Rice recipe collection

Cajun red beans and rice slow-simmered with salt pork, bell pepper, celery, garlic, and a whole hot pepper. Old-school Louisiana comfort food with a thick, creamy bean gravy.

Red beans and rice with smoked sausage and ham shank, simmered low with thyme, sage, and cayenne. A New Orleans Monday tradition cooked from dried beans.

New Orleans-style red beans and rice slow-cooked with salt pork, bell pepper, celery, garlic, and a whole hot pepper. Thick, creamy gravy over fluffy white rice.

Red lentil dahl simmered with turmeric, green chili, and butter-fried onions. A simple vegetarian Indian classic finished with fresh lemon juice.

Red Snapper Veracruzana(Huachinango a la Veracruzana) recipe

Red Snapper, Veracruz (Huachinango Ala Veracr) recipe

Dominican red beans and rice (habichuelas con arroz), small red beans simmered with cumin, garlic, a touch of sugar, and vinegar, spooned over fluffy rice. A naturally vegan plate, great with avocado and plantains.

Middle Eastern braised ox ribs in pepper sauce with sumac, mace, and marjoram, slow-cooked with sweet red peppers and onions. Serve over rice or potatoes.

One-pot baked rice with broccoli, kidney beans, peppers, and tomatoes simmered in vegetable stock. Hearty vegetarian main dish topped with melted Monterey Jack.

Vegetarian brown rice casserole baked with tomatoes, pine nuts, currants, and sauteed vegetables. A hearty one-dish meal with Mediterranean-style flavors.

Slow-baked rice pudding with almonds, coconut, and raisins. Cooked low and slow in milk until thick, creamy, and golden on top. Serve warm or cold.

Baked rice pudding with red currant sauce features individual orange-scented custards topped with tart ruby-red currant puree. An elegant Scandinavian-inspired dessert.

Baked rice souffle with a creamy milk-cooked rice base, whipped egg whites for lift, and a homemade raspberry sauce. A light, elegant French-style dessert with a golden top.

Brown rice summer salad with tarragon vinaigrette, fresh vegetables, peas, and pimentos. Low-fat, no-mayo, and served cold. A make-ahead side dish for hot weather meals.

Italian four-cheese risotto with fontina, Gorgonzola, Parmesan, and Romano stirred into creamy arborio rice. Rich, indulgent, and ready in under an hour.

Italian sausage risotto with Arborio rice, beef broth, white wine, and Parmesan. Slow-stirred until creamy with browned sausage folded through every bite.