Whether it’s stirred through a slow mushroom risotto with radicchio and porcini, tossed into a bold crab fried rice, or brightened with lemon and vongole, rice shows up in countless guises across the kitchen. From Indonesian-style nasi goreng to Japanese comfort bowls, smoky taco rice to fragrant biryani and pilaf, it slips easily between cuisines, moods and moments. There are few staples as adaptable — or as quietly essential.
Here are our favourite rice recipes to add to your rotation.
Bittersweet radicchio and porcini bring depth to this easy weeknight mushroom risotto.
A bold crab and mushroom fried rice layered with flavour for a late-night snack or effortless dinner.
Lemon rice is decidedly Greek. Here it is served with vongole to celebrate Mediterranean flavours.
While a little fiddly, these dolmades are well worth the effort.
Some of the most memorable dishes are whipped up out of nothing, using whatever’s in the cupboard and a bit of invention. The idea of a sausage curry was surely born in such circumstances. But that doesn’t mean it can’t be spruced up into something special.
Beef taco rice is an Okinawan specialty that is an example of how fusion is by no means a dirty word.
Need Indonesian-style fried rice in a flash? You need this super-fast recipe for nasi goreng.
A simple fried rice that punches above its weight, thanks to the addition of salted mackerel.
This fast mushroom risotto recipe, made rich and creamy with mascarpone, is sure to become a favourite.
A yoghurt marinade for the chicken produces super juicy results. Here we’ve served it with a fragrant pilaf for a complete meal.
A rich, spicy biryani by Melbourne restaurant Tonka.
A deeply flavoured dish that maxes out the flavour of chicken wings, with greens and lemon for freshness.
Chicken, boring? Things look up with the addition of harissa, the North African spice paste.
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A vegetarian-friendly dish that celebrates all that’s good about winter cooking.
A recipe combines rice pudding and brûlée into one bubbly result.
This dish goes to show that slow-cooked and steady wins the race.
(Credits: William Meppem)
Rice and lentils served with a spiced tomato sauce and a pile of crisp onion: no wonder this Egyptian comfort food dish is so well loved.
Sweet heat meets crunch in this vibrant plant-based stir-fry.
This Greek rice pudding recipe with the sweetness of vanilla, pistachio and candied lemon will become a winter favourite.
Master one of Japan’s most famous street food snacks – Japanese rice balls.
This zingy rice salad dials up the freshness. Enjoy it on its own or as a side dish with fried fish or chicken.
This twist on the Hawaiian bowl combines cured kingfish with the crunch of fresh salad and pickled veg, plus rice for sustenance.
“This dish reminds me of nights out in Tokyo, when we went to my favourite yakitori restaurant for their yaki onigiri (rice grilled over charcoal),” recalls chef-owner Jemma Whiteman.
Fragrant and filling, this low fuss meal is perfect for a midweek dinner.
A hearty autumn-friendly dish from the Paski co-owner and chef that’s perfect for the transition from warm to cold.
This simple and satisfying rice dish works equally well as a main or a side.
Congee just might be one of the world’s most comforting dishes.
“This dish is good enough to eat on its own,” says La Casita chef Josh Lewis. “The key is building up the layers of flavour, starting with good caramelisation on the rice.”
It’s the Melbourne restaurant’s simplified version of the Lao-style salad, with crisp and crunch from the deep-fried jasmine rice.
Cauliflower rice makes a fine alternative to the real thing, adding extra nuttiness to this fragrant Indian-style prawn curry.
The salty, oceanic taste of the shrimp with the sour-sweetness of the green mango, a little heat from the chilli and plenty of texture make this a complete dish.
A versatile summery salad that can be served warm or cold.
Call this a power bowl if you like – we just call it super-tasty. There are layers of Mexican-inspired flavour in this deeply satisfying dish.
Risotto plus a glass of Barolo equals a good time. Adding Barolo to the risotto? That’s a guaranteed formula for fun.
This side is based on the Persian dish of tah-dig, where rice is cooked until it sticks to the bottom of the pan, providing a wonderful mix of fluffy and crunchy elements in the same mouthful.
Pine nuts are a particularly good match with mushrooms – try this with pan-fried pine mushrooms when they come into season, too.
The flavours of Portugal and China unite in this unusual spin on fried rice.
Rice pudding makes a gorgeous chilled dessert, particularly topped with honeyed figs.
This bright pea risotto recipe is the perfect way to welcome spring – and it hails from one of our favourite Hobart restaurants, Fico.
Ocean trout poke on matcha rice recipe – Place rice, 500ml water and 1 tsp sea salt in a saucepan, bring to a simmer, then reduce heat to low, cover with a tight-fitting lid and cook without uncovering for 20 minutes.
This dessert is coconut, spice and all things nice.
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