Rice is such a simple pleasure. Whether you have a go-to <a href="/recipes/rice/mexican/">Mexican rice recipe</a> for taco night, heap <a href="/recipes/rice/brown/">brown rice</a> in your stir-fry, or enjoy spicy <a href="/recipes/rice/red-beans/">red beans and rice</a>, 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. <a href="/search/?searchTerm=basmati">Basamati rice</a>, 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 <a href="/recipes/rice/pilaf/">pilaf</a> is nice, but what about <a href="/recipes/rice/wild/">wild rice</a> studded with toasted almonds? Or a rich, creamy mushroom <a href="/search/?searchTerm=risotto">risotto</a> 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.
