From Breakfast to Dessert, 4 Quick Rice Recipes

Making the same rice recipes on repeat? Jazz up your weekly menus with four takes on this versatile, gluten-free grain. Savor a warm breakfast made with fragrant jasmine rice, bold spices like turmeric and ginger, and a satisfying runny egg. For lunch or dinner, go for a Thai or Southwest spin. Flavor rice with coconut milk, green curry paste, and tender shrimp, or build your bowl with steak, peppers, and creamy avocado. Finally, stir up something sweet with red and white jasmine rice, coconut milk, honey, and cinnamon for a comforting, post-dinner bite.

Turmeric Breakfast Rice Bowl

Yield: 2 servings
Active Time: 10 minutes

Ingredients

For the sauce
¼ cup chicken broth
1 teaspoon ground turmeric
½ teaspoon ground ginger
½ teaspoon garlic powder
½ teaspoon sea salt
¼ teaspoon ground black pepper

For the rice
1 (8-ounce) pouch Lundberg Farms Organic Thai Brown Jasmine Rice

For the toppings
2 fried eggs, sunny side up
2 green onions, thinly sliced (both green and white parts)
½ bunch kale, roasted or sautéed

Instructions

Whisk sauce ingredients in a large microwave-safe bowl until smooth. Add rice and stir until coated. Microwave on high for 1 to 2 minutes; removing once halfway to stir. To serve, slide a fried egg over the rice, arrange kale, and scatter green onions on top before serving.

Gluten-Free | Dairy-Free

Green Curry Coconut Bowl

Yield: 2 servings
Active Time: 10 minutes

Ingredients

For the green curry sauce
¼ cup unsweetened coconut milk
1 teaspoon green curry paste, plus more to taste
2 tablespoons water
Zest of half a lime
½ teaspoon ground ginger
½ teaspoon garlic powder

For the rice
1 (8-ounce) pouch Lundberg Farms Organic Thai White Jasmine Rice

For the toppings
¼ pound large shrimp, cooked
2 tablespoons coarsely chopped cilantro
1 tablespoon basil leaves, chiffonade
1 green onion, thinly sliced (both green and white parts)
Half jalapeño, thinly sliced

Instructions

Whisk sauce ingredients in a large microwave-safe bowl until smooth. Add rice and stir until coated. Microwave on high for 1 to 2 minutes; removing once halfway to stir. Scatter with toppings before serving.

Gluten-Free | Dairy-Free

Southwestern Steak Bowl

Yield: 2 servings
Active Time: 10 minutes

Ingredients

For the sauce
¼ cup tomato paste
2 tablespoons water
½ teaspoon sea salt
½ teaspoon paprika
½ teaspoon garlic powder
¼ teaspoon cayenne pepper

For the rice
1 (8-ounce) pouch Lundberg Farms Organic Thai Red Jasmine Rice

For the toppings
¼ pound grilled flank steak, sliced into strips
2 tablespoons coarsely chopped cilantro
2 roasted bell peppers, thinly sliced
1 small jalapeño, thinly sliced
Avocado slices
1 teaspoon toasted almonds, coarsely chopped

Instructions

Whisk sauce ingredients in a large microwave-safe bowl until smooth. Add rice and stir until coated. Microwave on high for 2 minutes; remove and stir well. Scatter with toppings before serving.

Gluten-Free | Dairy-Free

Sweet Saffron Rice Bowl

Yield: 2 servings
Active Time: 10 minutes

Ingredients

For the sauce
½ cup coconut milk
1 tablespoon honey
½ teaspoon ground cinnamon
¼ teaspoon ground cardamom
Pinch saffron, crushed

For the rice
1 package Lundberg Farms Organic Thai Red & White Jasmine Rice

For the toppings
2 tablespoons slivered almonds
1 tablespoon coconut chips

Instructions

Whisk sauce ingredients in a large microwave-safe bowl until smooth. Add rice and stir until coated. Microwave on high for 1 minute. Stir, then microwave for an additional 30 seconds. Serve warm, topped with almonds and coconut chips.

Vegetarian | Paleo | Gluten-Free | Dairy-Free

Recipes by: Angela Gaines