Rice

This is going to seem like a lot of oil, but you really need it to a) crisp up the rice and b) make it seem like fried rice and not a rice pilaf. To that end, you can’t use freshly cooked (meaning, still warm and moist) rice for this recipe. If you do, it will get gummy in the pan and won’t crisp. Day-old rice is ideal, or you can quickly dry out a just-made batch. Spread rice on a sheet tray and put in a low oven 5–10 minutes. Let air-dry for about 1 hour and up to 5. Seems nitpicky, but worth .…

The chefs of Fat Rice school us on all of the combinations (and the essential techniques) necessary to make sure your fried rice is fluffy and delightful, not a soggy, clumpy mess.

It adds umami, lends sweetness, and makes meat more tender. Meet the ingredient of the future: koji

For this carb-on-carb fried rice recipe, you can use anything but boxed stuffing (the texture is too fine and will turn to mush). We chose a cornbread and chorizo stuffing, which can handle being cooked again and tossed in the stir-fry.

A cozy, stick-to-your-ribs porridge that soothes as it nourishes.

When you peel the kabocha squash for this recipe, use a vegetable peeler—not a knife. (Better to dull a $4 tool than your best kitchen blade.)

Tarator is usually made with tahini, but the base for this recipe is almonds. It serves as both a binder for the rice cakes and as a sauce.

Sticky rice is worth using for this porridge-y, comforting chicken soup recipe; it releases lots of creamy starches and helps builds nice body as it cooks.

Makes a batch of rice on Sundays and turn it into speedy fried rice any night of the week.

Full disclosure: We streamlined and simplified this recipe so that it could be makeable by a home cook. At Baroo, virtually every element on the plate is a product of painstaking labor and time; to taste the original from chef Kwang Uh, get thee to Los Angeles.

A Filipino comfort food that’s traditionally made with chewy rice dumplings. The one served at Bad Saint, made with black rice, has an amazing color, addictively chewy texture, and earthy flavor to balances the sweetness.

Make sure to rinse the rice in several changes of water before cooking so that it isn’t too gluey.

You can freeze AVOCADO?! What is this madness?

If you’re using a charcoal grill, you’ll want to actively monitor the heat in different spots and shift the pan this way and that as needed.

There's no better combination than shallots, rice, and beef jerky, but the greens and herbs help balance out this hearty lunch. This recipe is part of our lunch for a week series. Check out the rest for the remaining days here.

A breakfast bowl worth making every morning, because the Japanese always seem to do it better.

A warm, sultry peanut sauce makes even bean sprouts feel indulgent. Learn how to make this recipe and more in our online cooking class with Sur la Table.

Normally served cold as a sweet cinnamon-and-rice drink, horchata translates seamlessly to this creamy dessert.

6 easy steps to making Hawaii in a bowl. Yep: It's tuna poké.

The real key here is to use the best-quality tuna you can find. When in doubt, ask your fishmonger if he would eat it raw. If the answer is no, neither should you.

A tangy and nutty rice salad to serve with broiled fish, pan-roasted pork chops, or roast turkey.

Get your crispy and delicious on. These ingredients prove that breadcrumbs don't own the breading game.

You can use kielbasa or any kind of dry-cured pork sausage, but spicy andouille gives this jambalaya a nice kick of heat.

Boiling grains is only the first step. Make rice, quinoa, farro, and more even better by stir-frying them.