Rice is such a simple pleasure. Whether you have a go-to Mexican rice recipe for taco night, heap brown rice in your stir-fry, or enjoy spicy red beans and rice, there are endless options. Maybe you grew up eating instant rice from a box (shudder) but these days, there are more types of this versatile grain available, and lots of great ways to use it. What you see on supermarket shelves is just a fraction of what's out there - at farmers markets and specialty stores you can find unique heirloom varieties in striking colors with fancy pedigrees. But for most meals, you can find what you need at the market. Basamati rice, traditionally eaten with Indian food, has a long thin grain and an intensely nutty aroma. Jasmine rice, often served with Thai dishes, is very fragrant, with a flavor that's almost floral. So get creative: A pilaf is nice, but what about wild rice studded with toasted almonds? Or a rich, creamy mushroom risotto made with short-grain Arborio rice? Long-grain varieties cook up light and fluffy, perfect for serving alongside a dinnertime stir-fry. And for dessert? Rice pudding, of course.See Popular Rice Recipes
Creamy risotto, Parmesan cheese and a colorful array of roasted spring vegetables combine to make a flavorful side dish.
Meaty chicken pieces simmer with dried fruit in a spiced wine mixture for a richly flavored winter dish.
It's easy to make this flavorful risotto right in your own kitchen...it's super-simple and flavorful. Walnuts and peas add great taste and texture to the dish.
Brushing the pork cutlets with the apricot preserves and Dijon mustard mixture lends a fruity flavor plus keeps the nuts in place. The wild and brown rice pilaf is a satisfying accompaniment to the crispy pork.
Red cherries and green parsley add holiday colors to this whole grain stuffing side dish.
These yummy bean and risotto cakes are served with a fragrant, citrusy sauce for a super side dish recipe.
This caramel popcorn recipe includes lower-fat margarine and light popcorn to make a sweet snack that kids and adults love.
Many Indian restaurants call any spiced rice dish biryani, but Suvir Saran insists, "Biryani must be layered." Here, he boils rice like pasta to make it fluffy, then layers it in a casserole dish with yogurt, pistachios, and apricots.
You can serve this dish as a pilaf-like side dish or as a vegetarian main dish. I also use it to stuff poultry and vegetables, such as baked red peppers and tomatoes.
Cooking rice in broth instead of water ensures fabulous flavor and delicious results. Try it- we bet you'll never cook rice with water again!