Rice/2 recipes

Thai sticky rice with sweet coconut milk sauce and fresh mango. Glutinous rice soaked overnight, steamed, and dressed in warm coconut cream for a classic Southeast Asian dessert.

Ryzi me araka: traditional Greek rice and peas simmered with onion and olive oil in a one-pot pilaf. Simple, vegan, and a no-fuss weeknight side from the Greek home-cooking playbook.

Okra shoyu-zuke quick-pickles thinly sliced raw okra and onion in rice vinegar and soy sauce. Three-ingredient Japanese refrigerator pickle ready in minutes for rice bowls and bento.

Okra shoyu-zuke: quick Japanese soy-pickled okra and onion with rice vinegar and soy sauce. A crisp, umami-packed side dish ready in minutes.

Easy pepper steak with thin-sliced beef simmered in onion soup mix, green bell peppers, and a cornstarch-thickened gravy. A simple weeknight stir-fry served over rice.

Honey-sweetened brown rice batter bread leavened with yeast and baking powder, no kneading and no wheat. A gluten-free quick loaf that slices clean and toasts well.

Rice and cheese casserole stirs cooked brown rice with cottage cheese, parmesan, dill, and Dijon for a light, high-protein side that bakes in 20 minutes. Healthy comfort food.

South Carolina one-pot chicken and rice cooked low and slow with smoked sausage until the rice soaks up every drop of savory broth.

Dress up your pork chops today with this simple recipe that might have you drooling before dinner is ready.

Indian pulao rice with ghee-fried onions, garlic, and green peas. A simple, fragrant one-pot rice dish that serves as the base for endless spice variations.

Hot and sour garlic chive soup with silky tofu, cloud ear mushrooms, seaweed, and miso. A vegetarian Asian-style broth with tangy rice vinegar, chili heat, and herbaceous garlic chive garnish.

Add a sophisticated look and taste to dinner with this scrumptious recipe that will become one of your favorites.

No-fuss chicken and rice casserole: chicken pieces baked over flavored rice and cream of mushroom soup. The 4-ingredient one-pan dinner that's been feeding families since the 1950s.

Whole wheat muffins made with leftover brown rice and a hint of almond extract. A clever way to use up cooked rice, turning yesterday's side dish into a hearty breakfast muffin.

Microwave grains blend brown rice, pearl barley, and millet cooked together in 10 minutes on high. A simple, nutty whole grain base for chili, beans, or sauce.

Italian rice and radicchio soup with prosciutto, fresh sage, and Parmesan. A light broth-based soup where the bitter greens and salty garnishes are added fresh to each bowl.