Homemade Rice Bowls: Versatile, Portable, and Always Craveable

Meat or vegetable curry or any savory dish will taste great over a bowl of rice.

You can customize the rice bowls to suit any craving. JeanMarie Brownson/TNS

A well-balanced rice bowl makes a beautifully satisfying meal. We usually associate these all-in-one meals with Asian flavors and fresh fish, such as a Japanese chirashi bowl at the local sushi spot. Rice, however, readily welcomes a whole variety of ingredients and flavors to suit nearly any craving.

For instance, try a combination of cooked lamb, vegetables, and cilantro for a Middle Eastern-flavored bowl. Alternatively, blend Italian-style chicken meatballs or sausage slices with shredded cheese, tomatoes, and fresh basil for a fun bowl reminiscent of pizza. Shredded pulled pork or beef brisket, roasted peppers, and barbecue sauce taste of summer gatherings. Pork carnitas, roasted poblanos, shredded cheese, and salsa can transport you to a favorite Mexican restaurant. You get the idea.

Unleash your creativity by keeping small stockpiles of cooked proteins, beans, grilled or sauteed vegetables, and various seasonings or sauces. Properly cooked and cooled rice will keep nearly a week in the refrigerator. The steamy environment of a microwave oven restores the grains to moist goodness.

When it comes to the rice, consider long, elegant white basmati or aromatic jasmine. Toothsome, medium-sized grains of rice work well in bowls featuring Asian flavors, raw fish cubes, crunchy cucumber, and nutty sesame. Brown rice, with its inherently nutty flavor and higher nutrient content, can also be used.

Rice cooks easily, without fuss, in an inexpensive rice cooker or saucepan on top of the stove according to package directions. Once cooked, immediately spread it out on a baking sheet to cool quickly. Refrigerate the rice until cold. Then pack into a storage container and refrigerate covered for up to a week.

Alternatively, swap homemade rice for leftover take-out rice or ready-to-eat rice sold in microwavable pouches (which tends to be softer). We don’t object to starting a rice bowl dinner with seasoned rice and pasta or rice cooked with grains such as quinoa.

To build the bowls, select a deep, microwave-safe bowl or individual baking dish that holds about 4 cups. For each main-course serving, plan about 1 1/2 cups of cooked rice plus 1 to 2 cups of combined cooked, seasoned proteins and vegetables. Then cover and refrigerate until needed. Heat in microwave oven until steamy hot. Top with a spoonful of yogurt and fresh herbs just before serving.

The first recipe starts with ground lamb, onions, and curry powder. Other protein ideas here include leftover roast chicken or extra-firm tofu cubes. Stir in chopped fresh cucumber and slivered almonds, along with roasted eggplant and bottled roasted red bell peppers. Fresh cilantro finishes the bowl.

The second recipe tastes like our favorite pizza or pasta dishes but transports nicely for a microwaveable lunch, better than any store-bought frozen item.

Curried Lamb Rice Bowls With Yogurt

Notes: If desired, saute the onions until golden, then stir in the curry powder and 2 cups shredded cooked chicken or diced firm tofu instead of the lamb. Look for roasted vegetables at the deli counter or salad bar for convenience.

Makes 2 main-dish servings

• 1/2 pound ground lamb
• 1/2 small onion, chopped
• 1 tablespoon olive oil
• 2 cloves garlic, crushed
• 1 or 2 teaspoons Madras curry powder or ras el hanout seasoning
• Hot red pepper sauce, to taste, optional
• 3 cups cooked brown or white basmati rice, cooled
• 1 cup roasted eggplant, see recipe or other roasted vegetables
• 1/2 cup diced bottled roasted red pepper peppers
• 1/2 small cucumber, peeled, seeded, diced
• 1/4 cup slivered almonds
• 3 or 4 tablespoons chopped fresh cilantro
• Plain Greek yogurt or labneh
• Cucumber shavings for garnish

Cook lamb and onion with oil in a medium-size nonstick skillet until browned, about 10 minutes. Stir in garlic and curry powder; cook 5 minutes. Add hot pepper sauce as desired. Cool. Mixture can be refrigerated for several days.

For each rice bowl, put 1 1/2 cups rice in the bottom of a large, deep microwaveable dish. Top with 1/2 of the lamb mixture, eggplant, red peppers, cucumbers, and almonds. Repeat to make a second bowl. If desired, refrigerate covered for up to a couple of days.

To serve, cover the bowl with a microwave-safe lid and microwave on high (100 percent power), stirring once or twice, until heated through, about 3 minutes. Serve topped with cilantro, a spoonful of yogurt, and cucumber shavings for garnish.

Roasted Eggplant With Curry

Makes about 2 cups

• 1 large eggplant, about 1 pound
• 1/4 cup olive oil
• 1 tablespoon Madras curry powder or ras el hanout
• 1/2 teaspoon salt

Heat oven to 400 degrees F on convection or 425 degrees F on conventional setting. Cut eggplant into 1/2-inch thick slices. Cut each slice into 1/2-inch pieces.

Mix eggplant, oil, curry powder, and salt on a large rimmed baking sheet until well coated. Bake, stirring several times, until tender and golden, about 20 minutes. Cool. Refrigerate, covered, for up to several days.

Pesto Rice and Chicken Meatball Bowls

Note: Thinly sliced, fully cooked Italian-style chicken or pork sausage can be substituted for the meatballs.

Makes 2 servings

• 3 cups cooked rice
• 1 package (10 to 12 ounces) fully cooked chicken (or turkey) meatballs, quartered
• 1 cup shredded mozzarella or brick cheese
• 1 cup chopped small tomatoes
• 1 cup roasted eggplant, see recipe or roasted zucchini or mushrooms
• 1/2 cup chopped roasted red bell pepper (from a jar)
• 1/4 cup shredded Parmesan cheese
• 1/4 cup chopped fresh basil
• 1/4 cup refrigerated pesto sauce

For each bowl, put half of the rice in a deep microwave-safe serving bowl. Top with 1/2 of the meatballs, cheese, tomatoes, eggplant, and roasted peppers. Stir in 2 tablespoons of the Parmesan and 1 tablespoon of the basil.

To serve, cover the bowl with a microwave-safe lid and microwave on high (100 percent power) until heated through, about 3 minutes. Serve each bowl topped with 2 tablespoons pesto and remaining 1 tablespoon chopped fresh basil.

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