677 glutinous rice recipes

Asian flavors add punch to this classic Chinese stir-fry that's so quick and easy from stovetop to plate.

Japanese steakhouse-style ginger dressing with sesame oil, rice vinegar, and fresh ginger. Blender-easy salad dressing ready in 5 minutes for restaurant flavor at home.

Auntie Yuan duck salad slivers honey-roasted duck and crispy skin over puffed mai fun noodles, shredded lettuce, scallions, and cilantro. Drizzled with garlic-soy-rice vinegar dressing for a Chinese-American restaurant classic.

Crustless quiche with pressed rice crust, chicken, and Chinese vegetables in creamy egg custard. A creative fusion of French quiche and Asian flavors, ready in 60 minutes.

One-skillet Spanish rice with ground beef, tomato sauce, and a beef bouillon cube for deep savory flavor. Rice toasts golden before simmering tender.

Filipino pancit, a stir-fried noodle dish with rice sticks, shredded cabbage, carrots, and your choice of pork, chicken, or shrimp. Bright with soy sauce and a finishing squeeze of lemon.

Tender marinated beef and crisp asparagus stir-fried with pungent fermented black beans and garlic in a savory cornstarch gravy. A classic Chinese takeout dish made from scratch at home.

Nua Pad King: Thai ginger beef with seared sirloin strips, loads of fresh ginger, fish sauce, and oyster sauce tossed with bell peppers and onion. Serve over hot rice for a quick, fiery weeknight meal.

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

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.

This recipe turns boxed herb and veggie instant brown rice mix into a quick and easy vegan soup recipe.

Simple one-pot tuna chop suey with rice, celery, onion, and soy sauce. Budget-friendly, diabetic-friendly, and on the table in about an hour with almost no cleanup.

White beans and hijiki seaweed tossed with rice and braised red cabbage in balsamic vinegar, finished with tamari for a hearty vegan bowl packed with plant protein.

A juicy tender saucy baked chicken main dish. The wild rice gives it a sophisticated feel.

Rosemary basmati rice with toasted walnuts, sauteed onion, celery, garlic, and tamari. A fragrant, savory vegetarian side dish with nutty crunch and herbal depth.

Vegetarian fried brown rice with mushrooms, scallions, pickled radishes, water chestnuts, and peas in sesame oil. A wholesome, plant-based fried rice with crunch and tang in every bite.