About Minnesota (1)
Boing Boing (1)
Chef In You (1)
Closet Cooking (1)
Side Dish (52)
Main Course (38)
Soups & Stews (12)
Cocktail Party (3)
Backyard BBQ (1)
Mild and faintly sweet, Chinese rice wine is the standard cooking liquid and sauce for this staple Taiwanese dish.
The recipe for this dish comes from Asian Dumplings by Andrea Nguyen (Ten Speed Press, 2009).
Serving this silky dessert at room temperature is the best way to bring out its subtle notes of citrus and spice.
We based this recipe on one that appears in Seasons of My Heart: A Culinary Journey Through Oaxaca, Mexico (Ballantine, 1999) by the Oaxaca-based cook Susana Trilling, who sometimes serves this piquant, aromatic rice dish at her Thanksgiving dinners.
There's nothing like the creamy, sweet comfort of homemade rice pudding.
For this traditional Iraqi-Jewish dish, ground-lamb meatballs are braised in a vibrant beet stew. SAVEUR test kitchen assistant Yael Coty learned to make this dish from her grandparents, who left Iraq for Israel in 1950.
Using Saigon cinnamon, a fiery sweet spice, adds complexity and fragrance to this simple one-pot chicken and rice dish.
This classic sweet and savory Vietnamese fish dish is excellent paired with white rice and stir-fried Asian greens.
In this dish, a popular order at Teshima's, a restaurant in the Big Island town of Kealakekua, a thin omelette is folded around a filling of fried rice and sausage.
Versions of congee can be found on breakfast tables all over Asia.
This dish is based on one that appears in the Japanese-language cookbook Saisai Gohan by Yumiko Kanou.
In this dish chopped pecans add a pleasant crunchiness and heighten the inherent nuttiness of brown rice.
The creaminess of the feta cheese rounds out the tanginess of the tomato.
Cooking brown rice, or at least cooking it well, is tricky. Here is our technique for making light and fluffy rice.
Brown rice and lentils, simmered with aromatic vegetables, cumin, and thyme, meld to make a delicious full-bodied soup.
These rice fritters have a creamy center and a slightly crisp exterior.
Smashed ginger and a rich, coconut milk–based cooking liquid gives this brown jasmine rice a rich, velvety texture.