Rice & Grains

This pungent, spicy, and garlicky broth is inspired by rasam, a South Indian soup.

This one-skillet dinner gets deep oniony flavor from lots of leeks cooked down to jammy tenderness.

Rick Martinez’s shrimp gorditas are inspired by his months of quarantine in Mazatlán, Mexico.

Chef Lucas Sin of Junzi taught us this technique for fried rice in which every single grain is coated in egg yolk and fries up perfectly distinct and chewy.

You can't have it all, but your chitranna can.

To make chitranna, which translates to “mixed rice" in Kannada, bright yellow rice, colored with turmeric, is sautéed in oil that's been seasoned with black mustard seeds, curry leaves, chile, the umami-rich spice asafetida, and urad dal and chana dal, two lentils that add a nutty taste and crunchy texture. The dish is finally garnished with fried peanuts, grated coconut, cilantro, and a generous amount of lemon juice, resulting in a symphony of savory, sour, sweet, spicy, and herbaceous notes.

This Persian rice dish, known as kateh gojeh farangi, is the ideal late summer comfort food. The cinnamon tames the natural acidity of tomatoes, creating a sweet-savory aroma and flavor.

Growing up, my mum would make these moong dal dosas often. I love their vibrant green color, but they're also deeply flavorful and extremely nutritious, thanks to the mung beans and spinach. 

Korean egg rice will never fail you.

Saffron’s deep crimson threads add an intense sunset-orange hue and rich aroma to whatever it touches, but the downside is that it’s very expensive. This dish from recipe developer Yasmin Fahr uses a saffron technique taught to her mother by her mother and then passed on to her. By gently grinding the saffron threads, then mixing them with water, you can create a saffron liquid that makes a little bit of the expensive spice go a longer way (and it helps the threads dissolve better). If you don’t like fish skin, it’s easier to remove after you cook it.

A little bit of prep work has a big payoff—a tasty, versatile lunch just waiting for its gochujang-lime dressing.

This recipe was directly inspired by the wonderland of flavors and textures that is Korean bibimbap, a bowl or pot of rice topped with an assortment of vegetables, an egg, and (sometimes) meat that's mixed up right before it's eaten.

Spoon-tender meat, silky beans, and sweet, sticky rice give this Jamaican dish the equivalent feel of a “warm hug,” according to chef Kwame Onwuachi.

Use this sticky rice as a utensil—grab a small handful, pick up a little meat with it, and dip in hot sauce for the perfect bite.

These cookies are inspired by the most trusted human energy source: trail mix. They’re crammed with toasted nuts, dried fruit, hearty oats, and chocolate.

Crispy, nutty whole-grain waffles that can go sweet or savory depending on your mood.

A colorful hash filled with tender sweet potatoes, chewy farro, and crispy brussels sprouts.

Wheat germ, the nutrient-rich heart of wheat kernels, gives these cookies their hearty, nutty crunch while also keeping them tender and crumbly. You can often find wheat germ in the bulk bin aisle of the grocery store, but toasted rolled oats or ground flax can be used in its place for a similar texture. These cookies are ideal for making in advance, as their flavor and texture improve after a few days. The butter and milk can be substituted with plant-based alternatives without sacrifice, so make them vegan if you want.

It’s all about making the foods that makes us feel better.

These 71 dinner recipes with rice are nutritious and easy to make.

This dressing will remind you of the freshest, greenest ranch you’ve ever tasted. 

We took loose inspiration from Hainanese chicken rice to create this weeknight-friendly dish.

Vegetarian cabbage rolls filled with fragrant warm rice, buttery pine nuts, and sour sumac. 

Pan-seared cod gets plenty of texture and flavor from ginger, caramelized scallions, and lots of freshly ground black pepper.