1️⃣Garlic Butter Rice
Ingredients (4 servings):
2 cups jasmine or long-grain white rice
3 ½ cups chicken broth (or water + bouillon)
4 tbsp unsalted butter (divided)
6 cloves garlic, finely minced
½ tsp salt (adjust to taste, depending on broth)
¼ tsp black pepper
Green onion for garnish
Toasted garlic for garnish
Instructions:
Rinse the rice – Wash the rice under cold water until water runs clear, then drain well.
Sauté garlic – In a large saucepan, melt 2 tbsp butter over medium heat. Add minced garlic and sauté until fragrant and lightly golden (about 1–2 minutes).
Toast the rice – Add the rice and stir to coat with garlic butter for 1–2 minutes.
Cook the rice – Pour in chicken broth, add salt and pepper, then bring to a boil. Lower the heat, cover, and simmer for 15 minutes (or until rice is tender and liquid absorbed).
Fluff & finish – Turn off heat. Stir in the remaining 2 tbsp butter. Cover again and let rest for 5 minutes.
Garnish & serve – Fluff with a fork, sprinkle with fresh parsley, and serve warm.
2️⃣Coconut Rice
ingredients:
2 cups jasmine or long grain white rice
1 can (14 ounce) coconut milk
1 cup water (or coconut water for more intense coconut flavor)
1/2 tsp sea salt
1 tsp sugar, optional
cilantro minced, garnish
toasted coconut flakes, garnish
Instruction:
Add rice, coconut milk, water (or coconut water), sea salt, sugar (optional) to a large saucepan and bring to a boil over high heat. Once boiling, lower heat to a simmer and cover. Ensure it’s simmering and not boiling or the rice can cook too quickly.
Simmer until water is completely absorbed and rice is tender — about 20-25 minutes.
Turn off the heat, remove the lid, fluff with a fork, put the lid back on, and let rest for 10 minutes so the moisture redistributes to prevent mushy rice. Taste test and add additional salt if desired. This rice is delicious alongside curries, soups, bowls, and more! Option to garnish with cilantro and lightly toasted coconut flakes.
Store cooled leftovers covered in the refrigerator up to 5-6 days, or in the freezer up to 1 month. Reheat in the microwave or on the stovetop with a little oil or water until warm.
3️⃣Yellow Rice
Ingredients:
1 cup long-grain white rice
2 cups chicken or vegetable broth
1 tablespoon olive oil or butter
½ small onion, finely chopped
2 cloves garlic, minced
1 teaspoon turmeric or ½ teaspoon saffron threads soaked in warm water
½ teaspoon salt
½ teaspoon ground cumin, optional
¼ teaspoon black pepper
Instructions:
Sauté aromatics: Heat the oil or butter in a medium saucepan over medium heat. Add the chopped onion and cook for 2-3 minutes until softened. Add the garlic and cook for another 30 seconds.
Toast the rice: Stir in the rice and sauté for about 1 minute until lightly toasted.
Add spices & liquid: Stir in the turmeric, salt, cumin (if using), and black pepper. Pour in the broth (or water), and stir.
Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 15-18 minutes, or until the liquid is absorbed and the rice is tender.
Fluff & serve: Remove from heat and fluff the rice with a fork. Serve as a side dish with grilled meats, curries, or vegetables.
4️⃣Spanish Rice
Ingredients:
2 tbsp vegetable oil
1 cup long-grain white rice
½ small onion, finely chopped
2 cloves garlic, minced
1 ¾ cups chicken broth
1 cup tomato sauce
½ tsp ground cumin
½ tsp chili powder
Salt and pepper to taste
¼ cup chopped fresh cilantro (for garnish)
Instructions:
Heat oil in a large skillet or saucepan over medium heat.
Add the rice and sauté for 3-5 minutes, stirring frequently, until lightly golden.
Add chopped onion and cook until softened (about 2 minutes). Stir in garlic and cook for 30 seconds until fragrant.
Pour in chicken broth, tomato sauce. Stir in cumin, chili powder, salt, and pepper. Bring to a gentle boil, then reduce heat to low.
Cover and simmer for 15-18 minutes (until the liquid is absorbed and rice is tender). Fluff with a fork and garnish with fresh cilantro before serving.
5️⃣Cilantro Lime Rice
Ingredients:
2 tablespoons extra virgin olive oil
1 1/2 cups white rice
1 clove garlic, minced
2 1/4 cups water
1 teaspoon salt
Finely grated zest of one lime
3 tablespoons lime juice
1 cup lightly packed chopped cilantro
Heat the olive oil in a medium saucepan on medium high heat. Add the raw rice and stir to coat with the olive oil. Cook, stirring occasionally, until the rice has started to brown.
Add the garlic and cook a minute more.
Add water, salt, and lime zest to the rice. Bring to a rolling boil, then cover and lower the heat to low to maintain a very low simmer.
Cook undisturbed for 15 minutes (check your rice package instructions), then remove from heat and let sit for 10 minutes.
Fluff the rice with a fork.
Transfer the rice to a serving bowl. Pour lime juice over the rice and toss with chopped cilantro.
Serve with chicken, steak, shrimp, Mexican or Asian food.
6️⃣Parmesan Rice
Ingredients
1 cup long-grain white rice (jasmine or basmati)
2 tbsp butter
1 clove garlic, minced
2 cups chicken broth (or vegetable broth)
½ tsp salt (adjust to taste)
¼ tsp black pepper
½ cup heavy cream (or half-and-half)
½ cup freshly grated Parmesan cheese
2 tbsp finely chopped parsley (for garnish)
Extra Parmesan for topping (optional)
Instructions
- Rinse the rice under cold water until mostly clear; drain well.
- In a saucepan over medium heat, melt the butter.
- Add garlic and sauté for 30 seconds until fragrant.
- Stir in the rice and toast for 1–2 minutes, coating grains in butter.
- Pour in broth, salt, and pepper. Bring to a gentle boil.
- Cover, reduce heat to low, and simmer 15–18 minutes, until rice is tender.
- Remove from heat. Stir in heavy cream and Parmesan until creamy.
- Taste and adjust seasoning.
- Transfer to a bowl and garnish with parsley and extra Parmesan.
