top.
4. Arrange a few strips of avocado and cucumber horizontally across the center of the rice. Sprinkle with sesame seeds for added crunch.
5. Using the bamboo mat as a guide, tightly roll the sushi away from you, applying even pressure. Seal the edge with a bit of water if necessary.
6. Repeat with the remaining ingredients. Use a sharp, wet knife to slice each roll into 8 pieces, wiping the blade between cuts for clean edges.

Serve these Red Rice Sushi Rolls immediately to enjoy the contrast between the slightly chewy rice and the crisp, fresh vegetables. For an extra touch, drizzle with a bit of spicy mayo or serve with pickled ginger on the side.

Red Rice and Chickpea Curry

For a hearty and nutritious meal that’s as colorful as it is flavorful, this Red Rice and Chickpea Curry is a must-try. Follow these steps to create a dish that’s both satisfying and packed with wholesome ingredients.

Ingredients

• 1 cup uncooked red rice, rinsed and drained
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp rich extra virgin olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp freshly grated ginger
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp finely ground black pepper
• 1 can (14.5 oz) diced tomatoes, with juices
• 2 cups vegetable broth
• 1/2 cup fresh cilantro, chopped
• 1 tbsp lemon juice

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the onion, garlic, and ginger, sautéing until the onion is translucent, about 5 minutes.
3. Stir in the turmeric, cumin, and black pepper, cooking for 1 minute until fragrant.
4. Add the diced tomatoes with their juices and cook for another 5 minutes, stirring occasionally.
5. Mix in the red rice and chickpeas, ensuring they’re well coated with the tomato mixture.
6. Pour in the vegetable broth, bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes, or until the rice is tender.
7. Remove from heat and stir in the cilantro and lemon juice.

This curry boasts a delightful texture with the chewiness of red rice and the creaminess of chickpeas, all enveloped in a vibrant, spiced tomato sauce. Serve it with a dollop of yogurt or a side of naan for an extra touch of indulgence.

Red Rice Stuffed Bell Peppers

This delightful dish combines the hearty flavors of red rice and the sweet, tender embrace of bell peppers, creating a meal that’s as nutritious as it is delicious. Perfect for a cozy dinner or a vibrant addition to your meal prep, these stuffed peppers are sure to impress.

Ingredients

• 4 large, vibrant bell peppers, tops cut off and seeds removed
• 1 cup of nutty, whole-grain red rice, rinsed
• 2 cups of rich, homemade vegetable broth
• 1 tablespoon of golden, extra virgin olive oil
• 1 medium, finely diced yellow onion
• 2 cloves of aromatic garlic, minced
• 1 teaspoon of warm, ground cumin
• 1/2 teaspoon of smoky, sweet paprika
• 1/2 cup of sharp, grated cheddar cheese
• Salt to taste

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the peppers.
2. In a medium saucepan, combine the red rice and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes until the rice is tender and the liquid is absorbed.
3. While the rice cooks, heat the olive oil in a skillet over medium heat. Add the diced onion and minced garlic, sautéing until they’re soft and fragrant, about 5 minutes.
4. Stir in the ground cumin and paprika to the onion mixture, cooking for an additional minute to release the spices’ aromas.
5. Once the rice is done, fluff it with a fork and gently mix in the spiced onion mixture and grated cheddar cheese. Season with salt to taste.
6. Carefully stuff each bell pepper with the rice mixture, packing it lightly to fill all the cavities.
7. Place the stuffed peppers in a baking dish, cover with foil, and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes until the peppers are tender and the tops are slightly golden.

Golden and bubbling straight from the oven, these red rice stuffed bell peppers offer a satisfying crunch with every bite, complemented by the creamy, spiced rice filling. Serve them atop a bed of fresh greens for a colorful plate or alongside a dollop of cool sour cream to balance the warmth of the spices.

Red Rice and Mushroom Risotto

Every home cook deserves a foolproof method for creating a comforting, creamy risotto, and this Red Rice and Mushroom Risotto is no exception. Let’s break down the process into simple, manageable steps to ensure your risotto turns out perfectly every time.

Ingredients

• 1 cup aromatic red rice, rinsed
• 4 cups rich chicken or vegetable stock, kept warm
• 2 tbsp rich extra virgin olive oil
• 1 cup finely chopped cremini mushrooms, earthy and fresh
• 1/2 cup finely diced yellow onion, sweet and pungent
• 2 cloves garlic, minced to a paste
• 1/2 cup dry white wine, crisp and acidic
• 1/4 cup freshly grated Parmesan cheese, sharp and nutty
• 2 tbsp unsalted butter, cold and cubed
• 1 tsp kosher salt, finely ground
• 1/2 tsp finely ground black pepper, freshly cracked

Instructions

1. Heat the olive oil in a large, heavy-bottomed pan over medium heat until shimmering.
2. Add the onion and a pinch of salt, sautéing until translucent, about 5 minutes. Tip: Stir frequently to prevent browning.
3. Stir in the garlic and mushrooms, cooking until the mushrooms release their moisture and begin to brown, about 8 minutes.
4. Add the red rice, stirring to coat each grain in oil, and toast for 2 minutes until fragrant.
5. Pour in the white wine, stirring constantly until fully absorbed. Tip: The wine should sizzle upon contact, deglazing the pan.
6. Begin adding the warm stock, one ladle at a time, stirring frequently and allowing each addition to be nearly absorbed before adding the next. This process should take about 25 minutes. Tip: Keep the stock warm to maintain a consistent cooking temperature.
7. Once the rice is al dente and the mixture is creamy, remove from heat. Stir in the Parmesan, butter, salt, and pepper until fully incorporated.

Just as the risotto reaches the perfect consistency, the flavors meld into a harmonious blend of earthy mushrooms and nutty Parmesan. Serve it immediately, perhaps garnished with a drizzle of truffle oil or a sprinkle of fresh herbs, for a dish that’s as visually appealing as it is delicious.

Sweet and Sour Red Rice with Pineapple

Sweet and Sour Red Rice with Pineapple is a vibrant dish that combines the tangy sweetness of pineapple with the earthy tones of red rice, creating a perfect balance of flavors. Starting with the preparation of the rice, this recipe guides you through each step to ensure a delicious outcome.

Ingredients

• 1 cup of aromatic red rice, rinsed and drained
• 1 1/2 cups of fresh pineapple chunks, juicy and ripe
• 2 tablespoons of rich extra virgin olive oil
• 1/4 cup of finely chopped red onion, crisp and vibrant
• 2 cloves of garlic, minced to release their pungent aroma
• 1/2 teaspoon of finely ground black pepper, for a subtle heat
• 1/4 cup of apple cider vinegar, for a tangy kick
• 2 tablespoons of honey, to sweeten naturally
• 1/2 teaspoon of sea salt, to enhance flavors

Instructions

1. In a medium saucepan, combine the rinsed red rice with 2 cups of water. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 25 minutes until the rice is tender and water is absorbed.
2. While the rice cooks, heat the olive oil in a large skillet over medium heat. Add the chopped red onion and minced garlic, sautéing for 3 minutes until fragrant and slightly translucent.
3. Add the pineapple chunks to the skillet, stirring occasionally, and cook for 5 minutes until they start to caramelize.
4. Stir in the apple cider vinegar, honey, black pepper, and sea salt, mixing well to combine all the flavors. Cook for another 2 minutes to allow the sauce to thicken slightly.
5. Once the rice is cooked, fluff it with a fork and gently fold it into the pineapple mixture until evenly coated.
6. Remove from heat and let the dish sit for 5 minutes before serving to allow the flavors to meld together.

Enjoy the delightful contrast of textures between the fluffy red rice and the juicy pineapple chunks. The sweet and sour flavors make this dish a standout, perfect for serving alongside grilled chicken or as a vibrant standalone meal.

Red Rice Porridge with Cinnamon and Honey

Perfect for a cozy morning, this Red Rice Porridge with Cinnamon and Honey combines wholesome ingredients into a comforting bowl that’s both nutritious and delicious. Let’s walk through the process of creating this warm, inviting dish step by step.

Ingredients

• 1 cup organic red rice, rinsed and drained
• 4 cups filtered water
• 1 cinnamon stick, aromatic and whole
• 2 tbsp raw honey, thick and golden
• 1/2 tsp fine sea salt
• 1 cup whole milk, creamy and fresh

Instructions

1. In a medium saucepan, combine the rinsed red rice and filtered water. Bring to a boil over high heat.
2. Once boiling, reduce the heat to low and add the cinnamon stick. Cover the saucepan and let it simmer for 45 minutes, stirring occasionally to prevent sticking.
3. After 45 minutes, check the rice for tenderness. It should be soft but still slightly chewy. If needed, cook for an additional 5-10 minutes.
4. Remove the cinnamon stick and stir in the raw honey and fine sea salt until fully dissolved.
5. Gradually add the whole milk, stirring continuously to incorporate it into the porridge without curdling.
6. Cook for another 5 minutes on low heat, allowing the porridge to thicken to your desired consistency. Tip: For a creamier texture, you can add a splash more milk.
7. Remove from heat and let it sit covered for 5 minutes before serving. Tip: This resting period allows the flavors to meld beautifully.
8. Serve warm, garnished with an extra drizzle of honey or a sprinkle of cinnamon if desired. Tip: For an extra touch of luxury, top with fresh berries or sliced bananas.

Gently spooned into bowls, this porridge offers a delightful contrast of textures—creamy yet with a slight bite from the red rice. The cinnamon and honey meld into a sweet, spiced flavor profile that’s irresistibly comforting. Try serving it with a side of toasted nuts for added crunch and nutrition.

Red Rice and Kale Bowl with Tahini Dressing

Ready to elevate your lunch game with a nutritious and flavorful bowl? This Red Rice and Kale Bowl with Tahini Dressing combines wholesome ingredients for a satisfying meal that’s as easy to make as it is delicious.

Ingredients

• 1 cup uncooked red rice, rinsed and drained
• 2 cups fresh kale, stems removed and leaves roughly chopped
• 1/4 cup tahini, smooth and well-stirred
• 2 tbsp fresh lemon juice, bright and tangy
• 1 tbsp extra virgin olive oil, rich and fruity
• 1/2 tsp garlic powder, aromatic and pungent
• 1/4 tsp sea salt, finely ground
• 1/4 tsp black pepper, freshly cracked
• 1/2 cup water, filtered and cool

Instructions

1. In a medium saucepan, combine the rinsed red rice with 2 cups of water. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 45 minutes, or until the rice is tender and water is absorbed.
2. While the rice cooks, whisk together tahini, lemon juice, olive oil, garlic powder, sea salt, black pepper, and 1/2 cup water in a small bowl until smooth and creamy. Set aside.
3. Heat a large skillet over medium heat. Add the chopped kale and a splash of water. Cover and steam for 3 minutes, just until the kale is bright green and slightly wilted.
4. Fluff the cooked red rice with a fork and divide it between two bowls. Top each with steamed kale and drizzle generously with the tahini dressing.

This bowl offers a delightful contrast of textures, from the chewy red rice to the tender kale, all brought together by the creamy, nutty tahini dressing. Try adding roasted sweet potatoes or avocado slices for an extra layer of flavor and heartiness.

Red Rice Pancakes with Maple Syrup

Yesterday, I discovered a delightful twist on breakfast that’s both nutritious and indulgent: Red Rice Pancakes with Maple Syrup. Perfect for those mornings when you crave something wholesome yet sweet, this recipe combines the earthy tones of red rice with the classic comfort of pancakes.

Ingredients

• 1 cup red rice flour, finely ground for a smooth batter
• 1 tbsp baking powder, for fluffy pancakes
• 1/4 tsp sea salt, to enhance flavors
• 1 cup whole milk, for richness
• 1 large farm-fresh egg, lightly beaten
• 2 tbsp pure maple syrup, plus extra for serving
• 2 tbsp unsalted butter, melted and slightly cooled
• 1 tsp vanilla extract, for a warm aroma

Instructions

1. In a large mixing bowl, whisk together the red rice flour, baking powder, and sea salt until well combined.
2. In another bowl, mix the whole milk, lightly beaten egg, 2 tbsp of maple syrup, melted butter, and vanilla extract until smooth.
3. Gradually pour the wet ingredients into the dry ingredients, stirring gently to avoid overmixing. The batter should be slightly lumpy.
4. Heat a non-stick skillet over medium heat (350°F) and lightly grease with butter.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2 minutes.
6. Flip the pancakes carefully and cook for another 1-2 minutes, until golden brown and cooked through.
7. Serve warm, drizzled with additional maple syrup. For an extra touch, top with fresh berries or a dollop of Greek yogurt.

Combining the nutty flavor of red rice with the sweetness of maple syrup, these pancakes offer a unique texture that’s both tender and satisfying. They’re a fantastic way to start your day or to enjoy as a comforting weekend treat.

Conclusion

Just like that, we’ve shared 16 scrumptious red rice recipes to spice up your healthy eating journey! Each dish offers a unique blend of flavors and nutrients, perfect for any home cook looking to diversify their meals. We’d love to hear which recipes stole your heart—drop a comment below and don’t forget to share your favorites on Pinterest. Happy cooking!