Picture this: fluffy, fragrant steamed rice transforming your meals from simple to spectacular. Whether you’re craving quick weeknight dinners, comforting classics, or vibrant seasonal dishes, this versatile staple is your secret weapon. Get ready to discover 20 delicious recipes that prove steamed rice is perfect for every occasion—let’s dive in and find your new favorite!
Garlic Butter Steamed Rice
Last night, as I was scrambling to pull together a quick dinner after a long day, I realized my go-to side dish needed a flavor boost. That’s when I whipped up this garlic butter steamed rice—it’s become my new favorite way to turn plain rice into something special with minimal effort.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup long-grain white rice
– 2 cups cold filtered water
– 3 tablespoons unsalted butter
– 4 cloves fresh garlic, minced
– 1 teaspoon fine sea salt
– 2 tablespoons freshly chopped parsley
Instructions
1. Rinse 1 cup long-grain white rice under cold running water in a fine-mesh strainer until the water runs clear, which removes excess starch for fluffier rice.
2. In a medium saucepan, melt 3 tablespoons unsalted butter over medium-low heat.
3. Add 4 cloves fresh garlic, minced, to the melted butter and sauté for 1–2 minutes until fragrant but not browned, stirring constantly to prevent burning.
4. Stir in the rinsed rice and 1 teaspoon fine sea salt, coating the grains evenly with the garlic butter mixture for about 30 seconds.
5. Pour in 2 cups cold filtered water and bring the mixture to a boil over high heat.
6. Once boiling, immediately reduce the heat to low, cover the saucepan tightly with a lid, and simmer for 18 minutes without lifting the lid, which traps steam for perfect cooking.
7. After 18 minutes, remove the saucepan from the heat and let it sit, covered, for 5 minutes to allow the rice to steam further and absorb any residual moisture.
8. Fluff the rice gently with a fork to separate the grains, then fold in 2 tablespoons freshly chopped parsley for a fresh, herby finish.
Keep this rice warm in the covered pot until serving—it stays fluffy for up to 30 minutes. I love how the buttery richness melds with the aromatic garlic, creating a tender, slightly sticky texture that pairs beautifully with grilled chicken or roasted vegetables for a comforting meal.
Coconut Milk Steamed Rice
Kind of like a cozy hug in a bowl, this Coconut Milk Steamed Rice is my go-to comfort food that always feels like a special treat. I first fell in love with it during a rainy weekend when I wanted something simple yet luxurious, and now it’s a staple in my kitchen for its creamy texture and subtle sweetness. It’s the perfect blank canvas for your favorite curries or grilled proteins, and it comes together with minimal fuss, which I always appreciate on busy weeknights.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup of fragrant long-grain jasmine rice
– 1 (13.5 oz) can of rich, full-fat coconut milk
– 1 cup of filtered water
– 1 tablespoon of creamy coconut oil
– 1 teaspoon of fine sea salt
– 1 tablespoon of aromatic toasted sesame seeds (optional, for garnish)
Instructions
1. Rinse 1 cup of fragrant long-grain jasmine rice under cold running water in a fine-mesh strainer for about 1 minute, until the water runs mostly clear, to remove excess starch for fluffier results—this is my secret tip for perfect rice every time.
2. In a medium saucepan, combine the rinsed rice, 1 (13.5 oz) can of rich, full-fat coconut milk, 1 cup of filtered water, 1 tablespoon of creamy coconut oil, and 1 teaspoon of fine sea salt.
3. Stir the mixture gently with a wooden spoon to ensure the rice is evenly distributed and the salt is dissolved.
4. Place the saucepan over medium-high heat and bring the liquid to a gentle boil, which should take about 3–4 minutes; you’ll see small bubbles forming around the edges.
5. Once boiling, immediately reduce the heat to low, cover the saucepan tightly with a lid, and let it simmer undisturbed for 15 minutes—resist the urge to peek, as this keeps the steam locked in for even cooking.
6. After 15 minutes, remove the saucepan from the heat and let it sit, still covered, for an additional 5 minutes to allow the rice to steam and absorb any remaining liquid fully.
7. Fluff the rice gently with a fork to separate the grains, being careful not to mash them; for an extra touch, sprinkle 1 tablespoon of aromatic toasted sesame seeds over the top if using.
8. Serve the rice warm directly from the saucepan.
What I adore most about this dish is its luxuriously creamy yet light texture, with each grain distinct and infused with a subtle coconut flavor that’s not overpowering. It pairs beautifully with spicy Thai curries or simple grilled shrimp, and for a fun twist, I sometimes shape it into small cakes and pan-fry them until crispy on the outside—it’s a delightful way to enjoy leftovers the next day!
Lemon Herb Steamed Rice
Every time I need a simple, fragrant side dish that pairs with practically anything, I turn to this Lemon Herb Steamed Rice. It’s my go-to for busy weeknights when I want something more exciting than plain rice but don’t have hours to spare—I even make a big batch on Sundays to use throughout the week.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 20 minutes
Ingredients
- 1 cup of long-grain white rice, like jasmine or basmati
- 2 cups of cold, filtered water
- 2 tablespoons of rich extra virgin olive oil
- 1 large, juicy lemon
- 2 cloves of fresh garlic, minced
- 1 tablespoon of finely chopped fresh parsley
- 1 teaspoon of finely chopped fresh thyme leaves
- 1/2 teaspoon of kosher salt
Instructions
- Rinse the 1 cup of long-grain white rice under cold running water in a fine-mesh strainer for about 1 minute, or until the water runs mostly clear, to remove excess starch. Tip: This prevents the rice from becoming gummy.
- In a medium saucepan with a tight-fitting lid, heat the 2 tablespoons of rich extra virgin olive oil over medium heat for 1 minute.
- Add the 2 cloves of minced fresh garlic to the saucepan and sauté for 30 seconds, stirring constantly, until fragrant but not browned.
- Add the rinsed rice to the saucepan and stir to coat it in the oil and garlic, toasting it for 1 minute.
- Pour in the 2 cups of cold, filtered water and add the 1/2 teaspoon of kosher salt, stirring once to combine.
- Increase the heat to high and bring the mixture to a rolling boil, which should take about 3-4 minutes.
- Once boiling, immediately reduce the heat to the lowest possible setting, cover the saucepan with the lid, and let it simmer undisturbed for 15 minutes. Tip: Do not lift the lid during this time to trap the steam.
- After 15 minutes, remove the saucepan from the heat and let it sit, still covered, for 5 minutes to finish steaming.
- While the rice rests, zest the entire large, juicy lemon to get about 1 tablespoon of zest, then juice it to yield about 3 tablespoons of fresh lemon juice.
- Fluff the cooked rice gently with a fork, then fold in the lemon zest, lemon juice, 1 tablespoon of finely chopped fresh parsley, and 1 teaspoon of finely chopped fresh thyme leaves until evenly distributed. Tip: Fluffing with a fork keeps the grains separate.
You’ll love the fluffy, separate grains infused with a bright, zesty lemon flavor and the subtle earthiness of fresh herbs. It’s perfect alongside grilled chicken or fish, or try stuffing it into bell peppers for a vibrant, easy bake.
Jasmine Steamed Rice with Scallions
Growing up, my family always insisted that the simplest dishes were often the most comforting, and this jasmine steamed rice with scallions is a perfect example. It’s a humble side that transforms any meal, and I love how the fragrant steam fills the kitchen, reminding me of cozy Sunday dinners. Honestly, it’s my go-to when I want something effortless yet utterly satisfying.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 20 minutes
Ingredients
– 2 cups of fragrant long-grain jasmine rice
– 2 1/2 cups of cold, filtered water
– 1 teaspoon of fine sea salt
– 2 tablespoons of rich, toasted sesame oil
– 4 fresh, crisp green scallions, thinly sliced
Instructions
1. Rinse the 2 cups of fragrant long-grain jasmine rice under cold running water in a fine-mesh strainer until the water runs clear, which removes excess starch for fluffier grains—a tip I swear by to prevent mushiness.
2. Transfer the rinsed rice to a medium saucepan and add the 2 1/2 cups of cold, filtered water and 1 teaspoon of fine sea salt, stirring gently to combine.
3. Bring the mixture to a boil over high heat, uncovered, which should take about 3–4 minutes.
4. Once boiling, immediately reduce the heat to low, cover the saucepan tightly with a lid, and let it simmer for exactly 15 minutes—resist peeking to keep the steam locked in for perfect cooking.
5. After 15 minutes, remove the saucepan from the heat and let it sit, covered, for an additional 5 minutes to allow the rice to steam and absorb any residual moisture.
6. Uncover the rice and fluff it gently with a fork to separate the grains, being careful not to smash them.
7. Drizzle the 2 tablespoons of rich, toasted sesame oil over the hot rice and toss lightly to coat evenly, which adds a nutty aroma that enhances the flavor.
8. Fold in the 4 fresh, crisp green scallions, thinly sliced, until they are just wilted from the heat, distributing them throughout for a burst of freshness.
9. Serve the rice immediately while warm. This method ensures each grain is tender and distinct, with the scallions adding a subtle crunch and vibrant color.
This rice comes out beautifully fluffy with a delicate, floral scent from the jasmine, complemented by the savory depth of sesame oil. The scallions provide a fresh, oniony bite that brightens every forkful—try pairing it with grilled salmon or stir-fried vegetables for a complete, comforting meal.
Turmeric and Cumin Steamed Rice
Wondering how to turn plain rice into a fragrant, golden side dish that steals the spotlight? I stumbled upon this turmeric and cumin steamed rice during a cozy winter evening when I wanted something simple yet special to pair with roasted vegetables—it’s become my go-to for adding warmth to any meal without fuss.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup of long-grain white rice, rinsed until the water runs clear
– 1 ¾ cups of filtered water
– 1 tablespoon of golden extra virgin olive oil
– 1 teaspoon of vibrant ground turmeric
– ½ teaspoon of freshly toasted cumin seeds
– ½ teaspoon of fine sea salt
Instructions
1. Rinse 1 cup of long-grain white rice under cold running water in a fine-mesh strainer until the water runs clear, which removes excess starch for fluffier rice.
2. In a medium saucepan, heat 1 tablespoon of golden extra virgin olive oil over medium heat for about 30 seconds until it shimmers lightly.
3. Add ½ teaspoon of freshly toasted cumin seeds to the hot oil and toast them for 30–45 seconds, stirring constantly, until they become fragrant and slightly darker—this releases their earthy aroma.
4. Stir in 1 teaspoon of vibrant ground turmeric and cook for another 30 seconds, blending it with the cumin to deepen the flavors without burning.
5. Pour in the rinsed rice and toss it in the spiced oil for 1 minute, coating each grain evenly to ensure a uniform golden color.
6. Add 1 ¾ cups of filtered water and ½ teaspoon of fine sea salt to the saucepan, stirring once to combine.
7. Bring the mixture to a boil over high heat, then immediately reduce the heat to low and cover the saucepan tightly with a lid.
8. Simmer the rice for 18 minutes without lifting the lid, which traps steam for perfect cooking—resist the urge to peek!
9. After 18 minutes, remove the saucepan from the heat and let it sit, covered, for 5 minutes to allow the rice to steam further and absorb any residual moisture.
10. Fluff the rice gently with a fork to separate the grains before serving.
Aromatic and subtly spiced, this rice boasts a tender, separate texture with a sunny yellow hue from the turmeric. I love pairing it with grilled chicken or a hearty lentil stew, where the cumin’s warmth and turmeric’s earthy notes shine through, making even a simple dinner feel like a celebration.
Steamed Rice with Black Beans and Corn
Perfect for those busy weeknights when you crave something wholesome yet effortless, this steamed rice with black beans and corn has become my go-to comfort dish. I first stumbled upon this combination during a cozy winter evening when my pantry was nearly bare, and now it’s a staple I make almost weekly—it’s that satisfying and simple.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
- 1 cup long-grain white rice, rinsed until the water runs clear
- 1 ¾ cups vegetable broth, simmering hot
- 1 (15-ounce) can black beans, drained and rinsed until no foam remains
- 1 cup frozen sweet corn kernels, thawed and patted dry
- 2 tablespoons unsalted butter, cut into small cubes
- 1 teaspoon ground cumin, freshly toasted for depth
- ½ teaspoon garlic powder, finely milled
- ½ teaspoon kosher salt, coarse and flaky
- ¼ teaspoon black pepper, freshly cracked
- 2 tablespoons fresh cilantro, finely chopped for garnish
- 1 lime, cut into wedges for serving
Instructions
- In a medium saucepan with a tight-fitting lid, combine the rinsed long-grain white rice and simmering hot vegetable broth.
- Stir in the drained and rinsed black beans, thawed and patted-dry sweet corn kernels, unsalted butter cubes, freshly toasted ground cumin, finely milled garlic powder, coarse and flaky kosher salt, and freshly cracked black pepper until evenly mixed.
- Bring the mixture to a boil over medium-high heat, which should take about 3-4 minutes, then immediately reduce the heat to low.
- Cover the saucepan with the lid and simmer gently for 18 minutes without lifting the lid to trap steam—this ensures perfectly fluffy rice.
- After 18 minutes, remove the saucepan from the heat and let it sit covered for 5 minutes to allow the rice to absorb any residual moisture.
- Fluff the rice mixture gently with a fork to separate the grains without mashing the beans.
- Stir in the finely chopped fresh cilantro just before serving to preserve its bright color and aroma.
- Serve immediately with lime wedges on the side for squeezing over the top.
This dish delights with a tender, fluffy texture from the rice, balanced by the creamy black beans and pops of sweet corn. The warmth of cumin and tangy lime brightens each bite, making it a versatile base—try topping it with a fried egg for a hearty breakfast or folding it into warm tortillas for quick burritos. Trust me, it’s a humble bowl that always feels like a hug from the inside out.
Basil and Tomato Steamed Rice
You wouldn’t believe how this simple, fragrant Basil and Tomato Steamed Rice became my go-to weeknight lifesaver. It all started one summer evening when my garden was overflowing with basil, and I needed something quick, comforting, and full of flavor to use it up—this dish was the delicious result. Now, it’s my secret weapon for turning a few pantry staples into a vibrant, satisfying meal that always feels special.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 ½ cups long-grain white rice, like jasmine or basmati
– 2 cups ripe, juicy plum tomatoes, finely diced (about 4 medium)
– 1 cup fresh basil leaves, packed and roughly torn
– 3 tablespoons rich extra virgin olive oil
– 1 small yellow onion, finely chopped
– 2 cloves fresh garlic, minced
– 2 ¼ cups low-sodium vegetable broth
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper
Instructions
1. Rinse the 1 ½ cups of long-grain white rice under cold water in a fine-mesh strainer until the water runs clear, which removes excess starch for fluffier rice.
2. Heat the 3 tablespoons of rich extra virgin olive oil in a medium saucepan with a tight-fitting lid over medium heat for 1 minute until shimmering.
3. Add the finely chopped small yellow onion and cook, stirring frequently, for 4-5 minutes until translucent and soft.
4. Stir in the 2 cloves of minced fresh garlic and cook for 1 minute until fragrant, being careful not to let it brown.
5. Add the rinsed rice to the saucepan and toast it, stirring constantly, for 2 minutes until the grains turn slightly opaque—this deepens the flavor.
6. Pour in the 2 cups of finely diced ripe plum tomatoes and cook, stirring occasionally, for 3-4 minutes until they begin to break down and release their juices.
7. Tip: Use the back of your spoon to gently mash some tomatoes against the pan to create a saucier base.
8. Add the 2 ¼ cups of low-sodium vegetable broth, 1 teaspoon of fine sea salt, and ½ teaspoon of freshly cracked black pepper, stirring to combine.
9. Increase the heat to high and bring the mixture to a rolling boil, which should take about 2-3 minutes.
10. Once boiling, immediately reduce the heat to the lowest possible setting, cover the saucepan tightly with its lid, and let it simmer undisturbed for 18 minutes.
11. Tip: Resist the urge to peek! Keeping the lid on traps steam, which is crucial for perfectly cooked rice.
12. After 18 minutes, remove the saucepan from the heat and let it sit, still covered, for 5 minutes to finish steaming—this ensures the rice is tender and not gummy.
13. Uncover the saucepan and gently fluff the rice with a fork to separate the grains.
14. Fold in the 1 cup of roughly torn fresh basil leaves until just wilted and evenly distributed.
15. Tip: Adding the basil off the heat preserves its bright color and fresh, aromatic flavor.
16. Serve the rice immediately while warm.
What I love most is the fluffy, tender texture of each rice grain, infused with the sweet acidity of tomatoes and the unmistakable, peppery fragrance of basil. It’s wonderfully versatile—try it as a bed for grilled chicken or shrimp, or enjoy it on its own with a sprinkle of parmesan for a cozy, meatless meal that always delights.
Steamed Rice with Peas and Carrots
Venturing into the kitchen on a busy weeknight, I often crave something simple yet satisfying that doesn’t require a fuss. This steamed rice with peas and carrots is my go-to—a humble, comforting side that pairs beautifully with almost anything, and it’s a trick I picked up from my grandma, who always said the best meals come from the heart, not the clock.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup of long-grain white rice, rinsed until the water runs clear
– 1 ¾ cups of filtered water
– ½ cup of frozen sweet peas, thawed to room temperature
– ½ cup of diced fresh carrots, cut into tiny, uniform cubes
– 1 tablespoon of unsalted butter, cold and cut into small pieces
– ½ teaspoon of fine sea salt
– ¼ teaspoon of freshly ground black pepper
Instructions
1. In a medium saucepan with a tight-fitting lid, combine the rinsed long-grain white rice and filtered water.
2. Place the saucepan over high heat and bring the mixture to a rolling boil, which should take about 3–4 minutes.
3. Once boiling, immediately reduce the heat to low and cover the saucepan with the lid.
4. Let the rice simmer gently for 15 minutes without lifting the lid—this traps steam for perfect, fluffy grains.
5. After 15 minutes, remove the saucepan from the heat and keep it covered for an additional 5 minutes to allow the rice to finish steaming.
6. Uncover the saucepan and fluff the rice gently with a fork to separate the grains.
7. Stir in the thawed sweet peas and diced fresh carrots, distributing them evenly throughout the rice.
8. Add the cold unsalted butter pieces, fine sea salt, and freshly ground black pepper to the rice mixture.
9. Gently fold everything together until the butter is fully melted and the ingredients are well combined, which should take about 1–2 minutes.
10. Taste a small spoonful and adjust seasoning if needed, but avoid overmixing to keep the rice light.
Buttery and vibrant, this dish offers a tender bite from the rice with pops of sweetness from the peas and a subtle crunch from the carrots. Serve it alongside grilled chicken or as a base for a veggie stir-fry to let its simple flavors shine through.
Ginger and Sesame Steamed Rice
During the holiday hustle, I often crave something simple yet aromatic to fill my kitchen with warmth. This ginger and sesame steamed rice has become my go-to side dish for busy December evenings—it’s fragrant, comforting, and pairs beautifully with everything from roasted vegetables to leftover turkey. I love how the steam carries that spicy-sweet ginger scent through the house, a little reminder to slow down and savor the season.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
- 1 cup long-grain white rice, rinsed until the water runs clear
- 1 ¼ cups filtered water
- 1 tablespoon toasted sesame oil, with its rich, nutty aroma
- 1 tablespoon fresh ginger, finely grated (about a 1-inch knob)
- 1 teaspoon kosher salt
- 1 tablespoon toasted sesame seeds, for garnish
- 2 green onions, thinly sliced, using both the crisp white and tender green parts
Instructions
- Rinse 1 cup of long-grain white rice under cold running water in a fine-mesh strainer until the water runs mostly clear, about 1–2 minutes, to remove excess starch for fluffier rice.
- Combine the rinsed rice, 1 ¼ cups filtered water, 1 tablespoon toasted sesame oil, 1 tablespoon finely grated fresh ginger, and 1 teaspoon kosher salt in a medium saucepan with a tight-fitting lid.
- Bring the mixture to a boil over high heat, stirring once to distribute the ginger evenly.
- Once boiling, immediately reduce the heat to low and cover the saucepan securely with the lid.
- Simmer gently for 18 minutes without lifting the lid, which traps steam for perfect cooking—this is my key tip for avoiding gummy rice.
- After 18 minutes, remove the saucepan from the heat and let it stand, covered, for 5 minutes to allow the rice to finish steaming and absorb any residual moisture.
- Fluff the rice gently with a fork to separate the grains, being careful not to mash them.
- Sprinkle 1 tablespoon toasted sesame seeds and the sliced green onions over the top just before serving, adding a fresh crunch and color.
Every bite of this rice offers a tender, fluffy texture with a subtle nuttiness from the sesame oil and a warm, spicy kick from the ginger. I love serving it alongside a simple stir-fry or as a base for a grain bowl topped with roasted sweet potatoes and a drizzle of soy sauce—it’s versatile enough to make any meal feel special without extra fuss.
Steamed Rice with Mushrooms and Thyme
There’s something so comforting about a simple, aromatic rice dish that fills your kitchen with the earthy scent of mushrooms and thyme. I first made this on a chilly evening when I wanted something warm and fuss-free, and now it’s my go‑to when I need a cozy side or a light main. It’s the kind of recipe that feels like a hug in a bowl—easy to throw together but packed with flavor.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup long‑grain white rice, rinsed until the water runs clear
– 2 cups low‑sodium vegetable broth, warmed to a gentle simmer
– 8 ounces cremini mushrooms, sliced into ¼‑inch thick pieces
– 2 tablespoons unsalted butter, divided
– 1 tablespoon extra‑virgin olive oil
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1 tablespoon fresh thyme leaves, stripped from woody stems
– ½ teaspoon kosher salt
– ¼ teaspoon freshly ground black pepper
Instructions
1. In a medium saucepan, melt 1 tablespoon of unsalted butter with 1 tablespoon of extra‑virgin olive oil over medium‑high heat until the butter foams slightly.
2. Add the finely diced yellow onion and cook, stirring frequently, for 3–4 minutes until it turns translucent and soft.
3. Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to let it brown.
4. Add the sliced cremini mushrooms and cook, stirring occasionally, for 6–8 minutes until they release their liquid and become golden brown.
5. Tip: Let the mushrooms sear without stirring for a minute at a time to develop a deeper, caramelized flavor—this is my secret for richer taste.
6. Pour in the rinsed long‑grain white rice and stir to coat it evenly with the butter and oil mixture for about 1 minute.
7. Pour the warmed low‑sodium vegetable broth into the saucepan, then add the fresh thyme leaves, kosher salt, and freshly ground black pepper.
8. Bring the mixture to a boil over high heat, then immediately reduce the heat to low and cover the saucepan tightly with a lid.
9. Simmer the rice undisturbed for 18 minutes—set a timer to prevent peeking, which can release steam and affect the texture.
10. Tip: For perfectly fluffy rice, after 18 minutes, remove the saucepan from the heat and let it sit, still covered, for 5 minutes to steam.
11. Uncover the saucepan and fluff the rice gently with a fork to separate the grains.
12. Stir in the remaining 1 tablespoon of unsalted butter until melted and evenly distributed.
13. Tip: Taste and adjust seasoning only after fluffing, as the flavors meld during resting—this ensures a balanced dish without over‑salting.
14. Serve the rice warm directly from the saucepan.
Now, this steamed rice emerges with a tender, slightly chewy texture and absorbs all the savory notes from the mushrooms and thyme. I love how the buttery finish adds a silky richness that makes it feel indulgent yet wholesome. Try pairing it with a simple roasted chicken or serving it topped with a fried egg for a quick, satisfying meal—it’s versatile enough to shine on any table.
Spicy Chili Steamed Rice
Pulling a steaming bowl of spicy chili rice from the stovetop always feels like a cozy victory, especially on a chilly evening when I crave something hearty and warming. It’s my go-to comfort dish that’s surprisingly simple to whip up, and today I’m sharing my foolproof method for getting that perfect, fluffy texture with a kick.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 2 cups of long-grain white rice, rinsed until the water runs clear
– 1 tablespoon of rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 2 cloves of fresh garlic, minced
– 1 pound of lean ground beef
– 2 tablespoons of chili powder, with its deep, smoky aroma
– 1 teaspoon of ground cumin, for earthy warmth
– 1 (14.5-ounce) can of diced tomatoes, with their vibrant juices
– 2 cups of low-sodium chicken broth, for a savory base
– 1 teaspoon of fine sea salt
– ½ teaspoon of freshly ground black pepper
– ½ cup of shredded sharp cheddar cheese, for a creamy finish
– 2 tablespoons of fresh cilantro, chopped for a bright garnish
Instructions
1. Heat the rich extra virgin olive oil in a large, heavy-bottomed pot over medium heat until it shimmers, about 2 minutes.
2. Add the finely diced yellow onion and sauté, stirring frequently, until it turns translucent and soft, approximately 5 minutes.
3. Stir in the minced fresh garlic and cook for 1 minute until fragrant, being careful not to let it burn.
4. Add the lean ground beef to the pot, breaking it up with a wooden spoon, and cook until it’s fully browned and no pink remains, about 7-8 minutes.
5. Sprinkle in the chili powder and ground cumin, stirring to coat the meat evenly and toast the spices for 30 seconds to deepen their flavor.
6. Pour in the can of diced tomatoes with their vibrant juices and the low-sodium chicken broth, scraping the bottom of the pot to lift any browned bits.
7. Add the rinsed long-grain white rice, fine sea salt, and freshly ground black pepper, stirring once to combine all ingredients.
8. Bring the mixture to a boil over high heat, then immediately reduce the heat to low, cover the pot tightly with a lid, and simmer for 18 minutes without lifting the lid to ensure even steaming.
9. After 18 minutes, remove the pot from the heat and let it sit, covered, for 5 minutes to allow the rice to finish absorbing the liquid and become fluffy.
10. Fluff the rice gently with a fork, then top with the shredded sharp cheddar cheese and let it melt from the residual heat for 2 minutes.
11. Garnish with the chopped fresh cilantro just before serving.
You’ll love how the tender rice grains soak up all that spicy, savory broth, creating a dish that’s both hearty and bursting with flavor. I often serve it straight from the pot with a dollop of cool sour cream on the side to balance the heat, making it a crowd-pleaser for weeknight dinners.
Steamed Rice with Spinach and Garlic
Whenever I need a comforting side dish that feels both nourishing and effortless, I turn to this steamed rice with spinach and garlic—it’s my go-to for busy weeknights when I want something wholesome without fuss, and the garlicky aroma always makes my kitchen smell like home.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup of long-grain white rice, rinsed until the water runs clear
– 2 cups of filtered water
– 2 tablespoons of rich extra virgin olive oil
– 4 cloves of fresh garlic, minced to release their pungent aroma
– 4 cups of baby spinach leaves, washed and patted dry
– 1 teaspoon of fine sea salt
– ½ teaspoon of freshly ground black pepper
Instructions
1. In a medium saucepan, combine the rinsed long-grain white rice and filtered water, then bring to a boil over high heat. Tip: Rinsing the rice removes excess starch for fluffier results.
2. Once boiling, reduce the heat to low, cover the saucepan tightly with a lid, and simmer for 15 minutes until the water is fully absorbed and the rice is tender.
3. While the rice cooks, heat the rich extra virgin olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
4. Add the minced fresh garlic to the skillet and sauté for 1–2 minutes until fragrant and lightly golden, stirring constantly to prevent burning. Tip: Keep the heat medium to avoid bitter garlic.
5. Stir in the washed baby spinach leaves and cook for 3–4 minutes until wilted and vibrant green, using tongs to toss them evenly.
6. Fluff the cooked rice with a fork, then gently fold it into the skillet with the spinach and garlic mixture.
7. Season with fine sea salt and freshly ground black pepper, stirring for 1–2 minutes over low heat to combine everything thoroughly. Tip: Taste and adjust seasoning now for balanced flavor.
8. Remove from heat and let it rest for 5 minutes before serving to allow the flavors to meld.
The result is a fluffy, aromatic dish where the rice soaks up the garlicky oil, and the spinach adds a tender, earthy bite—perfect alongside grilled chicken or topped with a fried egg for a hearty twist.
Cilantro Lime Steamed Rice
Gathering around the table for a simple yet flavorful side dish is one of my favorite weeknight traditions, and this Cilantro Lime Steamed Rice has become a staple in my kitchen—it’s bright, fresh, and pairs perfectly with everything from grilled chicken to tacos. I love how the aroma of lime zest fills the kitchen as I prep, reminding me of summer gatherings with friends. Honestly, it’s so easy to whip up that I often make a double batch to have leftovers for quick lunches.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup long-grain white rice, rinsed until the water runs clear
– 1 ¾ cups cold water
– 2 tablespoons unsalted butter, cut into small pieces
– 1 teaspoon kosher salt
– 2 tablespoons freshly squeezed lime juice, from about 1 juicy lime
– 1 teaspoon finely grated lime zest, from the same lime
– ¼ cup finely chopped fresh cilantro leaves, plus extra for garnish
Instructions
1. Rinse 1 cup of long-grain white rice in a fine-mesh strainer under cold running water, gently stirring with your fingers, until the water runs mostly clear to remove excess starch for fluffier rice.
2. In a medium saucepan with a tight-fitting lid, combine the rinsed rice, 1 ¾ cups of cold water, 2 tablespoons of unsalted butter pieces, and 1 teaspoon of kosher salt.
3. Place the saucepan over high heat and bring the mixture to a rolling boil, which should take about 3–4 minutes.
4. Once boiling, immediately reduce the heat to low, cover the saucepan with the lid, and let it simmer undisturbed for 15 minutes—resist the urge to peek, as this keeps the steam trapped for even cooking.
5. After 15 minutes, remove the saucepan from the heat and let it sit, still covered, for 5 minutes to allow the rice to finish steaming and absorb any residual moisture.
6. Uncover the saucepan and fluff the rice gently with a fork to separate the grains without mashing them.
7. Drizzle 2 tablespoons of freshly squeezed lime juice and sprinkle 1 teaspoon of finely grated lime zest over the hot rice, then fold them in with the fork to distribute evenly.
8. Stir in ¼ cup of finely chopped fresh cilantro leaves until well incorporated, adding a bit more if you love that herbal punch.
9. Transfer the rice to a serving bowl and garnish with extra cilantro leaves for a pop of color.
Always a hit at my table, this rice has a light, fluffy texture with bright citrus notes and a subtle herbal freshness from the cilantro. I love serving it alongside grilled shrimp or stuffed into burrito bowls for an extra zesty kick—it’s versatile enough to elevate any meal!
Steamed Rice with Roasted Vegetables
Holiday hustle got you craving something wholesome yet effortless? I’ve been there—after a marathon of festive baking, my kitchen and I needed a reset. This simple steamed rice with roasted vegetables is my go-to for a nourishing, one-pan meal that feels like a warm hug.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1 cup long-grain white rice
– 2 cups filtered water
– 2 tablespoons rich extra virgin olive oil
– 1 large sweet potato, peeled and cubed into 1-inch pieces
– 1 red bell pepper, seeded and sliced into strips
– 1 small red onion, thinly sliced
– 3 cloves garlic, minced
– 1 teaspoon smoked paprika
– ½ teaspoon coarse sea salt
– Freshly chopped parsley for garnish
Instructions
1. Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper.
2. In a medium saucepan, combine 1 cup long-grain white rice and 2 cups filtered water over high heat. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes until the water is absorbed and rice is tender. Tip: Resist peeking—keeping the lid on ensures perfect steam.
3. While the rice cooks, toss 1 large sweet potato (peeled and cubed), 1 red bell pepper (seeded and sliced), 1 small red onion (thinly sliced), and 3 cloves minced garlic with 2 tablespoons rich extra virgin olive oil, 1 teaspoon smoked paprika, and ½ teaspoon coarse sea salt on the prepared baking sheet.
4. Spread the vegetables in a single layer and roast at 425°F for 25–30 minutes, stirring halfway through, until the sweet potatoes are fork-tender and edges are caramelized. Tip: Don’t overcrowd the pan—this ensures even roasting and crispiness.
5. Fluff the steamed rice with a fork and divide it among serving bowls.
6. Top the rice with the roasted vegetables, scraping any crispy bits from the baking sheet for added flavor.
7. Garnish with freshly chopped parsley. Tip: For extra zest, a squeeze of lemon juice brightens the dish beautifully.
So, what makes this meal sing? The rice stays fluffy and light, while the roasted veggies offer a sweet, smoky depth with a satisfying crunch. I love serving it alongside grilled chicken or topping it with a fried egg for a protein boost—it’s versatile enough for any weeknight yet special enough to share.
Curry Infused Steamed Rice
Finally, after a long day of holiday shopping, I needed something comforting yet exciting—a dish that felt like a warm hug but with a kick. That’s when I remembered my go-to Curry Infused Steamed Rice, a recipe I’ve perfected over countless cozy evenings when I crave something aromatic without the fuss. It’s my secret weapon for turning a simple grain into a fragrant, flavorful centerpiece that always impresses, even on busy weeknights.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 2 cups fragrant long-grain white rice
– 1 tablespoon aromatic curry powder
– 1 teaspoon finely ground black pepper
– 1 teaspoon kosher salt
– 2 tablespoons rich extra virgin olive oil
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 3 cups low-sodium vegetable broth
– 2 tablespoons freshly chopped cilantro
Instructions
1. Rinse 2 cups of fragrant long-grain white rice under cold water in a fine-mesh strainer until the water runs clear, about 1 minute, to remove excess starch for fluffier results—this is my favorite tip for perfect texture.
2. Heat 2 tablespoons of rich extra virgin olive oil in a medium saucepan over medium heat for 30 seconds until shimmering.
3. Add 1 small finely diced yellow onion and sauté for 5 minutes, stirring occasionally, until translucent and soft.
4. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant, being careful not to burn it to avoid bitterness.
5. Add 1 tablespoon of aromatic curry powder, 1 teaspoon of finely ground black pepper, and 1 teaspoon of kosher salt to the pan, toasting the spices for 30 seconds to deepen their flavor.
6. Pour in the rinsed rice and stir to coat evenly with the spice mixture for 1 minute.
7. Add 3 cups of low-sodium vegetable broth, bring to a boil over high heat, then immediately reduce to a low simmer.
8. Cover the saucepan tightly with a lid and cook for 18 minutes without peeking—this traps steam for even cooking, another key habit I swear by.
9. Remove from heat and let it rest, covered, for 5 minutes to allow the rice to absorb any remaining liquid.
10. Fluff the rice gently with a fork, then fold in 2 tablespoons of freshly chopped cilantro for a bright finish.
So, what makes this dish special? The rice emerges tender and separate, infused with a warm, earthy curry aroma that’s not overpowering. I love pairing it with grilled vegetables or a simple protein like pan-seared chicken for a complete meal that feels effortlessly elegant.
Steamed Rice with Sweet Potatoes and Kale
Yesterday, as I was rummaging through my pantry looking for something comforting yet healthy, I stumbled upon a forgotten bag of sweet potatoes and some kale from last week’s farmers market. It reminded me of those cozy winter evenings when I crave something warm and nourishing without spending hours in the kitchen—so I whipped up this simple steamed rice dish that’s become a new staple in my home.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
– 1 cup long-grain white rice
– 2 medium sweet potatoes, peeled and diced into ½-inch cubes
– 2 cups fresh kale leaves, stems removed and roughly chopped
– 1 tablespoon rich extra virgin olive oil
– 2 cups filtered water
– ½ teaspoon finely ground sea salt
– ¼ teaspoon freshly cracked black pepper
Instructions
1. Rinse 1 cup long-grain white rice under cold running water in a fine-mesh strainer until the water runs clear to remove excess starch.
2. In a medium saucepan, heat 1 tablespoon rich extra virgin olive oil over medium heat for 1 minute until shimmering.
3. Add the rinsed rice to the saucepan and toast it for 2 minutes, stirring constantly with a wooden spoon until lightly fragrant. Tip: Toasting the rice enhances its nutty flavor and prevents clumping.
4. Pour in 2 cups filtered water and bring to a boil over high heat, which should take about 3 minutes.
5. Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for 10 minutes.
6. After 10 minutes, gently stir in 2 medium sweet potatoes, peeled and diced into ½-inch cubes, distributing them evenly over the rice.
7. Re-cover the saucepan and continue simmering on low heat for another 10 minutes until the sweet potatoes are tender when pierced with a fork. Tip: Avoid stirring too much at this stage to keep the rice fluffy.
8. Uncover the saucepan and fold in 2 cups fresh kale leaves, stems removed and roughly chopped, along with ½ teaspoon finely ground sea salt and ¼ teaspoon freshly cracked black pepper.
9. Cover again and let it steam off the heat for 5 minutes to wilt the kale without overcooking it. Tip: This resting time allows the flavors to meld and the kale to retain its vibrant green color.
10. Fluff the mixture gently with a fork before serving.
Buttery sweet potatoes melt into the fluffy rice, while the kale adds a pleasant earthy crunch that balances the sweetness perfectly. I love topping it with a drizzle of tahini or a sprinkle of toasted sesame seeds for extra depth—it’s a versatile dish that pairs beautifully with grilled chicken or stands alone as a hearty vegetarian meal.
Pineapple and Coconut Steamed Rice
Remember those lazy summer afternoons when you crave something tropical but don’t want to fuss over the stove? That’s exactly how this Pineapple and Coconut Steamed Rice came to be in my kitchen—a happy accident born from a can of coconut milk and a perfectly ripe pineapple sitting on my counter. It’s become my go‑in for potlucks and weeknight dinners alike, delivering a taste of the islands with minimal effort.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup long‑grain white rice, rinsed until the water runs clear
– 1 cup full‑fat coconut milk, well‑shaken
– 1 cup water
– 1 cup fresh pineapple, cut into ½‑inch chunks (from a sweet, ripe pineapple)
– 2 tablespoons unsalted butter, cut into small pieces
– ¼ teaspoon fine sea salt
– 2 tablespoons toasted coconut flakes, for garnish (optional)
Instructions
1. Rinse 1 cup of long‑grain white rice under cold running water in a fine‑mesh strainer until the water runs mostly clear—this removes excess starch for fluffier rice.
2. In a medium saucepan with a tight‑fitting lid, combine the rinsed rice, 1 cup of full‑fat coconut milk, 1 cup of water, 1 cup of fresh pineapple chunks, 2 tablespoons of unsalted butter pieces, and ¼ teaspoon of fine sea salt.
3. Place the saucepan over medium‑high heat and bring the mixture to a gentle boil, stirring once to prevent sticking.
4. Once boiling, immediately reduce the heat to low and cover the saucepan with the lid.
5. Simmer the rice undisturbed for 18 minutes—resist the urge to peek, as this lets steam build properly.
6. After 18 minutes, remove the saucepan from the heat and let it stand, still covered, for 5 minutes to allow the rice to finish steaming and absorb any remaining liquid.
7. Uncover the saucepan and fluff the rice gently with a fork, folding the softened pineapple throughout.
8. If using, sprinkle 2 tablespoons of toasted coconut flakes over the top just before serving for a nutty crunch.
Unbelievably fragrant and subtly sweet, this rice turns out tender with little bursts of juicy pineapple in every bite. I love pairing it with grilled shrimp or serving it alongside a spicy curry to balance the heat—it’s a versatile side that steals the show every time.
Steamed Rice with Chickpeas and Turmeric
Perfect for those cozy winter evenings when you want something nourishing yet effortless, this steamed rice with chickpeas and turmeric has become my go-to comfort meal. I first stumbled upon this combination during a busy holiday season when I needed a quick, healthy dish that could feed a crowd without fuss—now it’s a staple in my kitchen year-round.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup long-grain white rice, rinsed until water runs clear
– 1 can (15 oz) chickpeas, drained and rinsed
– 1 tablespoon fragrant extra virgin olive oil
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1 teaspoon freshly grated turmeric root or ½ teaspoon ground turmeric
– ½ teaspoon aromatic ground cumin
– 2 cups low-sodium vegetable broth
– ¼ cup chopped fresh cilantro leaves
– ½ teaspoon flaky sea salt
Instructions
- Heat the fragrant extra virgin olive oil in a medium saucepan over medium heat until shimmering, about 1 minute.
- Add the finely diced yellow onion and sauté until translucent and soft, stirring occasionally for 5–7 minutes.
- Stir in the minced garlic, freshly grated turmeric root, and aromatic ground cumin, cooking for 1 minute until fragrant to bloom the spices.
- Pour in the rinsed long-grain white rice and stir to coat evenly with the oil and spices for 30 seconds.
- Add the drained and rinsed chickpeas and flaky sea salt, gently mixing to combine.
- Pour in the low-sodium vegetable broth, scraping any browned bits from the bottom of the pan.
- Bring the mixture to a boil over high heat, then immediately reduce to a low simmer and cover tightly with a lid.
- Cook undisturbed for 18 minutes—avoid peeking to keep the steam trapped for perfectly fluffy rice.
- Remove from heat and let sit covered for 5 minutes to allow the rice to finish steaming and absorb any residual liquid.
- Fluff the rice gently with a fork, then fold in the chopped fresh cilantro leaves until evenly distributed.
Nothing beats the vibrant golden hue and earthy aroma that fills your kitchen as this dish comes together. The rice turns out light and separate with a subtle nuttiness from the chickpeas, while the turmeric adds a warm, peppery depth without overpowering. I love serving it alongside grilled vegetables or topping it with a fried egg for a complete meal—it’s versatile enough for weeknight dinners yet elegant for casual gatherings.
Steamed Rice with Broccoli and Almonds
A simple, wholesome dish that always reminds me of cozy weeknights when I want something nourishing without fuss—this steamed rice with broccoli and almonds is my go-to for a quick, satisfying meal that feels both comforting and fresh. I love how the almonds add a delightful crunch that contrasts with the tender veggies, making it a staple in my kitchen rotation.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup of long-grain white rice, rinsed until the water runs clear
– 2 cups of fresh broccoli florets, cut into bite-sized pieces
– 1/2 cup of raw almonds, roughly chopped for a nutty texture
– 2 tablespoons of rich extra virgin olive oil
– 1 teaspoon of finely ground black pepper
– 1/2 teaspoon of sea salt, for balanced seasoning
– 2 cups of filtered water, for steaming the rice
Instructions
1. Rinse 1 cup of long-grain white rice under cold running water in a fine-mesh strainer until the water runs clear, which helps remove excess starch for fluffier results—a tip I swear by to prevent clumping.
2. In a medium saucepan, combine the rinsed rice with 2 cups of filtered water and bring it to a boil over high heat, watching for bubbles to form steadily.
3. Once boiling, reduce the heat to low, cover the saucepan tightly with a lid, and let it simmer for 15 minutes, avoiding peeking to maintain steam—this ensures perfectly cooked rice every time.
4. While the rice cooks, heat 2 tablespoons of rich extra virgin olive oil in a large skillet over medium heat until it shimmers lightly, about 2 minutes.
5. Add 1/2 cup of roughly chopped raw almonds to the skillet and toast them for 3-4 minutes, stirring frequently until they turn golden brown and fragrant, which enhances their nutty flavor.
6. Toss in 2 cups of fresh broccoli florets and sauté for 5-6 minutes, until they become bright green and tender-crisp, stirring occasionally to cook evenly.
7. Season the broccoli and almonds with 1 teaspoon of finely ground black pepper and 1/2 teaspoon of sea salt, mixing well to coat everything uniformly.
8. Fluff the cooked rice with a fork to separate the grains, then gently fold it into the skillet with the broccoli and almonds, combining all ingredients thoroughly.
9. Remove from heat and let it rest for 2 minutes to allow the flavors to meld—a little patience here makes a big difference in taste.
Buttery textures from the steamed rice pair beautifully with the crisp-tender broccoli and toasty almonds, creating a harmonious blend that’s both light and satisfying. I often serve it alongside grilled chicken or as a standalone vegetarian delight, and it’s perfect for meal prep since it reheats wonderfully without losing its vibrant appeal.
Steamed Rice with Zucchini and Parmesan
Cooking on a busy weeknight doesn’t have to mean sacrificing flavor or nutrition, and this one-pot wonder is my go-to proof. I stumbled upon this combination when my garden zucchini went wild last summer, and the result was so comforting and simple that it’s now a regular in my rotation. It’s the kind of dish that feels both wholesome and a little indulgent, perfect for when you want something satisfying without a lot of fuss.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup of long-grain white rice, rinsed until the water runs clear
– 2 medium zucchini, sliced into tender half-moons about 1/4-inch thick
– 1/2 cup of freshly grated Parmesan cheese, using a fine grater for maximum melt
– 2 tablespoons of rich extra virgin olive oil
– 2 cloves of garlic, minced into fragrant pieces
– 2 cups of low-sodium vegetable broth, warmed to help the rice cook evenly
– 1/2 teaspoon of finely ground black pepper
– 1/4 teaspoon of kosher salt
Instructions
1. In a medium saucepan with a tight-fitting lid, heat the 2 tablespoons of rich extra virgin olive oil over medium heat until it shimmers, about 1 minute.
2. Add the 2 cloves of minced garlic and sauté for 30 seconds until fragrant, being careful not to let it brown.
3. Stir in the 1 cup of rinsed long-grain white rice and toast it in the oil for 1 minute, coating each grain to enhance its nutty flavor.
4. Pour in the 2 cups of warmed low-sodium vegetable broth, then add the 1/2 teaspoon of finely ground black pepper and 1/4 teaspoon of kosher salt, stirring once to combine.
5. Bring the mixture to a gentle boil over medium-high heat, then immediately reduce the heat to low and cover the saucepan with the lid.
6. Simmer the rice for 15 minutes without lifting the lid to ensure even steaming—this is key for fluffy results.
7. After 15 minutes, quickly layer the 2 medium zucchini slices evenly over the top of the rice, re-cover, and continue cooking for 5 more minutes.
8. Remove the saucepan from the heat and let it sit, covered, for 5 minutes to allow the zucchini to steam through and the rice to absorb any remaining liquid.
9. Uncover the saucepan and fluff the rice and zucchini gently with a fork to combine them without mashing.
10. Sprinkle the 1/2 cup of freshly grated Parmesan cheese over the top and let it melt slightly from the residual heat, about 1 minute, before serving.
Ultimately, this dish delights with its creamy texture from the melted Parmesan and tender-crisp zucchini against the fluffy rice base. I love how the subtle garlic and pepper notes shine through, making it a versatile side or light main—try topping it with a fried egg for a hearty breakfast twist or serving it alongside grilled chicken for a complete meal.
Summary
Now you have 20 tasty steamed rice recipes for any occasion! From cozy dinners to festive gatherings, these dishes make meal planning a breeze. I hope you find some new favorites to try in your kitchen. Don’t forget to leave a comment sharing which recipe you loved most and pin this article on Pinterest to save for later. Happy cooking!
