Here, five comforting (and easy) rice dishes from F&W's Kay Chun that are ready in 40 minutes or less.
1. Baked Shrimp Risotto
In an enameled medium cast-iron casserole, heat 2 tablespoons olive oil. Add 5 sliced garlic cloves and 1 cup arborio rice and cook over moderate heat, stirring, for 2 minutes. Stir in 3 1/2 cups chicken broth; bring to a boil. Cover and bake at 400° for 20 minutes, until the rice is tender. Stir in 1/2 cup grated Parmigiano cheese, 20 cooked shelled shrimp and 1 tablespoons each butter and lemon juice; season with salt. Drizzle with pesto sauce and serve.
2. Coconut Rice Salad
In a saucepan, boil 2 cups unsweetened coconut milk with 1 cup jasmine rice, 1 tablespoons sugar and 1/2 teaspoon salt. Cover and cook over low heat until the coconut milk is absorbed, 20 minutes. Remove from the heat; let stand for 10 minutes. Mix the rice with 2 cups shredded chicken, 2 small chopped Kirby cucumbers and 1 tablespoons canola oil. Garnish with chopped scallions.