Easy Holiday Rice

Right, let’s talk about Christmas. Or Boxing Day, or any of those lovely, lingering days of feasting in between. We all love the big roast, the mountains of potatoes, and the pigs in blankets. But sometimes, you just need something a little bit…different. That’s where this easy holiday rice comes in. I’ve been making this recipe for years, tweaking it each time to make it even more simple and delicious, and believe me, even the kids will clear their plates. Trust me, after endless roast dinners, this festive rice will be a welcome sight on any table.

Why This Recipe Works

This isn’t your average, bland rice dish. This is a colourful, flavourful side that brightens up any holiday table without requiring hours in the kitchen. As a busy mum of two, I know how precious time is, especially during the holidays, and this recipe is designed to be both simple and satisfying. Here’s why it works:

• Quick and Easy: Ready in under 45 minutes, perfect for when you’re juggling multiple dishes.
• Family-Friendly: Even fussy eaters will enjoy the subtly sweet and savoury flavour combination. My two gobble it up, especially when I add a little extra dried cranberry.
• Versatile: Adaptable to your favourite holiday flavours and whatever you have on hand. Don’t have pecans? Use walnuts!

Ingredients

• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup long-grain rice, rinsed
• 2 cups chicken or vegetable stock
• 1/2 cup dried cranberries
• 1/2 cup pecans, chopped
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

Ingredient Notes

Long-Grain Rice: I prefer long-grain rice because it cooks up fluffy and separate, but basmati or jasmine rice will also work well. Just adjust the cooking time accordingly. Make sure you rinse the rice to remove excess starch for a better texture.

Stock: Chicken stock adds a richness, but vegetable stock is a great vegetarian alternative. You can even use water in a pinch, but the flavour won’t be quite as deep. I often use stock cubes to save money.

Pecans: Pecans add a lovely nutty crunch, but walnuts or slivered almonds are perfectly acceptable substitutes. If you have nut allergies, you can omit them entirely or use toasted sunflower seeds.

Dried Cranberries: These add a touch of sweetness and festive colour. You could substitute them with raisins or dried cherries, but the cranberries are best, in my opinion. I always have a bag in the cupboard over Christmas!

Step-by-Step Instructions

Step 1: Heat the olive oil in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Make sure you stir regularly so it doesn’t catch and burn.

Step 2: Add the garlic and cook for another minute, until fragrant. The smell alone is enough to get everyone excited for dinner!

Step 3: Add the rinsed rice to the saucepan and cook for 2-3 minutes, stirring constantly. This helps to toast the rice and enhance its flavour. You’ll hear a slight crackling as it toasts.

Step 4: Pour in the chicken or vegetable stock, bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until all the liquid is absorbed and the rice is cooked through. Through trial and error, I’ve learned that peeking too often will let out steam and prolong the cooking time, so resist the urge!

Step 5: Remove from heat and let stand, covered, for 5 minutes. This allows the rice to finish steaming and become perfectly fluffy.

Step 6: Stir in the dried cranberries, pecans, and parsley. Season with salt and pepper to taste. Give it all a good fluff with a fork to combine everything evenly.

My Kitchen Tips & Tricks

• Toast the Pecans: For an even nuttier flavour, toast the pecans in a dry frying pan for a few minutes before adding them to the rice. Keep an eye on them, as they burn easily.
• Don’t Overcook the Rice: Check the rice after 18 minutes. If there’s still liquid, cook for another 2 minutes and check again. Overcooked rice is mushy, and no one wants that.
• Make it Ahead: Prepare the rice up to step 5, then cool completely. Stir in the cranberries, pecans, and parsley just before serving.
• Kid-Friendly Tip: My children prefer this rice with a tiny knob of butter stirred in at the end. It adds a bit of richness they adore.
• Spice it Up: For a bit of warmth, add a pinch of chilli flakes to the rice while it’s cooking. Just a little goes a long way!
• Herby Goodness: Experiment with different herbs like thyme or rosemary for a more festive flavour. Fresh herbs are always best, but dried will do in a pinch.
• Budget-Friendly Hack: Use leftover cooked rice to make this dish even faster. Just sauté the onion and garlic, then add the cooked rice, stock, and other ingredients.

Storage & Meal Prep

Storage: Leftover holiday rice can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat in the microwave or in a saucepan over low heat with a splash of water or stock to prevent it from drying out. Make sure it’s piping hot before serving.

Make-Ahead: As mentioned above, you can prepare the rice up to step 5 and store it in the fridge. This is a brilliant time-saver when you’re prepping for a big meal.

Batch Cooking: This recipe doubles or triples easily, making it perfect for large family gatherings or batch cooking for the freezer. Just make sure to cool it completely before freezing in airtight containers for up to 2 months.

Substitutions & Variations

Gluten-Free: This recipe is naturally gluten-free, just ensure your stock is gluten-free.

Dairy-Free: This recipe is naturally dairy-free. Avoid adding butter at the end, like suggested in the tips.

Vegetarian: Use vegetable stock instead of chicken stock.

Different Nuts: Try using walnuts, almonds, or even pistachios instead of pecans. Each nut will add a slightly different flavour profile. I find walnuts a bit earthier, while almonds add a subtle sweetness.

Seasonal Variations: In the autumn, add roasted butternut squash or pumpkin for a lovely seasonal twist. In the spring, try adding peas or asparagus.

Frequently Asked Questions

Can I prepare this the night before?

Absolutely. In fact, I often do this on Sunday evenings before the busy school week. Simply prepare everything up to the baking stage, cover tightly, and refrigerate. Bring it to room temperature for 15 minutes before cooking, and you’ll save yourself precious morning time.

How do I know when the rice is done?

The rice is done when all the liquid has been absorbed, and the grains are tender. If there’s still liquid, cook for a few more minutes, checking frequently. The key is to avoid overcooking it, as that can lead to mushy rice.

Can I use brown rice instead of long-grain rice?

Yes, you can, but you’ll need to adjust the cooking time and liquid. Brown rice typically requires more liquid and a longer cooking time. Follow the instructions on the package of brown rice you’re using, and keep an eye on it.

Is this recipe suitable for children?

Yes, it is! My children love this rice. The cranberries add a touch of sweetness that kids adore. Just be mindful of any nut allergies.

Can I add vegetables to this dish?

Definitely! Roasted vegetables like carrots, Brussels sprouts, or sweet potatoes would be a delicious addition. Add them after the rice is cooked and fluffed.

How do I store leftovers properly?

Store leftover rice in an airtight container in the refrigerator for up to 3 days. Make sure to cool it completely before refrigerating.

Can I freeze this rice?

Yes, you can freeze this rice for up to 2 months. Cool it completely, then transfer it to an airtight container or freezer bag. When reheating, add a splash of water or stock to prevent it from drying out.

Serving Suggestions

This easy holiday rice is a fantastic side dish for any festive meal. It pairs perfectly with roast chicken, turkey, or ham. It’s also a lovely accompaniment to vegetarian dishes like nut roast or lentil loaf. For presentation, I like to serve it in a pretty bowl garnished with extra parsley and a sprinkle of pecans. A simple green salad is a perfect addition to the meal, offering a bit of freshness alongside the richness of the rice and the main course. Portion-wise, a generous scoop per person is usually just right.

So there you have it – a simple, delicious, and stress-free way to add a touch of festive flair to your holiday table. This easy holiday rice is the perfect dish to add to your repertoire, especially when you’re looking for something a bit different from the usual roast potatoes. Do give it a try and let me know what you think in the comments below. I love hearing about your kitchen adventures and any tweaks you make to the recipe. And if you’re looking for more family-friendly recipes, be sure to check out my other dishes on FamiliesRecipes.com or join our email community for even more culinary inspiration. Happy cooking, loves!

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