18 Savory Rice Stuffing Recipes for Turkey Delight

Looking to elevate your Thanksgiving turkey or simply craving a cozy, flavor-packed side dish? These 18 savory rice stuffing recipes are here to save the day! Whether you love classic herbs, crave bold spices, or need a gluten-free twist, we’ve got a delicious option for every table. Get ready to make your holiday feast—or any weeknight dinner—extra special with these mouthwatering ideas. Let’s dig in!

Herbed Wild Rice and Mushroom Stuffing

This hearty stuffing is packed with earthy mushrooms, nutty wild rice, and fresh herbs—perfect for adding a rustic touch to your holiday table.

Ingredients:

• 1 cup wild rice, rinsed
• 3 cups vegetable broth
• 3 tbsp unsalted butter
• 1 large yellow onion, diced
• 3 celery stalks, diced
• 12 oz cremini mushrooms, sliced
• 3 garlic cloves, minced
• 1 tsp dried thyme
• 1 tsp dried sage
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley

Instructions:

1. In a medium pot, combine wild rice and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes until tender. Drain any excess liquid.
2. Meanwhile, melt butter in a large skillet over medium heat. Add onion and celery, sautéing for 5 minutes until softened. Stir in mushrooms and cook for 8 minutes until golden.
3. Add garlic, dried thyme, dried sage, salt, and black pepper. Cook for 1 minute until fragrant.
4. Fold the cooked wild rice and fresh parsley into the skillet, stirring until evenly combined. Warm through for 2 minutes.

The chewy wild rice and savory mushrooms create a satisfying texture, while the herbs add a cozy depth of flavor—no bread required!

Tip: For extra richness, drizzle with a little truffle oil before serving.

Cranberry and Walnut Rice Stuffing

This hearty rice stuffing is studded with tart cranberries and toasty walnuts for a festive side that steals the show.

Ingredients:

• 1 ½ cups long-grain white rice, uncooked
• 3 cups low-sodium chicken or vegetable broth
• 2 tbsp unsalted butter
• 1 small yellow onion, finely diced
• 2 celery stalks, finely diced
• 2 garlic cloves, minced
• ½ cup dried cranberries
• ½ cup chopped walnuts
• 1 tsp dried thyme
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. In a medium saucepan, combine rice and broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat and let sit, covered, for 5 minutes.
2. Meanwhile, melt butter in a large skillet over medium heat. Add onion and celery; cook for 5 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
3. Fluff rice with a fork and add to the skillet. Stir in dried cranberries, walnuts, thyme, salt, and black pepper. Cook for 3–4 minutes, stirring occasionally, until everything is warmed through.
4. Remove from heat and fold in fresh parsley.

The sweet-tart pop of cranberries against the earthy walnuts makes every bite exciting—perfect for dressing up holiday plates or weeknight roast chicken.

Tip: Toast the walnuts in a dry skillet for 2–3 minutes before chopping to deepen their flavor.

Savory Sausage and Rice Stuffing

This hearty stuffing swaps bread for fluffy rice, packing in juicy sausage, herbs, and a touch of sweetness from apples for a standout side dish.

Ingredients:

• 1 lb mild Italian sausage (casings removed)
• 1 cup long-grain white rice, uncooked
• 2 cups chicken broth
• 1 small yellow onion, diced
• 2 celery stalks, diced
• 1 medium apple (like Honeycrisp), diced
• 3 tbsp unsalted butter
• 2 tsp fresh sage, minced
• 1 tsp fresh thyme leaves
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions:

1. In a large skillet over medium heat, cook sausage, breaking it into crumbles, until browned (5–6 minutes). Transfer to a plate.
2. In the same skillet, melt butter. Add onion, celery, and apple; sauté until softened (4–5 minutes). Stir in sage, thyme, salt, and pepper.
3. Add rice and toast for 1 minute. Pour in chicken broth, scraping up any browned bits. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
4. Remove from heat (don’t lift the lid!) and let steam for 10 minutes. Fluff with a fork, then fold in cooked sausage.

The rice soaks up all the savory pan juices, while the apple adds a subtle crunch and brightness—no one will miss the bread!

Tip: For extra depth, swap half the broth for dry white wine.

Garlic Parmesan Rice Stuffing

This cozy, flavor-packed stuffing swaps bread for rice, delivering a buttery, garlicky twist that’ll have everyone asking for seconds.

Ingredients:

• 1 ½ cups long-grain white rice, uncooked
• 3 cups low-sodium chicken broth
• 4 tbsp unsalted butter, divided
• 1 small yellow onion, finely diced
• 4 garlic cloves, minced
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup freshly grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions:

1. In a medium saucepan, combine rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat and let sit, covered, for 5 minutes.
2. Meanwhile, melt 2 tbsp butter in a skillet over medium heat. Add onion and cook for 3 minutes until soft. Stir in garlic and cook for 1 minute until fragrant.
3. Fluff rice with a fork, then transfer to a large bowl. Fold in onion-garlic mixture, remaining 2 tbsp butter, salt, pepper, Parmesan, and parsley until evenly combined.

The Parmesan melts into the warm rice, creating a creamy texture with pops of fresh herbs and golden garlic—no dry, crumbly stuffing here!

Tip: For extra crunch, toast the rice in 1 tbsp butter before adding broth (just until lightly golden).

Apple and Sage Rice Stuffing

This cozy, savory-sweet stuffing combines tender rice, caramelized apples, and earthy sage for a side dish that steals the show.

Ingredients:

• 1 ½ cups long-grain white rice, uncooked
• 3 cups low-sodium chicken or vegetable broth
• 2 tbsp unsalted butter
• 1 medium yellow onion, diced
• 2 crisp apples (like Honeycrisp), cored and diced
• 2 tbsp fresh sage, finely chopped
• 1 tsp kosher salt
• ½ tsp black pepper
• ¼ tsp ground nutmeg

Instructions:

1. In a medium saucepan, combine rice and broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes.
2. Meanwhile, melt butter in a large skillet over medium heat. Add onion and cook for 4 minutes, stirring occasionally, until softened. Stir in apples, sage, 1 tsp salt, ½ tsp pepper, and ¼ tsp nutmeg. Cook for 5–6 minutes until apples are tender but still hold their shape.
3. Fluff the rice with a fork, then gently fold in the apple mixture until evenly combined. Taste and adjust seasoning if needed.

The nutmeg and sage add warmth to this stuffing, while the apples keep it bright—perfect alongside roasted chicken or pork.

Tip: For extra texture, toast ½ cup chopped pecans and stir them in at the end.

Spicy Jalapeño and Rice Stuffing

This zesty stuffing brings the heat with fresh jalapeños and fluffy rice, perfect for spicing up your next taco night or stuffed pepper dinner.

Ingredients:

• 1 cup long-grain white rice, uncooked
• 2 cups low-sodium chicken broth
• 2 tbsp unsalted butter
• 1 small yellow onion, diced
• 2 jalapeños, seeded and finely chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 cup chopped fresh cilantro
• 1 tbsp lime juice

Instructions:

1. In a medium saucepan, combine rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
2. Meanwhile, melt butter in a skillet over medium heat. Add onion and jalapeños, sautéing for 4–5 minutes until softened. Stir in garlic, cumin, smoked paprika, and salt; cook for 1 minute until fragrant.
3. Fold the jalapeño mixture into the cooked rice. Add cilantro and lime juice, tossing gently to combine. Serve warm.

The smoky cumin and bright lime balance the jalapeños’ kick, while the rice stays perfectly separate—no mushy stuffing here!

Tip: For extra texture, toast the rice in a dry skillet for 2 minutes before boiling—it adds a subtle nutty flavor.

Cheesy Broccoli and Rice Stuffing

This comforting side dish combines fluffy rice, tender broccoli, and melty cheese for a crowd-pleasing twist on classic stuffing—perfect for holidays or weeknight dinners alike.

Ingredients:

• 1 ½ cups long-grain white rice, uncooked
• 3 cups low-sodium chicken broth
• 3 cups small broccoli florets
• 1 ½ cups shredded sharp cheddar cheese
• ½ cup grated Parmesan cheese
• ¼ cup unsalted butter, melted
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp salt
• ¼ tsp black pepper

Instructions:

1. Preheat oven to 375°F. In a medium saucepan, combine rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
2. Remove rice from heat (keep covered) and let steam for 5 minutes. Fluff with a fork, then stir in broccoli florets, 1 cup cheddar cheese, Parmesan cheese, melted butter, 1 tsp garlic powder, ½ tsp onion powder, ½ tsp salt, and ¼ tsp black pepper.
3. Transfer mixture to a greased 9×13-inch baking dish. Top with remaining ½ cup cheddar cheese. Bake at 375°F for 20 minutes until cheese is bubbly and broccoli is tender.

The Parmesan adds a salty depth that balances the creamy cheddar, while the broccoli stays vibrantly green for a pop of color. Tip: For extra crunch, broil for the last 2 minutes to toast the cheese topping.

Sun-Dried Tomato and Basil Rice Stuffing

This vibrant rice stuffing is packed with Mediterranean flavors—sun-dried tomatoes add a tangy sweetness, while fresh basil keeps it bright and herbaceous.

Ingredients:

• 1 ½ cups long-grain white rice, uncooked
• 3 cups low-sodium chicken or vegetable broth
• ½ cup chopped sun-dried tomatoes (oil-packed, drained)
• ¼ cup chopped fresh basil
• 3 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp dried oregano
• ½ tsp salt
• ¼ tsp black pepper

Instructions:

1. In a medium saucepan, heat 2 tbsp olive oil over medium heat. Add the onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
2. Add the rice, 1 tsp dried oregano, ½ tsp salt, and ¼ tsp black pepper. Toast for 1 minute, stirring constantly.
3. Pour in the broth, bring to a boil, then reduce heat to low. Cover and simmer for 15–18 minutes until the rice is tender and liquid is absorbed.
4. Remove from heat and fluff with a fork. Gently fold in the sun-dried tomatoes, ¼ cup fresh basil, and remaining 1 tbsp olive oil.

The sun-dried tomatoes soften just enough to meld with the rice, creating little bursts of rich, concentrated flavor in every bite.

Tip: For extra depth, stir in a handful of crumbled feta or grated Parmesan before serving.

Caramelized Onion and Rice Stuffing

This savory-sweet stuffing swaps bread for fluffy rice, soaking up the deep flavors of slow-cooked onions and herbs for a cozy twist on a classic.

Ingredients:

• 3 tbsp unsalted butter
• 2 large yellow onions, thinly sliced (about 3 cups)
• 1 tsp granulated sugar
• 1/2 tsp salt
• 3 cups cooked white rice (day-old works best)
• 1/4 cup chopped fresh parsley
• 1 tsp dried thyme
• 1/2 cup low-sodium chicken broth
• 1/4 tsp black pepper

Instructions:

1. Melt 3 tbsp unsalted butter in a large skillet over medium-low heat. Add thinly sliced onions, 1 tsp sugar, and 1/2 tsp salt. Cook, stirring occasionally, for 25–30 minutes until onions are deeply golden and jammy.
2. Stir in cooked rice, 1/4 cup parsley, 1 tsp thyme, 1/2 cup broth, and 1/4 tsp black pepper. Toss gently to combine, breaking up any rice clumps.
3. Cover and cook on low for 5 minutes to let flavors meld. Uncover and fluff with a fork before serving.

The caramelized onions add a rich, almost custardy texture to the rice—no one will miss the bread! Tip: For extra crunch, sprinkle with toasted sliced almonds right before serving.

Spinach and Feta Rice Stuffing

This Spinach and Feta Rice Stuffing is a cozy, flavor-packed side dish that turns simple ingredients into something special—perfect for stuffing poultry or serving on its own!

• 1 cup long-grain white rice, uncooked
• 2 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 4 cups fresh baby spinach, roughly chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh dill
• 1 tsp lemon zest
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups chicken or vegetable broth

1. In a medium saucepan, heat 1 tbsp olive oil over medium heat. Add the onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
2. Add the rice and toast, stirring constantly, for 1 minute. Pour in the broth, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
3. Remove from heat (keep covered) and let steam for 5 minutes. Fluff with a fork.
4. In a large skillet, heat the remaining 1 tbsp olive oil over medium heat. Add the spinach and cook just until wilted, about 2 minutes. Remove from heat.
5. Gently fold the spinach, feta, dill, lemon zest, 1/2 tsp salt, and 1/4 tsp black pepper into the rice. Taste and adjust seasoning if needed.

The bright lemon and dill cut through the richness of the feta, while the spinach keeps every bite tender and vibrant. Tip: For extra texture, stir in toasted pine nuts just before serving.

Curried Rice and Raisin Stuffing

Curried Rice and Raisin Stuffing

This fragrant, slightly sweet stuffing brings a twist to your holiday table with warm spices and plump raisins for a pop of texture.

Ingredients:

• 2 cups cooked long-grain white rice (cooled)
• 1/4 cup golden raisins
• 1/4 cup chopped yellow onion
• 2 tbsp unsalted butter
• 1 tsp curry powder
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/4 cup low-sodium chicken or vegetable broth
• 2 tbsp chopped fresh parsley

Instructions:

1. In a large skillet over medium heat, melt the butter. Add the chopped yellow onion and sauté for 3–4 minutes until softened.
2. Stir in the curry powder, ground cinnamon, and salt, cooking for 30 seconds until fragrant.
3. Add the cooked rice, golden raisins, and broth, stirring gently to combine. Cook for 5–6 minutes, until the liquid is absorbed and the rice is heated through.
4. Remove from heat and fold in the chopped fresh parsley.

The subtle sweetness of raisins against the earthy curry makes this stuffing unforgettable—perfect for pairing with roasted chicken or pork.

Tip: For extra crunch, toast 1/4 cup slivered almonds with the onions in step 1.

Bacon and Cheddar Rice Stuffing

This hearty rice stuffing is loaded with crispy bacon, sharp cheddar, and savory herbs—a comforting side that steals the show at any dinner table.

Ingredients:

• 6 slices thick-cut bacon, chopped
• 1 small yellow onion, diced
• 2 celery stalks, diced
• 3 cups cooked white rice (day-old works best)
• 1 1/2 cups shredded sharp cheddar cheese
• 1/2 cup chicken broth
• 2 tbsp unsalted butter
• 1 tsp dried thyme
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1/4 tsp salt

Instructions:

1. In a large skillet over medium heat, cook the chopped bacon until crispy, about 6–8 minutes. Transfer to a paper towel-lined plate, leaving 1 tbsp of bacon fat in the pan.
2. Add the diced onion and celery to the skillet. Sauté until softened, about 5 minutes. Stir in the butter, dried thyme, garlic powder, black pepper, and salt.
3. Fold in the cooked rice, chicken broth, and crispy bacon. Cook for 3–4 minutes, stirring occasionally, until the liquid is absorbed.
4. Remove from heat and stir in the shredded cheddar until melted and evenly distributed.

The melty cheddar and smoky bacon create a rich, savory bite, while the rice stays perfectly fluffy—no dry stuffing here!

Tip: For extra crunch, broil the stuffing for 2–3 minutes before serving to crisp up the top layer.

Pineapple and Coconut Rice Stuffing

This tropical twist on classic stuffing brings a sweet, creamy flavor to your holiday table—perfect for pairing with ham or roasted chicken.

Ingredients:

• 1 cup jasmine rice, rinsed
• 1 (13.5 oz) can coconut milk
• 1 cup pineapple chunks (fresh or canned), drained and chopped
• 1/4 cup shredded unsweetened coconut
• 2 tbsp butter
• 1 small shallot, finely diced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh lime juice
• 2 tbsp chopped cilantro (optional, for garnish)

Instructions:

1. In a medium saucepan, melt butter over medium heat. Add shallot and sauté for 2–3 minutes until softened.
2. Stir in jasmine rice, coconut milk, salt, and black pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 15 minutes.
3. Remove from heat and let sit, covered, for 5 minutes. Fluff rice with a fork, then gently fold in pineapple chunks, shredded coconut, and lime juice.
4. Garnish with cilantro (if using) and serve warm.

The creamy coconut rice balances the bright pineapple tang, while toasted coconut adds a subtle crunch—ideal for a festive side that feels like a vacation on a plate.

Tip: For extra texture, toast the shredded coconut in a dry skillet over medium heat for 2–3 minutes before stirring it in.

Roasted Garlic and Herb Rice Stuffing

This cozy, aromatic stuffing turns humble rice into a showstopper with caramelized roasted garlic and fresh herbs—perfect for tucking into a roast chicken or serving as a standout side.

Ingredients:

• 1 whole head garlic
• 1 tbsp olive oil, plus 2 tbsp for cooking
• 1 cup long-grain white rice (uncooked)
• 2 cups low-sodium chicken broth
• 1/2 cup finely diced yellow onion
• 1/4 cup chopped fresh parsley
• 2 tbsp chopped fresh thyme
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions:

1. Roast the garlic: Preheat oven to 400°F. Slice off the top 1/4 of the garlic head to expose cloves, drizzle with 1 tbsp olive oil, wrap in foil, and roast for 35 minutes until soft and golden. Let cool, then squeeze cloves into a paste.
2. Sauté: Heat 2 tbsp olive oil in a saucepan over medium. Add onion and cook for 3 minutes until translucent. Stir in rice and toast for 1 minute.
3. Simmer: Add chicken broth, roasted garlic paste, 1 tsp salt, and 1/2 tsp pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
4. Finish: Remove from heat, let sit covered for 5 minutes, then fluff with a fork. Fold in parsley and thyme.

The roasted garlic melts into every bite, adding deep sweetness that balances the bright herbs—no dry, bland stuffing here!

Tip: For extra texture, stir in 1/3 cup toasted pine nuts or dried cranberries after cooking.

Lemon and Dill Rice Stuffing

Bright, herby, and just a little tangy, this rice stuffing is a refreshing twist on the classic—perfect for pairing with roasted chicken or fish.

Ingredients:

• 1 ½ cups long-grain white rice
• 2 ¼ cups low-sodium chicken broth
• 2 tbsp unsalted butter
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 2 tbsp fresh dill, chopped
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• ½ tsp salt
• ¼ tsp black pepper

Instructions:

1. In a medium saucepan, melt 2 tbsp unsalted butter over medium heat. Add 1 small yellow onion and cook for 4–5 minutes until softened. Stir in 2 garlic cloves and cook for 30 seconds until fragrant.
2. Add 1 ½ cups long-grain white rice and toast, stirring constantly, for 1 minute. Pour in 2 ¼ cups low-sodium chicken broth, ½ tsp salt, and ¼ tsp black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
3. Remove from heat and let sit, covered, for 5 minutes. Fluff rice with a fork, then gently fold in 2 tbsp fresh dill, 1 tbsp lemon zest, and 2 tbsp lemon juice.

The lemon and dill keep this stuffing light yet flavorful, with a fluffy texture that soaks up pan juices beautifully. Tip: For extra richness, stir in a handful of crumbled feta just before serving.

Pecan and Cranberry Rice Stuffing

This pecan and cranberry rice stuffing is a sweet-savory showstopper, with toasted nuts and tart fruit adding pops of texture to every bite.

• 1 ½ cups long-grain white rice
• 3 cups chicken or vegetable broth
• ½ cup dried cranberries
• ½ cup chopped pecans
• 2 tbsp unsalted butter
• 1 small yellow onion, finely diced
• 2 celery stalks, finely diced
• 2 tsp fresh thyme leaves
• 1 tsp salt
• ½ tsp black pepper

1. In a medium saucepan, combine rice and broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand (covered) for 5 minutes.
2. Meanwhile, melt butter in a large skillet over medium heat. Add onion and celery; cook for 5 minutes, stirring often, until softened. Stir in thyme, salt, and pepper.
3. Fluff rice with a fork, then gently fold in the onion mixture, cranberries, and pecans. Cover and let sit for 5 minutes to allow flavors to meld.

The contrast of buttery pecans and chewy cranberries turns basic rice into something special—perfect alongside roast turkey or as a hearty vegetarian main.

Tip: Toast the pecans in a dry skillet for 3 minutes first to deepen their flavor.

Sweet Potato and Rice Stuffing

This hearty stuffing swaps traditional bread for nutty brown rice and sweet potatoes, adding a cozy twist to your holiday table.

Ingredients:

• 1 large sweet potato, peeled and diced into ½-inch cubes
• 1 cup uncooked brown rice
• 2 cups low-sodium vegetable broth
• 1 small yellow onion, finely chopped
• 2 celery stalks, diced
• 2 tbsp olive oil
• 1 tsp dried sage
• ½ tsp dried thyme
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• ¼ cup chopped pecans (optional)

Instructions:

1. Preheat oven to 375°F. In a medium saucepan, combine brown rice and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 35 minutes until tender. Fluff with a fork.
2. Meanwhile, heat olive oil in a large skillet over medium heat. Add onion and celery; cook for 5 minutes until softened. Stir in sweet potato, sage, thyme, garlic powder, salt, and black pepper. Cook for 8 minutes, stirring occasionally, until sweet potatoes are slightly tender.
3. In a large bowl, mix cooked rice, sweet potato mixture, and pecans (if using). Transfer to a greased 9×13-inch baking dish. Cover with foil and bake for 20 minutes, then uncover and bake 10 more minutes until lightly crisped on top.

The caramelized edges of the sweet potatoes and toasty pecans give this stuffing a satisfying crunch alongside the fluffy rice.

Tip: For extra richness, drizzle with maple syrup before serving.

Thai-Inspired Coconut Rice Stuffing

This fragrant, slightly sweet stuffing swaps traditional broth for creamy coconut milk, with a kick of ginger and lime for a Southeast Asian twist.

Ingredients

• 1 ½ cups jasmine rice, rinsed
• 1 (13.5 oz) can full-fat coconut milk
• 1 cup water
• 2 tbsp coconut oil
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp brown sugar
• 1 tsp salt
• ½ cup cilantro, chopped
• 2 tbsp lime juice
• ¼ cup toasted coconut flakes (for garnish)

Instructions

1. In a medium saucepan, combine rinsed jasmine rice, coconut milk, water, and 1 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let steam (covered) for 10 minutes.
2. Meanwhile, heat coconut oil in a skillet over medium. Add onion and cook for 4 minutes until soft. Stir in garlic, ginger, and brown sugar; cook 1 minute until fragrant.
3. Fluff rice with a fork, then gently fold in the onion mixture, cilantro, and lime juice. Garnish with toasted coconut flakes.

The toasted coconut adds crunch to every bite, while the lime brightens the rich coconut base—perfect alongside grilled meats or stuffed into roasted squash.

Tip: For extra texture, stir in ½ cup chopped roasted peanuts with the cilantro.

Conclusion

With 18 deliciously savory rice stuffing recipes, your Thanksgiving turkey (or any roasted bird) is sure to shine! Whether you prefer classic herbs, bold spices, or creative twists, there’s a perfect stuffing here for every home cook. Try one (or a few!) and let us know your favorite in the comments. Loved this roundup? Share the inspiration on Pinterest—happy cooking!