16 Delicious Gluten Free Rice Recipes Easy to Make

Searching for gluten-free meals that don’t skimp on flavor? You’re in luck! Our roundup of 16 Delicious Gluten-Free Rice Recipes Easy to Make is packed with comforting, quick, and versatile dishes perfect for any night of the week. From hearty dinners to light, refreshing bowls, these recipes promise to delight your taste buds and simplify your cooking routine. Let’s dive into the delicious possibilities!

Gluten Free Rice Pilaf with Herbs

Kicking off the week with a dish that’s as comforting as it is versatile, I found myself reaching for the rice bag more often than not. There’s something about the simplicity of rice pilaf that makes it a staple in my kitchen, especially when I need a gluten-free option that doesn’t skimp on flavor. This version, fragrant with herbs, is my go-to for a quick yet satisfying side.

Ingredients

• 1 cup long-grain white rice, rinsed until the water runs clear
• 2 cups low-sodium chicken broth, warmed to a gentle simmer
• 2 tablespoons rich extra virgin olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced to a fine paste
• 1/2 teaspoon sea salt, finely ground
• 1/4 teaspoon freshly ground black pepper, aromatic and bold
• 1/4 cup fresh parsley, chopped for a bright finish
• 2 tablespoons fresh dill, finely chopped for a hint of anise
• 1 tablespoon fresh mint, minced for a cool contrast

Instructions

1. Heat the olive oil in a medium saucepan over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and cook, stirring occasionally, until translucent and soft, about 5 minutes.
3. Stir in the minced garlic and cook until fragrant, about 30 seconds, being careful not to let it brown.
4. Add the rinsed rice to the pan, stirring to coat each grain with the oil and onion mixture, toasting lightly for 2 minutes.
5. Pour in the warm chicken broth, season with salt and pepper, and bring to a boil. Tip: Using warm broth helps maintain an even cooking temperature.
6. Once boiling, reduce the heat to low, cover, and simmer for 18 minutes. Tip: Resist the urge to peek; keeping the lid on ensures perfectly steamed rice.
7. Remove from heat and let stand, covered, for 5 minutes to allow the rice to absorb any remaining liquid.
8. Fluff the rice with a fork, then gently fold in the chopped parsley, dill, and mint. Tip: Adding herbs off the heat preserves their vibrant color and fresh flavor.

Zesty and aromatic, this pilaf is a celebration of textures, from the fluffy rice to the tender herbs. Serve it alongside grilled chicken for a complete meal, or enjoy it as is for a light yet fulfilling dish.

Gluten Free Fried Rice with Vegetables

Believe it or not, I stumbled upon this gluten-free fried rice recipe during a hectic week when my fridge was nearly empty, save for a handful of vibrant vegetables and some leftover rice. It’s become my go-to for a quick, nutritious meal that doesn’t skimp on flavor.

Ingredients

• 2 cups of cold, day-old jasmine rice (for the perfect texture)
• 3 tbsp of rich, toasted sesame oil
• 2 farm-fresh eggs, lightly beaten
• 1 cup of crisp, diced carrots
• 1 cup of vibrant, chopped green onions
• 3 cloves of garlic, minced to aromatic perfection
• 1/2 cup of frozen peas, thawed to sweet, green goodness
• 2 tbsp of gluten-free soy sauce (for that deep, umami kick)
• 1 tsp of finely ground black pepper

Instructions

1. Heat a large skillet or wok over medium-high heat and add 1 tbsp of toasted sesame oil, swirling to coat the pan evenly.
2. Add the lightly beaten eggs to the pan, scrambling them quickly until just set, then remove and set aside on a plate. Tip: Don’t overcook the eggs; they’ll finish cooking when added back later.
3. In the same pan, add another tbsp of sesame oil, then toss in the diced carrots and minced garlic, stirring frequently for about 2 minutes until the carrots start to soften.
4. Add the remaining tbsp of sesame oil, followed by the cold jasmine rice, breaking up any clumps with the back of a spoon. Stir-fry for 3 minutes until the rice is heated through.
5. Mix in the scrambled eggs, chopped green onions, and thawed peas, stirring gently to combine without mashing the rice.
6. Drizzle the gluten-free soy sauce over the rice and sprinkle with finely ground black pepper, tossing everything together for another minute until evenly distributed. Tip: Taste as you go with the soy sauce; you can always add more for extra flavor.
7. Remove from heat and let it sit for a minute before serving. Tip: This brief rest allows the flavors to meld beautifully.

Crunchy carrots and peas contrast delightfully with the soft rice, while the sesame oil and soy sauce bring a rich, savory depth. Serve it straight from the skillet for a rustic touch, or top with extra green onions for a pop of color.

Gluten Free Rice and Black Bean Salad

On a bustling Tuesday morning, as I scrambled to put together a lunch that was both nutritious and satisfying, I stumbled upon the idea of a gluten-free rice and black bean salad. It’s a dish that’s as vibrant in color as it is in flavor, perfect for those days when you need a quick yet wholesome meal.

Ingredients

• 1 cup of long-grain white rice, fluffy and perfectly cooked
• 1 can (15 oz) of black beans, rinsed and drained to remove excess sodium
• 1/2 cup of sweet corn kernels, crisp and golden
• 1/4 cup of finely chopped red onion, for a sharp bite
• 1/4 cup of fresh cilantro leaves, roughly chopped for a burst of freshness
• 2 tbsp of rich extra virgin olive oil
• 1 tbsp of fresh lime juice, for a tangy kick
• 1 tsp of ground cumin, for warmth and depth
• 1/2 tsp of salt, to enhance all the flavors
• 1/4 tsp of finely ground black pepper, for a slight heat

Instructions

1. Cook the long-grain white rice according to package instructions until fluffy, then let it cool to room temperature. Tip: Fluff the rice with a fork after cooking to prevent clumping.
2. In a large mixing bowl, combine the cooled rice, rinsed black beans, sweet corn kernels, and finely chopped red onion.
3. In a small bowl, whisk together the extra virgin olive oil, fresh lime juice, ground cumin, salt, and black pepper until well blended. Tip: Adjust the lime juice to your liking for more tanginess.
4. Pour the dressing over the rice and bean mixture, tossing gently to coat all the ingredients evenly. Tip: Let the salad sit for 10 minutes before serving to allow the flavors to meld together beautifully.
5. Fold in the roughly chopped cilantro leaves just before serving to maintain their freshness and color.

The salad boasts a delightful contrast of textures, from the fluffy rice to the crisp corn and creamy beans, all brought together by the zesty dressing. Serve it in a hollowed-out bell pepper for an edible bowl that adds a pop of color to your table.

Gluten Free Coconut Rice Pudding

Having just returned from a tropical getaway, I’ve been craving all things coconut. That’s when I stumbled upon this gluten-free coconut rice pudding recipe that’s not only easy to make but also transports me back to those sunny beach days with every spoonful.

Ingredients

• 1 cup of aromatic jasmine rice
• 1 can (13.5 oz) of creamy coconut milk
• 2 cups of water
• 1/2 cup of granulated sugar
• 1/4 teaspoon of fine sea salt
• 1 teaspoon of pure vanilla extract
• 1/2 cup of toasted coconut flakes for garnish

Instructions

1. Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
2. In a medium saucepan, combine the rinsed rice, coconut milk, water, sugar, and sea salt.
3. Bring the mixture to a gentle boil over medium heat, stirring occasionally to prevent sticking.
4. Reduce the heat to low, cover, and simmer for 25 minutes, stirring every 5 minutes to ensure even cooking.
5. After 25 minutes, remove the saucepan from the heat and stir in the vanilla extract.
6. Let the pudding sit covered for 5 minutes to thicken before serving.
7. Garnish each serving with a generous sprinkle of toasted coconut flakes for added texture and flavor.

Rich and creamy with a hint of tropical sweetness, this gluten-free coconut rice pudding is a comforting dessert that’s perfect for any occasion. Serve it warm for a cozy treat or chilled for a refreshing summer dessert, and don’t forget the extra toasted coconut on top for that irresistible crunch.

Gluten Free Rice Flour Pancakes

Just when I thought my pancake days were over after going gluten-free, I stumbled upon this game-changing recipe for gluten-free rice flour pancakes. They’re so light and fluffy, you’d never guess they’re missing traditional flour. I love whipping these up on lazy Sunday mornings, especially when I can top them with fresh berries from my garden.

Ingredients

• 1 cup finely ground rice flour, as smooth as silk
• 2 tbsp granulated sugar, for a subtle sweetness
• 1 tsp baking powder, to give them lift
• 1/4 tsp salt, to balance the flavors
• 1 cup almond milk, creamy and rich
• 1 large farm-fresh egg, beaten
• 2 tbsp melted coconut oil, for a hint of tropical flavor
• 1 tsp pure vanilla extract, for aromatic depth

Instructions

1. In a large mixing bowl, whisk together the rice flour, sugar, baking powder, and salt until well combined.
2. In another bowl, mix the almond milk, beaten egg, melted coconut oil, and vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined; a few lumps are okay for tender pancakes.
4. Heat a non-stick skillet over medium heat (350°F) and lightly grease with coconut oil.
5. Pour 1/4 cup of batter onto the skillet for each pancake, cooking until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes carefully and cook for another 1-2 minutes until golden brown and cooked through.
7. Tip: Let the batter rest for 5 minutes before cooking to allow the rice flour to hydrate fully.
8. Tip: Keep pancakes warm in a 200°F oven while you finish the batch.
9. Tip: For extra fluffiness, avoid pressing down on the pancakes while they cook.

Vibrant and satisfying, these pancakes have a delicate texture that pairs wonderfully with a drizzle of maple syrup or a dollop of whipped coconut cream. Try layering them with sliced bananas and a sprinkle of cinnamon for a decadent twist.

Gluten Free Rice and Chicken Casserole

Very few dishes bring me as much comfort as a warm, hearty casserole, especially when it’s as wholesome and satisfying as this Gluten Free Rice and Chicken Casserole. It’s a recipe that came to me during a chilly autumn evening when all I wanted was something deliciously simple yet nourishing to share with my family.

Ingredients

• 1 cup long-grain white rice, rinsed until the water runs clear
• 2 cups low-sodium chicken broth, rich and flavorful
• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tbsp extra virgin olive oil, golden and aromatic
• 1 medium onion, finely diced for a subtle sweetness
• 2 cloves garlic, minced to release their pungent aroma
• 1 tsp dried thyme, for its earthy fragrance
• 1/2 tsp salt, to enhance all the flavors
• 1/4 tsp freshly ground black pepper, for a slight kick
• 1 cup frozen peas, for a pop of color and sweetness
• 1/2 cup grated Parmesan cheese, for a salty, nutty finish

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large skillet, heat the extra virgin olive oil over medium heat until shimmering.
3. Add the finely diced onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
4. Stir in the minced garlic and dried thyme, cooking for another minute until fragrant.
5. Add the chicken pieces to the skillet, seasoning with salt and freshly ground black pepper. Cook until the chicken is no longer pink, about 5-7 minutes.
6. Transfer the chicken mixture to a greased 9×13 inch baking dish, spreading it evenly.
7. Layer the rinsed rice over the chicken, then pour the chicken broth over the top, ensuring the rice is fully submerged.
8. Cover the dish tightly with aluminum foil and bake for 45 minutes, until the rice is tender and has absorbed all the liquid.
9. Remove the foil, stir in the frozen peas, and sprinkle the grated Parmesan cheese over the top. Bake uncovered for an additional 10 minutes, until the cheese is melted and slightly golden.

Delightfully, this casserole emerges from the oven with a perfect balance of textures—tender chicken, fluffy rice, and crisp-tender peas, all under a golden cheese crust. Serve it straight from the dish for a family-style meal that’s as visually appealing as it is delicious.

Gluten Free Stuffed Bell Peppers with Rice

Yesterday, I found myself staring at a basket of vibrant bell peppers at the farmers’ market, their colors so vivid they seemed to glow. It reminded me of my grandma’s stuffed peppers, a dish I’ve lovingly adapted to be gluten-free, ensuring everyone can enjoy its comforting embrace.

Ingredients

• 4 large, firm bell peppers, any color
• 1 cup of fluffy, long-grain white rice
• 2 cups of rich, homemade vegetable broth
• 1 lb of lean, ground turkey
• 1 small, finely diced yellow onion
• 2 cloves of garlic, minced to a paste
• 1 tsp of smoky paprika
• 1 tbsp of fresh, chopped parsley
• 1/2 cup of sharp, grated cheddar cheese
• 2 tbsp of extra virgin olive oil
• Salt and freshly ground black pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. Cut the tops off the bell peppers and remove the seeds and membranes, creating a hollow cavity for stuffing.
3. In a medium saucepan, heat 1 tbsp of olive oil over medium heat and sauté the onion until translucent, about 5 minutes.
4. Add the minced garlic and ground turkey to the pan, cooking until the turkey is no longer pink, breaking it apart as it cooks.
5. Stir in the rice, paprika, and vegetable broth, bringing the mixture to a boil before reducing to a simmer. Cover and cook for 18 minutes, or until the rice is tender.
6. Remove the rice mixture from heat and stir in the chopped parsley and half of the cheddar cheese, seasoning with salt and pepper to taste.
7. Stuff each bell pepper with the rice mixture, packing it gently to fill all the spaces.
8. Place the stuffed peppers in a baking dish, drizzle with the remaining olive oil, and sprinkle the rest of the cheddar cheese on top.
9. Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the cheese is bubbly and golden.

Biting into these peppers reveals a delightful contrast between the tender, sweet flesh of the pepper and the savory, cheesy rice filling. Serve them atop a bed of fresh arugula for a pop of color and a peppery bite that complements the dish beautifully.

Gluten Free Rice Noodle Stir Fry

Last week, I found myself staring into my pantry, craving something light yet satisfying, and that’s when I decided to whip up this Gluten Free Rice Noodle Stir Fry. It’s become my go-to dish for those evenings when I want something quick, nutritious, and packed with flavor.

Ingredients

• 8 oz thin rice noodles, soaked until pliable but firm
• 2 tbsp toasted sesame oil, fragrant and nutty
• 1 tbsp fresh ginger, minced to release its zesty aroma
• 2 cloves garlic, finely chopped for a pungent kick
• 1 cup colorful bell peppers, thinly sliced for crunch
• 1 cup snap peas, fresh and vibrant
• 2 tbsp gluten-free soy sauce, rich and umami-packed
• 1 tbsp honey, for a touch of sweetness
• 1/2 tsp crushed red pepper flakes, for a subtle heat
• 2 green onions, sliced for a fresh finish
• 1 tbsp sesame seeds, toasted for extra crunch

Instructions

1. Soak the rice noodles in warm water for 10 minutes until they’re pliable but still firm to the touch. Tip: Don’t oversoak to avoid mushy noodles.
2. Heat the toasted sesame oil in a large wok or skillet over medium-high heat until shimmering.
3. Add the minced ginger and chopped garlic, stirring for 30 seconds until fragrant but not browned.
4. Toss in the bell peppers and snap peas, stir-frying for 3 minutes until they’re bright and slightly tender.
5. Drain the noodles well and add them to the wok, tossing gently to combine. Tip: Use tongs for easier mixing.
6. Pour in the gluten-free soy sauce and honey, stirring to coat the noodles and vegetables evenly.
7. Sprinkle the crushed red pepper flakes over the stir fry, adjusting the amount to your heat preference.
8. Continue to cook for another 2 minutes, allowing the flavors to meld together.
9. Garnish with sliced green onions and toasted sesame seeds before serving. Tip: Toasting sesame seeds enhances their nutty flavor.

You’ll love the contrast of textures in this dish—the chewy noodles against the crisp vegetables, all tied together with a sauce that’s sweet, savory, and slightly spicy. Try serving it with a wedge of lime for an extra zing that brightens up every bite.

Gluten Free Rice and Lentil Soup

Every time the weather starts to turn, I find myself craving a bowl of something warm and comforting that doesn’t weigh me down. That’s how this gluten-free rice and lentil soup became a staple in my kitchen—it’s hearty yet light, packed with flavor, and incredibly easy to make.

Ingredients

• 1 cup of organic brown rice, rinsed
• 1 cup of dried green lentils, picked over and rinsed
• 2 tablespoons of rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves of garlic, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 6 cups of low-sodium vegetable broth
• 1 teaspoon of ground cumin
• 1/2 teaspoon of smoked paprika
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped for garnish

Instructions

1. In a large pot, heat the extra virgin olive oil over medium heat until shimmering.
2. Add the finely diced yellow onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic, diced carrots, and celery, cooking for another 3 minutes until the vegetables start to soften.
4. Add the rinsed brown rice and green lentils to the pot, stirring to coat them in the oil and vegetable mixture.
5. Pour in the low-sodium vegetable broth, then add the ground cumin and smoked paprika. Season with salt and freshly ground black pepper.
6. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 45 minutes, or until the rice and lentils are tender.
7. Once cooked, taste and adjust the seasoning if necessary. Tip: If the soup is too thick, add a little more broth or water to reach your desired consistency.
8. Ladle the soup into bowls and garnish with freshly chopped parsley. Tip: For an extra flavor boost, drizzle with a little more extra virgin olive oil before serving.

Zesty and comforting, this soup has a wonderful texture with the tender rice and lentils melding together in a flavorful broth. Serve it with a side of crusty gluten-free bread for dipping, or top with avocado slices for a creamy contrast.

Gluten Free Rice Krispie Treats

Zesty memories of childhood snacks inspired me to recreate a classic with a gluten-free twist. There’s something magical about the simplicity of Rice Krispie Treats, and today, I’m sharing my foolproof version that’s just as delightful without the gluten.

Ingredients

• 6 cups of crispy, gluten-free rice cereal
• 1/4 cup of creamy, unsalted butter
• 10 oz of fluffy, mini marshmallows
• 1 tsp of pure vanilla extract for a hint of warmth

Instructions

1. Line a 9×13 inch baking dish with parchment paper, leaving an overhang on the sides for easy removal later.
2. In a large pot, melt the creamy, unsalted butter over low heat, ensuring it doesn’t brown.
3. Add the fluffy, mini marshmallows to the melted butter, stirring constantly until completely melted and smooth. Tip: Keeping the heat low prevents the marshmallows from burning.
4. Remove the pot from heat and stir in the pure vanilla extract, blending it thoroughly into the marshmallow mixture.
5. Quickly fold in the crispy, gluten-free rice cereal until evenly coated with the marshmallow mixture. Tip: Work fast to prevent the mixture from setting before it’s evenly mixed.
6. Transfer the mixture to the prepared baking dish, pressing it down firmly and evenly with a spatula or your hands lightly greased with butter. Tip: Pressing firmly ensures the treats hold together well once cooled.
7. Allow the treats to cool at room temperature for at least 1 hour before cutting into squares.

Enjoy these gluten-free Rice Krispie Treats for their perfect balance of chewiness and crunch. For an extra special touch, drizzle melted chocolate over the top before cutting, or serve them alongside a scoop of vanilla ice cream for a decadent dessert.

Gluten Free Rice and Mushroom Risotto

Yesterday, I found myself craving something creamy and comforting but without the gluten that usually weighs me down. That’s when I decided to whip up this Gluten Free Rice and Mushroom Risotto, a dish that’s as nourishing as it is delicious.

Ingredients

• 1 cup Arborio rice, perfectly pearly and starchy
• 4 cups chicken or vegetable broth, simmering hot
• 1/2 cup dry white wine, crisp and slightly acidic
• 1 cup cremini mushrooms, sliced thick for a meaty bite
• 1/2 cup grated Parmesan cheese, sharp and nutty
• 2 tbsp unsalted butter, rich and creamy
• 1 small onion, finely diced for a subtle sweetness
• 2 cloves garlic, minced to release their pungent aroma
• 2 tbsp extra virgin olive oil, fruity and robust
• Salt and freshly ground black pepper, to season perfectly

Instructions

1. Heat the extra virgin olive oil in a large, heavy-bottomed pan over medium heat until shimmering.
2. Add the finely diced onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and sliced cremini mushrooms, cooking until the mushrooms are golden and have released their moisture, about 7 minutes.
4. Add the Arborio rice to the pan, stirring to coat each grain in the oil and toast slightly, about 2 minutes.
5. Pour in the dry white wine, stirring constantly until the liquid is fully absorbed.
6. Begin adding the simmering hot broth one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes.
7. Once the rice is al dente and the mixture is creamy, remove from heat and stir in the unsalted butter and grated Parmesan cheese until melted and fully incorporated.
8. Season with salt and freshly ground black pepper to taste.

Buttery and rich, this risotto boasts a creamy texture with the earthy depth of mushrooms. Serve it topped with an extra sprinkle of Parmesan and a drizzle of olive oil for a touch of elegance.

Gluten Free Rice Bread

Remember the first time you bit into a slice of bread that was both comforting and kind to your stomach? That’s exactly what this gluten-free rice bread promises. I stumbled upon this recipe during a weekend experiment, aiming to recreate the warmth of homemade bread without the gluten, and it’s been a game-changer for my breakfast routine.

Ingredients

• 2 cups of finely ground white rice flour, as light as a cloud
• 1 cup of warm almond milk, just enough to wake up the yeast
• 2 tbsp of golden honey, for a subtle sweetness
• 1 packet (2 1/4 tsp) of active dry yeast, the magic behind the rise
• 1 tsp of sea salt, to balance the flavors
• 3 tbsp of melted coconut oil, adding a hint of richness
• 3 farm-fresh eggs, beaten to pale perfection

Instructions

1. In a large mixing bowl, whisk together the warm almond milk and honey until the honey dissolves completely. Sprinkle the yeast over the top and let it sit for 5 minutes, or until frothy. Tip: The milk should be warm to the touch but not hot, to avoid killing the yeast.
2. Add the beaten eggs and melted coconut oil to the yeast mixture, stirring gently to combine.
3. In a separate bowl, sift together the white rice flour and sea salt to ensure there are no lumps. Gradually add this to the wet ingredients, mixing until a sticky dough forms. Tip: Resist the urge to add more flour; the stickiness is what gives the bread its moist texture.
4. Cover the bowl with a damp cloth and let the dough rise in a warm place for 1 hour, or until it doubles in size. Tip: For an extra boost, place the bowl in an oven that’s been warmed to 100°F then turned off.
5. Preheat your oven to 375°F. Grease a 9×5 inch loaf pan with a bit of coconut oil and pour the dough into the pan, smoothing the top with a wet spatula.
6. Bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

My favorite part? The crust gives just the right amount of resistance before giving way to the soft, pillowy interior. Try toasting a slice and slathering it with almond butter for a breakfast that feels indulgent yet wholesome.

Gluten Free Rice and Shrimp Paella

Over the years, I’ve found that the key to a memorable paella lies not just in the ingredients but in the joy of sharing it. This gluten-free version, with its vibrant colors and bold flavors, has become a staple in my kitchen, especially when I want to impress without the stress.

Ingredients

• 2 cups of aromatic basmati rice, rinsed until the water runs clear
• 1 lb of large, succulent shrimp, peeled and deveined
• 1/4 cup of rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves of garlic, minced to release their fragrant oils
• 1 red bell pepper, thinly sliced for a sweet crunch
• 1 tsp of vibrant saffron threads, soaked in 1/4 cup of warm water
• 4 cups of homemade chicken stock, kept warm on the stove
• 1 tsp of smoked paprika, for that deep, smoky flavor
• Salt, to perfectly season every layer
• 1/2 cup of frozen peas, for a pop of color and sweetness
• Fresh lemon wedges, for a bright finish

Instructions

1. Heat the olive oil in a large paella pan over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes. Tip: A wooden spoon is best for stirring to prevent scratching your pan.
3. Stir in the minced garlic and sliced red bell pepper, cooking for another 3 minutes until the peppers soften.
4. Gently pour in the rinsed basmati rice, stirring to coat each grain with the oil and vegetables, about 2 minutes.
5. Add the saffron with its soaking water and smoked paprika, mixing well to distribute the flavors evenly.
6. Carefully pour in the warm chicken stock, bringing the mixture to a gentle boil. Tip: Resist the urge to stir after this point to achieve the perfect socarrat (crispy bottom).
7. Arrange the shrimp on top of the rice, pressing them slightly into the mixture, and sprinkle the peas over everything.
8. Reduce the heat to low, cover the pan with a tight-fitting lid, and let it simmer for 20 minutes. Tip: Listen for a faint crackling sound, a sign the socarrat is forming.
9. Remove from heat and let it sit, covered, for 5 minutes to allow the flavors to meld.
10. Serve with fresh lemon wedges on the side for squeezing over the top.

Zesty and vibrant, this paella brings the taste of the Mediterranean to your table with minimal effort. The rice is perfectly fluffy, with a hint of smokiness from the paprika, while the shrimp remain tender and juicy. For an extra touch of elegance, garnish with chopped parsley or serve directly from the pan to wow your guests.

Gluten Free Rice and Spinach Bake

Zesty flavors and wholesome ingredients come together in this gluten-free rice and spinach bake that’s perfect for any night of the week. I remember the first time I whipped this up; it was a chilly evening, and I wanted something comforting yet nutritious. This dish hit all the right notes, and now it’s a staple in my kitchen.

Ingredients

• 1 cup of long-grain white rice, rinsed until the water runs clear
• 2 cups of fresh spinach leaves, roughly chopped
• 1 cup of shredded mozzarella cheese, creamy and mild
• 1/2 cup of grated Parmesan cheese, sharp and nutty
• 2 large eggs, farm-fresh and beaten
• 1 cup of whole milk, rich and creamy
• 1 tbsp of extra virgin olive oil, fruity and robust
• 1 tsp of garlic powder, aromatic and pungent
• 1/2 tsp of salt, finely ground
• 1/4 tsp of black pepper, freshly cracked

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9-inch baking dish with the extra virgin olive oil.
2. In a medium saucepan, cook the rinsed long-grain white rice according to package instructions, then let it cool slightly.
3. In a large mixing bowl, combine the cooled rice, roughly chopped fresh spinach leaves, shredded mozzarella cheese, and grated Parmesan cheese.
4. In a separate bowl, whisk together the beaten farm-fresh eggs, rich whole milk, aromatic garlic powder, finely ground salt, and freshly cracked black pepper until well blended.
5. Pour the egg mixture over the rice and spinach mixture, stirring gently to ensure everything is evenly coated.
6. Transfer the mixture to the prepared baking dish, spreading it out evenly with a spatula.
7. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the center is set.
8. Let the bake cool for 5 minutes before serving to allow the flavors to meld together beautifully.

This gluten-free rice and spinach bake emerges from the oven with a golden crust that gives way to a creamy, cheesy interior. The spinach adds a fresh, slightly earthy note that balances the richness of the cheeses. Try serving it with a crisp green salad or a dollop of sour cream for an extra layer of flavor.

Gluten Free Rice and Tuna Salad

Yesterday, I found myself craving something light yet satisfying, and that’s when this Gluten Free Rice and Tuna Salad came to mind. It’s the perfect dish for those busy days when you want something nutritious without spending hours in the kitchen.

Ingredients

• 1 cup of fluffy, long-grain white rice
• 2 cans of sustainably caught chunk light tuna in water, drained
• 1/2 cup of crisp, diced celery
• 1/4 cup of finely chopped red onion
• 1/4 cup of rich extra virgin olive oil
• 2 tbsp of tangy fresh lemon juice
• 1 tsp of smooth Dijon mustard
• 1/2 tsp of finely ground black pepper
• 1/4 tsp of sea salt

Instructions

1. Rinse the long-grain white rice under cold water until the water runs clear to remove excess starch.
2. Cook the rice according to package instructions, then spread it on a baking sheet to cool to room temperature, about 15 minutes. Tip: Fluffing the rice with a fork prevents clumping.
3. In a large mixing bowl, combine the cooled rice, drained chunk light tuna, diced celery, and chopped red onion.
4. In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, finely ground black pepper, and sea salt until emulsified.
5. Pour the dressing over the rice and tuna mixture, then gently toss to coat all ingredients evenly. Tip: Let the salad sit for 10 minutes before serving to allow the flavors to meld.
6. Serve the salad chilled or at room temperature. Tip: For an extra crunch, sprinkle with toasted almonds or serve over a bed of fresh greens.

Mmm, the combination of fluffy rice and tender tuna with the crisp vegetables and zesty dressing is simply irresistible. I love serving this salad in lettuce cups for a fun, low-carb option that’s always a hit at picnics.

Gluten Free Rice and Vegetable Curry

This morning, as I was sipping my coffee and pondering what to make for dinner, I remembered a dish that never fails to warm my heart and belly—Gluten Free Rice and Vegetable Curry. It’s a vibrant, comforting meal that’s as nutritious as it is delicious, perfect for those evenings when you crave something hearty yet healthy.

Ingredients

• 1 cup basmati rice, rinsed until the water runs clear
• 2 tbsp rich extra virgin olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp freshly grated ginger
• 2 tsp ground turmeric
• 1 tsp cumin seeds
• 1 large carrot, diced into small cubes
• 1 red bell pepper, thinly sliced
• 1 cup cauliflower florets
• 1 can (14 oz) coconut milk, full fat for creaminess
• 2 cups vegetable broth, low sodium
• Salt to taste
• Fresh cilantro leaves, for garnish

Instructions

1. In a medium pot, bring 2 cups of water to a boil. Add the rinsed basmati rice, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for 5 minutes.
2. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic, grated ginger, turmeric, and cumin seeds, cooking for 1 minute until fragrant.
4. Add the diced carrot, sliced bell pepper, and cauliflower florets to the skillet. Cook for 5 minutes, stirring occasionally.
5. Pour in the coconut milk and vegetable broth, bringing the mixture to a gentle simmer. Cook for 10 minutes, or until the vegetables are tender.
6. Season with salt to taste, then serve the curry over the fluffy basmati rice. Garnish with fresh cilantro leaves.

Now, this curry is a symphony of textures—creamy from the coconut milk, with a slight crunch from the vegetables, all resting on a bed of perfectly cooked rice. For an extra touch, serve it with a wedge of lime to brighten up the flavors.

Conclusion

Brimming with variety, our roundup of 16 gluten-free rice recipes offers something for every taste and occasion. Whether you’re craving comfort food or something light and fresh, these easy-to-make dishes are sure to delight. We’d love to hear which recipes become your favorites—drop us a comment below! And if you found this collection helpful, please share the love by pinning it on Pinterest. Happy cooking!