Rice Dressing Recipe photo by Taste of Home
Total Time
Prep: 35 min. Bake: 30 min.
This rice dressing is the perfect marriage of tasty dressing flavors and broth-infused rice. It's simple to make, plus it's tasty enough to just eat with a spoon, no main course needed.

Updated: May 31, 2024

This rice dressing recipe marries the delicious flavors of dressing or stuffing and a yummy rice dish. It takes a little over an hour to cook, with very little effort involved as it simmers and bakes. Did we mention it’s simple and delicious? Grab a fork or spoon, then forget that this may technically be a side dish, because the flavor is fantastic on its own.

Rice Dressing Ingredients

  • Chicken broth: Chicken broth gives the rice a pleasing poultry flavor.
  • Long-grain rice: Long-grain rice is the vehicle that carries all the amazing flavors to your mouth. The rice absorbs the broth and retains that umami goodness.
  • Chopped onion: Onion adds a little texture and flavor to this rice dressing recipe. If you don’t care for onion, feel free to omit it.
  • Chopped celery: Chopped celery adds a soft crunch and color to the rice dressing.
  • Butter: Butter keeps the onions and celery from sticking to the pan as you saute them. As an added bonus, it brings a hint of buttery flavor to them as well.
  • Mushroom: Mushroom bits bring a slight earthiness to this dish. They also absorb the seasoned broth for extra pops of flavor. This recipe calls for canned, drained mushroom stems and pieces.
  • Minced fresh parsley: Parsley adds pleasing color to the dish.
  • Poultry seasoning: Poultry seasoning flavors rice dressing just as well as it flavors poultry-based dishes.
  • Fresh sage (optional): Sage serves as an aromatic and flavorful garnish for rice dressing.
  • Fresh thyme (optional): Thyme adds bright, slightly peppery flavor to the rice dressing. It also looks nice as a garnish.

Directions

Step 1: Cook the rice

Add 3-1/2 cups of the broth to a saucepan, along with the rice, and bring the broth to a boil. Reduce heat, cover and simmer for about 20 minutes, or until the rice is tender.

Step 2: Saute the onions and celery

In a skillet, saute the onion and celery bits in butter until they’re tender. Stir in the rice, mushrooms, parsley, poultry seasoning, salt, pepper and the remaining 1/2 cup of chicken broth. Remove the pan from the heat.

Step 3: Bake the rice dressing

Pour the rice dressing into a greased 13×9-inch baking dish. Bake the dressing uncovered at 350°F for 30 minutes.  Garnish the dressing with fresh sage and thyme, if desired.

Rice Dressing Variations

  • Try brown rice: If you prefer the nutrients or flavor found in brown rice, feel free to use a long-grain brown rice. Some brown rice takes a little longer to cook; plan on cooking it for about 30 minutes, or for the amount of time and liquid noted on the package. Rice varieties such as jasmine or basmati are also considered long grain rices and will work, but keep in mind that every variety has a different cooking time, flavor and texture.
  • Use fresh mushrooms: Fresh sliced mushrooms are a nice alternative to canned mushrooms in this rice dressing recipe. Some canned mushrooms contain a lot of sodium due to the brine in the can; opting for fresh mushrooms eliminates that.
  • Make it vegan: Use vegetable broth in place of the chicken broth to keep that wonderful brothy flavor in the rice dressing. Saute the vegetables with a vegan butter substitute, or an oil such as coconut oil.

How to Store Rice Dressing

After it cools, store rice dressing in a sealed container in the refrigerator for up to five days.

Can you freeze rice dressing?

Yes, rice dressing keeps in the freezer for up to three months. Pack it in small portions in stackable freezer containers, as small, shallow amounts of dressing thaw and reheat faster than an oversized portion of it. Zippered freezer bags stored flat in the freezer also work.

Can you make rice dressing ahead of time?

Yes! This is a nice dish to make a day or two ahead of time to bring to a potluck-style gathering; just keep it refrigerated in the meantime.

Rice Dressing Tips

Why is my cooked rice somewhat hard?

The rice could be a bit hard if it didn’t get tender when cooked in the broth. It could also be hard from baking it too long or at the wrong temperature.

Can I add meat or beans?

Sure! Turn rice dressing into a protein-rich dish by adding sliced sausage, shredded cooked chicken, turkey, pork or beef, or by mixing in seasoned, cooked beans such as cannellini, black or red beans.

How can I serve rice dressing?

Rice dressing isn’t just a side dish! Use it to stuff a turkey or pork chops, or even peppers, or make cheesy bean and rice burritos with it. Use it as a base ingredient inside any type of taco or burrito, or make a hearty bowl salad with fresh greens, rice dressing, beans and any other toppings you enjoy.

Rice Dressing

Prep Time 35 min
Cook Time 30 min
Yield 10 servings

Ingredients

  • 4 cups chicken broth, divided
  • 1-1/2 cups uncooked long grain rice
  • 2 cups chopped onion
  • 2 cups chopped celery
  • 1/2 cup butter, cubed
  • 2 cans (4 ounces each) mushroom stems and pieces, drained
  • 3 tablespoons minced fresh parsley
  • 1-1/2 to 2 teaspoons poultry seasoning
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • Optional: Fresh sage and thyme

Directions

  1. In a saucepan, bring 3-1/2 cups broth and rice to a boil. Reduce heat; cover and simmer until tender, about 20 minutes.
  2. Meanwhile, in a skillet, saute onion and celery in butter until tender. Stir in rice, mushrooms, parsley, poultry seasoning, salt, pepper and the remaining 1/2 cup broth. Pour into a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 30 minutes. Garnish with fresh sage and thyme if desired.

Nutrition Facts

3/4 cup: 221 calories, 10g fat (6g saturated fat), 26mg cholesterol, 727mg sodium, 29g carbohydrate (2g sugars, 1g fiber), 4g protein.

This yummy rice mixture is a delightful change from our traditional cornbread dressing. To make it a meal in itself, I sometimes add finely chopped cooked chicken and a little more broth. —Linda Emery, Bearden, Arkansas
Recipe Creator