222 rain recipes

Sizzling rice soup with shrimp, ham, mushrooms, and bamboo shoots in chicken broth. Deep-fried rice puffs and crackles when it hits the hot broth.

Easy chicken paella casserole with browned chicken pieces baked over rice, peas, mushrooms, and onion soup mix in chicken broth. A simplified, hands-off version of the Spanish classic.

Spicy brown rice simmered with whole cardamom, cinnamon stick, turmeric, bay leaf, and black peppercorns. A fragrant, golden side dish with six simple ingredients.

It's like pumpkin pie for breakfast! It's the taste of fall!

Kid-friendly paella: chicken drumettes, bacon, saffron rice, and peas in a single pan. A gentler introduction to Spanish flavors that still delivers that signature golden, crackling bottom.

This stuffing is for eggplants, pepper, tomatoes and zucchini. It is made with olive oil and served as a cold vegetable dish.

Fruited rice salad with mandarin oranges, red grapes, golden raisins, and sliced almonds in a tangy Dijon-cider vinaigrette. A light, sweet-savory cold rice salad.

Low-calorie gumbo-style vegetable soup with okra, tomatoes, corn, celery, and rice. A thin, snackable broth for when you want something hot and filling but light on calories.

Italian-style stuffing with crispy pancetta, lentils, arborio rice, and fresh sage simmered in broth. Built for breast of veal but works beautifully in chicken, pork, or as a hearty side dish.

Rich, tasty and delicious Indian rice that goes well all the Indian dishes or normal dishes.

Butternut squash soup with honey and a roasted barley risotto center, a restaurant-plated autumn soup where creamy risotto sits in the middle of a pool of silky squash soup. Elegant fall entertaining in a bowl.

A delicious one pot meal is made with long grain brown rice, summer squash, shrimp, mint leaves and saffron. Enjoy lots of deliciousness all in one bite.

Elaine's dolmas are vegetarian grape leaves stuffed with brown rice, pine nuts, currants, mint, and dill. A Mediterranean mezze classic made vegan with TVP instead of meat.

Dolmades yialandzi are Greek stuffed grape leaves filled with herbed rice, dill, parsley, lemon juice, and olive oil. A vegetarian meze served cold as an appetizer or light main course.

Fragrant coconut and spice rice cooked in coconut milk with lemongrass, curry leaves, cardamom, cumin, and turmeric. A golden, aromatic South Asian side with toasted peanuts.

Khao-Tung Hna-Tung (Crusty Rice with Shrimp Dip). recipe