Unlock the incredible versatility of long grain rice with these 18 flavorful recipes perfect for every occasion. Whether you’re craving quick weeknight dinners, cozy comfort food, or impressive dishes for guests, this roundup has something delicious for every home cook. Let’s explore how this simple pantry staple can transform into mouthwatering meals that will have everyone asking for seconds!
Spicy Chicken and Long Grain Rice Skillet
Every home cook needs a reliable one-pan meal. This spicy chicken and long grain rice skillet delivers bold flavor with minimal cleanup. It’s a satisfying weeknight dinner that comes together in under an hour.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch chunks
– 1 cup long grain white rice
– 2 cups low-sodium chicken broth
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 1 red bell pepper, thinly sliced
– 2 tbsp extra virgin olive oil
– 1 tbsp smoked paprika
– 1 tsp cayenne pepper
– 1 tsp ground cumin
– 1/2 tsp kosher salt
– 1/4 cup fresh cilantro, chopped
– 1 lime, cut into wedges
Instructions
1. Heat extra virgin olive oil in a large skillet over medium-high heat until shimmering.
2. Add chicken chunks to the skillet in a single layer, searing for 3-4 minutes per side until golden brown.
3. Remove chicken from skillet and set aside on a plate, leaving drippings in the pan.
4. Add finely diced yellow onion to the skillet, sautéing for 4 minutes until translucent.
5. Stir in minced garlic and thinly sliced red bell pepper, cooking for 2 more minutes until fragrant.
6. Sprinkle smoked paprika, cayenne pepper, ground cumin, and kosher salt over the vegetables, toasting for 30 seconds to bloom the spices.
7. Pour in long grain white rice, stirring to coat each grain with the spiced oil for 1 minute.
8. Return seared chicken chunks to the skillet, nestling them into the rice mixture.
9. Carefully pour low-sodium chicken broth over everything, scraping up any browned bits from the bottom of the pan.
10. Bring liquid to a boil, then immediately reduce heat to low and cover the skillet tightly with a lid.
11. Simmer for 18 minutes without peeking—this ensures the rice cooks evenly and absorbs all the liquid.
12. Remove skillet from heat and let it rest, covered, for 5 minutes to allow the rice to finish steaming.
13. Fluff the rice mixture gently with a fork, then fold in chopped fresh cilantro.
14. Serve immediately with lime wedges on the side for squeezing over each portion.
The finished dish features tender, juicy chicken nestled in fluffy, perfectly cooked rice with a subtle kick from the cayenne. Each bite offers a satisfying contrast between the savory spices and the bright, fresh cilantro. Try topping it with a dollop of cool sour cream or serving alongside a simple avocado salad to balance the heat.
Herbed Long Grain Rice with Lemon and Garlic
Deliciously simple yet packed with flavor, this herbed long grain rice dish is a versatile side that pairs with almost anything. Ditch the bland rice and elevate your meal with bright lemon, aromatic garlic, and fresh herbs. It’s a fuss-free recipe that delivers restaurant-quality results at home.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup long grain white rice
– 2 cups low-sodium chicken broth
– 3 cloves fresh garlic, minced
– 1 medium lemon, zested and juiced
– 2 tablespoons extra virgin olive oil
– ¼ cup finely chopped fresh parsley
– 2 tablespoons chopped fresh dill
– ½ teaspoon kosher salt
– ¼ teaspoon freshly ground black pepper
Instructions
1. Rinse 1 cup long grain white rice under cold water in a fine-mesh strainer until the water runs clear to remove excess starch.
2. Heat 2 tablespoons extra virgin olive oil in a medium saucepan over medium heat for 1 minute.
3. Add 3 cloves minced fresh garlic to the oil and sauté for 30 seconds until fragrant but not browned.
4. Stir in the rinsed rice and toast for 2 minutes, stirring constantly, to enhance its nutty flavor.
5. Pour in 2 cups low-sodium chicken broth, ½ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper.
6. Bring the mixture to a boil over high heat, then immediately reduce to a low simmer.
7. Cover the saucepan tightly with a lid and cook for 18 minutes without lifting the lid to ensure even steaming.
8. Remove the saucepan from heat and let it sit covered for 5 minutes to allow the rice to finish absorbing moisture.
9. Fluff the rice with a fork to separate the grains gently.
10. Fold in the zest and juice of 1 medium lemon, ¼ cup finely chopped fresh parsley, and 2 tablespoons chopped fresh dill until evenly distributed.
Resulting in fluffy, separate grains with a bright citrus kick and herbal freshness. Serve it warm alongside grilled chicken or fish, or use it as a base for grain bowls topped with roasted vegetables for a complete meal.
Thai Pineapple Fried Long Grain Rice
Kick off your weeknight dinner with this vibrant Thai pineapple fried rice that transforms leftover long grain rice into a sweet-savory masterpiece. Keep it simple with fresh ingredients and bold seasonings for a dish that’s both comforting and exciting. This recipe delivers restaurant-quality flavor in under 30 minutes, making it perfect for busy evenings.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 3 cups cold, day-old long grain jasmine rice
– 2 tbsp fragrant coconut oil
– 1 cup diced sweet pineapple chunks
– ½ cup finely chopped yellow onion
– ½ cup diced crisp red bell pepper
– ½ cup fresh or frozen petite peas
– 2 large farm-fresh eggs, lightly beaten
– 3 tbsp rich fish sauce
– 2 tbsp tangy tamarind paste
– 1 tbsp aromatic toasted sesame oil
– 4 cloves garlic, minced
– 1 tbsp finely grated fresh ginger
– ½ cup chopped fresh cilantro leaves
– ¼ cup thinly sliced green onions
– 1 lime, cut into wedges for serving
– 1 tsp crushed red pepper flakes (optional)
Instructions
1. Heat 1 tbsp coconut oil in a large wok or skillet over medium-high heat until shimmering, about 1 minute.
2. Add beaten eggs and scramble for 45 seconds until softly set; remove and set aside.
3. Add remaining 1 tbsp coconut oil to the wok and heat for 30 seconds until hot.
4. Sauté yellow onion for 2 minutes until translucent, stirring frequently.
5. Stir in minced garlic and grated ginger; cook for 1 minute until fragrant.
6. Add red bell pepper and peas; cook for 2 minutes until peppers soften slightly.
7. Crumble cold jasmine rice into the wok, breaking up any clumps with a spatula.
8. Cook rice for 3 minutes, stirring constantly, until grains are separated and heated through.
9. Pour fish sauce and tamarind paste evenly over the rice; mix thoroughly for 1 minute.
10. Fold in pineapple chunks and scrambled eggs; cook for 1 minute to warm through.
11. Drizzle toasted sesame oil over the rice and toss to combine.
12. Remove from heat and stir in cilantro and green onions.
13. Serve immediately with lime wedges and optional red pepper flakes on the side.
Zesty lime juice brightens the rich umami from fish sauce, while toasted sesame oil adds a nutty finish. Each bite offers a delightful contrast between sweet pineapple chunks and savory rice grains. For a creative twist, serve in hollowed-out pineapple halves or top with grilled shrimp for extra protein.
Vegetable Stir-Fry with Long Grain Rice
Whip up this vibrant Vegetable Stir-Fry with Long Grain Rice for a quick, satisfying weeknight meal. It’s packed with colorful veggies and savory sauce, ready in under 30 minutes. Perfect for busy evenings when you need something healthy and delicious without the fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 1 cup long grain white rice
– 2 cups cold water
– 2 tablespoons toasted sesame oil
– 1 tablespoon fresh minced ginger
– 2 cloves fresh minced garlic
– 1 large red bell pepper, thinly sliced
– 1 cup crisp sugar snap peas
– 1 medium carrot, julienned
– 3 tablespoons low-sodium soy sauce
– 1 tablespoon rich honey
– 1 teaspoon toasted sesame seeds
– 2 thinly sliced green onions
Instructions
1. Rinse 1 cup long grain white rice under cold water until the water runs clear.
2. Combine the rinsed rice and 2 cups cold water in a medium saucepan.
3. Bring to a boil over high heat, then immediately reduce heat to low and cover tightly.
4. Simmer for 15 minutes without lifting the lid, then remove from heat and let sit covered for 5 minutes.
5. Fluff the rice with a fork and set aside.
6. Heat 2 tablespoons toasted sesame oil in a large wok or skillet over medium-high heat until shimmering.
7. Add 1 tablespoon fresh minced ginger and 2 cloves fresh minced garlic, stirring constantly for 30 seconds until fragrant.
8. Add 1 large thinly sliced red bell pepper, 1 cup crisp sugar snap peas, and 1 medium julienned carrot to the wok.
9. Stir-fry the vegetables for 4-5 minutes until crisp-tender and slightly charred at the edges.
10. In a small bowl, whisk together 3 tablespoons low-sodium soy sauce and 1 tablespoon rich honey until smooth.
11. Pour the sauce over the vegetables in the wok, tossing to coat evenly.
12. Cook for 1 more minute, stirring constantly, until the sauce thickens slightly and glazes the vegetables.
13. Remove from heat and stir in 1 teaspoon toasted sesame seeds and 2 thinly sliced green onions.
14. Serve the stir-fried vegetables immediately over the cooked rice.
Mingle the crisp-tender vegetables with the fluffy rice for a satisfying contrast in textures. The savory soy-honey glaze clings beautifully to each bite, with the toasted sesame seeds adding a subtle crunch. For a creative twist, top with a fried egg or serve alongside grilled tofu for extra protein.
Mushroom and Long Grain Rice Pilaf
Forget complicated side dishes. This mushroom and long grain rice pilaf delivers savory flavor with minimal fuss. It’s a one-pan wonder that pairs with almost anything.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 2 tbsp rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
– 8 oz cremini mushrooms, sliced
– 1 cup long grain white rice
– 2 cups low-sodium chicken broth
– 1 tsp kosher salt
– ½ tsp freshly ground black pepper
– ¼ cup fresh parsley, chopped
Instructions
1. Heat the rich extra virgin olive oil in a large skillet over medium heat until shimmering.
2. Add the finely diced yellow onion and cook, stirring often, for 5 minutes until softened and translucent.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Add the sliced cremini mushrooms and cook for 8 minutes, stirring occasionally, until they release their liquid and turn golden brown.
5. Tip: Let the mushrooms sear without stirring for the first 2 minutes to develop a deep, caramelized flavor.
6. Add the long grain white rice to the skillet and toast, stirring constantly, for 2 minutes until the grains turn slightly opaque.
7. Pour in the low-sodium chicken broth, kosher salt, and freshly ground black pepper, scraping up any browned bits from the pan bottom.
8. Bring the mixture to a boil, then immediately reduce the heat to low and cover the skillet tightly with a lid.
9. Simmer for 18 minutes without lifting the lid.
10. Tip: Resist the urge to peek; keeping the lid on traps steam for perfectly fluffy rice.
11. Remove the skillet from the heat and let it stand, covered, for 5 minutes.
12. Fluff the pilaf with a fork, then fold in the chopped fresh parsley.
13. Tip: Letting the pilaf rest off the heat allows the rice to finish absorbing any residual liquid evenly.
Savory mushrooms and fluffy rice create a satisfying, earthy base. The pilaf is perfect alongside roasted chicken or spooned over a bed of sautéed greens for a hearty vegetarian meal.
Coconut Long Grain Rice Pudding
Venturing beyond basic rice pudding, this coconut-infused version offers a creamy, tropical twist on a classic comfort dessert. It’s simple to prepare yet feels indulgent, perfect for a cozy night in or a casual gathering. The long grain rice provides a distinct, slightly firmer texture compared to traditional short grain varieties.
Serving: 6 | Pre Time: 5 minutes | Cooking Time: 45 minutes
Ingredients
– 1 cup long grain white rice, rinsed until water runs clear
– 1 (13.5 oz) can full-fat coconut milk, well-shaken
– 2 cups whole milk
– 1/2 cup granulated white sugar
– 1/4 teaspoon fine sea salt
– 1 teaspoon pure vanilla extract
– 1/4 cup sweetened shredded coconut, for garnish (optional)
Instructions
1. In a medium, heavy-bottomed saucepan, combine the rinsed long grain white rice, full-fat coconut milk, whole milk, granulated white sugar, and fine sea salt.
2. Bring the mixture to a gentle boil over medium-high heat, stirring occasionally to prevent sticking.
3. Immediately reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for 25 minutes. Tip: Do not lift the lid during this time to ensure even cooking and prevent steam escape.
4. After 25 minutes, remove the lid and stir the pudding. It will look loose and creamy.
5. Continue cooking uncovered over low heat for 15-20 minutes, stirring every 5 minutes, until the pudding has thickened to a creamy, porridge-like consistency. Tip: The rice should be fully tender with no hard center when tasted.
6. Remove the saucepan from the heat and stir in the pure vanilla extract.
7. Let the pudding cool in the saucepan for 10 minutes; it will continue to thicken as it cools. Tip: For a smoother skin, press plastic wrap directly onto the surface before refrigerating.
8. Serve warm, at room temperature, or chilled. If using, sprinkle sweetened shredded coconut over each serving just before eating.
Here, the long grain rice yields a distinct, separate bite within the luxuriously creamy coconut-milk base. The subtle vanilla enhances the tropical flavor without overpowering it. For a creative twist, serve it layered in a glass with fresh mango puree or a drizzle of dark chocolate sauce for a delightful contrast.
Lemon Herb Flavored Long Grain Rice
Ditch bland rice forever with this vibrant lemon herb version. It’s a bright, fragrant side that pairs with almost anything. You’ll love its fresh, zesty flavor and fluffy texture.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup long grain white rice
– 2 cups low-sodium chicken broth
– 2 tablespoons rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 3 cloves fresh garlic, minced
– Zest and juice of 1 large, bright lemon
– 2 tablespoons freshly chopped flat-leaf parsley
– 1 tablespoon freshly chopped dill
– 1 teaspoon fine sea salt
– ½ teaspoon coarsely ground black pepper
Instructions
1. Rinse 1 cup of long grain white rice under cold water in a fine-mesh strainer until the water runs clear to remove excess starch.
2. Heat 2 tablespoons of rich extra virgin olive oil in a medium saucepan over medium heat for 1 minute.
3. Add 1 finely diced medium yellow onion and cook for 4-5 minutes, stirring frequently, until translucent and soft.
4. Stir in 3 minced cloves of fresh garlic and cook for 1 more minute until fragrant.
5. Tip: Toasting the rice briefly enhances its nutty flavor. Add the rinsed rice to the pan and stir constantly for 2 minutes.
6. Pour in 2 cups of low-sodium chicken broth, the zest and juice of 1 large lemon, 1 teaspoon of fine sea salt, and ½ teaspoon of coarsely ground black pepper.
7. Bring the mixture to a vigorous boil over high heat.
8. Immediately reduce the heat to low, cover the saucepan tightly with a lid, and simmer for 18 minutes. Do not lift the lid during this time.
9. Tip: Letting the rice rest off the heat ensures perfect fluffiness. After 18 minutes, remove the pan from the heat and let it stand, covered, for 5 minutes.
10. Uncover the rice and fluff it gently with a fork.
11. Tip: Adding herbs off the heat preserves their fresh flavor. Fold in 2 tablespoons of freshly chopped flat-leaf parsley and 1 tablespoon of freshly chopped dill until evenly distributed.
The rice should be perfectly separate and fluffy, infused with a bright lemon aroma and the fresh, grassy notes of the herbs. Serve it warm alongside grilled chicken or fish, or use it as a vibrant base for a grain bowl topped with roasted vegetables.
Spanish Long Grain Rice with Chorizo
Vibrant and satisfying, this Spanish rice dish transforms simple pantry staples into a flavorful meal. Chorizo infuses the rice with smoky paprika notes while vegetables add texture. It’s a one-pan wonder that comes together quickly for weeknights or casual gatherings.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tablespoon rich extra virgin olive oil
– 8 ounces cured Spanish chorizo, sliced into ¼-inch coins
– 1 medium yellow onion, finely diced
– 1 large red bell pepper, finely diced
– 3 cloves garlic, minced
– 1 ½ cups long-grain white rice
– 3 cups low-sodium chicken broth
– 1 teaspoon smoked paprika
– ½ teaspoon kosher salt
– ¼ teaspoon freshly ground black pepper
– ¼ cup fresh flat-leaf parsley, chopped
Instructions
1. Heat 1 tablespoon rich extra virgin olive oil in a large, deep skillet over medium-high heat until shimmering, about 1 minute.
2. Add 8 ounces cured Spanish chorizo, sliced into ¼-inch coins, and cook until lightly browned and oils release, 3–4 minutes, stirring occasionally.
3. Add 1 medium yellow onion, finely diced, and 1 large red bell pepper, finely diced; cook until softened, 5–6 minutes, stirring frequently.
4. Stir in 3 cloves garlic, minced, and cook until fragrant, 30 seconds.
5. Add 1 ½ cups long-grain white rice and toast, stirring constantly, until grains turn opaque, 2 minutes. (Tip: Toasting rice enhances its nutty flavor and prevents mushiness.)
6. Pour in 3 cups low-sodium chicken broth, 1 teaspoon smoked paprika, ½ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper; bring to a boil.
7. Reduce heat to low, cover tightly, and simmer until rice is tender and liquid is absorbed, 18–20 minutes. (Tip: Do not lift the lid during simmering to ensure even cooking.)
8. Remove from heat and let stand, covered, for 5 minutes to allow steam to finish cooking the rice.
9. Fluff rice gently with a fork, then fold in ¼ cup fresh flat-leaf parsley, chopped. (Tip: Fluffing with a fork separates grains without crushing them.)
Comforting and aromatic, this rice emerges fluffy with distinct grains, each coated in the chorizo’s smoky paprika oil. Serve it directly from the skillet with a squeeze of lemon or alongside grilled shrimp for a complete meal. Leftovers reheat beautifully for lunch the next day.
Creamy Long Grain Rice and Spinach Casserole
Hectic weeknights demand simple, satisfying meals that come together with minimal fuss. This creamy casserole delivers comfort with a nutritious spinach twist, ready to bake while you unwind. It’s a one-dish wonder that balances richness and freshness effortlessly.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 ½ cups long grain white rice
– 3 cups low-sodium chicken broth
– 1 cup heavy cream
– 10 ounces fresh baby spinach leaves
– 1 cup shredded sharp cheddar cheese
– ½ cup grated Parmesan cheese
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 3 tablespoons unsalted butter
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– ¼ teaspoon grated nutmeg
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with butter.
2. Melt 3 tablespoons of unsalted butter in a large skillet over medium heat.
3. Add 1 finely diced small yellow onion and cook for 5 minutes until translucent.
4. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
5. Add 1 ½ cups long grain white rice to the skillet and toast for 2 minutes, stirring constantly.
6. Pour in 3 cups low-sodium chicken broth and 1 cup heavy cream, then bring to a simmer.
7. Season with 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper, and ¼ teaspoon grated nutmeg.
8. Transfer the mixture to the greased baking dish and spread evenly.
9. Layer 10 ounces fresh baby spinach leaves over the rice mixture, pressing down gently.
10. Cover the dish tightly with aluminum foil and bake for 30 minutes.
11. Remove the foil and top evenly with 1 cup shredded sharp cheddar cheese and ½ cup grated Parmesan cheese.
12. Bake uncovered for 15 minutes until the cheese is bubbly and golden brown.
13. Let the casserole rest for 10 minutes before serving to allow the rice to fully absorb the liquid.
Ultimate comfort emerges in every forkful—creamy rice envelops tender spinach with a sharp, cheesy crust. For a vibrant twist, top with lemon zest or serve alongside roasted cherry tomatoes. Leftovers reheat beautifully, making this casserole a practical staple for busy households.
Mediterranean Long Grain Rice Stuffed Peppers
Gorgeous bell peppers become edible vessels for a vibrant Mediterranean-inspired filling. This recipe transforms simple ingredients into a satisfying meal with minimal fuss. You’ll love the bright flavors and wholesome appeal.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 4 large, firm red bell peppers
– 1 cup long-grain white rice
– 2 cups rich chicken or vegetable broth
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 1/2 cup sun-dried tomatoes in oil, chopped
– 1/4 cup briny Kalamata olives, pitted and sliced
– 1/4 cup fresh parsley, chopped
– 1 tsp dried oregano
– 1/2 tsp smoked paprika
– 2 tbsp extra virgin olive oil
– 1/2 cup crumbled feta cheese
– Salt and freshly ground black pepper
Instructions
1. Preheat your oven to 375°F (190°C).
2. Slice the tops off the bell peppers and remove all seeds and membranes.
3. Place the hollowed peppers upright in a baking dish just large enough to hold them snugly.
4. Heat the extra virgin olive oil in a large skillet over medium heat.
5. Add the finely diced onion and cook for 5-7 minutes until translucent and soft.
6. Stir in the minced garlic and cook for 1 minute until fragrant.
7. Add the long-grain white rice to the skillet and toast for 2 minutes, stirring constantly.
8. Pour in the rich chicken or vegetable broth, ensuring the rice is fully submerged.
9. Bring the mixture to a boil, then immediately reduce the heat to low, cover, and simmer for 15 minutes.
10. Remove the skillet from the heat and let it stand, covered, for 5 minutes; the rice will be tender and have absorbed the liquid.
11. Fluff the cooked rice with a fork and fold in the chopped sun-dried tomatoes, sliced Kalamata olives, chopped fresh parsley, dried oregano, and smoked paprika.
12. Season the filling generously with salt and freshly ground black pepper.
13. Gently stir in half of the crumbled feta cheese, reserving the rest for topping.
14. Spoon the rice filling evenly into the prepared bell peppers, packing it down lightly.
15. Pour 1/2 cup of water into the bottom of the baking dish around the peppers.
16. Cover the dish tightly with aluminum foil.
17. Bake the peppers at 375°F for 30 minutes.
18. Remove the foil, sprinkle the remaining feta cheese over the tops of the peppers, and bake uncovered for an additional 15 minutes, or until the peppers are tender and the cheese is lightly golden.
19. Let the stuffed peppers rest for 5 minutes before serving.
Perfectly tender peppers cradle a savory, herbaceous rice filling studded with briny olives and tangy feta. The texture contrasts the soft rice with the slight bite of sun-dried tomatoes. Serve them warm with a dollop of cool Greek yogurt or a simple side salad for a complete, colorful dinner.
Teriyaki Shrimp over Long Grain Rice
Zesty and satisfying, this teriyaki shrimp over long grain rice is a quick weeknight dinner that delivers big flavor with minimal effort. The sweet-savory glaze clings to plump shrimp, creating a dish that feels indulgent yet comes together in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 ½ lbs large raw shrimp, peeled and deveined
– 1 cup long grain white rice
– 2 cups cold water
– ¼ cup low-sodium soy sauce
– 3 tbsp honey
– 2 tbsp mirin
– 1 tbsp freshly grated ginger
– 2 cloves garlic, finely minced
– 1 tbsp toasted sesame oil
– 2 tbsp high-heat cooking oil (like avocado or vegetable oil)
– 2 green onions, thinly sliced
– 1 tsp toasted sesame seeds
Instructions
1. Rinse 1 cup of long grain white rice under cold water in a fine-mesh strainer until the water runs clear to remove excess starch.
2. Combine the rinsed rice and 2 cups of cold water in a medium saucepan, cover with a tight-fitting lid, and bring to a boil over high heat.
3. Immediately reduce the heat to low and simmer the rice for 15 minutes, or until all the water is absorbed and the grains are tender. Remove from heat and let it sit, covered, for 5 minutes to steam. (Tip: Do not lift the lid during cooking to prevent steam from escaping.)
4. While the rice cooks, pat 1 ½ lbs of large raw shrimp completely dry with paper towels to ensure a good sear.
5. In a small bowl, whisk together ¼ cup low-sodium soy sauce, 3 tbsp honey, 2 tbsp mirin, 1 tbsp freshly grated ginger, and 2 cloves of finely minced garlic to make the teriyaki sauce.
6. Heat 1 tbsp of toasted sesame oil and 2 tbsp of high-heat cooking oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.
7. Add the dried shrimp to the hot oil in a single layer and cook for 2 minutes per side, until they turn pink and opaque. (Tip: Avoid overcrowding the pan; cook in batches if necessary for even browning.)
8. Pour the prepared teriyaki sauce into the skillet with the shrimp, reduce the heat to medium, and simmer for 2-3 minutes, stirring frequently, until the sauce thickens and coats the shrimp.
9. Fluff the steamed rice with a fork and divide it among four bowls.
10. Spoon the glazed shrimp and sauce over the rice.
11. Garnish with thinly sliced green onions and 1 tsp of toasted sesame seeds.
The final dish offers tender, juicy shrimp enveloped in a glossy, sticky-sweet sauce that soaks into the fluffy, separate grains of rice. Try serving it with a side of quick-pickled cucumbers or steamed broccoli for a complete, colorful meal that’s perfect for busy evenings.
Butter Garlic Long Grain Rice
Tender, aromatic long grain rice transforms into a simple yet luxurious side with just a few pantry staples. This butter garlic rice delivers deep, savory flavor in under 30 minutes, making it a perfect complement to grilled proteins or roasted vegetables. Its fluffy texture and rich aroma will become a weeknight staple.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup premium long grain white rice
– 2 cups low-sodium chicken broth
– 4 tablespoons unsalted European-style butter
– 4 cloves fresh garlic, minced
– 1 teaspoon fine sea salt
– 1 tablespoon fresh parsley, finely chopped
Instructions
1. Rinse 1 cup of premium long grain white rice under cold water in a fine-mesh strainer until the water runs clear to remove excess starch.
2. Melt 4 tablespoons of unsalted European-style butter in a medium saucepan over medium heat.
3. Add 4 cloves of minced fresh garlic to the melted butter and sauté for 1 minute, stirring constantly until fragrant but not browned.
4. Tip: Toasting the rice lightly before adding liquid enhances its nutty flavor and prevents clumping.
5. Add the rinsed rice to the saucepan and stir to coat each grain thoroughly with the butter-garlic mixture, cooking for 2 minutes.
6. Pour in 2 cups of low-sodium chicken broth and add 1 teaspoon of fine sea salt, stirring once to combine.
7. Bring the mixture to a rapid boil over high heat, then immediately reduce the heat to low.
8. Cover the saucepan tightly with a lid and simmer for 18 minutes without lifting the lid to ensure even cooking.
9. Tip: Resist the urge to peek during simmering; this maintains consistent steam and temperature for perfectly fluffy rice.
10. After 18 minutes, remove the saucepan from the heat and let it stand, covered, for 5 minutes to allow the rice to finish steaming.
11. Fluff the rice gently with a fork to separate the grains, being careful not to mash them.
12. Fold in 1 tablespoon of finely chopped fresh parsley just before serving for a bright, herbal note.
13. Tip: For extra richness, stir in an additional tablespoon of cold butter after fluffing; it will melt into the hot rice for a glossy finish.
Delicate, separate grains soak up the savory garlic-infused butter, creating a dish that’s both comforting and elegant. Serve it alongside seared salmon or stir in roasted cherry tomatoes for a vibrant twist. Its versatility makes it an ideal base for grain bowls or a simple bed for saucy stews.
Cilantro Lime Long Grain Rice
Mixing bright cilantro and zesty lime into fluffy long grain rice transforms a simple side into a vibrant staple. This recipe delivers a fresh, aromatic dish that pairs perfectly with grilled meats, tacos, or beans. It’s quick, versatile, and adds a pop of flavor to any meal.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup long grain white rice, such as basmati or jasmine
– 2 cups water
– 2 tablespoons unsalted butter
– 1/4 cup fresh cilantro, finely chopped
– 2 tablespoons fresh lime juice
– 1 teaspoon lime zest
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
Instructions
1. Rinse 1 cup long grain white rice under cold water in a fine-mesh strainer until the water runs clear to remove excess starch, which prevents clumping.
2. In a medium saucepan, combine the rinsed rice and 2 cups water.
3. Bring to a boil over high heat, then reduce to a low simmer and cover with a tight-fitting lid.
4. Cook for 15 minutes without lifting the lid to ensure even steaming.
5. Remove from heat and let sit, covered, for 5 minutes to allow the rice to finish absorbing moisture.
6. Fluff the rice gently with a fork to separate the grains without mashing them.
7. Stir in 2 tablespoons unsalted butter until melted and evenly distributed.
8. Add 1/4 cup fresh cilantro, 2 tablespoons fresh lime juice, 1 teaspoon lime zest, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper.
9. Mix thoroughly to combine all ingredients, tasting and adjusting seasoning if needed, but avoid overmixing to keep the rice light.
Buttery and fragrant, this rice boasts a fluffy texture with a bright, citrusy kick from the lime. Serve it warm alongside grilled chicken or as a base for burrito bowls to let the fresh cilantro shine through every bite.
Beef and Broccoli with Long Grain Rice
Savor this classic takeout favorite made simple at home. Tender beef and crisp broccoli come together in a savory sauce, served over fluffy long grain rice for a complete meal in minutes. Skip the delivery and enjoy restaurant-quality flavor with minimal effort.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb flank steak, thinly sliced against the grain
– 1 large head of fresh broccoli, cut into crisp florets
– 1 cup long grain white rice
– 2 cups cold water
– 3 tbsp soy sauce, for a savory base
– 2 tbsp oyster sauce, for rich umami depth
– 1 tbsp cornstarch, for a glossy sauce
– 2 cloves garlic, minced for aromatic punch
– 1 tsp fresh ginger, grated for zesty warmth
– 2 tbsp vegetable oil, for high-heat cooking
– 1 tbsp toasted sesame oil, for nutty finish
– 1 tsp granulated sugar, to balance flavors
– ¼ tsp freshly ground black pepper
Instructions
1. Rinse 1 cup long grain white rice under cold water until it runs clear to remove excess starch.
2. Combine rinsed rice and 2 cups cold water in a medium saucepan, bring to a boil over high heat.
3. Reduce heat to low, cover tightly, and simmer for 18 minutes until water is absorbed and rice is tender.
4. Remove rice from heat, let it steam covered for 5 minutes, then fluff with a fork for fluffy grains.
5. While rice cooks, whisk together 3 tbsp soy sauce, 2 tbsp oyster sauce, 1 tbsp cornstarch, 1 tsp sugar, and ¼ tsp black pepper in a small bowl until smooth.
6. Heat 1 tbsp vegetable oil in a large skillet or wok over high heat until shimmering, about 1 minute.
7. Add thinly sliced flank steak in a single layer, sear for 2-3 minutes without stirring to develop a golden-brown crust.
8. Flip steak pieces, cook for another 1-2 minutes until just browned but still slightly pink inside, then transfer to a plate.
9. Add remaining 1 tbsp vegetable oil to the same skillet, stir in minced garlic and grated ginger, cook for 30 seconds until fragrant.
10. Add crisp broccoli florets, stir-fry for 3-4 minutes until bright green and tender-crisp, adding a splash of water if needed to steam.
11. Return seared steak to the skillet, pour in the sauce mixture, and toss everything together for 1-2 minutes until sauce thickens and coats evenly.
12. Drizzle with 1 tbsp toasted sesame oil, toss once more, and remove from heat.
This dish delivers tender beef with a savory glaze against crisp-tender broccoli, all over a bed of fluffy rice. The glossy sauce clings perfectly to each component, offering a balance of umami richness and subtle sweetness. Try topping with extra sesame seeds or a squeeze of lime for a bright twist.
Zesty Tomato and Basil Long Grain Rice
Every home cook needs a reliable, flavorful rice dish that comes together quickly. Zesty Tomato and Basil Long Grain Rice delivers bright, fresh flavors with minimal effort. It’s a versatile side or satisfying main that’s perfect for busy weeknights.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup long grain white rice
– 2 cups low-sodium chicken broth
– 1 tablespoon rich extra-virgin olive oil
– 1 small yellow onion, finely diced
– 2 cloves fresh garlic, minced
– 1 (14.5 oz) can fire-roasted diced tomatoes, undrained
– 1/4 cup fresh basil leaves, thinly sliced
– 1/2 teaspoon fine sea salt
– 1/4 teaspoon freshly ground black pepper
Instructions
1. Rinse 1 cup long grain white rice under cold water in a fine-mesh strainer until the water runs clear to remove excess starch.
2. Heat 1 tablespoon rich extra-virgin olive oil in a medium saucepan over medium heat for 1 minute.
3. Add 1 small finely diced yellow onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
4. Stir in 2 cloves minced fresh garlic and cook for 30 seconds until fragrant.
5. Pour in the rinsed rice and toast for 1 minute, stirring constantly to coat the grains with oil.
6. Add 1 (14.5 oz) can undrained fire-roasted diced tomatoes, 2 cups low-sodium chicken broth, 1/2 teaspoon fine sea salt, and 1/4 teaspoon freshly ground black pepper.
7. Bring the mixture to a boil over high heat, then immediately reduce the heat to low.
8. Cover the saucepan tightly with a lid and simmer for 18 minutes without lifting the lid to allow steam to build properly.
9. Remove the saucepan from the heat and let it stand, covered, for 5 minutes to finish absorbing the liquid.
10. Fluff the rice gently with a fork to separate the grains.
11. Fold in 1/4 cup thinly sliced fresh basil leaves until evenly distributed.
Uncover a dish with perfectly separate, tender grains infused with tangy tomato and aromatic basil. The fire-roasted tomatoes add a subtle smokiness that balances the fresh herbs beautifully. Serve it warm alongside grilled chicken or flake in a can of drained tuna for a complete one-pot meal.
African Jollof Long Grain Rice
You haven’t had truly flavorful rice until you’ve tried this West African staple. It’s a vibrant, one-pot wonder where long grain rice soaks up a rich tomato-pepper sauce. The result is a deeply savory, slightly smoky dish that’s endlessly adaptable.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 2 cups high-quality long grain white rice
– 1 large yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 1-inch piece of fresh ginger, peeled and grated
– 1 red bell pepper, seeds removed and roughly chopped
– 1 scotch bonnet pepper (or habanero), seeds removed for less heat
– 1 (14.5 oz) can of fire-roasted diced tomatoes, with juices
– 3 tbsp rich tomato paste
– 1/2 cup rich, unrefined red palm oil
– 4 cups low-sodium chicken or vegetable broth
– 2 tsp smoked paprika
– 2 bay leaves
– 1 tsp fine sea salt
Instructions
1. Rinse the 2 cups of long grain white rice under cold water in a fine-mesh strainer until the water runs clear to remove excess starch.
2. In a large blender, combine the roughly chopped red bell pepper, scotch bonnet pepper, fire-roasted diced tomatoes with their juices, and 3 tbsp of rich tomato paste. Blend on high until completely smooth.
3. Heat the 1/2 cup of unrefined red palm oil in a large, heavy-bottomed pot or Dutch oven over medium heat until shimmering.
4. Add the finely diced large yellow onion and cook, stirring frequently, for 8-10 minutes until deeply golden and caramelized.
5. Stir in the 3 cloves of minced fresh garlic and the grated 1-inch piece of fresh ginger, cooking for 1 minute until fragrant.
6. Pour the blended tomato-pepper mixture into the pot. Cook, stirring constantly, for 10-12 minutes until the sauce darkens in color, thickens significantly, and the oil begins to separate at the edges.
7. Add the 2 tsp of smoked paprika and 1 tsp of fine sea salt to the sauce, stirring to combine for 30 seconds.
8. Pour in the 4 cups of low-sodium broth and add the 2 bay leaves. Bring the mixture to a vigorous boil over high heat.
9. Tip: Taste the broth now; it should be well-seasoned, as the rice will absorb this flavor.
10. Carefully stir in the rinsed long grain rice. Reduce the heat to the lowest possible setting.
11. Cover the pot tightly with a lid. Let the rice cook, undisturbed, for 25 minutes. Do not lift the lid during this time to trap steam.
12. After 25 minutes, turn off the heat. Let the pot sit, covered and undisturbed, for an additional 10 minutes to finish steaming.
13. Tip: For a crispy bottom layer (a prized part called “the party”), increase the heat to medium for the final 3-4 minutes of the initial 25-minute cook time, listening for a faint sizzle.
14. Remove the lid and discard the 2 bay leaves. Fluff the rice gently with a fork.
15. Tip: For the best texture, let the rice rest for 5 minutes after fluffing before serving.
Now you have a pot of deeply flavorful, aromatic rice. The grains should be separate, tender, and stained a vibrant orange-red from the sauce. Never generic, this dish boasts a complex, savory-sweet flavor with a subtle smoky backbone from the paprika. Serve it family-style straight from the pot, topped with fried plantains or alongside grilled chicken or fish for a complete meal.
Curry Flavored Long Grain Rice and Chickpeas
Bold curry flavors transform humble pantry staples into a satisfying one-pot meal. This dish delivers warm spices and hearty textures with minimal effort. It’s perfect for a quick weeknight dinner or meal prep.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tablespoon of fragrant coconut oil
– 1 medium yellow onion, finely diced
– 2 cloves of garlic, minced
– 1 tablespoon of freshly grated ginger
– 1 tablespoon of vibrant yellow curry powder
– 1 teaspoon of earthy ground cumin
– 1/2 teaspoon of warm ground turmeric
– 1 cup of long-grain white rice, rinsed
– 1 (15-ounce) can of chickpeas, drained and rinsed
– 1 3/4 cups of low-sodium vegetable broth
– 1/2 cup of full-fat coconut milk
– 1/2 teaspoon of fine sea salt
– 1/4 cup of fresh cilantro, roughly chopped
– 1 tablespoon of fresh lime juice
Instructions
1. Heat the fragrant coconut oil in a large, heavy-bottomed pot over medium heat until shimmering.
2. Add the finely diced yellow onion and cook, stirring frequently, for 5 minutes until soft and translucent.
3. Stir in the minced garlic and freshly grated ginger, cooking for 1 minute until fragrant. Tip: Keep the heat medium to prevent the garlic from burning.
4. Add the vibrant yellow curry powder, earthy ground cumin, and warm ground turmeric to the pot. Toast the spices with the aromatics for 30 seconds to bloom their flavors.
5. Pour in the rinsed long-grain white rice and stir to coat every grain in the spiced oil for 1 minute.
6. Add the drained chickpeas, low-sodium vegetable broth, full-fat coconut milk, and fine sea salt to the pot. Stir once to combine.
7. Bring the mixture to a vigorous boil, then immediately reduce the heat to low and cover the pot with a tight-fitting lid.
8. Simmer gently for 18 minutes without lifting the lid. Tip: This ensures the rice steams properly and absorbs all the liquid.
9. Remove the pot from the heat and let it stand, covered, for 5 minutes. Tip: This resting time allows the rice to finish cooking and become perfectly fluffy.
10. Uncover the pot and fluff the rice with a fork.
11. Gently fold in the roughly chopped fresh cilantro and fresh lime juice until evenly distributed.
Keep the dish warm for serving. The rice will be tender and separate, while the chickpeas add a pleasant, creamy bite. For a creative twist, top it with a fried egg or serve alongside roasted vegetables for a complete meal.
Conclusion
Now you have 18 delicious ways to enjoy long grain rice for any meal or celebration! I hope you find a new favorite to try in your kitchen. Let me know which recipe you love most in the comments below, and if you enjoyed this roundup, please share it on Pinterest to help other home cooks discover these flavorful ideas.
