Cheap and abundantly available, rice is a versatile ingredient that’s as comforting as it is filling. It also plays a starring role in countless delicious dishes, from risotto and paella to bibimbap and nasi goreng. Looking to transform those packets of rice into something truly special? We’ve got all the recipes you need.
Arancini
If you have leftover risotto, you simply must make a batch of arancini. These crispy-on-the-outside, cheesy-on-the-inside Italian rice balls are always better when they’re made with rice that’s slightly overdone – so they’re ideal to make the next day. In our recipe, they’re also stuffed with wild mushrooms, and served with a tomato ragù. Perfect for dipping!
Jollof arancini
This culture-clash recipe takes traditional arancini and fills them with the bright flavours of West Africa. Leftover jollof rice – typically made with meat, onions, chillies and tomatoes – is rolled into balls around a cheesy mozzarella centre, then deep-fried to perfection. You’ll want to make the Scotch bonnet sauce too, as it will add a pleasant touch of spice to cut through the richness.
Chicken soup with rice
There are very few things as comforting as a steaming bowl of chicken soup. To make it even heartier, why not try bulking up the broth by adding some rice? Our recipe uses a whole chicken for added depth of flavour, and features deliciously doughy dumplings – but you could easily skip those and add grains instead.
Wild rice, kale and pistachio salad
This simple salad is packed with wonderful flavours: there’s an occasional sweetness from the raisins, and a touch of saltiness from the sun-dried tomatoes. It’s also very tasty served warm. You could transform it into something more substantial by adding pan-fried tempeh, cut into chunks, or a protein of your choice.
Wild rice salad with grilled avocado
Grilling is a great way to soften up avocados that aren’t quite ripe yet. In this wild rice salad recipe, the green fruits are combined with crunchy broccoli, sweet carrots and creamy tahini dressing – resulting in a delicious side dish that’s sure to shine just as much as the main event.
Get the recipe for wild rice salad with grilled avocado here
Mushroom and black rice shakshuka
Inspired by classic North African shakshuka – eggs in a tomato and pepper sauce – this dish sees an egg cooked in a mixture of vegetables and wholegrain rice. You could use up leftover rice, or even swap it for other cooked grains, if you like. This one’s great for a weekend brunch or a well-balanced supper. Just throw in whichever vegetables you have to hand!
Bang bang salmon rice bowls
Searching for an easy midweek dinner? This tasty salmon dish could be your new go-to. Our recipe is packed with protein and nourishing vegetables, with a simple bang bang sauce bringing everything together. It’s customisable, too: you can swap out the vegetables for whatever’s in the fridge, and you can even switch the salmon for chicken or tofu if you’re not in the mood for fish.
Bibimbap
Literally meaning mixed rice in Korean, bibimbap is a brilliant way to use up any leftovers you’ve got lurking about in the fridge. You could throw in bean sprouts, matchstick carrots, thinly sliced beef or kimchi. Chop and change the ingredients to include whatever suits you – just make sure you top it all off with a crispy fried egg.
Hainanese chicken rice
Originating from the province of Hainan in Southwest China, this dish is now a staple in many Asian countries, from Singapore to Thailand. Our effortless recipe is a simplified take on the traditional dish – you simply boil the chicken with spices until tender, before using the same broth to cook the rice. You could swap out the whole chicken for chicken thighs or legs to make the process even simpler.
Smoky baked chicken with tortillas and rice
Perfect for a family meal, this baked chicken dish is both nutritious and delicious. It’s quick to make on a weeknight too, as it makes use of shop-bought pasta sauce – and it’s topped off with tortilla chips, straight from the packet, for a satisfying crunch. Feel free to experiment with different flavoured tortillas and pasta sauces to really make it your own.
Get the recipe for smoky baked chicken with tortillas and rice here
Spanish aubergine and chorizo rice
Packed with rich, smoky notes, this dish is a guaranteed crowd-pleaser. Inspired by paella, it’s the perfect thing to make when you want to impress but you’re low on time (it’s ready in just over 30 minutes). After part-cooking the rice at the beginning, you can make the rest in one pan, bringing to a simmer and serving once the rice is tender. If you don’t fancy aubergines, you can swap them out for courgettes – and you can switch to a plant-based chorizo to make it vegan.
Five-spice hoisin duck and rice bowls
Fancy roast Peking duck, but without the hassle? This simple recipe blends together two dishes – duck with hoisin sauce and roast Peking duck – to make a delicious mid-week meal. Ready in just 30 minutes, it swaps out a whole duck for breasts, helping you save time and effort. It pairs perfectly with jasmine rice and fresh cubed cucumber, which cuts through the rich Chinese five-spice flavour.
Maqloubeh with aubergines and peppers
Maqloubeh is usually made with meat – but it’s still a hugely satisfying meal if you leave it out. Baked aubergines and red peppers make a brilliant base (and later, the top) in this upside-down Palestinian spiced rice dish. You could serve it as a main course, or as an accompaniment to grilled meat or fish.
Get the recipe for maqloubeh with aubergines and peppers here
Spanish chicken and rice
Packed with flavour (all thanks to the addition of chorizo, paprika and garlic), this Spanish chicken and rice dish looks like a lot of effort – but once you’ve prepped it, you can leave it to do its thing on the hob. The recipe can also be made with pork or meaty fish, depending on what you already have in the fridge, and would be lovely served with a big bowl of steamed greens.
Nasi goreng
This Indonesian fried rice dish is a brilliant way to use up leftovers. To make it, prawns are stir-fried in chilli and garlic before being added to a tasty mixture of rice and eggs. Don’t forget to top it with a fried egg when it’s ready, too – that way, the silky-smooth yolk will slowly ooze into the rice as you eat.
Kurnik chicken pie
A delicious take on kurnik (a classic Russian chicken pie), this towering dome is filled with layers of tasty chicken, rice and herby eggs. Traditionally, it’s enjoyed with a mug of hot chicken broth, but it also makes for a wonderful family meal (just serve it with some greens on the side). While it certainly looks more difficult to make than it actually is, you’ll still to spend a bit of time making it to ensure it’s perfect.
Tofu panang curry
Served at khao gaeng (rice and curry) shops on every street corner, panang curry is one of the most popular foods in Thailand. Our recipe is quick and simple, just as this kind of food is meant to be. Don’t forget the fragrant steamed jasmine rice – this dish isn’t the same without it!
Stir-fried runner beans with holy basil
Swapping minced meat for soy mince, this healthy stir-fry is a vegetarian take on a classic Thai dish. It’s sure to become a quick midweek favourite, and is best served topped with a crispy fried egg over some fluffy steamed rice – the perfect vessel for this flavoursome meal.
Get the recipe for stir-fried runner beans with holy basil here
Thai beef curry with peanut sauce
Although the curry is the star of the show here, this delectable Thai dish is only complete when served with fluffy steamed rice. Made with creamy coconut milk and roasted peanuts, the sauce is rich and tasty – and it makes a little bit of beef go a long way.
Jerk haddock and jollof rice salad
Inspired by Caribbean flavours, this dish is packed with onions, peppers, tomatoes and Scotch bonnet chillies. It’s hearty and spicy enough to see you through colder days, but it’s not so heavy that you’ll find yourself in a carb coma afterwards. As an added bonus, it’s ready in under an hour.
Easy ham and rice casserole
You can mix and match this simple dish based on what’s in the fridge or freezer. In our recipe, ham, uncooked rice and vegetables are mixed with stock and condensed mushroom soup, baked in the oven, topped with grated Cheddar, then baked until the cheese is gorgeously golden. Who could resist?
Prawn, pea and courgette risotto
Filled with fresh flavours, this risotto is practically guaranteed to go down a treat at the dinner table. Juicy prawns, peas and soft herbs like parsley, mint, dill and chives keep things light, while the creamy base of risotto rice adds just the right amount of comfort.
Mushroom risotto
Creamy, rich mushroom risotto is a comfort food classic. It might sound like an intimidating dish to make, but don’t worry – as long as you don’t let it dry out too much or catch at the bottom, it’ll be great. Top tip: add a splash of white wine or vermouth for an extra boost of flavour (do this before you start ladling in the stock).
Butternut squash risotto
The flavours of this squash, sage and Comté risotto are simply irresistible. The creamy cheese, the earthy squash and the tang of the sage all work together brilliantly to create a hearty meal that’s so much greater than the sum of its parts.
Cavolo nero biryani
Think you need meat to create a flavoursome biryani? Think again. Laden with aromatic saffron, heady cardamom, cumin and big-hitting ginger, this superb biryani will definitely prove you wrong. Not only that, but it’s vegan too.
Seafood paella
A seafood take on the classic Spanish rice dish, our recipe also adds chorizo. The mix of seafood is up to you, but we think prawns, mussels and squid give great colour and texture, and the chorizo adds a bit of peppery heat. Make sure you use the largest pan you can – the rice swells up a lot as it cooks.
Kimchi fried rice
A tasty take on fried rice that’s inspired by Korean flavours, this recipe incorporates a fermented favourite: tangy, hot kimchi. It’s ready in around 30 minutes, and you could easily use up leftover rice to make it. Don’t forget to add a poached or fried egg on top – the oozing yolk will cover the rice in a rich sauce.
Slow-cooked lamb shoulder with spiced rice
This Lebanese-inspired recipe has a secret weapon. Not only is the bed of rice spiked with an aromatic seven spice mix, as well as ras el hanout and mint, but lamb mince is also mixed through – making it the ultimate feast. For even more deliciousness, the lamb shoulder and rice are crowned with plump dried fruits, infused with cinnamon, star anise and rose water.
Get the recipe for slow-cooked lamb shoulder with spiced rice here
Asparagus, salmon and squash rice bowl
This wholesome dish makes for a healthy and colourful dinner option – and it’s packed with sweet, sour, salty and savoury flavours. You can save the leftovers for a nutritious lunch the next day, too. Feel free to play around with the vegetables depending on what you have (or what’s in season).
Get the recipe for asparagus, salmon and squash rice bowl here
Chicken and chorizo paella
Perfect for those who aren’t so keen on seafood, this oven-cooked paella requires no stirring – and it combines tasty saffron rice with chorizo, chicken and garlic. The ingredients aren’t strictly traditional, but we think it tastes just as delicious as the classic Spanish dish it’s inspired by.
One-pot harissa chicken and apricot pilaf
With all the flavours of a Moroccan tagine, this quick and easy one-pot dish is perfect for a midweek supper. Rose harissa gives the whole thing a special sweetness and aroma, but you can use ordinary harissa if you prefer. Simply add more or less, depending on how spicy you like it!
Get the recipe for one-pot harissa chicken and apricot pilaf here
Prawn and cabbage fried rice
Looking for a tasty way to take fried rice to the next level? Simple: add prawns and cabbage. The leafy greens impart a sweet crunchiness, and the meaty shellfish absorbs the soy and oyster sauce base. You’ll need to move fast when you’re making this stir-fry – otherwise the prawns can overcook and become rubbery.
Easy chicken biryani
A traditional biryani can take ages to make, but with our brilliant shortcut recipe, it’s on the table in a fraction of the time. There’s no need to pre-cook the rice – and the meat is cut into smaller chunks to save on the cooking time, too. It’s a flavoursome and satisfying meal that you’ll want to make again and again.
Stuffed aubergines
Stuffed aubergines don’t have to be boring. Give this recipe a shot – the cooked flesh is mixed with roasted red peppers, onions, garlic, chopped tomatoes, cinnamon, coriander, toasted pine nuts and cooked rice, giving the whole dish bags of flavour. It’s an excellent way to use up leftover rice and vegetables, too.
Egg fried rice
Egg fried rice is a takeaway classic, but it’s quicker, cheaper and healthier to make your own – plus, our take on the recipe is incredibly tasty. Not only that, but it’s a brilliant way to use up leftover rice (in fact, day-old rice is best for this dish). If you don’t have any, just use cooked and cooled grains.
Jambalaya
A New Orleans–inspired dish loaded with Cajun and Creole flavours, this one-pot wonder combines rice with peppers, tomatoes and onions. The traditional version also features prawns and andouille sausage (you could swap this for smoked sausage), making it a meal in itself – but in our recipe, it’s kept simple so it can be used as a side.
Vegetable pulao
Pulao, also known as pilaf, is a dish eaten throughout the Middle East, Central Asia and the Indian subcontinent, and versions of it exist almost everywhere in the world. Our recipe combines basmati rice with a selection of vegetables, plus plenty of fragrant spices like cardamom and garam masala. It’s a tasty side to serve with a meat dish, but it would also be great on its own.
Kale, pak choy and broccoli with garlic fried rice
If you’re eager to get more greens in your diet, try this tasty garlic fried rice – it’s packed with fresh vegetables, which can easily be swapped out depending on the season. Our recipe can be thrown together in a matter of minutes, and it works perfectly as a side dish or lunchtime treat. It’s made in one pan with leftover rice, and you can easily add your protein of choice on top to make it a balanced meal.
Peanut and paneer rice
This easy Indian rice dish is packed with fragrant spices, from red chillies and curry leaves to mustard seeds and garam masala. This is a great recipe to make if you want to use up leftover rice – and it’s ready in just 20 minutes. As it stands, it’s a brilliant vegetarian meal, but you could swap out the paneer for tofu to make it vegan. If you can’t find curry leaves, simply leave them out (it’ll still be delicious).
Tex-Mex rice
Capturing the delicious flavours of Tex-Mex cuisine, this dish is hearty and filling. To make it, brown an onion, green peppers and carrots, then add some uncooked rice and stock (enough to cover the rice). Throw in some diced tomatoes, tomato sauce and seasoning, then simmer on low until the rice is almost cooked. In the last few minutes of cooking, stir in some black beans, sweetcorn, jalapeños and chopped coriander. Serve with sliced avocados and sour cream
