Rice recipe collection

Lobster tomato bisque builds layers of flavor from flambeed lobster shells, white wine, tomatoes, tarragon, and cream, finished with reserved lobster meat and lobster-infused butter. Classic French restaurant technique.

Loco moco with a hamburger patty over rice topped with a fried egg and brown gravy. Hawaii's iconic comfort food plate lunch that's hearty, simple, and deeply satisfying.

Pressure cooker lotus rice with short grain brown rice, dried lotus seeds, and roasted almonds. A nutty, chewy vegetarian grain dish with a subtle floral quality.

A colorful vegetarian casserole that is perfect for dinner outside in the summer heat.

A scrumptious dish that's healthy and perfect for the beautiful summer weather!

Try this simple but tantalizing casserole that will become one of your family's favorites for dinner.

Traditional Tahitian ma'oa and pahua tairo combines fresh snails or clams with taioro (fermented coconut-shrimp sauce), onions, and garlic. An authentic South Pacific delicacy.

Mageritsa is the traditional Greek Easter lamb soup served after midnight Resurrection Mass. Lamb offal, rice, dill and scallions in a tart avgolemono broth thickened with egg and lemon.

This golden, bubbling one-dish wonder transforms boneless chicken breasts into a creamy comfort feast with mushrooms, peas, and sweet red peppers beneath a crunchy saltine crust. Endlessly adaptable for busy weeknight dinners.

Mahalia Jackson's okra gumbo, a soulful Louisiana feast of crab, shrimp, beef, ham, sausage, and chicken in a tomato-okra base, built on a from-scratch shrimp-shell broth. Big-batch comfort, ladled over rice.

Maharagwe is a Swahili spiced red bean stew simmered in coconut milk with turmeric, hot chili peppers, and tomatoes. A vegan East African comfort dish served over rice or ugali.

Vietnamese stir-fried blue crabs with lemongrass, garlic, ginger, serrano chiles and scallions. Mama Lan's famous fiery seafood feast served in crispy fried shells.

Greek manestra cooked in lamb broth with tomato bits and topped with grated Romano cheese. A simple, traditional Greek pasta side dish with just four ingredients.

Manitoba wild rice baked casserole with bacon, mushrooms, and beef stock. Nutty, earthy wild rice simmered then finished in the oven for deep savory flavor.

Chicken and wild rice casserole layers chunks of chicken breast, mushrooms, and slivered almonds with wild rice in a from-scratch cream sauce. A hearty potluck classic with no canned soup needed.

Danish-style marinated salmon cured in beer, sugar, salt, and black pepper for two weeks. Sliced thin and served with homemade asparagus mayonnaise.