Rice

The fail-proof gold standard has arrived.

With her rice subscription service, Momoko Nakamura is trying to change the minds of both rice farmers and consumers.

Spicy, tangy, toasty, crispy, sweet fennel? And a bowl of steaming white rice? Yeah, that sounds good.

The savior for thin soup is something you definitely have in your pantry.

Protein, whole grains, crunchy vegetables, and a kick-in-your-pants sauce—yep, this packable lunch has it all.

Pickle brine (any kind will do!) lends a distinctive tang to the rice, giving the whole dish a nice, lively jolt.

A pan full of veggie-packed fried rice is one of the easiest and most satisfying weeknight dinners we know of.

If you want this take on classic chicken soup to have a similar consistency to congee, add 10–15 minutes to the cooking time.

Pack the various components—sautéed rice, dressing, and cranberry-herb mixture—separately if transporting for a potluck. Dress and assemble just before serving.

Flavorful rice, fish, and hardboiled eggs come together for a knockout flavor combination.

Kedgeree often calls for smoked fish, but for a light weeknight meal, we prefer steaming fresh fish right on top of the rice.

Beware: It is seriously addictive.

This savory wild rice dish is the ultimate gluten-free stuffing, doubling as a holiday-appropriate grain salad with lots of fresh herbs.

Like risotto, but lighter, brighter, and topped with sizzled scallions.

Like risotto, but a bit lighter and brighter. Oh, and there’s pancetta.

An angel loses her wings every time you throw out that leftover braising liquid.

This healthyish twist on fried rice comes together in minutes.

You make a shrimp stock so that this decadent risotto (hello mascarpone) is bursting with shrimp flavor.

You can now make the famous dirty rice from Commander's Palace in New Orleans at home. Bring your own Mardi Gras beads.

Notes from a lifetime of eating (and cooking) with saffron

I got dumped. I lost my rice cooker. But, hey, I learned how to make rice on the stovetop!

When things go to s***, I make this soup.

We took a page from chef and author David Tanis and added a bunch of seedy, pickley things to our sushi rice.

In this dish, lentils get a double dose of tartness from lime-marinated red onion and a drizzle of tangy yogurt.