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...
Author: Eric Kim
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,...
Author: Tejal Rao
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,...
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...
Author: Samin Nosrat
A Lowcountry favorite that likely descended from West African jollof rice, this classic tomato and rice dish is also sometimes called Carolina red rice...
Author: Millie Peartree
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,...
Author: Tejal Rao
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...
Author: Sara Bonisteel
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...
Author: Naz Deravian
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...
Author: Sam Sifton
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...
Author: Sarah DiGregorio
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...
Author: Tejal Rao
Steamed sticky rice tinted red with adzuki beans is essential Japanese celebration food, for graduations, festivals, milestone birthdays and even first...
Author: Hannah Kirshner
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...
Author: Tejal Rao
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...
Author: Nik Sharma
Author: Mark Bittman
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...
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...
Author: Naz Deravian