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Narrow Results You've Selected: Easy Rice Spring Remove all Source Saveur (24) Lifestyle Food (1) Course Side Dish (15) Appetizers (3) Dessert (3) Soups & Stews (3) Main Course (2) Show all... Breakfast/Brunch (1) Salad (1) Cuisine Asian (6) American (5) Italian (3) Middle Eastern (3) Vegetarian (3) Show all... Greek (2) Vegan (2) Gluten-Free (1) Indian (1) Japanese (1) Southern/Soul Food (1) Spanish/Portuguese (1) Thai (1) Occasion Cocktail Party (1) Easter (1) Technique Saute (6) Slow Cook (3) Steam (3) Fry (2) Bake (1) Show all... Braise (1) Chill (1) Marinate (1) No Cook (1) Stir-Fry (1) Topic Recipe (25) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Season:Spring"; var omni_prop8 = "Difficulty:Easy,Main Ingredient:Rice,Season:Spring"; var omni_pageName="saveur:"+omni_prop12; 05/31/2011 Japanese-Style Fried Brown Rice This dish is based on one that appears in the Japanese-language cookbook Saisai Gohan by Yumiko Kanou. Issue #111 04/14/2008 Tomatoes Stuffed with Brown Rice and Feta The creaminess of the feta cheese rounds out the tanginess of the tomato. Issue #111 04/10/2008 Perfect Brown Rice Cooking brown rice, or at least cooking it well, is tricky. Here is our technique for making light and fluffy rice. Issue #111 04/10/2008 Brown Rice Fritters These rice fritters have a creamy center and a slightly crisp exterior. Issue #111 04/10/2008 Coconut Brown Rice Smashed ginger and a rich, coconut milk–based cooking liquid gives this brown jasmine rice a rich, velvety texture. Issue #111 05/31/2007 Spicy Lemongrass Salad Although many of us in the West assume that lemongrass must be cooked before it's eaten, cooks in southern Thailand adore its crunchy texture and intensely citrusy flavor. Issue #103 04/02/2007 Nyonya Udang Masak Nanas (Shrimp and Pineapple Curry) This dish is based on one prepared by Louis Chan. Issue #101 04/02/2007 Ketumbar Chicken (Braised Chicken with Coriander) The secret to this dish is to toast and grind whole coriander seeds. Issue #101 01/17/2008 Dal, Rice, and Vegetable Porridge This rice and dal porridge is the inspiration for the Anglo-Indian breakfast dish called kedgeree. Issue #95 01/28/2008 Lemon Risotto The hint of lemon can transform many dishes including this creamy risotto. Issue #93 01/25/2008 Grape Leaves Stuffed with Rice and Raisins This is a recipe for dolamades, an eastern European specialty. Issue #93 04/19/2007 Meat and Fava Stew This stew is popular in Egypt, where favas are a staple food. Issue #84 04/17/2007 Burmese Steamed Rice Steamed rice is a staple of Asian cuisines—this is how the Burmese make it. Issue #66 10/24/2007 Good Luck Black-Eyed Peas It is a Southern tradition to eat black-eyed peas on New Year's Day to bring good luck for the coming year. Issue #63 04/11/2007 Indonesian Steamed White Rice From Padang, Indonesia, comes a recipe for making perfect steamed rice. Issue #58 03/14/2002 Soup with Fish, Coconut Milk, and Bamboo Shoots This is a variation of the bamboo shoot soup popular in Cambodia. Issue #21 04/16/2007 Rice and Peas Using the freshest peas of spring makes this dish simply scrumptious. Issue #11 03/23/2007 Rice Salad Saffron lends an extraordinary flavor to even basic rice dishes like this one. Issue #6 03/23/2007 Strawberry Risotto This unusual risotto is an ideal way to salvage those not-so-sweet berries sold out of season from October to May. Issue #6 03/23/2007 Limas and Tomatoes A delectable combination of delicate limas and tangy tomatoes, this dish is like summertime on a plate. Issue #6 « Previous 1 2 Next »