Rice recipe collection

Avgolemono, classic Greek chicken lemon soup with rice and a silky egg-lemon liaison. Just 5 ingredients for a bright, velvety soup with tangy citrus warmth.

Smooth blended avocado salsa with cilantro, hot sauce, and a splash of soy sauce for umami depth. A vegan, versatile sauce that works as a dip, drizzle, or topping in 10 minutes.

Sizzling rice soup, the Chinese restaurant showpiece: savory broth with ham, tofu and mushrooms, finished with crisp fried rice crust that crackles the moment it hits the bowl.

Baked Cornish game hens rubbed with butter and basted every 10 minutes with lemon, garlic, and rosemary. Just 5 ingredients for an elegant, golden roasted dinner.

Thai-inspired chicken wings marinated overnight in aromatic lemongrass, garlic, and turmeric, then grilled until golden. Pair with sticky rice for an authentic Southeast Asian feast that brings bold herbaceous flavors to your backyard barbecue.

Tea-smoked chicken breasts use brown rice, brown sugar, cloves, and Earl Grey tea leaves smoldering in a Dutch oven. Chinese-inspired indoor smoking technique that flavors boneless chicken in 16 minutes.

Chinese-style basic stock made from chicken pieces and pork spareribs simmered with ginger, scallion knots, and rice wine. A clean, versatile broth for Asian cooking.

A delicious curry dish made with green lentils and mixed vegetables.

Beef Panang is a quick Thai curry with beef simmered in creamy coconut milk, red curry paste, and fish sauce, ready in 25 minutes. A weeknight curry with bold heat and sweet balance.

Slow-roasted venison shoulder braised in beer, sour cream, and cream of mushroom soup with onions and allspice. A hunter's dinner with forgiving creamy gravy.

Boneless chicken in a creamy cheese-mustard sauce made with cream of chicken soup, served over rice with broccoli and chopped pimentos. A quick weeknight dinner.

Whole chicken braised in a clay pot with crispy bacon, onion, and garlic. Fall-apart tender bird cooked from a cold oven, finished with a simple pan-juice gravy.

Chinese-style pork spareribs braised in fermented black bean sauce with garlic and rice wine. Wok-seared then simmered until fall-off-the-bone tender in just 90 minutes.

Roasted broccoli sesame salad tossed in a soy, rice vinegar, and sesame oil dressing with toasted sesame seeds. Served warm or at room temperature.

Steamed broccoli tossed in a Japanese rice vinegar vinaigrette with garlic and stone ground mustard. A tangy, oil-free side dish ready in under 15 minutes.

Broiled chicken with thyme, fennel, and peppers: pounded chicken breasts broiled crisp, served with charred fennel and red peppers under a thyme-lemon-fennel seed butter.