Easy Holiday Rice

Ingredients

• 370 g (2 cups)uncooked rice
• 30 ml (2 tablespoons)olive oil
• 28 g (2 tablespoons)butter
• 1 mediumonion, thinly sliced
• ½ teaspoonsalt
• ½ teaspoonground black pepper
• 3 clovesgarlic, minced
• 1 tablespoonfresh ginger, minced
• 30 g (⅓ cup)blanched almonds, sliced
• ½ teaspoonground nutmeg
• 75 g (½ cup)roasted red bell pepper, chopped
• 15 g (¼ cup)fresh parsley, chopped

Instructions

1. 1

   Cook the rice

   If you do not have leftover rice, cook 370 g (2 cups) uncooked rice according to the packet instructions. Set it aside to cool. If you are using rice that is already cooked and cooled, measure out 6 cups.

2. 2

   Brown the onions

   Put the butter, olive oil and onion in a large frying pan over medium heat. Season with the salt and pepper, then fry until the onion is browned and crisp.

3. 3

   Add aromatics

   Stir the garlic and ginger into the onion and butter mixture. Cook for 2–3 minutes.

4. 4

   Toast the almonds

   Add the sliced blanched almonds and stir to combine. Cook for 2 minutes, then transfer the mixture to a plate and set aside.

5. 5

   Reheat the rice

   Leave the frying pan as it is, without wiping it out. Add the cooked rice and ground nutmeg, then stir and cook until the rice is heated through.

6. 6

   Finish the rice

   Return the onion and almond mixture to the pan. Add the roasted red pepper and parsley, toss everything together and heat through for 2–3 minutes.

7. 7

   Serve the rice

   Transfer the rice to a serving platter, garnish as desired and serve.

What is holiday rice?

Holiday rice is a celebratory side built from everyday cooked rice, dressed up with aromatics, nuts and colourful additions. This version pairs browned onion and warm spices with roasted red pepper and parsley.

Rice dishes with aromatic ingredients are found in many cuisines, and this recipe takes a flexible, home-cooked approach rather than following one particular regional tradition. Cooking the onion mixture separately lets its flavours develop before it is folded through the rice.

Nutrition and macros by portion

The nutrition label shows one serving as written: 172 calories, 3g protein, 27g carbs, 6g fat.

The rice supplies most of the carbohydrates, while the olive oil, butter and almonds contribute most of the fat; the almonds also provide some protein. Pair a serving with a protein-rich main and vegetables to make a more rounded plate.

Choosing and preparing the rice

Cooked rice: follow the packet instructions, then let the rice cool before adding it to the pan. The recipe calls for 370 g (2 cups) uncooked rice, or 6 cups cooked and cooled rice.

Leftovers: rice prepared in advance makes the final cooking quicker. Break up any clumps before it goes into the pan so it reheats more evenly.

Browning the onion

Onion: thin slices cook more evenly and give you plenty of browned edges. Keep the pan over medium heat and stir as needed so the onion colours without catching.

Oil and butter: using both gives the onion a buttery flavour while it fries. The salt and pepper are added at this stage, seasoning the base before the rice goes in.

Building the aroma

Garlic and ginger: add these after the onion has browned, then cook for 2–3 minutes. Stir regularly so they mingle with the onion and butter without scorching.

Nutmeg: it goes directly into the rice, rather than into the onion mixture. Stir it through as the rice reheats for an even, gentle warmth.

Getting the texture right

Almonds: sliced blanched almonds bring crunch against the soft rice. Cook them with the onion mixture for 2 minutes, then set everything aside while the rice heats.

Rice: leave the pan unwiped to carry its savoury coating into the rice. Stir until the rice is hot throughout, then fold the reserved mixture back in gently.

Timing the finishing ingredients

Red pepper: roasted pepper is already cooked, so it only needs to warm through when added near the end. Chopping it helps distribute its colour and flavour throughout the dish.

Parsley: add it with the pepper for the final 2–3 minutes of heating. This keeps its fresh, green character in the finished rice.

Serving it with a meal

This rice suits a festive spread alongside roast vegetables, a nut roast or another centrepiece. Its sweetly browned onion and aromatic ginger also work well with simply cooked greens.

Serve it straight from a warmed platter while hot. Since it contains almonds, make sure guests know about the nuts.

Recipe notes & tips

• Cool freshly cooked rice before adding it to the frying pan so it is easier to stir.
• Slice the onion thinly for more even browning.
• Keep the garlic and ginger moving in the pan as they cook.
• Leave the browned bits in the pan when you add the rice.
• Add the roasted pepper and parsley near the end so they only heat through.
• Use a wide serving platter to spread the rice out and show off its colour.

Variations

• Add dried fruit: stir in a small handful of raisins or chopped dried apricots with the roasted pepper.
• Try different nuts: replace the almonds with sliced toasted hazelnuts or pecans.
• Use fresh chilli: add a little minced chilli with the garlic and ginger for gentle heat.
• Change the herbs: swap the parsley for chopped coriander or mint.
• Add more vegetables: fold in cooked peas or finely chopped roasted squash with the pepper.

Common mistakes to avoid

• Crowding the onion: use a large frying pan so the slices can brown rather than steam.
• Burning the aromatics: stir the garlic and ginger frequently and keep the heat at medium.
• Wiping out the pan: leave the browned residue in place so it flavours the rice.
• Adding cold clumps of rice: separate the grains before they go into the pan for more even reheating.
• Overcooking the pepper: add it near the end and heat it through for only 2–3 minutes.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 2 days. Reheat until piping hot throughout, adding a splash of water if the rice seems dry; only reheat it once.

Frequently asked questions