Luxury recipes for sauces not only for rice! Enjoy them in a variety of variations

Are you thinking of something quick to eat and by coincidence you have leftover cooked rice from the day before? Is food waste a dirty word for you? If so, start scrolling down.

We have prepared the best rice sauce recipes you will ever taste just for you!

They are simple, hearty, quick and cheap! And most importantly, we have prepared so many variants that everyone can choose. And anyone who says no is lying!

Bon apetite!

Quick sauce for rice without meat

Leftover rice and basic ingredients conjure up a completely perfect dish. Sliced lemon gives the whole dish an unsurpassed fresh aroma, bitterness and acidity. The thin slices soften evenly and ensure that the lemon nicely underlines the full flavor of the sauce with a butter base and Parmesan cheese.

What will we need

1. 500 g cooked rice (or 250 g raw rice)
2. Salt
3. 75 g butter (cut into pieces)
4. Small lemon (very thinly sliced, seeded)
5. 130g Parmesan (finely grated, plus extra for serving)
6. Freshly ground black pepper

Method

1. If we don’t have cooked rice, we cook the indicated amount according to the instructions on the package until it is good to bite
2. Meanwhile, heat half the butter in a large saucepan over medium heat until melted
3. Add the lemon slices and cook for 5-7 minutes, stirring frequently, until it softens and the bottom of the pot turns brown
4. Using tongs, transfer one-third of the lemon slices to a plate and set them aside
5. Add 200 ml of water or broth to the lemons
6. Add the remaining butter piece by piece, whisking before each new addition until each piece is incorporated and the sauce is creamy
7. Add the cooked rice to the sauce or divide it into serving bowls and then pour the sauce over it
8. Boil the mixture, stir often and lightly sprinkle with Parmesan
9. Once all the cheese has been added, continue to cook, stirring constantly, until the cheese has melted and the sauce is creamy and coats the rice, about 3 minutes
10. If the sauce seems too thick, add more water or broth
11. Remove the sauce from the heat and sprinkle with a little pepper (about 2 teaspoons)
12. We serve the rice with the sauce with reserved lemon wedges and a sprinkling of Parmesan cheese

A simple sauce for rice with sausage

The genius of this recipe lies in the combination of different textures and flavors. If you’re not a fan of spicy sausages, add any other fresh sausage you like.

What will we need

1. 40 ml of olive oil
2. 2 sprigs of rosemary
3. 100 ml water (or vegetable stock)
4. 230 spicy sausages
5. 400 g chickpeas from a can (or white beans, rinsed, dried)
6. 30 ml of dry white wine
7. 340 g of cooked rice
8. Salt
9. 750 g of baby spinach
10. 90 g of finely grated parmesan
11. Freshly ground black pepper
12. 2 tablespoons of butter

Method

1. Heat the oil in a large saucepan over medium heat
2. Add the rosemary and fry for about 2 minutes until it is crispy
3. Transfer it to paper towels to drain
4. Add the sausage to the same pot and cook, stirring occasionally, for 8-10 minutes until browned and cooked through
5. Then transfer it to a plate with a paper towel
6. Add the chickpeas to the pot and cook, stirring occasionally and mashing the chickpeas with a spoon
7. Cook until browned, about 5 minutes.
8. Transfer about half of the chickpeas to the sausage plate
9. Add the wine to the pot and bring to a boil
10. Boil the wine for about 2 minutes until the liquid has almost completely evaporated
11. Add the rice to the pot with the wine and chickpeas and add 100 ml of water or stock
12. Add the baby spinach and cook for about 4 minutes until the spinach wilts and the sauce thickens
13. Add a little water and start gradually adding the cheese, stirring until it melts and forms a luxurious glossy sauce
14. If necessary, dilute with more water or broth
15. Season with pepper and, if necessary, salt
16. Add the butter and mix to combine with the sauce
17. Then mix in the sausage and chickpeas that we set aside
18. Divide the rice with the sauce onto plates and crumble the rosemary on top and sprinkle with cheese

Honey sauce with chicken

This Honey Garlic Chicken recipe is so easy, you’ll be making it over and over again. Add chopped broccoli, cauliflower, peppers, carrots or peas to the recipe and see what new flavors you discover!

What will we need

1. 500 g boneless skinless chicken breast
2. Salt
3. black pepper
4. Garlic powder
5. 30 g plain flour
6. 2 tablespoons of olive oil
7. 3 teaspoons of pressed garlic
8. 2 tablespoons chopped spring onions
9. A spoonful of roasted sesame seeds
10. 350 g of cooked basmati rice

For the sauce

1. 65 ml of honey
2. 30 ml of soy sauce
3. 2 tablespoons of olive oil
4. A spoonful of fish sauce

Method

1. For the sauce, whisk honey, soy sauce, olive oil and fish sauce in a small bowl
2. We’ll put it off until later
3. For the chicken, cut the chicken breast into cubes
4. Sprinkle with salt, black pepper and garlic powder
5. Place the chicken pieces in a plastic bag
6. Add flour, close the top of the bag and shake the chicken in the bag so that it is evenly coated with flour
7. Heat the olive oil to a medium-high temperature
8. Add the flour coated chicken
9. Fry for about three minutes, turn and fry for another three minutes
10. Add the pressed garlic, mix and cook for two minutes
11. Reduce the heat to medium and add the honey garlic sauce
12. Stir and cook for 3-4 minutes
13. Serve the sauce with chicken pieces poured over cooked rice

Spicy Asian sauce

This recipe is the best rice sauce recipe you will ever find! Szechuan chili sauce is incredibly versatile! Not only can it be added to rice, noodles and salad, but it can also be used as a marinade base for meat and tofu, or even added to many vegetable stir-fry dishes. If you’re someone who loves spicy food, this is definitely a sauce you want to keep in the fridge at all times.

What will we need

1. A teaspoon of fennel seeds
2. Clove
3. 2 cloves of garlic (finely chopped)
4. A spoonful of chopped fresh ginger
5. ¼ teaspoon cumin seeds
6. 4 teaspoons of red pepper
7. 30 g of crushed chili pepper
8. 30 ml rapeseed oil
9. ½ spoon of salt
10. 30 g of white rice flour
11. 30 g of soybeans
12. 2 spoons of soy sauce
13. 120 ml of apple juice without added sugar
14. ½ teaspoon of sesame seeds

Method

1. Preheat the oven to 150 degrees
2. Brush the soybeans with ½ teaspoon of rapeseed oil and bake in the oven for 20 minutes
3. Meanwhile, mix all the spices except the crushed chili pepper and paprika
4. Heat the pan to a medium temperature
5. Add the rest of the rapeseed oil
6. After the oil is hot, add all the spices, plus ginger, garlic, crushed chilli and paprika
7. Fry everything on medium heat for about 1 minute
8. Add the white rice flour and stir constantly until the mixture is well combined
9. We lower the temperature and add the apple juice a little at a time, stirring constantly
10. After the apple juice and the spice-flour mixture are well combined and thickened, cook for another 2 minutes
11. Turn off the heat and add the roasted soybeans and sesame seeds
12. Leave the chili sauce in the pan, add the cooked rice and mix

Universal Brown Sauce with Mushrooms and Rice (UHO)

Each of us knows UHO sauce, which was served with great fame in school canteens. But don’t worry, this rice sauce has only the color in common with this school one. Its taste is diametrically different and you will enjoy it like never before!

What will we need

1. 3 tablespoons of olive oil
2. 30 g of butter
3. 750 g mushrooms (sliced)
4. 2 cloves of garlic (minced)
5. Small onion (finely chopped)
6. 300 g long-grain rice (uncooked)
7. 565 ml of vegetable broth
8. 200 g spring onions (finely chopped)

Method

1. Heat the butter in a large saucepan over high heat
2. Add half of the mushrooms and cook for 5 minutes until golden
3. Season with salt and pepper
4. Remove the mushrooms and set aside
5. Add a tablespoon of oil and butter
6. When it melts, add onion and garlic
7. Cook for 30 seconds and then add the remaining mushrooms
8. Cook for 5 minutes until the mushrooms are lightly browned
9. Add rice and 150 ml of broth
10. Stir to combine everything and add the remaining broth
11. Close the pot with a lid, bring the mixture to a boil and then reduce the heat to medium-low
12. Cook for about 15 minutes until the liquid in the pot boils
13. Remove the pot from the stove, remove the lid and throw in the reserved mushrooms and spring onions
14. We close it again and let it stand like this for about 10 minutes
15. Then mix the mushroom sauce with the rice and stir in a spoonful of butter as needed (for more creaminess) and serve

Italian sauce with pork

This food is like Italy, colorful and full of great combinations that naturally go hand in hand. Therefore, try this sauce in the style of Italy.

What will we need

1. 250 g of chopped fresh mushrooms
2. 80 g chopped onion
3. Spoon of butter
4. Garlic clove, chopped
5. Can (400g) diced tomatoes (not drained)
6. 250 g boiled pork cut into cubes
7. 125 g chopped green pepper
8. 125 g chopped sweet red pepper
9. A teaspoon of Italian seasoning
10. ½ teaspoon of salt
11. A pinch of sugar
12. 150 g cup of uncooked rice

Method

1. In a large pot, fry the mushrooms and onions in butter until soft
2. Add the garlic and cook for a minute
3. Stir in the tomatoes, pork, paprika, Italian seasoning, salt and sugar
4. Bring the whole mixture to a boil
5. Stir in the rice
6. Cover the pot, reduce the heat to medium and let it cook until the rice is done
7. We mix occasionally
8. When the rice is cooked, remove the pot from the heat and let it stand for 5 minutes
9. Mix the Italian sauce with the rice before serving

Sauce from roasted peppers

This incredibly easy rice sauce will take you no more than 5 minutes to make. Add her to anything you can think of, and don’t limit yourself to just her. Drizzle mashed potatoes with it, add it to pasta or vegetables.

What will we need

1. 450 g roasted red peppers from a tin (drained)
2. 30 ml extra virgin olive oil
3. 2 tablespoons minced shallot (or onion)
4. 2 cloves of garlic (chopped)
5. 10 leaves of fresh basil
6. Tablespoon capers (drained)
7. Zest of 1 lemon
8. Juice of ½ lemon
9. ½ teaspoon of salt
10. ¼ teaspoon black pepper

Method

1. Place all the ingredients in the blender jar
2. Blend for 30-60 seconds at high speed until the sauce is completely smooth
3. We serve it poured over cooked rice

Traditional curry sauce

A basic curry sauce is basically just onion broth with various vegetables and spices. This sauce is simple and quick to prepare and really tastes good to anyone who loves Indian cuisine.

What will we need

1. 900 onions (roughly chopped)
2. 250 ml rapeseed oil
3. Teaspoon of salt
4. 110 g carrots (peeled and roughly chopped)
5. 60 g cabbage (roughly chopped)
6. 85 g red pepper (seeded and diced)
7. 85 g green pepper (seeded and diced)
8. 200 g tomatoes (chopped)
9. 5 tablespoons of garlic and ginger paste
10. 1 ½ tbsp garam masala
11. 1 ½ tablespoons of ground cumin
12. 1 ½ teaspoons ground coriander
13. 1 ½ teaspoons paprika
14. ½ teaspoon ground turmeric

Method

1. Put the onion in a large pot and turn it on to medium heat and add salt and oil
2. Stir the mixture, then add the remaining vegetables and enough water to cover them
3. Bring the mixture to a boil in the pot and then reduce the heat to a minimum and cook gently, covered, for about 45 minutes
4. After 45 minutes the vegetables will be much softer and the liquid will have reduced a bit
5. Add the remaining ingredients
6. We continue cooking for another 30 minutes
7. When the oil starts to form circles on the surface and the vegetables are soft enough, we can start mixing
8. Using a hand mixer, mix for about 4 minutes until the sauce is smooth, without any pieces of vegetables
9. This step can be done in batches in a stand mixer
10. At this stage, the blended sauce can be very thick
11. Therefore, we add water until the sauce has approximately the same consistency as cream
12. Serve the finished sauce with jasmine rice

Health benefits of rice

It helps in diet

Brown rice contains fiber and proteins, which are known to satiate us well and thus contribute to maintaining a low glycemic index, which means that the energy we receive with the consumption of brown rice is processed over a longer period of time, therefore more evenly. The advantage of brown rice over white rice is that it helps lower fasting blood glucose and insulin levels. All this stabilizes energy levels, prevents so-called cravings and can help with weight control.

Protects against chronic disease

Brown rice retains the bran layer, which contains protective compounds called flavonoids. These components play an important role in protecting against diseases.

Thus, including whole grains such as brown rice in the diet is associated with a reduced risk of diseases such as heart disease, some cancers including pancreatic and stomach cancer, and diabetes.

Energy support

Athletes often choose white rice as an energy source, especially when refueling after exercise. This is because white rice contains processed carbohydrates, which are a source of fast carbohydrates that are needed to replenish muscle glycogen after physical exertion.

Well digestible

White rice is easy to digest, low in fiber and unlikely to cause stomach upset when properly cooked and served.

It is gluten free

Rice is naturally gluten-free and is a valuable ingredient for people with celiac disease or gluten sensitivity. The brown whole grain variety is particularly beneficial as it provides insoluble fiber which supports digestive function and helps the beneficial gut bacteria that are so important to health.