7 recipes using rice — Khachapuri, khinkali, satsivi — wine, walnuts and the supra feast tradition of the Caucasus.
These 7 georgian rice recipes are ready in about 80 minutes on average, with 220–620 kcal per serving, and 29% are rated easy enough for a weeknight. Every recipe includes exact ingredient quantities, step-by-step instructions and full nutrition per serving.
Georgian cuisine — Khachapuri, khinkali, satsivi — wine, walnuts and the supra feast tradition of the Caucasus — brings its own distinctive techniques and seasonings to every ingredient it touches. When Georgian cooks work with rice, they reach for its own regional aromatics, fats and signature spice blends, and the techniques that come up most across these recipes are simmering, boiling, sautéing and steaming.
The everyday grain for half the planet — a neutral base that soaks up the flavours around it, from pilafs to fried rice. In this collection it's most often cooked with fine sea salt, garlic, onion, walnuts, cilantro and yellow onion. The dishes here span georgian classics ready in as little as 40 minutes to slower, more involved cooking that rewards a relaxed afternoon.
Reader favourite: Georgian Harbor Charred Pepper Noodles is the highest-rated dish in this collection at 4.7★ from 13,917 ratings.
Georgian Harbor Charred Pepper Noodles brings georgian flavor to a practical noodle dish built with rice noodles, walnuts, coriander, blue fenugreek and cheese, and a fresh cilantro finish.
A hearty, tangy beef soup thickened with rice and ground walnuts, spiced with fenugreek and a sour plum sauce called tkemali.
Grape leaves rolled around a spiced rice and ground meat filling, simmered gently and served with a tangy garlic-yogurt sauce.
Saffron-tinted rice pilaf layered with lamb, carrots and dried fruit, finished with toasted walnuts and sesame for a Georgian take on plov.
A garlicky saffron rice pilaf studded with shrimp, inspired by Georgian rice pilafs (plovi) served along the Black Sea coast.
A warming Georgian red lentil soup bowl brightened with lime and a garlicky herb topping, served over rice.
A festive Georgian-style roast chicken plate finished with a spicy garlic sauce, served with rice and fresh herbs.
Choose by use: long-grain (basmati, jasmine) for fluffy, separate grains; short-grain for risotto and sushi where stickiness is wanted. Aged basmati cooks longer and fluffier.
Rinse until the water runs clear to wash off surface starch and prevent clumping. The absorption method — a fixed water ratio, lid on, then a 10-minute steam off the heat — gives reliable results.
A gluten-free carbohydrate staple; brown and wild varieties keep the bran for extra fibre, B vitamins and minerals.
Most of these 7 Georgian rice recipes are ready in around 80 minutes from start to finish. The quickest, Georgian Red Lentil Soup (Ospi) Bowl, takes about 40 minutes, while the slower-cooked dishes run up to 135 minutes.
Across this collection they range from about 220 to 620 kcal per serving, averaging 447 kcal — Georgian Tolma (Grape Leaf Dolma with Herbed Meat Filling) is the lightest option at 220 kcal.
Georgian Harbor Charred Pepper Noodles is a great place to start — it's rated easy and comes together in about 77 minutes. 29% of the recipes here are beginner-friendly.
In these recipes, rice is most often paired with fine sea salt, garlic, onion, walnuts, cilantro and yellow onion. Georgian kitchens also lean on its own regional aromatics, fats and signature spice blends.
Calculators and converters that pair with this page — no signup needed.
