Delicious Jackfruit and Rice Recipe

I’ve always loved how simple ingredients can come together to make something special. When I first tried cooking with jackfruit, I wasn’t sure what to expect, but pairing it with rice turned out to be one of those happy kitchen accidents. This combination has become a regular at our dinner table, especially on busy weeknights when I need something filling but don’t want to spend hours cooking.

The best part about this jackfruit and rice recipe is how it works for both meat-eaters and vegetarians. My kids were skeptical at first (you know how kids can be!), but now they ask for seconds. I usually prep the jackfruit while the rice is cooking, and before I know it, dinner’s ready. It’s become one of those reliable meals I can count on when I want something satisfying without too much fuss.

Whether you’re trying jackfruit for the first time or looking for a new way to use it, this recipe might just become your new go-to. It’s straightforward, filling, and tastes even better the next day – if you have any leftovers, that is!

What Kind of Jackfruit Should I Use?

For this recipe, you’ll want to use young green jackfruit that comes canned in brine or water – not the sweet, ripe jackfruit packed in syrup. Young jackfruit has a neutral flavor and a stringy texture that makes it perfect for savory dishes. When shopping, look for cans labeled “green jackfruit,” “young jackfruit,” or “jackfruit in brine” – these are usually found in Asian grocery stores or in the international aisle of larger supermarkets. Before using, drain the jackfruit well and pull it apart with your fingers or two forks to create a shredded texture similar to pulled meat. If you notice any hard cores, you can remove these, though they’re totally edible and will soften during cooking.

Options for Substitutions

This recipe is pretty flexible and you can make several swaps based on what you have in your kitchen:

• Basmati rice: You can use jasmine rice or any long-grain white rice instead. Brown rice works too, but you’ll need to add about 1/2 cup more water and increase cooking time by 15-20 minutes.
• Jackfruit: While jackfruit is pretty unique, you could use young hearts of palm or artichoke hearts if you can’t find it. Just make sure to shred them similarly. Note that the texture won’t be exactly the same.
• Fresh turmeric: Ground turmeric works perfectly fine – just use 1/2 teaspoon instead of the fresh root. If you don’t have turmeric, you can skip it, though your rice won’t have that nice golden color.
• Vegetable broth cube: Any bouillon cube works here, or use 1 cup of prepared vegetable broth and reduce the water by 1 cup.
• Bell peppers: Any color bell pepper works, or try using diced carrots or zucchini instead.
• Lime: Lemon juice makes a good substitute, or try a splash of rice vinegar for that tangy finish.

Watch Out for These Mistakes While Cooking

The biggest challenge when cooking jackfruit and rice is not draining and preparing the jackfruit properly – make sure to rinse it thoroughly and remove the tough core before shredding to avoid any bitter or overly briny taste in your dish. When cooking the rice, resist the urge to lift the lid or stir it while it’s cooking, as this releases essential steam and can lead to unevenly cooked grains. Another common mistake is adding all the liquid at once – instead, start by sautéing the rice with the spices and vegetables first to build flavor, then add the hot liquid gradually while maintaining a gentle simmer. For the best texture, let the finished dish rest covered for 5-10 minutes after cooking, which allows the rice to absorb any remaining moisture and the jackfruit to become more tender.

What to Serve With Jackfruit and Rice?

This savory jackfruit and rice dish pairs really well with simple, fresh sides that complement its smoky, aromatic flavors. A cool cucumber salad with a light vinegar dressing makes a refreshing partner to the warm, spiced rice. You could also serve it with some warm tortillas or flatbread on the side – they’re perfect for scooping up any loose bits of jackfruit and rice. For extra protein, try adding a side of black beans seasoned with lime and garlic, or top the dish with sliced avocado and a dollop of dairy-free sour cream.

Storage Instructions

Keep Fresh: This jackfruit and rice dish is perfect for meal prep! Pop it in an airtight container and keep it in the fridge for up to 4 days. The flavors actually get better as they meld together, making your leftovers even more tasty.

Freeze: If you want to make a bigger batch, this dish freezes really well. Just let it cool completely, then pack it in freezer-safe containers or bags. It’ll stay good for up to 3 months in the freezer. Pro tip: divide it into individual portions before freezing for easy grab-and-go meals!

Reheat: When you’re ready to enjoy your leftovers, sprinkle a few drops of water over the rice to prevent it from drying out, then microwave until hot. You can also warm it up in a pan over medium heat, stirring occasionally. Add a fresh squeeze of lime and some extra cilantro to make it taste just like new!

Preparation Time	15-20 minutes
Cooking Time	20-25 minutes
Total Time	35-45 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 10-15 g
• Fat: 20-25 g
• Carbohydrates: 100-110 g

Ingredients

• 2 chopped tomatoes
• 2 tbsp fresh cilantro or parsley, chopped
• 1 cup basmati rice (rinsed until water runs clear)
• 1 tsp fresh turmeric root, grated
• 14-oz can jackfruit (in brine, drained and shredded)
• 1/4 cup chopped onion
• 1/2 tsp sea salt
• 1 vegetable broth cube
• 1 lime
• 1/2 tsp cumin
• 1/4 tsp black pepper (freshly ground for best aroma)
• 1/4 cup chopped celery
• 1 1/4 cups water
• 1/2 tsp smoked paprika (gives a lovely depth of flavor)
• 1/2 cup chopped bell peppers
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 2 tbsp olive oil (I use California Olive Ranch extra virgin)

Step 1: Prepare Ingredients

Start by washing and drying your onion, celery, tomato, and bell pepper.

Once cleaned, chop these vegetables into a small dice for easy sautéing.

Drain the canned jackfruit, then shred it using your fingers until it resembles shredded meat.

For any large chunks, use a knife to cut them into smaller pieces.

Wash and rinse the rice thoroughly until the rinse water runs clear.

Additionally, wash, dry, and grate the fresh turmeric root; peeling is optional.

Lastly, gather all your spices and remaining ingredients to have them ready for cooking.

Step 2: Sauté Vegetables

Heat a large skillet on high heat for about 30 seconds, allowing it to get hot.

Reduce the heat to medium-high and add oil to the pan.

Toss in the diced onion and celery first, sautéing for 1-2 minutes until they start to soften.

Next, add the diced tomato and continue to sauté for another 1-2 minutes.

Finally, add the diced bell pepper and sauté for 1-2 more minutes until all vegetables are slightly tender.

Step 3: Add Spices and Aromatics

Sprinkle in cumin, smoked paprika, onion powder, garlic powder, salt, and black pepper.

If using ground turmeric, add it now as well.

Stir the vegetables to coat them evenly with the spices, allowing the spices to bloom in the hot oil for 1-2 minutes.

This technique enhances the overall flavor of your dish.

Step 4: Cook Rice and Jackfruit

Add the freshly grated turmeric, a vegetable stock cube, and the rinsed rice to the skillet.

Stir thoroughly to coat the rice with the spice mixture.

Allow the rice to toast in the pan for 1-2 minutes, then add water and the shredded jackfruit.

Stir to combine, cover the skillet, and let everything cook on medium heat for 15-20 minutes, or until the rice is fully cooked and tender.

Step 5: Final Touches and Serve

Once the rice is cooked, use a wooden spoon or fork to fluff the rice and jackfruit mixture, and turn off the heat.

Garnish with chopped cilantro (or parsley) and a squeeze of fresh lime juice.

Stir to combine, taste for seasoning adjustments, and then serve immediately.

Add extra cilantro (or parsley) and lime wedges for garnish.

Enjoy your dish, which makes excellent leftovers and can be refrigerated for up to 4 days.

For reheating, simply use the microwave or a skillet with a little water, about 2 tablespoons per serving.