Rice Recipes

Sabzi polo is a staple on the Persian New Year's table. It's made with basmati rice and layers of fresh herbs, but what is most coveted is the tahdig--the crunchy crust that forms on the bottom of the pot during cooking.

For his tangy and fragrant rice, chef Hugh Acheson makes sofrito, a classic blend of onion, peppers and garlic. He adds even more flavor to the dish with tomatillo, diced tomatoes and cumin.

Jessica Koslow of Sqirl in Los Angeles is known for her rice bowls topped with cooked and raw vegetables, pickles, proteins and crispies. This light and fragrant rice would make a great base for a bowl or for Thanksgiving leftovers. It's also great on its own as a side dish.

This vanilla-flecked rice pudding is exceptionally easy and exceptionally delicious, thanks to the tangy rhubarb. Krista Desjarlais, the chef-owner of Bresca in Portland, Maine, gently poaches the stalks in red wine, sugar, lemon juice and cinnamon. Perfect on the pudding, the rhubarb would be equally good with Greek yogurt.

Chicago shoppers are in luck: Takashi Yagihashi (an F&W Best New Chef 2000) has a Japanese-style noodle shop in the Macy's on State Street. On his menu is this pork fried rice, his favorite childhood after-school snack.

The coconut milk used to cook the rice add a subtle sweetness to this dish.

This fried rice, studded with sauteed chicken and smoky ham, is softer and moister than the Asian version. Any kind of long- or medium-grain white rice works nicely here.

Blogger Molly Yeh uses a variety of onions to make her luscious fried rice, which gets supercrispy in the skillet.

If you're in the mood for an authentic Asian dish, try slow cooking this meal to satiate that craving.

This bright brown rice dish can be served warm, or chilled and served as a salad or side.

Andrew Zimmern got addicted to this rice dish on a recent trip to Hawaii. It's an awesome side for any Asian-inspired meal, or on its own for lunch with a crisp salad.

"In Nicaragua, gallo pinto is the great social equalizer," Cordua says. "It's part of almost every meal, whether you are rich, poor, white, black or native." He serves this black beans and rice dish to his family for breakfast or a late-night snack, adding crispy bits of fried onions.

The wonderfully nutty and chewy brown rice in this simple pilaf is a great source of fiber.

Kings County Imperial in Brooklyn serves this fresh-tasting, lighter version of fried rice. It has just the right amount of heat.

There may not be any clinical proof that ginger helps fight colds or the flu, but this supereasy, gingery chicken soup will undeniably make you feel better.

Dinner doesn't get much simpler than this: Boil some rice and toss it with pesto, yogurt, and rotisserie chicken from the supermarket. Leftover cooked chicken or turkey will work just fine, too.

White truffle oil is a wonderful but assertive flavor, and a little goes a long way. If you're unsure of how much truffle flavor you prefer, start with 1 teaspoon and add more to your own taste.

Asopao de pollo, a Puerto Rican chicken-and-rice stew, is one of New York chef JJ Johnson’s childhood favorites, what he calls soupy rice with chicken and vegetables. Just like his grandmother did, Johnson stirs briny, pimiento-stuffed olives into the finished dish.

In Fresh India, Meera Sodha uses sweet-and-sour tamarind paste to turn plain rice into a show-stealing side. The tamarind is essential here; find it at well-stocked grocery stores and Indian markets.