Mix-and-Match Rice Add-Ins: 54 Easy Ideas

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A pot of plain rice is one of the most patient foods in your kitchen. It waits quietly for you to decide what it wants to be.

With a handful of add-ins, that same pot can become a cheesy side, a garden-fresh bowl, a smoky supper, or even dessert. Most of these ideas take just minutes, and many use what’s already in your fridge or pantry.

I make rice often, and I like having a list of add-ins so my sides of rice are never boring. Oftentimes, they’re good enough to be the main dish. Here are 54 simple combinations to mix, match, and make your own.

Start with a good pot of rice

A white bowl of fluffy white rice topped with green peas and wilted spinach on a woven placemat. — Just a couple of add-ins, like peas and spinach, wake up a bowl of plain rice.

Every idea below begins with hot, freshly cooked rice. White, brown, jasmine, or basmati all work, so use the kind your family likes best.

Cook it on the stove or in a rice cooker. Thankfully, I have a rice cooker that makes it easy. Follow the directions on the package, then fluff the rice with a fork before you add anything. Fluffy rice soaks up butter, sauces, and juices without turning gummy.

A few ideas near the end add flavor while the rice cooks, so read through before you start.

How much to add

Unless a recipe says otherwise, the amounts below are for 3 cups of hot cooked rice, about four side servings. One cup of uncooked rice usually makes about that much, though it varies by type, so check your package.

Treat the amounts as a starting point. Taste, then add more of what you love. Season with salt and pepper at the end, since cheese, bacon, broth, and soy sauce already bring salt.

A few handy rules of thumb:

Butter or oil: 1 to 2 tablespoons.
Grated hard cheese, such as Parmesan: ⅓ to ½ cup.
Vegetables, beans, or cooked meat: 1 to 1½ cups total.
Fresh herbs: 2 to 3 tablespoons chopped.
Nuts or seeds: ¼ to ⅓ cup, toasted.
Sauces and dressings: Start with ¼ cup and add more to taste.

Buttery, cheesy, and simple

Close-up of fluffy long-grain white rice mixed with tender wilted spinach leaves and a serving spoon. — Fresh spinach wilts right into hot rice in about a minute.

These are the quick weeknight fixes. Stir the add-ins into hot rice and serve.

Butter and Parmesan: 2 tablespoons butter and ½ cup grated Parmesan.
Lemon butter: 2 tablespoons butter, 1 tablespoon fresh lemon juice, and 1 teaspoon lemon zest.
Buttered leeks: 2 tablespoons butter and 1 cup sliced leeks, cooked until soft.
Garlic, peas, and Parmesan: 2 minced garlic cloves sautéed in 2 tablespoons butter, 1 cup peas, and ⅓ cup Parmesan.
Zucchini, carrots, and Parmesan: 1 cup steamed zucchini and carrots, 1 tablespoon butter, and ⅓ cup Parmesan.
Mixed vegetables and herbs: 1 cup mixed vegetables, 1 tablespoon butter, ⅓ cup Parmesan, and 1 teaspoon dried herbs or spice.
Artichoke and Parmesan: 1 jar (6 ounces) marinated artichoke hearts, chopped, and ⅓ cup Parmesan.
Cream gravy: ¾ to 1 cup warm cream gravy spooned over the top.
Wilted spinach: 1 tablespoon butter and 3 cups fresh spinach, stirred into the hot rice until just wilted.

Fresh from the garden

A white bowl of fluffy white rice topped with browned zucchini rounds, green peas, and wilted spinach. — Golden-browned zucchini, sweet peas, and wilted spinach make a garden-fresh rice bowl.

Let the season decide. These bowls are bright, colorful, and a great way to use up produce.

Peas and mint: 1 cup peas and 2 tablespoons finely chopped fresh mint.
Zucchini, peas, and spinach: 1 cup sliced zucchini browned in 1 tablespoon olive oil, 1 cup peas, and 2 cups fresh spinach, wilted.
Tomato, corn, and basil: 1 cup chopped tomatoes, 1 cup fresh corn kernels, and ¼ cup chopped fresh basil.
Okra and tomatoes: 1 cup cooked okra and 1 can (14.5 ounces) stewed tomatoes, drained.
Asparagus, peppers, and pine nuts: 1 cup asparagus tips, ½ cup chopped red and yellow peppers, and ¼ cup toasted pine nuts, finished with Parmesan.
Chickpeas, carrots, and olives: 1 cup chickpeas, ½ cup shredded carrots, ¼ cup sliced ripe olives, 2 tablespoons parsley, and ½ cup ricotta, topped with Parmesan.
Mushrooms, snow peas, and water chestnuts: 1 cup sautéed mushrooms, 1 cup snow peas, and 1 can (8 ounces) sliced water chestnuts, drained.
Cilantro and lime: ¼ cup chopped fresh cilantro, 2 tablespoons lime juice, 1 teaspoon lime zest, and 1 tablespoon butter or oil.

Earthy, nutty, and garlicky

Close-up of long-grain rice mixed with sliced mushrooms, zucchini, carrots, peas, and Brussels sprouts. — Sliced mushrooms bring earthy flavor to rice tossed with peas, zucchini, and carrots.

For anyone who loves deep, savory flavor, mushrooms, toasted nuts, and garlic do the heavy lifting.

Garlic mushrooms: 8 ounces sliced mushrooms and 2 garlic cloves sautéed in 2 tablespoons butter.
Chanterelles, apricots, and almonds: 1 cup sautéed chanterelle mushrooms, ¼ cup chopped dried apricots, and ¼ cup toasted sliced almonds.
Garlic, onion, and walnuts: 1 small onion and 2 garlic cloves, sautéed, plus ⅓ cup toasted walnuts.
Garlic and pine nuts: 2 garlic cloves sautéed in 1 tablespoon olive oil and ¼ cup toasted pine nuts.
Sunflower seeds and raisins: ¼ cup toasted sunflower seeds and ¼ cup raisins.

Hearty and smoky

A white bowl of soy sauce-browned rice with scrambled egg and rounds of zucchini and yellow squash. — Zucchini, yellow squash, scrambled egg, and soy sauce turn rice into a one-bowl supper.

Add a little meat, an egg, or a bold sauce and rice becomes the main event.

Bacon and sour cream: 4 slices crumbled cooked bacon and ½ cup sour cream.
Bacon and peas: 4 slices crumbled cooked bacon and 1 cup peas.
Kielbasa and barbecue sauce: 8 ounces sliced, browned kielbasa and ⅓ cup barbecue sauce.
Corn and barbecue sauce: 1½ cups corn kernels and ¼ cup barbecue sauce.
Italian sausage and zucchini: 8 ounces cooked Italian sausage, 1 cup cooked zucchini, and 1 cup tomato-basil sauce, topped with Parmesan.
Scrambled eggs and sausage: 3 scrambled eggs, 8 ounces cooked breakfast sausage, and 2 sliced green onions.
Black-eyed peas and green onions: 1 can (15 ounces) black-eyed peas, drained, and 3 sliced green onions. This classic Southern pairing is known as Hoppin’ John.
Fried egg on top: 1 fried egg per bowl, with the yolk left runny so it coats the rice. A dash of soy sauce or hot sauce finishes it.
Squash, egg, and soy sauce: Toss 1 cup sliced zucchini and yellow squash, 2 scrambled eggs, and 2 tablespoons soy sauce with the rice in a hot, lightly oiled skillet until heated through.
Ham, broccoli, and summer squash: Sauté 1 cup diced cooked ham, 1 cup broccoli florets, and 1 cup sliced zucchini and yellow squash in 1 tablespoon butter or oil, then toss with the rice in the skillet.

Flavors from around the world

A white plate of fluffy white rice mixed with bright green steamed broccoli florets. — Steamed broccoli and rice are the start of the broccoli, sesame, and peanut combo.

Borrow a few pantry staples from other cuisines and take your rice on a trip.

Sesame and green onion: 1 tablespoon toasted sesame seeds, 2 teaspoons sesame oil, and 3 thinly sliced green onions.
Soy sauce and ginger: 2 tablespoons soy sauce, 1 teaspoon grated fresh ginger, and 1 teaspoon sesame oil.
Broccoli, sesame, and peanuts: 1½ cups broccoli florets, 2 teaspoons sesame oil, and ⅓ cup chopped toasted peanuts or cashews.
Pineapple and green pepper: 1 can (8 ounces) crushed pineapple, drained, and 1 green bell pepper, sliced.
Black beans, peppers, and cilantro: 1 can (15 ounces) black beans, drained, ¼ cup minced red onion, 1 chopped bell pepper, ¼ cup cilantro, and 3 tablespoons vinaigrette.
Tomato, Monterey Jack, and cilantro: 1 cup diced tomatoes, 3 sliced green onions, 1 cup shredded Monterey Jack, and ¼ cup chopped cilantro.
Beans, salsa, and cheese: 1 can (15 ounces) beans, drained, ¾ cup salsa, and 1 cup shredded cheese.
Avocado, tomato, and lemon: 1 diced avocado, 1 cup tomato chunks, ¼ cup cilantro, and 2 to 3 tablespoons lemon juice.
Orange and red onion: 2 navel oranges, peeled and sliced, ¼ cup chopped red onion or scallions, and 3 tablespoons vinaigrette.

Sweet treats and breakfast bowls

A clear glass bowl of creamy rice pudding topped with ground cinnamon on a woven placemat. — Creamy rice pudding gets a sprinkle of cinnamon on top.

Rice isn’t just for dinner. A little sweetness turns it into breakfast or dessert.

Cinnamon sugar: 2 tablespoons butter, 2 tablespoons sugar, and 1 teaspoon cinnamon.
Apple, cinnamon, and yogurt: 1 sliced apple, ½ teaspoon cinnamon, 2 tablespoons brown sugar, ¼ cup chopped nuts, and 1 cup vanilla yogurt.
Yogurt, fruit, and granola: 1 cup yogurt and 1 cup fresh fruit, topped with ½ cup granola.
Stovetop rice pudding: Stir in 2 cups milk, ⅓ cup raisins, ¼ cup sugar, and ½ teaspoon vanilla. Simmer, stirring often, until thick, about 20 minutes, then drizzle with honey.
Vanilla ice cream and cinnamon: 1 small scoop of vanilla ice cream per bowl and a dash of cinnamon.

Build flavor while it cooks

Overhead view of golden yellow long-grain rice garnished with cilantro leaves and whole spices in a metal pot with brass handles. — Turmeric or saffron in the pot gives rice a warm golden color.

These ideas start before the rice is done. Swap the water for broth, or toast the grains first, and the flavor goes all the way through. Amounts here are for 1 cup of uncooked rice.

Herbal tea: Drop 1 herbal tea bag into the cooking water and remove it before fluffing.
Beef broth, cashews, and raisins: Cook the rice in beef broth instead of water. Stir in 1 small sautéed onion, ¼ cup cashews, and ¼ cup raisins, then top with green onions.
Chicken stock, mushrooms, and pine nuts: Cook the rice in chicken stock. Add 1 small sautéed onion, 1 cup sautéed mushrooms, ½ chopped green pepper, and ¼ cup toasted pine nuts.
Feta and parsley: Cook the rice in chicken broth with ½ cup chopped onion and 1 minced garlic clove. Fold in ½ cup crumbled feta and 2 tablespoons chopped parsley.
Curry and turmeric: Sauté 1 teaspoon curry powder and ½ teaspoon turmeric in 1 tablespoon oil for 30 seconds. Stir in the uncooked rice to coat, then add water and cook. Top with ⅓ cup chopped peanuts or cashews.
Saffron and green beans: Cook the rice with a pinch of crumbled saffron in the water, then stir in 1 cup cooked green beans.
Orange zest and currants: Sauté the uncooked rice, ¼ cup dried currants, and 1 teaspoon orange zest in 1 tablespoon butter, then add water and cook until tender.
Coconut milk: Replace up to half the cooking water with canned coconut milk. Stir before it simmers, and top with toasted coconut or lime zest if you like.

I hope these handy combinations are helpful to you, too.

Keep leftovers safe

Glass mason jars filled with rice topped with vegetables, next to jars of granola with fruit, chia pudding, and yogurt with peaches. — Chilled rice bowls pack neatly into jars alongside other make-ahead meals.

Rice is easy to make in big batches, so it’s worth handling leftovers with care.

Raw rice can carry spores of a bacterium called Bacillus cereus, and those spores can survive cooking, according to university extension food safety experts. If cooked rice sits out too long, the spores can grow and make a toxin that causes nausea and vomiting.

The fix is simple: cool it fast. Extension food safety specialists advise spreading leftover rice in shallow containers no more than 3 inches deep and moving it to the fridge within one hour. Don’t let it cool on the counter.

Once the rice is fully chilled, you can portion it into jars or lidded containers with your favorite add-ins for grab-and-go lunches.

Properly chilled rice keeps for 3 to 5 days, extension experts say. When you reheat it, add a splash of water, cover it so it steams, and heat until it reaches 165°F. They also recommend reheating rice only once.

Frequently asked questions

How much add-in should I use per cup of rice? For every cup of cooked rice, start with about 2 teaspoons of butter or oil, 2 to 3 tablespoons of grated cheese, and ⅓ to ½ cup of vegetables or beans. Taste and adjust from there.

Can I use leftover rice for these ideas? Yes. Reheat it until steaming hot, about 165°F, then stir in your add-ins. A spoonful of water helps it fluff back up.

What kind of rice works best? Any kind you like. Long-grain white rice is a classic all-rounder. Brown rice adds a nutty taste, and jasmine or basmati bring a light floral note.

How long does cooked rice last in the fridge? Plan on 3 to 5 days, according to university extension food safety experts. Cool it quickly in shallow containers first.

Is it safe to reheat rice? Yes, if it was cooled quickly and stored in the fridge. Reheat it to 165°F and only reheat it once.

How can I make rice more flavorful without add-ins? Cook it in broth instead of water, or toast the dry grains in a little butter before adding liquid.