Here's how to make plain rice in the simplest way, and once you get the hang of all the steps (rinsing, simmering, fluffing and resting) you can make infinite, delicious variations by adapting one or more...
Author: Tejal Rao
There are many ways to make arroz verde, but most have something in common: a brightness and depth from the addition of plenty of fresh green ingredients, such as chiles and herbs. This recipe toasts the...
Author: Tejal Rao
A Lowcountry favorite that likely descended from West African jollof rice, this classic tomato and rice dish is also sometimes called Carolina red rice - or simply red rice. It often contains sausage,...
Author: Millie Peartree
Borrowing from the fresh flavors of arroz verde and reminiscent of Chipotle's cilantro-lime rice, this simple dish is a low-effort, high-reward accompaniment to all good things, such as pork chops and...
Author: Eric Kim
I could use all sorts of fancy words to explain this dish, but the best description is this: pizza in rice form. The inspiration for the recipe, though, is oddly enough not Italian - it's a hybrid of a...
Author: Priya Krishna
No dinner in an Iranian household is complete without polo, or rice. And no pot of polo is complete without tahdig, the crisp crust whose name means "bottom of the pot." Tahdig is a highlight of Persian...
Author: Samin Nosrat
Coconut milk lends rice both fat and sweetness, making it a richer, more mellow side than plain rice. To make it, simply replace half of the cooking water with coconut milk. It becomes a meal if you serve...
Author: Tejal Rao
I ate a version of this rice as an accompaniment to a few deep-fried paddles of Australian crab, sitting at the kitchen counter of Paul Carmichael's excellent Momofuku Seiobo in Sydney. It tasted of a...
Author: Sam Sifton
Somali-style rice, when prepared for festive occasions, can be a satisfying meal on its own: The rice is cooked in a rich stock and often jeweled with pieces of meat and vegetables. This version of the...
Author: Tejal Rao
This tangy polenta, inspired by the flavors of pumpkin ravioli, is as an easy side dish that can be made on the stovetop or in the slow cooker. For something a little lighter, omit the butter that cooks...
Author: Sarah DiGregorio
This earthy side dish stands out brilliantly with its mix of mushrooms, wild rice and chile crisp. The contrast between the rice and mushrooms provides textural interest: soft and firm, tender and chewy....
Author: Nik Sharma
This dish is a simple way to make use of a whole bunch of dill and transform an ordinary pot of plain rice. Naz Deravian, the author of "Bottom of the Pot: Persian Recipes and Stories" (Flatiron Books,...
Author: Naz Deravian
Author: Mark Bittman
Dirty rice gets its color from caramelized sirloin and the roux - flour browned (but not burned) in oil. The New Orleans-based chef Isaac Toups offers a 15-minute roux shortcut in his book "Chasing the...
Author: Sara Bonisteel
Steamed sticky rice tinted red with adzuki beans is essential Japanese celebration food, for graduations, festivals, milestone birthdays and even first periods (to the extreme embarrassment of teenage...
Author: Hannah Kirshner
In Puerto Rico, rice is typically served at Thanksgiving. Arroz con gandules is standard, and this twist on classic white rice is also a favorite. Salt pork or bacon is sautéed until crisp, replacing...
Author: Von Diaz
No dinner in an Iranian household is complete without polo, or rice. And no pot of polo is complete without tahdig, the crisp crust whose name means "bottom of the pot." Tahdig is a highlight of Persian...
Author: Samin Nosrat
This dish is a simple way to make use of a whole bunch of dill and transform an ordinary pot of plain rice. Naz Deravian, the author of "Bottom of the Pot: Persian Recipes and Stories" (Flatiron Books,...
Author: Naz Deravian