Christmas Rice combines warm spices, dried cranberries, pomegranate seeds, and crunchy pistachios into a vibrant holiday side dish that’s easy to make and perfect for any gathering.
When the holidays roll around, I always look for recipes that are not only delicious but also stress-free.
That’s why Christmas Rice has become a staple in my holiday meal planning.
It’s warm, slightly sweet, and wonderfully aromatic, with cinnamon, nutmeg, and sage bringing cozy holiday vibes.
Toss in cranberries, nuts, and pomegranate seeds, and you’ve got a dish that’s festive in both flavor and appearance.
The beauty of Christmas Rice is its versatility. It’s elegant enough for a holiday dinner but simple enough for a weeknight side.
And while it looks fancy, it’s surprisingly easy to make—a major win during busy holiday seasons.
This Christmas Rice recipe isn’t just a side dish—it’s a showstopper that’s full of flavor and holiday charm. Whether you’re hosting a dinner party or bringing a dish to a potluck, it’s sure to impress without adding stress.
For some more tasty Christmas side dishes, you've got to try my favourites: Creamy Miso Brussels Sprouts, Parmentier Potatoes with Rosemary and Garlic, and Braised Red Cabbage.
Jump to:
Why You'll Love This Recipe
- It’s Festive: This dish looks like the holidays, with bright cranberries, green herbs, and ruby-red pomegranate seeds.
- Packed with Flavor: The combination of warm spices and fruity sweetness is perfectly balanced.
- Quick and Easy: It’s ready in about 30 minutes, with minimal hands-on time.
- Versatile: Pairs with meats, fish, or vegetarian mains.
- Customizable: Adjust the mix-ins and spices to suit your taste or dietary needs.
Ingredients
- Rice: Basmati or jasmine rice works best for a light, fluffy texture.
- Butter or Olive Oil: Adds richness and helps sauté the aromatics. Olive oil keeps it vegan-friendly.
- Onion and Celery: These provide a savory base, adding depth to the dish.
- Garlic: A must-have for its fragrant, savory flavor.
- Spices (Sage, Cinnamon, Nutmeg): These add warmth and holiday charm. Feel free to adjust to taste.
- Salt and Pepper: Enhances and balances all the flavors.
- Vegetable Broth: Adds flavor as the rice cooks.
- Dried Cranberries: Sweet and tart, they bring brightness to the dish. Raisins work too.
- Chopped Nuts: Almonds or pistachios add crunch; walnuts or pecans are great substitutes.
- Pomegranate Seeds: Jewel-like bursts of sweetness and color.
- Fresh Parsley: Adds a fresh, herbaceous note to finish the dish.
See the recipe card for quantities.
Instructions
Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Heat the butter in a medium lidded saucepan or sauté pan over medium/low heat. Add the diced onion and celery and sauté until the onion is soft and translucent, about 3-4 minutes. Add the garlic and cook for a further minute.
Stir the rinsed rice into the pan. Sauté the rice for 1-2 minutes, allowing it to toast slightly. This adds a nice nutty flavor.
Stir in the sage, cinnamon, nutmeg, salt, and pepper. Then stir in the broth and bring the mixture to a boil.
Add the dried cranberries, reduce the heat to low, cover, and simmer for 10-20 minutes, or until the rice is cooked and the liquid is absorbed.
TIP: Different types of rice cook at different times, so refer to the packaging and check during cooking.
TIP: Be sure to check and stir now and again and add water if necessary.
Stir the nuts into the cooked rice, along with the pomegranate seeds and parsley, for extra crunch and flavor.
Variations
- Different Nuts: Try toasted pecans, hazelnuts, or walnuts for a twist.
- Fruit Options: Use dried cherries, apricots, or golden raisins instead of cranberries.
- Grain Swap: Substitute quinoa or farro for rice to change the texture.
- Herb Substitutions: Mint or cilantro can replace parsley for a unique flavor profile.
Storage
Refrigeration: Let the rice cool to room temperature within 1-2 hours, transfer to an airtight container, and refrigerate for up to 4 days.
Freezing: Portion into freezer-safe containers or bags, remove air, and freeze for up to 3 months.
Reheating: Thaw in the fridge overnight if frozen. Reheat with a splash of water or broth until steaming hot. Use the microwave or stovetop, and avoid reheating more than once.
Top tips
- Rinse the rice thoroughly to remove excess starch and ensure a fluffy texture.
- Toasting the rice before adding liquid enhances its nutty flavor.
- Adjust the spices to your taste—add a pinch more cinnamon or nutmeg for extra warmth.
- Keep an eye on the liquid while cooking; add a splash more broth if the rice looks dry.
FAQ
Yes, but adjust the cooking time and water-to-rice ratio as needed.
Absolutely! Use olive oil instead of butter and ensure your broth is vegetable-based.
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📖 Recipe
Christmas Rice
Equipment
- Pot
Ingredients
- 1 tablespoon butter or olive oil
- ¼ cup diced onion 40 g
- ¼ cup diced celery 40 g
- 1 clove garlic minced
- 1 cup basmati or jasmine rice rinsed and drained (185 g)
- ½ teaspoon dried sage
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon each salt and pepper
- 2 cups vegetable broth 475 ml
- ½ cup dried cranberries 65 g
- ¼ cup chopped almonds or pistachios 30 g
- ¼ cup pomegranate seeds 40 g
- 2 tablespoons fresh parsley chopped
Instructions
- Heat the butter in a medium lidded saucepan or sauté pan over medium/low heat. Add the diced onion and celery and sauté until the onion is soft and translucent, about 3-4 minutes. Add the garlic and cook for a further minute.
- Stir the rinsed rice into the pan. Sauté the rice for 1-2 minutes, allowing it to toast slightly. This adds a nice nutty flavor.
- Stir in the sage, cinnamon, nutmeg, salt, and pepper. Then stir in the broth and bring the mixture to a boil.
- Add the dried cranberries, reduce the heat to low, cover, and simmer for 10-20 minutes, or until the rice is cooked and the liquid is absorbed.
- - Different types of rice cook at different times, so refer to the packaging and check during cooking.
- - Be sure to check and stir now and again and add water if necessary.
- If you’re adding nuts, you can toast them lightly in a dry skillet while the rice is cooking, then stir them into the cooked rice, along with the pomegranate seeds and parsley, for extra crunch and flavor.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
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