Rice Dishes You’ll Be Making All Day, Every Day

Rice is arguably one of the most versatile food items out there. You can make extremely simple dishes that take 20 minutes to make, or extremely creative ones that take hours. You can make whatever you want with it, be it desserts, main course, or entrée.

However, this versatility can prove to be a problem as well. It can be extremely difficult to figure out what to make.

So, we compiled a list of 4 rice dishes that will become your staple meals.

Know More – Soup Recipes To Blow Your Tastebuds Away



Who said risotto was difficult to make?

Rice Dishes You'll Be Making All Day, Every Day

  • 4 c. low-sodium chicken broth
  • 2 tbsp. butter
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tbsp. fresh thyme leaves
  • 2 c. arborio rice
  • 1/4 c. dry white wine
  • 3/4 c. freshly grated Parmesan
  • Kosher salt
  • Freshly ground black pepper
  • In a medium saucepan over medium heat, heat broth.
  • Set Instant Pot to Sauté function and melt butter. Add onion and cook until soft, 5 minutes, then add garlic and thyme and cook until fragrant, 1 minute more. Add rice and stir until toasted, 2 minutes.
  • Deglaze pot with wine. Cook until most of wine is absorbed, then turn Sauté function off.
  • Add warm broth and place lid on Instant Pot. Set to Manual, High and set time for 5 minutes.
  • Turn valve to quick release. Remove lid and stir in Parmesan. Season with salt and pepper.


Extra bacon. That’s all we have to say.

  • 8 slices bacon
  • 3 tbsp. sesame oil
  • 1/3 c. cup sliced green onions (both white and green parts), plus more for garnish
  • 1/2 c. frozen peas, thawed
  • 6 c. cooked white rice
  • 3 tbsp. soy sauce, plus more to taste
  • 2 tbsp. rice vinegar
  • 2 tbsp. Sriracha, or your favorite hot sauce
  • 2 large eggs, beaten
  • 4 large fried eggs
  • 1 ripe avocado, sliced (optional)


  • Place a rack in the upper third of the oven and preheat oven to 375°.
  • Line a rimmed baking sheet with foil. Arrange the bacon in a single layer on the pan and bake until cooked through and crisp, 18 to 20 minutes. Let cool, then chop.
  • In a large skillet set over medium heat, heat sesame oil. Add green onions and peas and cook, stirring, until green onions are softened and peas are warmed through, about 3 minutes. Add cooked rice and toss to combine, breaking up any clumps. Let the veggies and rice cook until slightly browned, about 6 minutes.
  • In a small bowl, stir together soy sauce, rice vinegar and Sriracha. Pour mixture over fried rice, then add bacon and stir well. Scrape rice to one side of the pan and pour eggs into the other side; stir immediately to scramble the eggs as they cook. As the eggs begin to firm up, stir rice into eggs. Taste and season with more soy sauce and/or Sriracha, as desired.
  • To serve, divide rice among four shallow bowls. Top each with a fried egg, divide the avocado among bowls (if using), and garnish with green onions.

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BLTs just got a very fancy upgrade.

Rice Dishes You'll Be Making All Day, Every Day

  • 1 c. white rice
  • 2 cloves garlic, grated and divided
  • 1/2 c. sour cream
  • 1 tbsp. Hot sauce
  • 8 slices bacon
  • 4 large eggs
  • extra-virgin olive oil
  • 1 lb. baby spinach
  • kosher salt
  • Freshly ground black pepper
  • 1 c. diced beefsteak tomatoes
  • 2 avocados, thinly sliced
  • In a small pot, cook rice according to package instructions with half the garlic. Fluff with a fork and keep warm.
  • Combine sour cream and hot sauce in a small bowl. Set aside.
  • In a large cast-iron skillet over medium heat, cook bacon until brown and crisp. Transfer to a paper towel-lined plate, reserving 2 tablespoons bacon fat. Fry eggs in bacon fat until whites are cooked through and yolks runny.
  • In a small skillet over medium heat, warm 1 teaspoon olive oil and remaining garlic. Add spinach and season with salt and pepper; cook until just wilted.
  • Assemble BLT bowl: To each bowl, add a large spoonful of garlic rice, bacon, spinach, tomatoes, avocado slices, and an egg, and season with salt and pepper. Top with spicy sour cream and serve immediately.


Even brussels sprout haters will love this.

  • 1 c. white rice
  • 1 tbsp. extra-virgin olive oil, plus more for drizzling
  • 1 lb. brussels sprouts, trimmed and cut in half
  • kosher salt
  • Freshly ground black pepper
  • 1 lb. ground turkey
  • 3 cloves garlic, minced
  • 1 c. diced red onion
  • 1 tsp. poultry seasoning
  • 2 tbsp. all-purpose flour
  • 1 1/2 c. Swanson Chicken Broth
  • 1/4 c. chopped fresh parsley
  • Prepare rice according to package instructions.
  • Meanwhile, in a large sauté pan over medium-high heat, drizzle olive oil. Place the brussels sprouts cut-side down and cook until golden brown, about 3 minutes. Season with salt and pepper and sauté for 1 minute, then transfer to a plate.
  • Return pan to medium-high heat, then add 1 tablespoon oil and brown the ground turkey. Using a spoon, break up meat into medium-sized chunks. Add garlic, red onion, and poultry seasoning; stir for 2 to 3 minutes. Whisk in flour until absorbed and stir in stock. Bring to a boil and simmer on low for 2 to 3 minutes.
  • Stir in rice and brussels sprouts until warmed through. Garnish with parsley and serve immediately.

These recipes are by Delish.

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