This rich Malay coconut rice is a breakfast favorite in Malaysia.
Smashed ginger and a rich, coconut milk–based cooking liquid gives this brown jasmine rice a rich, velvety texture.
This energy-boosting treat is a twist on the peanut butter, banana, and honey sandwich—a perennial American favorite.
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.
Often known as Mexican rice,and sometimes as Spanish rice-this dish is easy to make for a crowd.
Traditionally the organ meats are included in this dish but we chose to omit them here.
Steamed rice is a staple of Asian cuisines—this is how the Burmese make it.
From Padang, Indonesia, comes a recipe for making perfect steamed rice.
These crisp-fried turnovers, dusted with cinnamon and sugar, are sold as sweet treats throughout the market the way funnel cakes are at fairgrounds.
This Mexican holiday rice is adapted from Aída Gabilondo's Mexican Family Cooking (Fawcett Columbine, 1986).
A favorite in Thailand, this dessert combines coconut-infused rice with refreshingly sweet mango.
This recipe is a special-occasion variation on the stuffed cabbage common to Middle Eastern and Eastern European cuisines.
SAVEUR kitchen assistant Yewande Komolafe, a native of Lagos, Nigeria, gave us her family’s recipe for this celebratory rice dish. Serve it with fried plantains, stewed greens, and meat or fish.
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