Rice/6 recipes

Fennel risotto with arborio rice, butter, Parmigiano-Reggiano, and a hint of nutmeg. Creamy Italian comfort food where sweet, anise-scented fennel melts into every spoonful.

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.

Gluten-free old fashioned sugar cookies made with rice flour, potato starch, tapioca flour, and cornstarch. Egg yolks and butter-flavored canola oil give them a tender, melt-in-your-mouth texture.

Red bell pepper bisque thickened with overcooked rice instead of flour, pureed silky smooth with cream, milk, and a touch of cayenne. A make-ahead soup with vibrant color.

Asian-style brown rice salad with sesame oil, rice vinegar, snow peas, corn, carrots, and scallions. A nutty, crunchy cold salad that's vegan and make-ahead.

Classic Greek-style roast chicken stuffed with rice, basted with butter and white wine, and served with pan juices and lemon wedges. Sunday dinner, Mediterranean-style.

Duck pilaf that makes the most of leftover roast duckling: rice toasted golden, simmered in stock with celery, then baked with diced duck and sweet dried apricots. A smart, savory-sweet second act for last night's roast.

A refreshing vegan brown rice salad tossed with fruit cocktail, tomato, celery, and green onions in a tangy tarragon-Dijon vinaigrette. Light, nutty, and naturally sweet.

Some people like the cherry sauce served hot with the rice pudding. In Denmark the tradition is to include 1 whole almond in the rice pudding. And the person to find it wins the prize commonly a cute and tasty marzipan pig!

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.

Pumpkin risotto with roasted pumpkin puree, saffron, white wine, shallots, and fresh sage stirred into creamy arborio rice. A stunning fall side dish.

Japanese sunomono dressing with rice vinegar, lemon, wasabi, and fresh ginger for cucumber pickles. A tangy, slightly spicy dressing with no cooking required.

Pad Thai with shrimp tosses springy rice noodles in a tangy tamarind sauce with pickled radish, fish sauce, scrambled egg, and pink shrimp. Topped with crunchy peanuts, scallions, and fresh bean sprouts for the classic Bangkok street food finish.

Saffron risotto in the simple Milanese tradition: rice toasted in butter and onion, simmered in saffron-laced broth, finished with parmesan. Golden, fragrant, and unfussy.

Sweet Southern honey rice tossed with roasted peanuts, melted butter, cinnamon, and ginger. A warm, fragrant side dish that turns plain cooked rice into something special in minutes.

Mujaddara: the humble, soul-satisfying Middle Eastern dish of lentils, rice, and bulgur, cooked with cumin and crowned with deeply browned onions. A hearty, protein-rich vegan meal made from pantry staples.