Rice recipe collection

Vegan orange chocolate mousse made with silken tofu, cocoa powder, brown rice syrup, and orange zest. A dairy-free, egg-free dessert with a rich, creamy texture from blended tofu.

Oven glazed chicken breasts baked in a tangy brown sugar, tomato sauce, and Worcestershire glaze. A weeknight dinner with just 5 minutes of prep.

Pheasant Amerind with poached then roasted pheasant halves in a mushroom pan gravy with thyme, rosemary, and chopped black walnuts.

Prawns and spinach salad tosses grilled butterflied shrimp with fresh spinach, orange slices, and red pepper in a sherry-sesame-ginger dressing. A bright, Asian-inflected main-course salad.

Pueblan tinga, a smoky Mexican stew of shredded pork or chicken with charred tomatoes, chipotle in adobo, chorizo, and warm spices. Serve over rice or stuffed into bolillos.

The low-calorie rice pudding flan is so delicious by itself that you may want to save the calories and fat in the crust, and serve it without the pastry.

A succulent seafood dish made with shrimp, mussels, clams and white wine.

Shrimp and vegetable risotto with dried porcini mushrooms, broccoli, tomatoes, and white wine. Arborio rice cooked the classic way with ladled broth for a creamy, one-pot Italian dinner.

Chinese-style roasted spare ribs (Pei Quot) braised in black bean, soy, honey, and hoisin sauce, then roasted or grilled until sticky and dry. Spicy, sweet, and glazed.

Saffron-infused rice topped with slow-cooked black beans and a fresh tomato-cumin garnish. A vibrant, naturally vegan bowl built from three simple components.

Indonesian chicken sateh skewers marinated in lemongrass, garlic, and curry, grilled over fire and drenched in a silky coconut-peanut sauce with fish sauce and lime.

Saucy black beans simmered with sweet Vidalia onions, stewed tomatoes, green chiles, and a hit of orange zest. A Mexican-style pot that works over rice or inside enchiladas.

Chilled seafood rice salad loaded with scallops, shrimp, crab, and blanched broccoli over fluffy basmati, all tossed in a bright lemon vinaigrette. Feeds a crowd in just 10 minutes of prep.

Classic Louisiana shrimp Creole built on a dark roux with the holy trinity, tomatoes, and bay leaves. Simmered low and slow for deep, soulful flavor, served over rice.

Spam-Bolaya is a Cajun-spiced jambalaya mash-up loaded with browned SPAM, shredded chicken, and plump shrimp simmered in a smoky tomato-rice pot. Cayenne, Tabasco, and Cajun seasoning bring the Louisiana heat.

Homestyle beef meatballs with oats simmered in a spicy tomato sauce with green peppers, onion, and cayenne. Serve over buttered rice for a filling weeknight dinner.