10+ White Rice Recipes You’ll Love to Make Tonight

White rice is one of those ingredients that just fits in anywhere. It’s simple, versatile, and you can dress it up about a hundred ways.

These white rice recipes will show you how to turn plain rice into something way more interesting. Maybe you want a speedy side, or maybe you’re craving more flavor—there’s probably an idea here for you.

1) Classic Steamed White Rice

Steamed white rice is about as classic as it gets. It pairs with almost anything.

Rinse your rice under cold water until it runs clear. That’s the trick for fluffier grains.

Use a 1 to 1.5 ratio of rice to water. Bring it to a boil, then cover and simmer on low for about 15 minutes.

Let it rest, still covered, for a few minutes before serving. Fluffy rice, no stickiness—pretty much foolproof.

You can tweak the water a bit depending on your rice. Everyone’s got their own perfect ratio, right?

Ingredients

• 1 cup white rice
• 1.5 cups water
• Pinch of salt (optional)

Cooking Instructions

1. Rinse the rice under cold water until clear.
2. Combine rice, water, and salt in a pot.
3. Bring to a boil over medium heat.
4. Cover and reduce heat to low; simmer for 15 minutes.
5. Turn off the heat and let it rest, covered, for 5 minutes.
6. Fluff with a fork before serving.

Learn more about how to cook rice here.

2) Buttery Seasoned Rice

Buttery seasoned rice is comfort food with barely any effort. Just a few ingredients and you’re set.

Butter gives the rice a richer flavor, and if you toss in chicken powder or broth, it’s even better. Sprinkle in some salt, pepper, maybe paprika or garlic powder—herbs like thyme or parsley work too.

Start by cooking the rice in butter. That keeps the grains separate and fluffy.

Ingredients

• 2 cups long grain white rice
• 3 ¼ cups water
• 2 tablespoons butter
• 2 teaspoons chicken powder or broth
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Optional: ½ teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon dried thyme or parsley

Cooking Instructions

1. Melt butter in a medium pot over medium heat.
2. Add rice and stir to coat grains in butter.
3. Pour in water, chicken powder, salt, and pepper.
4. Bring to a boil, then cover and reduce heat to low.
5. Cook for 18 minutes until water is absorbed and rice is tender.
6. Remove from heat and let sit covered for 5 minutes before fluffing with a fork.

3) Vegetable Fried Rice

Vegetable fried rice is a lifesaver for using up leftovers. Toss in peas, carrots, onions, or whatever veggies you have on hand.

Stir-fry the veggies until they’re tender. Add rice and cook it all together.

Splash in some soy sauce for flavor. If you’re feeling extra, add scrambled eggs or tofu for protein.

You can use fresh or leftover rice—honestly, day-old rice works best. Here’s a vegetable fried rice recipe if you want a quick walkthrough.

Ingredients

• 2 cups cooked white rice
• 1 cup mixed vegetables (carrots, peas, onions)
• 2 tablespoons oil or butter
• 2 eggs, beaten (optional)
• 2 tablespoons soy sauce
• Salt and pepper to taste

Cooking Instructions

1. Heat oil or butter in a large pan.
2. Cook vegetables until soft, about 3-4 minutes.
3. Push veggies aside, scramble eggs if using.
4. Add rice and soy sauce, mix well.
5. Cook for 5 more minutes, stirring often.
6. Season with salt and pepper. Serve warm.

4) Lemon Rice

Lemon rice is so bright and zippy. It’s perfect as a side or honestly, I could eat a bowl of this for lunch.

You just need a few ingredients. Lemon juice and zest give it a fresh, tangy kick.

Tempering spices like mustard seeds and curry leaves is common in South Indian versions. Or you could go Greek-style and use chicken broth and butter.

Ingredients

• 1 cup white rice
• 2 tablespoons butter or oil
• 2 cups chicken broth or water
• ¼ cup fresh lemon juice
• 1 teaspoon mustard seeds (optional)
• 1 teaspoon salt
• Fresh lemon zest (optional)
• Curry leaves (optional)

Cooking Instructions

1. Rinse the rice until the water runs clear.
2. Cook the rice with broth or water until soft.
3. Heat butter or oil in a pan and add mustard seeds and curry leaves if using.
4. Stir in the cooked rice, lemon juice, salt, and lemon zest.
5. Mix well and serve warm.

Try this lemon rice from FoodieCrush or check out Greek lemon rice for another take.

5) Tamarind Rice

Tamarind rice is tangy and bold, a South Indian favorite. Tamarind paste brings the sourness, and you mix that with cooked white rice and spices.

Mustard seeds, dried chilies, and curry leaves add crunch and warmth. It’s quick once your rice is ready.

This is a great way to shake up plain rice with a punch of flavor.

Ingredients

• 2 cups cooked white rice
• 2 tbsp tamarind paste
• 1 tbsp oil
• 1 tsp mustard seeds
• 2 dried red chilies
• 1 tsp chana dal (optional)
• 1 tsp urad dal (optional)
• 1/4 tsp asafoetida
• 10 curry leaves
• 1 tbsp jaggery or sugar
• Salt to taste

Cooking Instructions

1. Heat oil in a pan over medium heat (about 350°F / 175°C).
2. Add mustard seeds and let them crackle.
3. Add dried red chilies, chana dal, urad dal, asafoetida, and curry leaves. Sauté for 1-2 minutes.
4. Mix in tamarind paste, jaggery, and salt. Cook until thick and fragrant.
5. Add the cooked rice and gently mix until all rice is coated.
6. Serve warm.

6) Mushroom Gravy with Rice

Mushroom gravy over rice is pure comfort. You cook mushrooms with garlic and onions for a savory, rich gravy.

Start by melting butter and oil, then brown the mushrooms. Pour in broth or bouillon and let it thicken.

Add thyme if you want a little earthiness. This is a warm, filling meal that comes together quickly.

Ingredients

• 2 cups cooked white rice
• 1 cup mushrooms, sliced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 tbsp butter
• 1 tbsp oil
• 1 cup beef or vegetable broth
• 1 tsp fresh thyme (optional)
• Salt and pepper

Cooking Instructions

1. Heat butter and oil in a pan until melted and hot.
2. Add onions and garlic, cook until soft.
3. Add mushrooms and thyme; cook until mushrooms brown.
4. Pour in broth and simmer until gravy thickens.
5. Season with salt and pepper.
6. Serve hot over white rice.

7) White Rice Salad with Vinaigrette

White rice salad is surprisingly good, especially with a punchy vinaigrette. Mix cooked rice with chopped veggies and toss it all with a dressing of olive oil, lemon juice, mustard, and a touch of honey or maple syrup.

Chop up cucumbers, tomatoes, and bell peppers. Throw in some parsley or cilantro for freshness.

Toss everything together while the rice is still a little warm. It soaks up the flavors better that way.

This is a great side or light lunch. You can add beans, nuts, or even some grilled chicken if you want to bulk it up.

Ingredients

• 2 cups cooked white rice
• 3 tbsp extra virgin olive oil
• 2 tbsp lemon juice
• 1 tsp mustard
• 1 tsp honey or maple syrup
• 1/2 cup chopped cucumber
• 1/2 cup chopped tomatoes
• 1/4 cup chopped bell pepper
• 2 tbsp chopped fresh parsley
• Salt and pepper to taste

Cooking Instructions

1. Cook the white rice according to package instructions. Let it cool slightly.
2. In a small bowl, whisk olive oil, lemon juice, mustard, honey, salt, and pepper.
3. In a large bowl, combine rice, vegetables, and herbs.
4. Pour the vinaigrette over the rice mix and toss gently.
5. Serve immediately or chill in the fridge for 30 minutes before serving.

For a detailed vinaigrette guide visit Easy Rice Salad.

8) Rice Pilaf with Herbs

Rice pilaf with herbs is a simple way to dress up white rice. Toasting the rice first gives it a nutty flavor.

Add fresh or dried herbs for brightness. Parsley, thyme, or rosemary—use what you have or love.

You can toss in garlic or onion for even more flavor. This pilaf is light and fluffy, perfect with chicken, fish, or veggies.

Ready in about 20 minutes, it’s a quick upgrade for basic rice.

Ingredients

• 1 cup white rice
• 2 cups chicken or vegetable broth
• 1 tablespoon butter or olive oil
• 1 small onion, finely chopped (optional)
• 1-2 garlic cloves, minced (optional)
• 1 teaspoon fresh or dried herbs (parsley, thyme, rosemary)
• Salt and pepper to taste

Cooking Instructions

1. Heat butter or oil in a pot over medium heat.

2. Toss in the onion and garlic. Cook until they’re soft—just a couple of minutes.

3. Add the rice and give it a good stir. Let it toast for 2-3 minutes, stirring often.

4. Pour in the broth. Sprinkle in herbs, salt, and pepper.

5. Turn up the heat and bring everything to a boil.

6. Once boiling, lower the heat to a simmer and cover the pot.

7. Cook for about 15 minutes, or until the liquid disappears.

8. Take it off the heat. Let it sit, still covered, for 5 minutes.

9. Fluff it up with a fork before serving.

If you want more ideas, here’s a Garlic Herb Rice Pilaf Recipe.

9) Simple Dal Rice

Dal rice is one of those meals that just feels like home. You cook white rice and lentils—either together or separately—then mix them up.

This dish packs both protein and carbs in a single bowl.

Try yellow moong dal or red masoor dal, whatever you have on hand. Toss in spices like cumin and turmeric for a little extra flavor.

A bit of ghee or oil goes a long way. It’s quick and honestly perfect for a lazy lunch or dinner.

A lot of people find this dish easy on the stomach. You can make it on the stove or just use an Instant Pot if you’re feeling lazy.

Ingredients

• 1 cup white rice
• 1/2 cup moong dal or masoor dal
• 1 tablespoon ghee or oil
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• Salt to taste
• Water as needed

Cooking Instructions

1. Rinse the rice and dal separately until the water runs clear.

2. Heat ghee or oil in a pot. Toss in the cumin seeds.

3. Add turmeric powder, rice, dal, salt, and about 3 cups of water.

4. Bring it all to a boil, cover, and simmer on low for 20 minutes or until everything’s cooked through.

5. Fluff it up with a fork and serve warm.

10) Sambar Rice

Sambar rice is a classic South Indian comfort food. You mix cooked white rice with spicy sambar, a lentil-and-veggie stew.

It’s easy to throw together and works for lunch or dinner.

Use toor dal and tamarind to get that signature sambar flavor. Toss in some mixed vegetables for nutrition and color.

The magic comes from sambar masala, mustard seeds, and a handful of curry leaves.

You can make this dish in one pot, which honestly makes cleanup a breeze.

Ingredients

• ½ cup white rice
• ⅓ cup toor dal (split pigeon peas)
• 1 teaspoon tamarind paste
• 1 cup mixed vegetables (carrot, beans, etc.)
• 1 tablespoon sambar masala
• ½ teaspoon mustard seeds
• ½ cup shallots or small onions
• Curry leaves
• Salt to taste

Cooking Instructions

1. Rinse the rice. Do the same with the dal in a separate bowl.

2. Toss the rice, dal, and some tamarind into a pressure cooker. Cook until everything turns soft and mushy.

3. Grab a pan and heat some oil. Throw in mustard seeds, shallots, and curry leaves. Let them sizzle and fill your kitchen with that awesome aroma.

4. Add your mixed veggies to the pan. Cook them until they’re just tender—don’t overdo it.

5. Scoop the cooked rice and dal mixture into the pan with the veggies.

6. Sprinkle in sambar masala and a pinch of salt.

7. Let it all simmer for about 5–7 minutes. This helps the flavors come together nicely.

8. Serve it up warm.