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Rice
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06/12/2012
Tininon Mannok Yan Hineska' Agaga (Guam-Style Chicken with Red Rice)
Marinated with the traditional Guam-style sauce finadene, a blend of cane vinegar, soy sauce, and aromatics, this succulent grilled chicken is served with annatto-tinged red rice at the food cart PDX 671 in Portland, Oregon.
Issue #148
06/22/2011
Rice Pudding Ice Pops (Paletas de Arroz con Leche)
Rice pudding is one of the hundreds of flavors of paleta that you'll find in Mexico. Some other favorite paletas include strawberries and cream, tamarind-chile, and pineapple.
Issue #131
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
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
01/16/2008
Foreigner Roll (Flang Roll)
This energy-boosting treat is a twist on the peanut butter, banana, and honey sandwich—a perennial American favorite.
Issue #96
01/28/2008
Fried Rice
Chinese, Japanese, and Portuguese ingredients come together in this basic dish.
Issue #93
01/25/2008
Grape Leaves Stuffed with Rice and Raisins
This is a recipe for dolamades, an eastern European specialty.
Issue #93
11/16/2005
Crab with Sticky Rice
A fun new way to combine surf with turf, we have adapted this recipe by using blue crabs instead of the hard to find ang-chim crabs originally meant for the dish.
Issue #73
09/15/2005
Spicy Tuna Hand Roll
This Japanese specialty requires very fresh fish.
Issue #63
04/11/2007
Indonesian Steamed White Rice
From Padang, Indonesia, comes a recipe for making perfect steamed rice.
Issue #58
06/21/2007
Venetian-Style Rice and Peas
This traditional dish is one of the recipes that, for us, defines the food of Venice.
Issue #38
06/21/2007
Risotto with Scampi and Radicchio
If you can't find true scampi—saltwater crayfish—for this dish, you can substitute good small shrimp.
Issue #38
03/08/2007
Rice with Duck and Turnips
We discovered this traditional rice dish while researching paella in Valencia.
Issue #32
03/04/2002
Green Rice (Arroz Verde)
This Mexican holiday rice is adapted from Aída Gabilondo's Mexican Family Cooking (Fawcett Columbine, 1986).
Issue #26
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
06/18/2007
Sicilian Rice Timbale
The recipe for this tumala is a lighter version of its predecessor, an ancient casserole of layered meats, cheese, egg, and rice.
Issue #18
03/21/2002
Stuffed Cabbage
This recipe is a special-occasion variation on the stuffed cabbage common to Middle Eastern and Eastern European cuisines.
Issue #15
08/08/2007
Stuffed Peppers
You can use spicy chiles for this preparation, but we like poblanos as well as sweet bells.
Issue #14
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