Best Rice for Greek Food: Dish-Specific Picks

I think Greeks are really creative with how they prepare rice.

Apart from using rice as a classic side dish…

Greek cuisine also has delicacies such as rice stuffed in grape leaves and vegetables.

Craving these unique rice-focused dishes?

Let’s uncover the best rice for Greek food right away!

Best Rice for Greek Rice: Long-Grain White Rice

Most of you are probably here for Greek rice specifically.

Yes, that lemony rice side dish cooked in broth, which pairs perfectly well with meat-focused Greek dishes like chicken souvlaki.

So, which rice variety is best for this side dish? 

Many say just use any white, long-grain rice. 

But, for me, it’s best to use the specific variety called long-grain white rice. 

When used for Greek pilaf, it always comes out fluffy, which is the ideal texture for most rice-with-protein pairings. 

And, since it’s almost flavorless on its own, it does a very good job of absorbing and embodying all kinds of spices and flavors of the ingredients you use! 

Need alternatives?

I’ve also had success cooking Greek rice with Jasmine rice and Basmati rice. 

But, since they each have distinct aromas, they may alter the overall fragrance of your Greek rice a bit.

Rice for Greek Stuffed Dishes: Japanese Short-Grain Rice

Now, for stuffed dishes of Greek cuisine, including my all-time-fave dolmades and the table’s eye candy, gemista. 

You’ll typically see recipes mention “short-grain rice” for this kind of stuffed dish. 

And while that statement is not wrong, it’s also not the most convenient suggestion, isn’t it? 

There’s a wide variety of short-grain rice, and no one has time for a guessing game. 

The better alternative is to just reach out for Japanese short-grain rice if you plan to cook these stuffed delicacies. 

This variety is commonly known as sushi rice because, as you may guess, it’s most often used for sushi.

But its sticky characteristics, subtly sweet flavor, and flavor absorption qualities all make it an amazing candidate for Greek stuffed dishes as well.

Can’t find this variety anywhere? 

Calrose rice and Arborio rice can also do the trick! 

FAQs

What’s the best rice for Youvetsi or Giouvetsi? 

Youvetsi, which is also called Giouvetsi, is not usually served with rice. It’s a pasta dish that uses orzo (a rice-shaped pasta). However, some people substitute arborio rice for orzo to make gluten-free Youvetsi.

What’s the best rice for Kokkinisto?

The best rice for Kokkinisto is flavored or plain rice that’s made from long-grain white rice. The fluffy texture of this rice variety will allow the Kokkinisto sauce to coat each grain easily.

What’s the best rice for Spanakorizo?

Spanakorizo, the Greek spinach and rice dish, is best cooked using medium-grain rice like Calrose rice. Some say Arborio rice also works well, but I find that it makes the dish too clumpy.

Give Greek Food Justice with the Right Grains 

Long-grain white rice for Greek rice and sushi rice for stuffed delicacies.

Just remember these two options and your Greek-inspired dishes are sure to delight everyone at the table. 

However, as always, these are simply suggestions. 

Feel free to try out other grains yourself if you’re feeling adventurous or you want to add a subtle twist to your Greek dishes!!

Yield: 50 to 60

Traditional Greek Dolmades: Stuffed Grape Leaves

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Anyone who loves Greek cuisine is sure to love this homemade Dolmades, where Mediterranean flavors shine through every bite without the hassle of complicated techniques.

Prep Time 30 minutes

Cook Time 50 minutes

Total Time 1 hour 20 minutes

Ingredients

• 1 pound of ground beef
• 50-60 grape leaves (fresh or jarred)
• 1 cup (200g) of sushi rice (rinsed)
• 1/4 cup of olive oil
• 1 large onion (finely chopped)
• 3 cloves of garlic (minced)
• 1/2 cup of fresh parsley (chopped)
• 1 tablespoon of dried dill
• Juice of 1 lemon
• Salt and pepper (to taste)
• Water (as needed)
• Greek yogurt or tzatziki for serving (optional)

Instructions

1. In a large skillet, heat the olive oil over medium heat.
2. Add the finely chopped onion and minced garlic. Sauté until they’re soft and fragrant.
3. Add the ground beef to the skillet. While breaking it apart with a wooden spoon, cook until it’s browned and fully cooked.
4. Stir in the rinsed sushi rice, chopped parsley, dried dill, lemon juice, salt, and pepper. Mix well to combine.
5. Remove the skillet from the heat and let the mixture cool slightly.
6. Soften the grape leaves. Rinse them under cold water if jarred, or blanche them briefly if they’re fresh.
7. Assemble a grape leaf. Lay one leaf flat with the vein side up. Then, place a spoonful of the beef and rice mixture near the stem end.
8. Fold the sides of the leaf over the filling, then roll it tightly from bottom to top. This should form a compact cylinder (make sure not to overfill).
9. Repeat with remaining grape leaves and filling.
10. Line the bottom of a large pot with any torn or unused grape leaves.
11. Arrange the stuffed grape leaves in layers, packing them tightly together.
12. Drizzle the pot with a bit of olive oil and pour in enough water to cover the dolmas by about 1 inch.
13. Place an inverted heatproof plate on top of the dolmas to keep them submerged.
14. Cover the pot with a lid. Bring it to a gentle simmer over medium-low heat.
15. Simmer the dolmas for 45-50 minutes or until the rice is fully cooked and tender. Check occasionally and add more water if needed.
16. Once cooked, remove the dolmas from the pot using a slotted spoon and let cool slightly before serving.
17. Serve warm or at room temperature with Greek yogurt or tzatziki on the side, if desired.

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