Seasoning just-cooked rice with a mix of rice vinegar, salt, and sugar turns it into a dynamic side you'll want to snack on right out of the pot.
Author: Chris Morocco
Make and share this Mexican Chicken and Rice Casserole recipe from Food.com.
Author: Lulabelle30
Boston lettuce is optional for serving as lettuce wraps.
Author: Cori S.
Butter Mochi This chewy snack cake gets its distinctive gelatinous texture from mochiko, a sweet rice flour that's commonly used in Hawaii. Coconut milk and butter add rich, creamy flavor.
Author: Rachel Laudan
This wonderful soup recipe, is from my favorite grocery store, located in Minneapolis, MN. I make it using wild rice that has been harvested by hand, thus supporting the Native American's who grow it in...
Author: dawnie2u
Make and share this Jasmine Rice With Garlic, Ginger, and Cilantro recipe from Food.com.
Author: Annacia
This is how I like to use up leftovers from our favorite take-out meal of Chinese roast duck and barbequed pork. Ingredient amounts may vary depending on what's left from your meal. But fried rice dishes...
Author: foodelicious
This comfort food incorporates two Minnesota staples: wild rice and cream of mushroom soup.
Author: ALN
With chicken breast, brown rice, and lean ham, this lighter take on a classic still packs in plenty of New Orleans flavor.
Leftover roast beef? Use it here! This recipe's been approved by the Iowa Beef Industry Council. I'm not sure how much they know about Chinese cuisine, but they do know their beef! NOTE: Rice must be cold...
Author: DuChick
A simple and easy recipe to feed a hungry family. I took different variations of fried rice recipes I found and used ingredients and techniques I liked and that were easy.
Author: Kris
My mother used to make this ground beef casserole for my brother and I when we were kids. Very filling. Takes well to additions and alterations.
Author: BIFAERIE79
Clean out your pantry with this customizable one-pan dinner and season it with whatever spices you love most or happen to have on hand.
Author: Anna Stockwell
From "The Florida Keys Cookbook", I thought this sounded like a wonderful combination of flavors and textures. Sounds great to go with grilled mahi or a tangy island chicken dish.
Author: kitty.rock
A sweet and gingery soy sauce mixture is used to both braise and glaze skinless, boneless chicken thighs in this quick, kid-friendly dinner.
Author: Anna Stockwell
This is a healthier, vegetarian/vegan/Lent-friendly version of one of my favorite Creole dishes. This dish is typically made with ham hocks, so this version has less fat and salt by default. In Louisiana,...
Author: Lauren Reese
Author: Rosie Bialowas
Like many versions, this Philippine rice porridge is is topped with crisp garlic chips for crunch. A mix of regular and sticky rice gives the dish just the right thickness and texture.
Author: Yasmin Newman
No more standing over a stove stirring and stirring to get creamy risotto! Once you make it in an Instant Pot®, you'll never make it any other way.
Author: lutzflcat
You would think that the flavors of curry and pineapple wouldn't go together, but they do. My implementation of a dish at my favorite Thai restaurant.
Author: stannius
Author: Alan Wong
This classic Somali stew is great for a crowd and packs a big flavor punch, thanks to the xawaash spice mix, a classic Somali spice blend, which lends a warm, peppery flavor. Add any leftover spice mix...
Author: Hawa Hassan
This tasty dish combines the sweetness of roast pumpkin and salty taste of feta cheese to create a sensational risotto.
Author: MEL_JADE
A quick and easy recipe using many of the staples you have on hand. Serve with your favorite cornbread.
Author: DIANESEALS
While the nature of brown rice means that this dish will take longer to cook than standard risotto, it is well worth the wait. Feel free to adapt the recipe according to whatever seasonal produce is available...
Author: Carla
This dish takes the best of tacos and is incorporated into a baked casserole. Top with sour cream if desired.
Author: thedailygourmet
A great side dish - the flavors go well with Thanksgiving dinner. The recipe says serve at room temp, but we re-heated it and served it warm. Everyone really liked it.
Author: SweetChef
One of my 'Israeli' recipes that I've adapted for whole rice (that in my opinion needs more seasoning). Good as a whole meal or as a side dish. Freezes fairly well, too.
Author: shari p.
Author: Donald Link
Easy, delicious rice and bean dish that can be served as a main vegetarian course or side dish to Latin and Asian foods.
Author: Kim
Author: Anna Stockwell
A very fruity version of rice pilaf that makes an excellent companion to the 16th century recipe for Recipe #124579. It should be started before the chicken, so they are ready at the same time.
Author: greenery
Porcini are the most flavorful mushrooms you can find. This risotto recipe explains how to make the risotto the traditional way, as well as in a pressure cooker. With a pressure cooker, you can have this...
Author: miche
Another version of cristianos y moros. True to the traditional recipe I know not, but delicious I do know. I found this recipe online but I don't know where.
Author: COOKGIRl
Chelow. The recipe and introductory text below are excerpted from Najmieh Batmanglij's book A Taste of Persia. Batmanglij also shared some helpful cooking tips exclusively with Epicurious, which we've...
Author: Najmieh Batmanglij
Author: Engin Akin
Good ole red beans and rice with lots of smoked sausage. I put lots of garlic in it which makes it tasty. I take it to my bingo crowd and they love it! Normally I don't measure, so I decided to write it...
Author: Syndi Davis
An easy Baked Lemon Shrimp with Garlic recipe. Can be prepared in 45 minutes or less.
Author: Sher Dil Qader
This is a low-carb option for those who want all the flavor of Chinese fried rice but none of the guilt.
Author: John Melinte
Creamy, flavorful risotto with easy-to-follow directions. Don't be intimidated: just get your broth going in one pan, and your rice in another, and slowly combine. Don't forget to taste as you get toward...
Author: CHEFSINGLEDAD