Grilling isn’t just for burgers and steaks—it’s a fantastic way to cook rice too. Cooking rice on the grill adds a unique smoky flavor that elevates any meal. This guide will walk you through the process in simple steps.
Rice is a versatile staple that pairs well with grilled meats or veggies. The grill’s heat infuses it with a distinct taste you can’t get from stovetop cooking. With the right tools and techniques, it’s easier than you think.
This article covers everything from choosing rice to mastering grill setup. You’ll learn how to avoid common pitfalls and create fluffy, flavorful rice. Let’s fire up the grill and get started.
Why Cook Rice on the Grill?
Grilling rice gives it a smoky, nutty flavor that stovetop methods can’t match. It’s perfect for outdoor meals, keeping your kitchen cool and clean. Plus, it’s a fun way to impress your guests.
You can cook rice alongside your main dish on the grill. This saves time and makes your meal feel cohesive. The process is simple with the right setup and a little practice.
It’s also a great option for camping or backyard barbecues. All you need is a grill and a few basic tools. Let’s look at what you’ll need to get started.
Tools and Ingredients You’ll Need
To cook rice on the grill, you’ll need a grill-safe pan or heavy-duty aluminum foil. A cast-iron skillet or disposable foil pan works well. Ensure your pan has a tight-fitting lid or use foil to seal it.
You’ll need rice, water or broth, and a bit of oil or butter. Optional ingredients like salt, herbs, or spices can enhance the flavor. A pair of tongs and a grill thermometer are handy too.
Rinse your rice beforehand to remove excess starch. This keeps the grains separate and prevents stickiness. A fine-mesh strainer makes this step quick and easy.
Preparing Your Grill
Before cooking, clean your grill grates thoroughly. This prevents unwanted flavors from sticking to your rice. Use a grill brush and wipe with a damp cloth for best results.
Set up your grill for indirect heat. For gas grills, turn off one burner; for charcoal, push coals to one side. Aim for a temperature of 350-375°F for even cooking.
Place a drip tray under the grates to catch any spills. This keeps your grill clean and reduces flare-ups. Now you’re ready to cook rice on the grill.
How to Cook Rice on the Grill
Here’s the direct answer to how to cook rice on the grill. Follow these five steps to achieve perfectly cooked, smoky rice. Each step is detailed below for clarity.
Step 1: Rinse and Prepare the Rice
Measure out your rice—½ cup per person is a good starting point. Rinse it under cold water in a fine-mesh strainer until the water runs clear. This removes starch and prevents clumping.
Combine the rice with water or broth in a grill-safe pan. Use the ratios in the table below for best results. Add a pinch of salt and a drizzle of oil or butter for flavor.
| Rice Type | Water-to-Rice Ratio | Cooking Time |
|---|---|---|
| White Long-Grain | 2:1 | 15-20 minutes |
| Brown Long-Grain | 2.5:1 | 25-30 minutes |
| Basmati | 1.5:1 | 12-18 minutes |
Step 2: Set Up the Grill
Preheat your grill to medium heat, around 350-375°F. Ensure you’ve set up indirect heat by leaving one side of the grill cooler. This prevents burning and cooks the rice evenly.
Place your pan or foil packet on the cooler side. If using foil, double-layer it and seal tightly, leaving room for steam expansion. Check that all folds are secure to trap heat.
Step 3: Cook the Rice
Close the grill lid to maintain a consistent temperature. Let the rice cook for the time listed in the table above. Avoid opening the lid too often, as this releases heat.
Stir the rice once halfway through to ensure even cooking. If using a foil packet, gently shake it with tongs to check if the liquid is absorbed. Add a few tablespoons of water if it’s too dry.
Step 4: Check for Doneness
After the recommended cooking time, check the rice. The liquid should be fully absorbed, and the grains should be tender. If not, cook for an additional 5-10 minutes.
Use a fork to test a few grains. If they’re still hard, add a splash of water, reseal, and continue cooking. Be careful when opening foil to avoid steam burns.
Step 5: Rest and Fluff
Remove the pan or foil packet from the grill using tongs. Let the rice rest, covered, for 5-10 minutes. This allows the grains to firm up and absorb residual moisture.
Fluff the rice with a fork to separate the grains. Serve it hot as a side or mix in extras like herbs or grilled veggies for added flavor.
Tips for Success
To enhance the smoky flavor, add a small handful of soaked wood chips to your charcoal grill. This infuses the rice with a deeper, barbecue-like taste. Place the chips on the hot coals before cooking.
Experiment with broth instead of water for richer flavor. Chicken or vegetable broth works well. You can also stir in spices like cumin or paprika before cooking.
If using foil, ensure it’s heavy-duty to withstand grill heat. Thin foil may tear, causing leaks. Double-wrap for extra security if you’re unsure.
Common Mistakes to Avoid
Don’t place the rice over direct heat—it can burn or cook unevenly. Always use the indirect heat zone for consistent results. Check your grill’s temperature to stay in the 350-375°F range.
Avoid using too much liquid, as it can make the rice mushy. Stick to the recommended ratios in the table. If the rice is too wet, uncover and cook for a few extra minutes.
Failing to seal the pan or foil tightly can let steam escape. This slows cooking and affects texture. Double-check seals before placing on the grill.
Storing and Reheating Grilled Rice
Store leftover rice in an airtight container in the fridge for up to 5 days. Let it cool completely before sealing to avoid condensation. You can freeze it for up to a month.
To reheat, sprinkle a little water over the rice to restore moisture. Warm it in a microwave with a damp paper towel or in a pan over low heat.
Check for any off smells or discoloration before eating. Discard if it seems spoiled to ensure food safety.
Creative Ways to Serve Grilled Rice
Grilled rice is perfect for fried rice or rice bowls. Mix with grilled veggies, shrimp, or chicken for a complete meal. Add soy sauce or sesame oil for an Asian-inspired twist.
Try it as a base for a smoky paella with grilled seafood and saffron. The smoky flavor complements bold spices beautifully. It’s a showstopper for gatherings.
You can also make rice salads with fresh herbs and citrus. The grilled rice adds a unique depth to cold dishes. Get creative with your pairings.
Summary
Cooking rice on the grill is a simple way to add smoky flavor to a classic staple. By rinsing the rice, using the right water ratio, and cooking over indirect heat, you’ll get fluffy, delicious results. Follow the five steps—rinsing, setting up the grill, cooking, checking, and fluffing—for success. Avoid common mistakes like using direct heat or incorrect ratios, and experiment with broth or spices for extra flavor.
FAQ
Can I cook rice directly on the grill grates?
No, rice should be cooked in a grill-safe pan or foil packet. Direct grilling can burn the rice or cause it to stick. Use proper cookware for even cooking.
What’s the best rice for grilling?
Long-grain rice like basmati or jasmine works well for fluffy results. Brown rice adds a nutty flavor but needs more water and time. Rinse all rice to remove starch.
How do I prevent rice from burning on the grill?
Use indirect heat and keep the grill at 350-375°F. Stir or shake the rice halfway through cooking. Ensure the pan or foil is tightly sealed to trap steam.
Can I add flavors to grilled rice?
Yes, use broth instead of water or add spices like cumin or herbs. Toasting rice in oil before grilling enhances its nutty flavor. Wood chips can boost smokiness.
How long does it take to cook rice on the grill?
It takes 15-25 minutes, depending on the rice type. White rice cooks faster (15-20 minutes), while brown rice may need 25-30 minutes. Check for doneness before serving.