Spanish Rice
Think paella without the animal protein. Tomatoes pureed with onion, garlic and stock give this rice pilaf subtle flavor. It’s a perfect side for spicy dishes like chiles rellenos and pork tamales.
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Charcuterie Fried Rice
In this Chinese-Italian mash-up of fried rice, Food & Wine’s Justin Chapple includes salami and mortadella, along with more traditional ingredients like ginger, soy sauce and scallions.
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Zongzi
These sweet or savory sticky-rice bundles—basically an Asian version of tamales— are often eaten during the Chinese Dragon Boat Festival, which takes places near the summer solstice. Here, we stuff ours with a simple filling of red bean paste flavored with lemon and ginger. Both the rice and dried bamboo leaves need to soak overnight, so plan accordingly.
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Arroz con Leche
Arroz con Leche, a creamy and comforting rice pudding, is perfumed with cinnamon, finely grated orange zest and pure vanilla extract. Evaporated milk lends a caramel-like sweetness while sour cream offers a tangy finish. Cooking the rice before simmering it with the milks, sugar and aromatics guarantees perfectly tender rice suspended in a thick, creamy pudding. We like our arroz con leche served warm, but it is equally delicious cold, straight from the fridge.
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Bacon, Egg and Shrimp Fried Rice
Chef Hugh Acheson’s shrimp fried rice also includes bits of crispy bacon and irresistible bites of fresh tatsoi. It’s a perfect meal in a bowl.
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New Mexican Rice
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.
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