Rice/8 recipes

A quick, easy and delicious sichuan beef stir-fry with varieties of fresh veggies. Frozen vegetables also work perfectly well.

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.

Morisqueta, a traditional Mexican method for cooking perfectly fluffy white rice with separate grains. Soaked, boiled, and rested for light, non-sticky results every time.

Old-fashioned salmon loaf bound with cooked rice instead of breadcrumbs, brightened with mustard and a glossy egg-and-butter bind. A thrifty five-ingredient pantry supper from a vintage clipping.

Roast goose with a festive wild rice stuffing of mandarin oranges, chestnuts, and pine nuts. The skin is pricked to render the goose's rich fat and crisp golden, making a classic Christmas centerpiece.

Lentil and rice one-pot supper with carrots, garlic, basil, and vegetable stock. A filling vegan dinner made in a single saucepan in 30 minutes with pantry staples.

Chinese-style roast pork tenderloin marinated in oyster sauce, soy sauce, rice wine, five spice, ginger, and garlic. Roasted at high heat then sliced thin.

Simple brown rice cooked on the stovetop with butter and salt. Foolproof method using a 1:2.5 rice-to-liquid ratio for fluffy, tender grains every time.

Homemade rice milk from cooked brown rice, water, and vanilla. A 3-ingredient dairy-free, vegan milk alternative blended smooth in minutes with no straining needed.

This hearty and scrumptious dish is so easy to make, it doesn't take long to read the entire recipe!

Crispy Rice Krispies cookies with butter, brown sugar, and optional coconut. Baked cookie balls with a crunchy cereal crunch in every bite. Makes 6 dozen.

A savory dish that brings memories of India into your kitchen and onto your dinner plate.

Japanese cookies made with whipped egg whites, rice flour, and melted shortening, spread thin and baked until crisp. A delicate, naturally gluten-free wafer-style cookie.

Avgolemono is a traditional Greek lemon soup thickened with egg yolk and rice in chicken broth. Four-ingredient comfort soup ready in 40 minutes. Bright, silky, and naturally gluten-free.

Homemade long-grain and wild rice mix with brown rice, wild rice, thyme, and parsley. A DIY pantry staple that beats the boxed stuff and stores beautifully in an airtight container.

Japanese nori rice balls (onigiri) with brown rice, steamed carrot sticks, and tangy umeboshi paste, served with a ginger-soy dipping sauce. A simple vegan snack or lunch.