Creamy rice and peas is the twenty-minute side dish I make when the fridge is nearly bare — short-grain rice and butter cooked into something soft, sweet, and soothing with peas folded through. It goes with basically everything and comforts like nothing else.
A Simple Side Dish, Elevated
Forget what you know about basic rice and peas. While you could use leftover rice, this recipe transforms a humble combination into something truly special. By cooking Arborio rice like pasta and finishing it with butter and sweet peas, we create a dish that’s less like fried rice and more like a simplified, elegant risotto. It’s creamy, comforting, and ready in just 20 minutes, making it the perfect sophisticated side for any vegetarian meal.
Ingredients
• MAKES: 4 servingsTIME: 20 minutes
• Salt, to taste
• 1 cup / 200g (7.1 oz) Arborio or other short-grain rice
• 4 tablespoons / 57g (2.01 oz) butter, or 1/4 cup / 60ml extra virgin olive oil
• 1 cup / 150g (5.3 oz) fresh or frozen peas
• Freshly ground black pepper, to taste
Instructions
1. Bring a large pot of water to a boil. Salt it generously, as you would for pasta. Pour the rice in a steady stream and stir once. When the water returns to a boil, reduce the heat to a simmer and cook until the rice is tender but still has a slight bite, about 15 minutes. Drain well.
2. While the rice cooks, place a saucepan over medium heat. Add half the butter or oil. Once the butter is melted or the oil is hot, add the peas. Cook, shaking the pan occasionally, until they are bright green, hot, and tender, approximately 5 minutes. If using frozen peas, ensure they are defrosted first.
3. Add the drained rice to the saucepan with the peas. Add the remaining butter or oil and stir gently to combine. Cook for 1-2 minutes, until everything is heated through.
4. Taste and adjust the seasoning with salt and a generous amount of freshly ground black pepper. Serve immediately.
Nutritional Information
• (per serving)
• Calories: 380 kcal
• Carbohydrates: 55g
• Protein: 8g
• Fat: 14g
• Sodium: 250mg
Pro Tips
• Pro-Tips for Perfect Rice and Peas
• For a creamier texture, do not rinse the Arborio rice before cooking. The excess starch is key to creating a slightly saucy consistency.
• Add a splash of dry white wine or a squeeze of fresh lemon juice to the peas as they cook to brighten up the flavor.
• Fold in 1/4 cup (960 ml) of freshly grated Parmesan cheese at the very end for a rich, savory finish.
• For a burst of freshness, stir in some chopped fresh mint or parsley just before serving.
FAQ
Q: Can I make this rice and peas recipe vegan
A: Yes, this recipe is easily adapted for a vegan diet. Simply use the recommended 1/4 cup (960 ml) of extra virgin olive oil instead of butter. To replicate the rich, savory finish mentioned in the pro-tips, use a vegan Parmesan alternative or a sprinkle of nutritional yeast.
Q: Is Parmesan cheese vegetarian
A: This is an important consideration for a vegetarian diet. Traditional Parmesan cheese is made with animal rennet, so it is not strictly vegetarian. To keep this dish 100% vegetarian, look for a hard cheese alternative that is specifically labeled as ‘vegetarian’ or made with ‘microbial rennet’.
Q: How can I add more protein to this vegetarian dish
A: While this dish contains 8g (0.28 oz) of protein per serving, you can easily increase it. Consider serving it alongside a primary protein source like baked tofu or tempeh. You could also stir in a cup of edamame or chickpeas along with the peas to make it a more substantial main course.
Q: How do I store and reheat leftover rice and peas
A: Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the rice and peas in a saucepan over low heat. Add a small pat of butter (or a drizzle of olive oil) and a splash of water to help restore its creamy texture as it heats through.
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A Simple Side Dish, Elevated: Creamy Rice and Peas
Ingredients
Method
- Bring a large pot of water to a boil. Salt it generously, as you would for pasta.
- Pour the rice in a steady stream and stir once.
- When the water returns to a boil, reduce the heat to a simmer and cook until the rice is tender but still has a slight bite, about 15 minutes.
- Drain well.
- While the rice cooks, place a saucepan over medium heat.
- Add half the butter or oil.
- Once the butter is melted or the oil is hot, add the peas.
- Cook, shaking the pan occasionally, until they are bright green, hot, and tender, approximately 5 minutes. If using frozen peas, ensure they are defrosted first.
- Add the drained rice to the saucepan with the peas.
- Add the remaining butter or oil and stir gently to combine.
- Cook for 1-2 minutes, until everything is heated through.
- Taste and adjust the seasoning with salt and a generous amount of freshly ground black pepper.
- Serve immediately.
- Add a splash of dry white wine or a squeeze of fresh lemon juice to the peas as they cook to brighten up the flavor.
- Fold in 1/4 cup (960 ml) of freshly grated Parmesan cheese at the very end for a rich, savory finish.
