Rice/7 recipes

Spanish rice with avocado toasts long-grain rice in butter and olive oil with onion and garlic, simmers it in seasoned chicken broth, then folds in diced avocado off the heat. A creamy, savory pilaf with cumin, oregano, and a golden turmeric tint.

Dairy-free pumpkin tapioca pudding made with rice milk, tapioca flour, and canned pumpkin. Vegan, gluten-free, and ready in under 20 minutes. Optional licorice root adds a unique twist.

Steamed open dumplings (siu mai) with ground pork, ham, ginger, and sesame oil in wonton wrappers. A classic dim sum favorite you can make at home with a simple steamer setup.

Authentic Sichuan beef stew with star anise, dried orange peel, ginger, and Sichuan peppercorns. Slow-simmered for three hours with hot bean paste and soy. Serve over rice.

Japanese pork stir-fry made in the microwave with frozen stir-fry vegetables, julienned pork chop, soy sauce, and dry sherry. A 20-minute weeknight dinner for two served over rice.

Lemony ham and rice soup made in the microwave in just 20 minutes. A quick one-dish meal using canned chicken rice soup, chopped ham, lemon juice, and nutmeg.

Lebanese stuffed grape leaves filled with spiced lamb and rice seasoned with allspice and cinnamon, rolled tight and simmered over lemon slices. A traditional Middle Eastern appetizer.

Festive rice side dish with crunchy water chestnuts, sweet petite peas, and sliced celery tossed in butter with steamed rice. A quick, colorful side ready in 20 minutes.

Sri Lankan thosai are crispy lace-edged pancakes made from soaked black gram and rice flour batter with curry leaves, cumin, and chili. A naturally gluten-free flatbread for scooping up curries.

Microwave eggplant and tomatoes over rice noodles is a four-ingredient lunch ready in 10 minutes. Healthy, no-oil, vegan meal-for-one.

Creamy wild rice soup with mushrooms, chicken broth, and a splash of wine, finished in the oven and topped with slivered almonds and grated carrots.

Tom Yum Goong brings tangy lime, fragrant lemongrass, and plump shrimp together in a fiery Thai hot and sour soup that's ready in just 30 minutes. The ultimate comfort bowl for spice lovers.

Lentil and leek brown rice risotto, a hearty vegan one-pot with sweet leeks, red bell pepper, and cooked lentils for plant-based protein. Comforting and naturally gluten-free.

So quick and easy to put together, and it tastes delicious with a good amount of flavorful sauce that's perfect with a bed of rice. Don't have Chinese cabbage? Use bok choy or other similar leafy greens, or even broccoli instead.

Basic Rice: a foolproof 3-ingredient method for fluffy white or brown rice. Classic 2:1 water-to-rice ratio, simmered low and covered. Two-cup yield, ready in 20 to 40 minutes.

Lowcountry chicken perlow rice cooked in pan drippings and gizzard broth for deep, savory flavor. A Southern one-pot tradition with whole roasted chicken folded into seasoned rice.