Rice & Grains
2019 recipes found
Spiced Lamb Loaf
Lamb and Rice Stuffed Cabbage With Tomato Sauce
Cardamom-Coriander Rice
One-Pot Chicken and Rice With Ginger and Cumin
Inspired by Indian flavors, this one-pot chicken-and-rice pilaf comes together in under an hour by taking advantage of spices that pack a punch: Mustard seeds bring heat, cumin adds nutty notes and cardamom provides depth and warmth — and all of the spices are toasted in oil and butter, which concentrates their flavor. Golden raisins lend a touch of sweetness. To make it a vegetarian side, omit the chicken and use vegetable broth or even water in place of the chicken broth.
Sticky Rice With Mango
Also known as “sweet rice” or glutinous rice (despite being gluten free), sticky rice is a large white grain that, when steamed, becomes translucent, shiny and, well, sticky. In French, it’s called riz gluant or gluey, not much more attractive. There should be a better word for it, because it really is undoubtedly one of the best things to eat under the sun.
Pork and Mango Salsa Burrito
Red Coconut Rice Pudding With Mango
This dish is inspired by a classic Thai sweet made with sticky rice. The red Bhutanese rice has a very nice chewy texture, and the pudding has a light purple-red hue.
Cinnamon Curry Rice
Spiced Basmati Rice and Sweet Corn Pilaf
Torta Turchesca (Venetian Rice-Pudding Tart)
Irish Oatmeal Brulee With Dried Fruit And Maple Cream
Indian Lamb Curry With Basmati Rice
This wonderfully spiced dish is halfway completed before you start cooking. I’ve slowly begun to realize that my most successful lamb dishes were made from what was left over from a meal of lamb shanks. When braising season began, I cooked two sizable lamb shanks and, of course, enjoyed them. But I really got into it over the following couple of nights, when I wound up using them to create marvelous meals.
Aromatic Rice Pudding From India
Rice Pilaf With Golden Raisins
Asian Cabbage Slaw
Henry Meer's Basmati Rice With Golden Raisins
Spiced Maqluba With Tomatoes and Tahini Sauce
Maqluba is a layered rice cake eaten throughout the Arab world. It’s a bit of a showcase dish, made for special occasions, traditionally layered with chicken and vegetables and unmolded after cooking. This vegan take has a savory top layer of caramelized tomatoes, like an upside-down cake. The crispy shallots, available at Thai or Asian food markets, add a welcome crunch but don’t worry if you don’t have them: The dish works well without.
Thai Curry Risotto With Squash and Green Beans
A wonderful weeknight dinner option, baked risotto requires minimal effort and can quickly feed a hungry family. Curry paste is the star here, effortlessly lending lots of flavor. Roasted squash brings a hearty sweetness, while the green beans deliver crunch and bite. You can be flexible with the vegetables: Roasted sweet potato, brussels sprouts, broccoli or cauliflower would work equally well, or stir a big handful of spinach or kale through at the final stages before serving. This recipe yields quite a bit, so refrigerate leftovers for up to two days and reheat with more stock. You could also repurpose risotto into rice balls reminiscent of arancini: Simply form into balls, coat in breadcrumbs and shallow fry until crispy.
Oatmeal Chocolate-Chip Cookies
Korean Chicken Tacos
The inspiration for these Korean-style barbecue tacos came from the Kogi Korean BBQ-To-Go truck in Los Angeles. The success of the snack inspired dozens of entrepreneurs in the late 2000s to open Korean taco businesses. The chef Tomas Lee, a native of Seoul, South Korea, who grew up in Mustang, Okla., was one. “I thought tacos might be a way to get Korean food on everybody’s table,” Mr. Lee said. This recipe is adapted from his Hankook Taqueria in Atlanta.
Mexican Vegetables
Hillary Clinton's Chocolate Chips
Malted Milk Fudge Ripple Ice Cream
If you love the flavor of malted milk, you’ll adore this ultra-creamy ice cream, which tastes like a chocolate malted in solid form. To achieve the most intense flavor, seek out the barley malt syrup (available in health food stores), which deepens the malted milk powder whisked into the ice cream base. Be gentle when folding in the fudge ripple; you want the fudge to stay in distinct pockets and not disappear into the ice cream base. Or skip the rippling altogether and serve the fudge as a sauce on top of the ice cream.
