Rice is an ancient grain that was first cultivated in what is now Thailand and Vietnam. Today, it’s one of the most popular foods in the world — second only to wheat and corn. Rice is valued for its nutritional profile, containing about 8% protein and essential amino acids that support muscles, hormones, the nervous system, heart, skin, and hair.
Beyond its nutritional value, rice is incredibly versatile: you can use it in salads, main dishes, casseroles, desserts, and side dishes. AdmiGram.com has put together a selection of simple, delicious, and budget-friendly rice recipes for any taste and occasion.
What to Cook with Rice: Quick, Tasty, and Healthy
Tomato Soup with Rice and Croutons
Ingredients:
- Bone-in meat — 7 oz (200 g)
- Potatoes — 7 oz (200 g)
- Carrot — 3.5 oz (100 g)
- Onion — 3.5 oz (100 g)
- Rice — 6 tbsp
- Butter — 2 tbsp (about 1 oz / 30 g)
- Tomato paste — 2–3 tbsp
- Bay leaf, herbs, salt, pepper — to taste
How to Cook:
This soup is made with about 2 quarts (2 liters) of water and should be moderately thick. Rinse the meat and simmer until fully cooked. Dice the potatoes and add them to the pot once the meat is ready. Season with salt.
Rinse the rice and add it to the pot. In a skillet, sauté the chopped onion and carrot in butter until the onion becomes translucent. Add tomato paste and cook for 1–2 minutes. Season with pepper and add the mixture to the soup when the potatoes and rice are nearly done.
Simmer for another 3–5 minutes, add fresh herbs, and serve hot with croutons or toasted bread.
Rice with Roasted Garlic and Rosemary
Ingredients:
- Rice (basmati works best) — 10.5 oz (300 g)
- Honey — 2 tbsp
- Olive oil — 4 tbsp
- Garlic — 6 cloves
- Walnuts — 2–3 pieces
- Salt, rosemary (or parsley) — to taste
How to Cook:
Cook the rice according to package directions. About 5 minutes before the rice is done, lightly coat a small skillet with olive oil, add the rosemary and garlic, and cook over low heat, stirring occasionally.
Sauté until fragrant and lightly golden.
Once the garlic is ready, add the cooked rice to the skillet. Stir and lightly sauté everything together. Remove from heat and let it cool for a few minutes.
Add the honey and season with salt and any additional spices to taste. Lightly drizzle the rice with the garlic-infused oil, add grated or finely chopped walnuts, mix well, and serve immediately.
Rice with Fish, Cauliflower, and Beans
Ingredients:
- Rice — 7 oz (200 g)
- Fish fillet (cod, pollock, or hake) — 7 oz (200 g)
- Cauliflower — 7 oz (200 g)
- Beans — 3.5 oz (100 g)
- Onion — 3.5 oz (100 g)
- Carrot — 3.5 oz (100 g)
- Olive oil — 3 tbsp
- Fresh tomato or tomato paste — 2–3 tbsp
- Garlic — 3 cloves
- Fresh herbs, salt, pepper — to taste
How to Cook:
Start cooking the rice, mixing the water with tomato paste or adding crushed fresh tomatoes to the liquid.
While the rice cooks, cut the fish into large cubes. Break the cauliflower into florets. Peel and mince 2 garlic cloves, and lightly crush the remaining clove with the flat side of a knife.
In a large skillet, heat 1 tbsp of olive oil and add the garlic. As soon as it becomes fragrant, add the chopped onion and carrot, fish, cauliflower, and beans.
Cook everything over low heat for about 15-20 minutes, stirring constantly. Remove from heat once the fish is fully cooked. Season with salt and white pepper.
Serve hot, topped with fresh dill or fennel.
Rice Patties
Ingredients:
- Rice — 1.1 lb (500 g)
- Eggs — 2
- Flour — 3 tbsp
- Water — 4 cups (1 liter)
- Vegetable oil — 2/3 cup (150 ml)
- Breadcrumbs — 5 oz (150 g)
- Salt — to taste
How to Cook:
Cook 2 cups of rice in 5 cups of water (you can also use meat or fish broth). The result should be a thick, sticky porridge. Let it cool slightly.
Transfer to a bowl, add the eggs, salt, and mix well. If the mixture isn’t thick enough, add a bit of flour or starch.
Shape into small patties (wet your hands to prevent sticking). Coat each patty in breadcrumbs (or flour/semolina if preferred).
Fry in a skillet until golden brown on both sides. Cooking time depends on your pan — thin pans cook faster, thicker pans take longer.
Serve as a side dish with meat or fish.
Rice Casserole with Apples
Ingredients:
- Rice — 1.8 oz (50 g)
- Apples — 3.5 oz (100 g)
- Sour cream — 3 tbsp (50 g)
- Egg — 1
- Water — 1 2/3 cups (400 ml)
- Sugar — 1/4 cup (50 g)
- Salt — to taste
How to Cook:
Cook the rice in lightly salted water for about 20 minutes, then let it cool slightly. Mix in the sour cream and egg yolk thoroughly. Beat the egg white until stiff peaks form.
Wash and slice the apples into cubes or thin slices.
Combine the rice with sugar and gently fold in the whipped egg whites.
Grease a baking dish, spread half of the rice mixture, layer the apples on top, sprinkle with sugar, then cover with the remaining rice. Smooth the surface and lightly sprinkle with water.
Bake until golden brown. Serve with fruit syrup or a dollop of sour cream.
