There's lots to love about our delicious Asian rice recipes. Try cooking Asian fried or sticky rice - or even rice noodles.See Popular Asian Rice Recipes
As a student at the Culinary Institute of America in Hyde Park, New York, Top Chef winner Hung Huynh learned to cook with the Chinese trinity -- GGS, or ginger, garlic, and scallions. He uses all three here to flavor his earthy, mushroom-and-bacon-studded clay pot rice.
Our delectable version of fried rice replaces the oil found in other recipes with flavorful chicken broth and just a touch of cooking spray, resulting in a restaurant-style dish right in your own kitchen.
Eat fresh with this simple delicious Asian market rice salad blend of garden salad greens, aromatic wild and whole grain brown rice seasoned with a splash of tamari, crisp julienne Asian veggies and toasted sesame ginger dressing served in large bowls.
Most Thai dishes are best served at room temperature, including this creamy dessert: "If you chill it, it becomes rock-hard, but if you heat it up, it turns to mush," Andy Ricker explains. Many traditional recipes for sticky rice require steaming the grains for up to an hour, but for the supereasy adaptation here, Ricker cleverly suggests microwaving the rice for only about 15 minutes instead.
For a robust take on the Indonesian fried rice dish nasi goreng, Sang Yoon stir-fries black rice, sometimes called forbidden rice, with bacon and roasted garlic. "You can make it with short-grain brown rice, but you'd miss a lot of the fun," Sang Yoon says.
Thanks to her background in Vietnamese cooking, Marcia Kiesel loves the texture of sticky rice, especially when it's combined with velvety shiitake mushrooms.
This fluffy, nutty rice dish includes split Bengal gram (split chickpeas), black lentils, curry leaves, and asafoetida (a garlicky-like spice). Use canned chickpeas in place of the split Bengal gram, and swap onion, garlic, and bay leaves for the curry leaves and asafoetida.
You don't have to visit Beijing to taste its food. Sydney-based chef Kylie Kwong's cookbook-cum-travelogue, My China, offers recipes from the capital like this homestyle dish, whose mosaic of sweet-sour flavors belies its few ingredients.
Tease your taste buds with this invigorating alliance of sweet raisins and hot pepper sauce.
Maybe Asian Chicken and Rice sounds too fancy for a busy workday. Maybe you're thinking "takeout" and wondering if this dish might be a little complicated after you've been running around like crazy -- from school, to soccer practice, to the market, trying to come up with a meal the whole family will love. Well, this Asian Chicken and Rice recipe was made especially for you -- or anyone like you, who thrills to a rousing chorus of "wow, great meal!"
For this spicy, soothing and restorative chicken-and-rice soup, Ratha Chau prepares his own delectable chicken stock and roasts a chicken, which is then cut into large pieces and added to it. Using prepared stock and preroasted chicken significantly cuts back on prep time.
Toss jasmine rice with shallot, fresh ginger, pomegranate seeds, and pistachio nuts. Lemon zest brightens it up.
Lots of vegetables and brown rice make this a healthy side dish or a light meatless main dish.