7 Easy Rice Recipes
No more boring white rice...these SEVEN easy rice recipes are changing the game! With just a few simple ingredients, you can transform your rice into a flavor-packed side dish.
Servings: 4
Calories: 206kcal
Equipment
Ingredients
1. Herb Lemon Rice
- 1 cup basmati rice rinsed
- 1 tablespoon coconut oil refined recommended
- ¼ teaspoon salt
- zest of ½ a lemon
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 2 cups stock chicken or vegetable
- juice of half a lemon after cooking
2. Coconut Rice
- 1 ½ cups basmati rice rinsed
- 13.5 oz coconut milk 1 can; 400 mL
- 1 tablespoon coconut sugar or brown sugar
- ½ teaspoon salt
- 2 ¼ cups water
3. Saffron Rice
- ¼ cup boiling water see note 1
- pinch saffron threads note 1; roughly ⅛ teaspoon
- 1 cup basmati rice rinsed
- 1 tablespoon coconut oil refined recommended
- ½ teaspoon onion powder
- ¼ teaspoon salt
- 1 ¾ cup stock veggie or chicken
4. Mexican-Inspired Red Rice
- 1 cup basmati rice rinsed
- 1 tablespoon coconut oil refined recommended
- 1 cup salsa
- ½ teaspoon ground cumin
- ¼ teaspoon chipotle chili powder regular chili powder works, too
- ¼ teaspoon salt
- 2 cups stock veggie or chicken
5. Cilantro Lime Rice
- 1 cup basmati rice rinsed
- 1 tablespoon coconut oil refined recommended
- ¼ teaspoon salt
- zest of 1 lime
- 2 cups stock veggie or chicken
- ½ cup cilantro leaves after cooking
- juice of ½ a lime after cooking
6. Pesto Green Rice
- 1 cup basmati rice rinsed
- ¼ cup pesto more to serve, if needed
- 2 cup stock veggie or chicken
- fresh basil leaves after cooking
- sliced almonds after cooking
7. Turmeric Yellow Rice
- 1 cup basmati rice rinsed
- 1 tablespoon coconut oil refined recommended
- ½ teaspoon turmeric
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 2 cups stock veggie or chicken
Instructions
- Rinse rice- Rinse rice in a colander under the tap, or cover with water in the pot, swirl, and carefully decant the water, repeating until water runs clear.
- Combine- Combine all ingredients not labelled 'after cooking' in a pot or a rice cooker. Make sure the rice is submerged in water and not sticking to the sides of the pot or rice cooker.
- Cook- Rice cooker- press the 'white rice' button. Stove top- bring to a boil, reduce the heat and simmer (covered) for 15 minutes. Remove from heat and let stand (covered) for another 10 minutes before fluffing with a fork.
Video
Notes
1- mix together the boiling water and saffron threads and let them sit for 5 minutes before adding to the remaining ingredients
Storage
Store rice in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
Reheating
Add a tablespoon of water, then reheat in the microwave until steaming hot, stirring and fluffing it up once halfway through.
Food safety
- Get rice into the fridge within 2 hours of cooking
- Do not let rice sit at room temperature for extended amounts of time
- Do not reheat more than once
- Discard rice that develops an 'off' smell
Nutrition
Serving: 1/4 batch of lemon herb rice | Calories: 206kcal | Carbohydrates: 38g | Protein: 3g | Fat: 3g | Saturated Fat: 3g | Cholesterol: 0mg | Sodium: 617mg | Potassium: 53mg | Fiber: 0g | Sugar: 1g | Vitamin A: 250IU | Calcium: 27mg | Iron: 0.8mg