Top 29+ Mince and rice recipes
- Cantonese lamb patties
- Chilli con carne meatballs
- Sweet and sour beef mince with vegetables
- Chilli con carne
- Chicken koftas with fig and seed pilaf
- Sichuan-style gai lan and pork mince
- Indian rice pilaf with spiced beef
- Mongolian lamb mince with wombok
- Curried mince with cabbage and rice
- Sweet and sour pork and plumb meatballs
- Chilli garlic mince with snake beans
- Spicy beef pilaf
- Chickpea mince curry
- Savoury vegetable mince
- Beef keema with cumin and currant pulao
- Crispy pork and rice ball salad
- Stir-fried beef and brown rice with carrot and cucumber pickle
- Tips for cooking mince and rice recipes
- More mince recipe inspiration
Mince and rice is a budget-friendly food combination that can be used to create a number of tasty dinners. In these mince and rice recipes, you can see how they both work well with a variety of different flavours. You could have Mexican one night and a stir-fry the next all using this ingredient combo.
Grab yourself a bulk bag of rice and a big packet of mince and get meal planning for a varied week of dinners. Whether you would like a fresh and fragrant stir-fry, stuffed capsicums or san choy bow, we have recipes to suit all tastes. Plus, we share tips for cooking these rice and mince recipes below.
Looking for more mince recipes or more ways to use up that bag of rice? Or try one of these chicken and rice recipes.

Julie Goodwin’s curried mince and rice

Curried beef mince keema with silverbeet and rice

Cantonese lamb patties
Cantonese lamb patties

Chilli con carne meatballs
Chilli con carne meatballs

Sweet and sour beef mince with vegetables
Sweet and sour beef mince with vegetables

Mince and rice stuffed capsicum recipe

Pork mince stir fry with crisp green beans

Chilli con carne with lime wedges and guacamole
Chilli con carne

Cabbage Rolls

Beef mince and rice burritos

CHICKEN KOFTAS WITH FIG & SEED PILAF
Chicken koftas with fig and seed pilaf

Rice-cooker bibimbap

Sichuan-style gai lan and pork mince
Sichuan-style gai lan and pork mince

beef san choy bau

Indian Rice Pilaf with Spiced Beef
Indian rice pilaf with spiced beef

mongolian lamb mince
Mongolian lamb mince with wombok

Curried mince with cabbage and rice
Curried mince with cabbage and rice

Sweet and sour pork and plumb meatballs
Sweet and sour pork and plumb meatballs

Chilli Garlic Mince with Snake Beans
Chilli garlic mince with snake beans

Spicy beef pilaf
Spicy beef pilaf

Chickpea mince curry
Chickpea mince curry

savoury vegetable mince
Savoury vegetable mince

Nepalese pork mince curry

beef keema with cumin and currant pulao
Beef keema with cumin and currant pulao

CRISP POR and rice ball salad
Crispy pork and rice ball salad

lamb with snake beans

stir-fried beef and brown rice with carrot and cucumber pickle
Stir-fried beef and brown rice with carrot and cucumber pickle

Lamb curry recipe in a white bowl on a wooden table

rice moussaka
Tips for cooking mince and rice recipes

Cooking rice in a saucepan
How to cook rice
There are several methods for cooking rice, and the best is probably in an electric rice cooker. But if you don’t have one, the stove top absorption method produces the best results.
Start by thoroughly rinsing the rice under cold running water until the water runs clear – at least two to three times. (Basmati rice can be soaked for 30 minutes rather than rinsed.) This washes away the fine coating of powdery starch that is produced by the grains rubbing against each other.
For long-grain rice, bring 1 cup of rice and 1½ cups of water to the boil, stirring occasionally. Lower the heat to medium/low level, cover the saucepan with a tight-fitting lid, and simmer for 12-15 minutes. Remove from the heat, and stand with the lid still on for 5-10 minutes.
For firmer rice add a little less water; for softer rice, add slightly more water. If cooking large quantities of rice, the amount of water to rice ratio will be reduced.
Rice is ideally cooked to “al dente”, that is, soft but with a slightly firm centre. Pinch a grain between your fingers to test it. To finish, fluff rice with a fork, or use a spatula to slice through the rice rather than stir it so that you don’t mash the rice.
Storing and cooking mince
Raw mince purchased from a butcher can be kept in the fridge for 1-2 days. If buying pre-packaged mince from the supermarket, cook or freeze it by the use-by-date. Minced meat in patties, burgers, meatballs and sausages should all be cooked through and not served rare or pink.



