Rice recipe collection

Halloween pumpkin patch cake built from two devil's food bundts stacked face-to-face, frosted orange, with a green cupcake stem and candy corn jack-o-lantern face. Easy showstopper for kids' parties.

European-style hazelnut cookies made with egg whites, ground hazelnuts, lemon zest, and cinnamon, piped onto rice paper and topped with candied cherries.

Rich turkey soup simmered for hours with wild rice, fresh herbs, and vegetables. Turn your Thanksgiving turkey carcass into 12 servings of deeply flavorful homemade stock.

Classic French herb sauce with shallots, mushrooms, white wine, tarragon, chives, and parsley in a buttery roux base. A versatile sauce for meat, poultry, eggs, or pasta.

Vegan green mole built from roasted garlic, charred chilies, tomatillos, and toasted pumpkin seeds, served over grilled tofu and brown rice. A bright, plant-based take on Mexican mole verde.

Homemade Mexican horchata with ground rice, milk, sugar, vanilla, and cinnamon served over ice. A creamy, sweet rice drink that soaks overnight and blends smooth the next day.

Hot and sour fish soup poaches cod in lemongrass broth with lime juice, serrano chile, fish sauce, ginger, and cilantro. Vietnamese-style canh chua, served over jasmine rice.

Authentic Chinese hot and sour soup with pork, wood ear fungus, black mushrooms, bamboo shoots, tofu, and silky egg ribbons. The classic restaurant favorite made at home.

Hot and spicy chicken soft tacos with a red chile, curry, and cumin spice rub. A quick marinated chicken taco recipe with bold heat and tender stovetop-seared flavor.

Hot shoestring potato salad with oven-baked julienned potatoes tossed in hoisin sauce, rice vinegar, red bell pepper, and toasted sesame seeds. An Asian-inspired twist on classic potato salad.

Spicy Thai-inspired soba noodle salad with bell peppers, scallions, and sesame seeds in a hot sesame oil and rice vinegar dressing. Served cold and full of crunch.

Candied orange peels half-dipped in bittersweet chocolate, Israeli-style. Soaked, boiled, and slow-simmered in sugar syrup until translucent, then rolled in sugar and coated. Keeps for 3 months.

Jack-o-lantern cookies made from peanut butter sandwich cookies dipped in orange-tinted almond bark with black licorice faces. A fun, no-bake Halloween treat kids love decorating.

Japanese cucumber pickles: thin-sliced cucumber and red onion in a sweet-tart rice vinegar brine with chili and cilantro. A quick no-cook refrigerator pickle, crisp and bright, ready to serve alongside grilled meats, chicken or fish.

Jerked pork tenderloin seared then stacked on rice with sautéed portabello mushrooms, all drenched in a spiced cream sauce with allspice, coriander, and Worcestershire. Caribbean heat meets French technique on one plate.

Crispy baked rice squares made from leftover rice, mozzarella, Parmesan, egg, and Italian herbs. A 6-ingredient snack or appetizer that uses up day-old rice.