Rice recipe collection

Warm Italian rice salad with crispy parmesan chicken, fresh asparagus, spinach, and walnuts tossed in tangy vinaigrette.

Italian chicken stir-fry with pepperoni, bell peppers, zucchini, red wine, rosemary, and thyme, finished with Parmesan. A fast skillet dinner that blends Italian flavors with stir-fry technique.

Iwitma palaaw is a Central Asian garbanzo pilaf with browned lamb, slow-cooked onions, carrots, chickpeas and barberries layered under steam-cooked rice. A traditional plov-style feast dish for ten.

New Orleans jambalaya loaded with chicken, andouille sausage, and shrimp in a rich tomato base. Fresh herbs and three types of onions create complex Creole flavor.

Try something exotic with this salad which has ham and shrimp! Bound to be a favorite at your dinner table!

Hearty ground beef simmers with chickpeas, kidney beans, carrots, and peppers in a cumin-spiked tomato base. This crowd-feeding chili serves 12 and tastes even better the next day.

Japanese braised eggplant stuffed with tempeh, mushrooms, and bell pepper in a sherry-soy-molasses sauce. A hearty vegetarian main served over brown rice.

Japanese chuka soba noodle salad tossed with cold shrimp, crisp cucumbers, bean sprouts, and a tangy rice vinegar-soy dressing. A make-ahead summer dish that travels well to potlucks.

Javanese pork satay skewers marinated in a peanut butter, soy sauce, and brown sugar blend, grilled and served with cucumber-yogurt raita over rice.

Retro molded potato salad set in lemon gelatin with ham, cheese, and hard-boiled eggs for a cool vintage side dish.

One-pot Italian chicken and rice baked with tomatoes, olives, pimentos, and green peas. The rice toasts golden before baking and absorbs all the pan juices.

Chicken stir fry with broccoli, yellow bell pepper, tomatoes, ginger, and garlic in a store-bought stir fry sauce. A fast weeknight dinner served over rice.

All-butter pie crust with egg yolk for a rich, flaky pastry. Includes instructions for single crust, double crust, pre-baked shell, and five decorative edging styles.

Slow cooker rice pudding with long-grain rice, half a gallon of milk, raisins, and cinnamon. A hands-off Crock pot dessert that simmers itself into creamy, custardy comfort.

Garlic shrimp scampi-style with butter, white wine, and parsley over rice. A simple weeknight classic adapted from the Drawbridge Inn, ready in under 30 minutes.

Korean jujube rice cakes made with just two ingredients: dried jujubes kneaded with glutinous rice flour and steamed. Soft, chewy, and naturally sweet with no added sugar.