18 Delicious Rice Recipes for Kids Easy to Make

Struggling to find meals that are both kid-approved and easy to whip up? Look no further! Our roundup of 18 Delicious Rice Recipes for Kids is packed with quick, nutritious, and fun dishes that’ll have even the pickiest eaters asking for seconds. From cozy comfort foods to vibrant, colorful bowls, these recipes are sure to make mealtime a breeze. Let’s dive in!

Cheesy Broccoli Rice Balls

Are you ready to transform simple ingredients into a delightful snack that’s both nutritious and indulgent? Cheesy Broccoli Rice Balls are the perfect bite-sized treat, combining the wholesome goodness of broccoli with the comforting richness of cheese, all encased in a crispy exterior.

Ingredients

• 1 cup cooked jasmine rice, cooled to room temperature
• 1 cup finely chopped broccoli florets, steamed and drained
• 1/2 cup grated sharp cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1 pasture-raised egg, lightly beaten
• 1/4 cup all-purpose flour
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp clarified butter, for frying

Instructions

1. In a large mixing bowl, combine the cooled jasmine rice, steamed broccoli, cheddar cheese, Parmesan cheese, beaten egg, flour, garlic powder, onion powder, salt, and black pepper. Mix until all ingredients are evenly distributed.
2. Using your hands, form the mixture into 1-inch diameter balls, ensuring they are compact and hold their shape. Tip: If the mixture is too sticky, lightly wet your hands with water to prevent sticking.
3. Heat the clarified butter in a non-stick skillet over medium heat (350°F) until it shimmers.
4. Carefully place the rice balls in the skillet, leaving space between each for even cooking. Fry for 3-4 minutes on each side, or until golden brown and crispy. Tip: Avoid overcrowding the skillet to ensure each ball cooks evenly.
5. Transfer the fried rice balls to a paper towel-lined plate to drain any excess butter. Tip: Serve immediately for the best texture and flavor.

Now these Cheesy Broccoli Rice Balls boast a crispy golden exterior with a soft, cheesy interior, offering a delightful contrast in textures. For an extra touch, serve them with a side of marinara sauce or a dollop of sour cream for dipping.

Sweet Corn Fried Rice

Unlock the flavors of summer with this Sweet Corn Fried Rice, a dish that combines the sweetness of fresh corn with the savory depth of well-seasoned rice. Perfect for beginners, this recipe guides you through each step to ensure a delicious outcome.

Ingredients

• 2 cups jasmine rice, cooked and cooled
• 1 cup sweet corn kernels, fresh or frozen
• 2 tbsp clarified butter
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup green onions, finely chopped
• 1 tbsp soy sauce
• 1/2 tsp white pepper
• 1 tbsp sesame oil

Instructions

1. Heat a large skillet or wok over medium-high heat (375°F) and add 1 tbsp of clarified butter.
2. Add the lightly beaten eggs to the skillet, stirring constantly until softly scrambled, about 1 minute. Remove and set aside.
3. In the same skillet, add the remaining 1 tbsp of clarified butter and the sweet corn kernels. Cook for 2 minutes until slightly charred.
4. Add the cooked jasmine rice to the skillet, breaking up any clumps with a spatula. Stir-fry for 3 minutes.
5. Return the scrambled eggs to the skillet, along with green onions, soy sauce, and white pepper. Mix well and cook for another 2 minutes.
6. Drizzle with sesame oil, stir to combine, and remove from heat.

Perfectly balanced, this Sweet Corn Fried Rice offers a delightful contrast of textures, from the crispness of the corn to the fluffy rice. Serve it in a hollowed-out pineapple for an eye-catching presentation that’s sure to impress.

Rainbow Veggie Rice

For a vibrant and nutritious meal that’s as pleasing to the eye as it is to the palate, let’s dive into the preparation of a colorful Rainbow Veggie Rice. This dish combines the wholesome goodness of rice with a spectrum of fresh vegetables, creating a feast for the senses.

Ingredients

• 1 cup basmati rice, rinsed until water runs clear
• 2 tbsp clarified butter
• 1/2 cup red bell pepper, finely diced
• 1/2 cup yellow bell pepper, finely diced
• 1/2 cup green bell pepper, finely diced
• 1/4 cup purple cabbage, thinly sliced
• 1/4 cup carrots, julienned
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 1/2 tsp turmeric powder
• 1/2 tsp cumin seeds
• 2 cups vegetable broth
• Salt, to taste
• 1/4 cup fresh cilantro, chopped

Instructions

1. In a medium saucepan, heat the clarified butter over medium heat until shimmering.
2. Add the cumin seeds and sauté for 30 seconds, or until they begin to pop, releasing their aroma.
3. Stir in the minced garlic and grated ginger, cooking for another 30 seconds until fragrant.
4. Add the diced bell peppers, julienned carrots, and sliced purple cabbage to the pan. Sauté for 3-4 minutes, until the vegetables start to soften but retain their crunch.
5. Sprinkle the turmeric powder over the vegetables, stirring well to evenly coat them.
6. Add the rinsed basmati rice to the pan, stirring gently to combine with the vegetables and spices.
7. Pour in the vegetable broth and add salt to taste. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the rice is tender and the liquid is absorbed.
8. Remove the pan from heat and let it sit, covered, for 5 minutes to allow the rice to steam further.
9. Fluff the rice with a fork, then garnish with fresh cilantro before serving.

How delightful this Rainbow Veggie Rice turns out, with each grain of rice perfectly separate and infused with the earthy tones of turmeric and cumin. The vegetables add a satisfying crunch and a burst of color, making this dish a standout on any table. Consider serving it alongside grilled chicken or fish for a complete meal that’s as nutritious as it is beautiful.

Mini Rice Pizza Bases

Ready to transform your leftover rice into a crispy, delightful base for mini pizzas? This innovative recipe is perfect for beginners looking to explore creative cooking techniques with simple ingredients.

Ingredients

• 2 cups cooked jasmine rice, cooled
• 1 pasture-raised egg, lightly beaten
• 1/4 cup grated Parmesan cheese
• 1 tbsp clarified butter
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the cooled jasmine rice, lightly beaten pasture-raised egg, grated Parmesan cheese, clarified butter, sea salt, and freshly ground black pepper until well incorporated.
3. Divide the mixture into 8 equal portions and press each portion into a 3-inch round on the prepared baking sheet, ensuring the edges are slightly thicker to hold toppings.
4. Bake in the preheated oven for 15 minutes, or until the edges are golden and crispy.
5. Remove from the oven and let cool for 5 minutes before adding your favorite pizza toppings.
6. Return to the oven and bake for an additional 10 minutes, or until the toppings are heated through and the cheese is bubbly.

For a crispy texture, ensure the rice mixture is spread thinly and evenly. The clarified butter adds a rich flavor without burning, making it ideal for baking. Letting the bases cool slightly before adding toppings prevents sogginess.

Flavorful and versatile, these mini rice pizza bases offer a delightful crunch with a subtle cheesy undertone. Serve them as appetizers at your next gathering or as a fun, gluten-free alternative to traditional pizza night.

Banana Rice Pudding

Gathering the perfect blend of comfort and sophistication, this Banana Rice Pudding transforms simple ingredients into a creamy, dreamy dessert. Ideal for beginners, this recipe walks you through each step with precision, ensuring a delightful outcome every time.

Ingredients

• 1 cup Arborio rice, rinsed
• 2 cups whole milk
• 1 cup heavy cream
• 1/2 cup granulated sugar
• 1 tsp pure vanilla extract
• 2 ripe bananas, mashed
• 1/4 tsp ground cinnamon
• 1 tbsp unsalted butter
• Pinch of sea salt

Instructions

1. In a medium saucepan, combine the rinsed Arborio rice, whole milk, heavy cream, and a pinch of sea salt over medium heat.
2. Bring the mixture to a gentle simmer, stirring occasionally to prevent sticking, about 5 minutes.
3. Reduce the heat to low and cover the saucepan, allowing the rice to cook for 20 minutes, stirring every 5 minutes to ensure even cooking.
4. After 20 minutes, remove the lid and stir in the granulated sugar, pure vanilla extract, and mashed bananas, cooking for an additional 5 minutes uncovered.
5. Once the pudding has thickened to a creamy consistency, remove from heat and stir in the unsalted butter and ground cinnamon until fully incorporated.
6. Let the pudding sit for 5 minutes off the heat to allow the flavors to meld before serving.

Yielded is a pudding with a luxuriously creamy texture and a harmonious balance of sweet banana and warm cinnamon. For an elegant twist, serve chilled with a drizzle of caramel sauce and a sprinkle of toasted coconut flakes.

Carrot and Peas Rice

Ready to transform simple pantry staples into a vibrant, comforting dish? This carrot and peas rice is a delightful way to bring color and nutrition to your table, perfect for beginners eager to master the basics of cooking.

Ingredients

• 1 cup basmati rice, rinsed until water runs clear
• 2 tablespoons clarified butter
• 1/2 cup finely diced carrots
• 1/2 cup fresh peas, shelled
• 2 cups water
• 1 teaspoon salt

Instructions

1. In a medium saucepan, heat the clarified butter over medium heat until it shimmers, about 1 minute.
2. Add the diced carrots to the saucepan, sautéing until they begin to soften, approximately 3 minutes. Tip: Stir occasionally to prevent sticking and ensure even cooking.
3. Incorporate the fresh peas into the saucepan, cooking for an additional 2 minutes until they brighten in color.
4. Stir in the rinsed basmati rice, coating the grains with the butter and vegetables for about 1 minute. Tip: This step enhances the rice’s nutty flavor and prevents clumping.
5. Pour in the water and add the salt, bringing the mixture to a boil over high heat.
6. Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for 15 minutes. Tip: Resist the urge to peek, as steam is crucial for perfectly cooked rice.
7. After 15 minutes, remove the saucepan from the heat and let it stand, covered, for 5 minutes to allow the rice to steam further.
8. Fluff the rice gently with a fork before serving to separate the grains without crushing them.

Now, your carrot and peas rice boasts a fluffy texture with each grain distinct, offering a buttery richness complemented by the sweetness of carrots and peas. Consider garnishing with toasted almonds for a crunchy contrast or serving alongside grilled chicken for a balanced meal.

Chocolate Rice Crispy Treats

Now, let’s dive into making Chocolate Rice Crispy Treats, a delightful twist on the classic snack that combines the crunch of rice cereal with the rich flavor of chocolate. This recipe is perfect for beginners, offering a straightforward path to a delicious result.

Ingredients

• 3 cups crispy rice cereal
• 10 oz high-quality dark chocolate, finely chopped
• 1/4 cup unsalted butter
• 1/4 cup light corn syrup
• 1 tsp pure vanilla extract
• 1/4 tsp fine sea salt

Instructions

1. Line an 8-inch square baking pan with parchment paper, allowing excess to hang over the sides for easy removal.
2. In a large heatproof bowl, combine the crispy rice cereal and set aside.
3. Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer over medium heat. Place a heatproof bowl on top, ensuring it doesn’t touch the water.
4. Add the finely chopped dark chocolate, unsalted butter, and light corn syrup to the top bowl. Stir continuously until the mixture is smooth and fully melted, about 5 minutes.
5. Remove the bowl from heat and stir in the pure vanilla extract and fine sea salt until well combined.
6. Immediately pour the chocolate mixture over the crispy rice cereal. Using a rubber spatula, gently fold until the cereal is evenly coated.
7. Transfer the mixture to the prepared baking pan. Use the spatula to press it into an even layer, applying gentle pressure to compact the treats.
8. Allow the treats to cool at room temperature for 1 hour, or until set. For faster setting, refrigerate for 30 minutes.
9. Once set, lift the treats from the pan using the parchment overhang. Cut into 16 squares with a sharp knife, wiping the blade clean between cuts for neat edges.

Melt-in-your-mouth chocolate paired with the satisfying crunch of rice cereal makes these treats irresistible. For an extra touch, drizzle with melted white chocolate or sprinkle with sea salt before serving.

Apple Cinnamon Rice

Kickstart your morning with a comforting bowl of Apple Cinnamon Rice, a dish that perfectly marries the sweetness of apples with the warmth of cinnamon, all nestled in fluffy rice. This recipe is designed for beginners, guiding you through each step with precision to ensure a delightful outcome every time.

Ingredients

• 1 cup long-grain white rice, rinsed
• 2 cups water
• 1 large Granny Smith apple, peeled and diced
• 1 tbsp clarified butter
• 1/2 tsp ground cinnamon
• 1/4 cup pure maple syrup
• 1/4 tsp sea salt

Instructions

1. In a medium saucepan, combine the rinsed rice and water. Bring to a boil over high heat.
2. Once boiling, reduce the heat to low, cover, and simmer for 18 minutes, or until the water is fully absorbed and the rice is tender.
3. While the rice cooks, heat the clarified butter in a skillet over medium heat. Add the diced apple and sauté for 5 minutes, or until slightly softened.
4. Sprinkle the ground cinnamon over the apples and stir to coat evenly. Cook for an additional 2 minutes to allow the flavors to meld.
5. Remove the skillet from the heat and stir in the maple syrup and sea salt until well combined.
6. Fluff the cooked rice with a fork, then gently fold in the apple mixture until evenly distributed.

Mouthwatering and aromatic, this Apple Cinnamon Rice boasts a perfect balance of textures—tender rice with bits of soft apple. Serve it warm as a standalone breakfast or pair it with a dollop of Greek yogurt for added creaminess.

Spinach and Cheese Rice Muffins

Delightfully simple yet irresistibly tasty, these Spinach and Cheese Rice Muffins are the perfect blend of nutritious greens and creamy cheese, baked into a convenient, handheld format. Ideal for breakfast on the go or a savory snack, this recipe promises a foolproof method to achieve fluffy, golden muffins every time.

Ingredients

• 1 1/2 cups cooked jasmine rice, cooled
• 1 cup fresh spinach, finely chopped
• 3/4 cup sharp cheddar cheese, grated
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup whole milk
• 2 tbsp clarified butter, melted
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp garlic powder

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin with clarified butter.
2. In a large mixing bowl, combine the cooled jasmine rice, finely chopped spinach, and grated sharp cheddar cheese.
3. In a separate bowl, whisk together the lightly beaten pasture-raised eggs, whole milk, melted clarified butter, sea salt, black pepper, and garlic powder until fully incorporated.
4. Pour the wet ingredients over the rice mixture and fold gently until all ingredients are evenly distributed, being careful not to overmix.
5. Divide the mixture evenly among the prepared muffin cups, filling each about three-quarters full to allow for rising.
6. Bake in the preheated oven for 20-25 minutes, or until the muffins are set and the tops are lightly golden. A toothpick inserted into the center should come out clean.
7. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool slightly further.

These muffins boast a delightful contrast of textures, with a crispy exterior giving way to a soft, cheesy interior flecked with vibrant spinach. Serve warm with a dollop of sour cream or alongside a fresh salad for a complete meal.

Strawberry Rice Salad

Unveiling a refreshing twist on summer salads, our Strawberry Rice Salad combines the sweetness of ripe strawberries with the hearty texture of rice, creating a dish that’s as nutritious as it is delicious. Perfect for picnics or a light lunch, this recipe is designed to guide you through each step with precision.

Ingredients

• 1 cup basmati rice, rinsed until water runs clear
• 1 1/2 cups water
• 1/2 tsp sea salt
• 1 tbsp extra virgin olive oil
• 1 cup fresh strawberries, hulled and quartered
• 1/4 cup red onion, finely diced
• 2 tbsp fresh mint leaves, thinly sliced
• 1 tbsp balsamic vinegar
• 1/2 tsp freshly ground black pepper

Instructions

1. In a medium saucepan, combine the rinsed basmati rice, water, and sea salt. Bring to a boil over high heat.
2. Once boiling, reduce the heat to low, cover, and simmer for 18 minutes. Tip: Avoid lifting the lid to ensure even cooking.
3. Remove from heat and let the rice sit, covered, for 5 minutes. Then, fluff with a fork and transfer to a large bowl to cool slightly.
4. Drizzle the extra virgin olive oil over the warm rice and gently toss to coat. This helps to prevent the rice from sticking together.
5. Add the quartered strawberries, diced red onion, and sliced mint leaves to the bowl with the rice.
6. In a small bowl, whisk together the balsamic vinegar and freshly ground black pepper. Tip: Adjust the vinegar to your liking for a perfect balance of sweetness and acidity.
7. Pour the dressing over the salad and toss gently to combine all ingredients evenly. Tip: For best flavor, let the salad sit for 10 minutes before serving to allow the flavors to meld.

The Strawberry Rice Salad offers a delightful contrast of textures, from the fluffy rice to the juicy strawberries, with a hint of mint for freshness. Serve it on a bed of arugula for an extra peppery kick or alongside grilled chicken for a complete meal.

Pumpkin Rice Pancakes

Every autumn morning deserves a warm, comforting start, and these Pumpkin Rice Pancakes are just the ticket. Combining the earthy sweetness of pumpkin with the subtle texture of rice flour, they’re a delightful twist on the classic pancake that’s both nourishing and indulgent.

Ingredients

• 1 cup pure pumpkin puree
• 1 cup rice flour
• 2 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 2 pasture-raised eggs, lightly beaten
• 1 cup whole milk
• 2 tbsp clarified butter, melted
• 1 tbsp clarified butter, for cooking

Instructions

1. In a large mixing bowl, whisk together the pumpkin puree, rice flour, granulated sugar, baking powder, cinnamon, nutmeg, and salt until well combined.
2. Add the lightly beaten eggs, whole milk, and melted clarified butter to the dry ingredients. Stir until the batter is smooth and free of lumps.
3. Heat a non-stick skillet over medium heat (350°F) and brush with 1 tbsp of clarified butter.
4. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
5. Flip the pancakes carefully and cook for an additional 1-2 minutes, or until golden brown and cooked through.
6. Transfer the cooked pancakes to a warm plate. Repeat with the remaining batter, adding more clarified butter to the skillet as needed.

Creating these pancakes with a gentle hand ensures they remain light and fluffy, with a tender crumb that melts in your mouth. The interplay of pumpkin and spices offers a warm, aromatic flavor profile, perfect when drizzled with maple syrup or topped with a dollop of whipped cream for an extra touch of decadence.

Egg Fried Rice with Hidden Veggies

Kickstart your culinary journey with this Egg Fried Rice with Hidden Veggies, a dish that marries simplicity with nutrition, perfect for beginners eager to expand their cooking repertoire.

Ingredients

• 1 cup long-grain white rice, cooked and cooled
• 2 pasture-raised eggs, lightly beaten
• 1 tbsp clarified butter
• 1/2 cup finely diced carrots
• 1/2 cup finely diced zucchini
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1/4 cup frozen peas, thawed
• 2 green onions, thinly sliced
• 1/2 tsp white pepper

Instructions

1. Heat a large skillet or wok over medium-high heat (375°F) and add clarified butter, swirling to coat the surface evenly.
2. Pour the lightly beaten eggs into the skillet, stirring constantly with a spatula until softly scrambled, about 1 minute. Remove and set aside.
3. In the same skillet, add the diced carrots and zucchini, sautéing for 2 minutes until slightly softened but still crisp.
4. Add the cooked and cooled rice to the skillet, breaking up any clumps with the spatula, and stir-fry for 3 minutes until the rice is lightly toasted.
5. Drizzle soy sauce and sesame oil over the rice, mixing thoroughly to ensure even distribution.
6. Fold in the scrambled eggs, thawed peas, and sliced green onions, cooking for an additional 1 minute to combine all ingredients.
7. Sprinkle white pepper over the dish, giving it one final stir before removing from heat.

Now, this Egg Fried Rice with Hidden Veggies boasts a delightful contrast of textures, from the fluffy rice to the crisp vegetables, all enveloped in a savory, umami-rich sauce. Serve it in a hollowed-out bell pepper for an eye-catching presentation that’s as fun to eat as it is to make.

Rice and Bean Tacos

Mastering the art of simple yet flavorful meals starts with understanding the basics, and these Rice and Bean Tacos are a perfect example. Let’s walk through the process together, ensuring every step is clear and achievable, even for beginners.

Ingredients

• 1 cup long-grain white rice, rinsed
• 2 cups water
• 1 tbsp extra-virgin olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 15 oz can black beans, drained and rinsed
• 8 small corn tortillas
• 1/2 cup crumbled queso fresco
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges
• Salt to taste

Instructions

1. In a medium saucepan, combine the rinsed rice and water. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 18 minutes. Remove from heat and let stand, covered, for 5 minutes.
2. While the rice cooks, heat the olive oil in a large skillet over medium heat. Add the onion and cook until translucent, about 5 minutes.
3. Add the garlic, cumin, and smoked paprika to the skillet. Cook for 1 minute, stirring constantly to prevent burning.
4. Stir in the black beans and cook until heated through, about 3 minutes. Season with salt to taste.
5. Warm the tortillas in a dry skillet over medium heat for about 30 seconds per side, or until pliable.
6. Fluff the rice with a fork and divide it among the tortillas. Top with the bean mixture, queso fresco, and cilantro. Serve with lime wedges on the side.

Perfectly balanced, these tacos offer a delightful contrast of textures, from the fluffy rice to the creamy beans and crisp tortillas. For an extra kick, drizzle with hot sauce or add sliced avocado for creaminess.

Blueberry Rice Porridge

This comforting Blueberry Rice Porridge is a delightful way to start your day or enjoy as a soothing dessert. The combination of creamy rice and sweet blueberries creates a harmonious balance of flavors and textures.

Ingredients

• 1 cup short-grain white rice, rinsed
• 4 cups whole milk
• 1/2 cup granulated sugar
• 1/2 teaspoon pure vanilla extract
• 1 cup fresh blueberries, plus extra for garnish
• 1 tablespoon unsalted butter
• 1/4 teaspoon fine sea salt

Instructions

1. In a medium saucepan, combine the rinsed rice, whole milk, and fine sea salt over medium heat.
2. Bring the mixture to a gentle simmer, stirring occasionally to prevent the rice from sticking to the bottom of the pan.
3. Reduce the heat to low, cover the saucepan, and let the rice cook for 25 minutes, stirring every 5 minutes to ensure even cooking.
4. After 25 minutes, stir in the granulated sugar, pure vanilla extract, and unsalted butter until fully incorporated.
5. Gently fold in the fresh blueberries, being careful not to crush them, and cook for an additional 5 minutes to soften the berries slightly.
6. Remove the saucepan from the heat and let the porridge sit, covered, for 5 minutes to thicken.
7. Serve the porridge warm, garnished with additional fresh blueberries for a burst of color and freshness.

Delightfully creamy with a subtle sweetness, this Blueberry Rice Porridge is perfect for a cozy breakfast or a light dessert. For an extra touch of elegance, drizzle with a bit of honey or sprinkle with cinnamon before serving.

Tomato Basil Rice Soup

Sometimes, the simplest dishes bring the most comfort, and this Tomato Basil Rice Soup is no exception. Perfect for any season, it combines the freshness of basil with the richness of tomatoes, all brought together with the heartiness of rice.

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 4 cups chicken stock, preferably homemade
• 1 can (28 oz) San Marzano tomatoes, crushed by hand
• 1 cup Arborio rice
• 1/4 cup fresh basil leaves, chiffonade
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup grated Parmigiano-Reggiano cheese

Instructions

1. In a large pot, heat the extra virgin olive oil over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and sauté until translucent, approximately 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for 1 minute until fragrant, ensuring not to let it brown.
4. Pour in the chicken stock and hand-crushed San Marzano tomatoes, bringing the mixture to a gentle boil over high heat.
5. Reduce the heat to low, add the Arborio rice, and simmer uncovered for 20 minutes, stirring every 5 minutes to prevent sticking.
6. Season with sea salt and freshly ground black pepper, then stir in the chiffonade of fresh basil leaves.
7. Remove from heat and let the soup sit for 5 minutes to thicken slightly before serving.
8. Ladle into bowls and garnish with grated Parmigiano-Reggiano cheese.

Mellow yet vibrant, this soup boasts a velvety texture with bursts of tomato and basil. Serve it with a crusty baguette for dipping, or top with a poached pasture-raised egg for added richness.

Rice and Chicken Nuggets

Alright, let’s dive into creating a comforting and satisfying dish that combines the simplicity of rice with the crispy delight of chicken nuggets. A perfect meal for any day of the week, this recipe is designed to guide you through each step with precision, ensuring delicious results every time.

Ingredients

• 1 cup long-grain white rice, rinsed
• 2 cups water
• 1 lb chicken breast, cut into 1-inch pieces
• 1 cup all-purpose flour
• 2 pasture-raised eggs, lightly beaten
• 1 cup panko breadcrumbs
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 cup clarified butter, for frying

Instructions

1. In a medium saucepan, combine the rinsed rice and water. Bring to a boil over high heat.
2. Once boiling, reduce the heat to low, cover, and simmer for 18 minutes. Remove from heat and let stand, covered, for 5 minutes.
3. While the rice cooks, season the chicken pieces with salt, pepper, garlic powder, and onion powder.
4. Dredge each chicken piece in flour, shaking off excess, then dip into the beaten eggs, and finally coat with panko breadcrumbs.
5. Heat clarified butter in a large skillet over medium heat until shimmering. Fry the breaded chicken pieces in batches, turning once, until golden brown and cooked through, about 4 minutes per side.
6. Transfer the cooked chicken nuggets to a paper towel-lined plate to drain any excess oil.
7. Fluff the cooked rice with a fork and serve alongside the crispy chicken nuggets.

Golden and crispy on the outside, tender and juicy on the inside, these chicken nuggets paired with fluffy rice offer a delightful contrast in textures. For an extra touch, drizzle with a bit of honey or serve with a side of your favorite dipping sauce to elevate the flavors.

Avocado Rice Sushi Rolls

Avocado rice sushi rolls are a delightful fusion of creamy avocado and perfectly seasoned sushi rice, wrapped in nori for a satisfying bite. A great way to introduce beginners to sushi making, this recipe breaks down the process into manageable steps.

Ingredients

• 1 cup sushi rice, rinsed until the water runs clear
• 1 1/4 cups water
• 2 tbsp rice vinegar
• 1 tbsp granulated sugar
• 1/2 tsp kosher salt
• 1 ripe avocado, thinly sliced
• 2 sheets nori
• 1/2 cucumber, julienned
• 1 tsp sesame seeds, toasted

Instructions

1. Combine the sushi rice and water in a rice cooker. Cook on the sushi setting until the rice is tender and the water is fully absorbed, about 20 minutes.
2. While the rice cooks, mix the rice vinegar, sugar, and salt in a small saucepan over low heat. Stir until the sugar and salt dissolve, then remove from heat.
3. Transfer the cooked rice to a large bowl. Gently fold in the vinegar mixture with a rice paddle, fanning the rice to cool it quickly and achieve a glossy finish.
4. Place a nori sheet on a bamboo mat. Spread half of the rice evenly over the nori, leaving a 1-inch border at the top.
5. Arrange half of the avocado slices and cucumber julienne in a line along the bottom edge of the rice.
6. Roll the sushi tightly from the bottom, using the bamboo mat to press and shape the roll. Seal the edge with a little water.
7. Repeat with the remaining nori, rice, avocado, and cucumber.
8. Slice each roll into 8 pieces with a sharp, wet knife. Sprinkle with toasted sesame seeds before serving.

Just as the creamy avocado contrasts with the crisp cucumber, the toasted sesame seeds add a nutty crunch that elevates the dish. Serve these rolls with a side of pickled ginger and wasabi for an authentic touch.

Peanut Butter Rice Bars

Begin by exploring the delightful simplicity of Peanut Butter Rice Bars, a no-bake treat that combines the creamy richness of peanut butter with the satisfying crunch of rice cereal. Perfect for beginners, this recipe requires minimal ingredients and yields maximum flavor, making it an ideal project for those new to the kitchen.

Ingredients

• 1 cup creamy peanut butter, preferably organic
• 1/2 cup honey, raw and unfiltered
• 1/4 cup unsalted butter, clarified
• 2 cups crispy rice cereal
• 1/2 cup rolled oats, toasted
• 1/4 tsp sea salt, finely ground

Instructions

1. Line an 8×8-inch baking dish with parchment paper, ensuring overhang on all sides for easy removal.
2. In a medium saucepan over low heat, combine 1 cup creamy peanut butter, 1/2 cup honey, and 1/4 cup clarified butter. Stir continuously until the mixture is smooth and fully incorporated, about 3-4 minutes.
3. Remove the saucepan from heat and immediately fold in 2 cups crispy rice cereal and 1/2 cup toasted rolled oats, mixing until evenly coated.
4. Transfer the mixture to the prepared baking dish, pressing down firmly with the back of a spoon to create an even layer.
5. Sprinkle 1/4 tsp finely ground sea salt evenly over the top for a subtle contrast to the sweetness.
6. Chill in the refrigerator for at least 2 hours, or until the bars are firm and hold their shape when cut.
7. Using the parchment overhang, lift the bars from the dish and place on a cutting board. Cut into 12 equal squares with a sharp knife.

At first bite, these Peanut Butter Rice Bars offer a harmonious blend of textures, from the creamy peanut butter to the crisp cereal and chewy oats. For an extra touch, drizzle melted dark chocolate over the top before chilling, or serve alongside a scoop of vanilla bean ice cream for a decadent dessert.

Conclusion

Here’s a treasure trove of 18 kid-friendly rice recipes that promise ease and excitement in every bite! Perfect for busy parents seeking quick, nutritious meals, this roundup is your go-to guide. We’d love to hear which dishes became family favorites—drop us a comment below. Loved what you saw? Share the joy by pinning this article on Pinterest for fellow home cooks to discover!

Michael Johnson

Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.