Recipezaar: Pasta, Rice & Grains,Medium-grain rice recipes

Spring Risotto With Peas and Zucchini

Wed, 21 Mar 2007 22:56:47 -0400

Rich and creamy, risotto is Italian-style comfort food. If you like, you can leave out the wine and replace it with an equal amount of broth. Because of its high starch content, imported Arborio rice makes the creamiest risotto. If your market doesn't have it, substitute medium- or long-grain white rice. -- posted by Miss Banana

User Friendly Onigiri

Fri, 23 Mar 2007 22:11:53 -0400

My DH and roommate both love sushi, and hate the fact that I don't like nori so I won't learn to make Japanese food for them at home. After looking around here and doing some playing around in the kitchen yesterday, this is what I came up with: onigiri using an Asian flavored version of my User Friendly Meatballs (recipe #216180). My picky picky DD told me to keep this recipe, so I am posting it. :) I had ground beef on hand, but you could use any ground meat (pork sounds really yummy). -- posted by CraftScout

Chicken & Rice

Thu, 05 Apr 2007 22:50:42 -0400

Comfort Food that my family loves! -- posted by Sassy 75

Arroz Con Pollo (Cubano)

Fri, 06 Apr 2007 23:54:53 -0400

In Cuba, arroz con pollo has the same status of a national dish. But even among serious cooks, the rules for constructing it are changing. The freshly made pastes (adobo and recaito), as well as the flavor-intensive olives, capers, and pimientos, still define the dish. But without the lard and the salt pork that health-conscious modern cooks have put behind them, the proud insistence on cooking the rice in plain water is yielding to the richer flavors of chicken broth or beer. Plantanos fritos (sautéed sweet bananas) are the classic accompaniment to this dish -- posted by Witch Doctor

Grandma Dolores's Rice Pudding

Tue, 10 Apr 2007 16:15:15 -0400

My grandmother's signature dish. She originally got the recipe from the Claridge Hotel in NY. This is a custard style pudding and is a family favorite. I can only make this one rarely, for special occasions, or I will be tempted to eat the entire batch. This takes a long time stirring, so having someone handy to help stir is a real plus. I have tried various milks in this, and the less fat the milk has, the longer it takes to thicken, so I highly recommend going with whole milk only...unless you enjoy stirring pudding for over an hour. Grandma usually would offer Cool Whip on the side as a topping, although I prefer no topping. When you chill this, leave off the cover or it will develop a "skin" - although as a kid, I would ask my grandma to cover my portions because I always liked it to have a "cinnamon skin." Once it is fully cooled, you may cover it. -- posted by HeatherFeather

Rici E Bisi (Italian Rice and Peas) (Rice Cooker)

Wed, 18 Apr 2007 20:21:28 -0400

I love this recipe. You can use fresh or frozen peas with this. Using fresh peas, add them at the beginning. If you are using very young and tender fresh peas or frozen- add at the end. You can expect this rice to have the texture and consistency of a creamy risotto. From The Ultimate Rice Cooker Cookbook. -- posted by Bev

Spanish Tomato Rice

Mon, 23 Apr 2007 17:33:34 -0400

This rice dish can be used to stuff red bell peppers: slice the top of 4 red peppers, drizzle with olive oil and roast until softened, stuff with rice and serve. A recipe for UK mag FRESH. -- posted by English_Rose

Mexican Rice

Fri, 04 May 2007 15:00:51 -0400

I really like this recipe because it is pretty simple and always a hit for when you just can't think of a side dish to make. We eat Mexican food all the time and this just goes! Don't get discouraged if the first few times this doesn't come out how you expect...Once you have tried it a couple times it's like clock work! -- posted by AzMunkyMexico

Shrimp Risotto With Fresh Herb Butter

Fri, 11 May 2007 11:27:38 -0400

This dish is delightful! We enjoyed it immensely! Found in Bon Appetit, April 2007. I don't personally like basil so I subbed parsley intead. We enjoyed the dish in spite of that! -- posted by Manami

St Paul's Rice

Sun, 03 Jun 2007 21:46:08 -0400

I got this recipe from a friend I worked with long ago and have been serving it for years. It is great with chicken or pork. I like it all by itself. Leftovers are great. In fact, I just put one in the oven. -- posted by GreeksWife

Wild Rice and Strawberry Salad

Sun, 03 Jun 2007 23:13:18 -0400

Fresh, delicious, beautiful salad that is PERFECT for a luncheon or a light summer brunch. Serve chilled and enjoy with a glass of extra chilly Sauvignon Blanc. --Original recipe found on i-village. -- posted by hollyfrolly

Spicy Rice With Shrimp and Peppers

Wed, 06 Jun 2007 16:31:00 -0400

From Bon Appetit. -- posted by evelyn/athens

Simple Microwave Cooked Rice.

Thu, 14 Jun 2007 16:26:58 -0400

Just rice, water and a little butter or oil. cover and nuke as directed. no watching, yeah! -- posted by rainboconfection

Junkanoo Chicken With Rice

Thu, 21 Jun 2007 11:15:50 -0400

I was always curious about the origins of the Junkanoo Festival and when I was checking it out I found this interesting recipe. I also found out that the festival not the rice, is named after a West Indian slave who was named John Canoe. They wear costumes and masks, long ago they were on stilts, and this way they can roam without being identified. They celebrate it on December 26th and on January 1st and they celebrate from dawn through the night. -- posted by Manami

Saffron Rice Pilaf With Toasted Almonds

Tue, 03 Jul 2007 22:47:39 -0400

This is a rice pilaf recipe that I make all the time. I started making it to avoid the sodium and preservatives in the boxed versions of rice pilaf. This recipe is healthy and the ingredients are inexpensive. It's one of my husband's favorite! -- posted by Jennigator3

Asparagus Risotto

Sun, 29 Jul 2007 16:29:43 -0400

We love risotto and so I try many different versions. This is one of our favorites. I usually reduce the amount of butter without much difference to the dish overall, and often times add whatever else I have in the refrigerator. From Bon Appetit, May 1995. -- posted by lazyme

Chocolate Rice Pudding Parfait W/Gianduja Whipped Cream

Mon, 06 Aug 2007 18:04:40 -0400

This recipe also calls for Caramelized Rice Krispies but I was unable to add it because the title was too long. Comes from Fine Cooking, Pierre Hermé. I love all types of rice pudding(you can probably tell because I have posted so many)but this is much more than rice pudding! The rice pudding can be made up to three days ahead, the whipped cream up to two days ahead, the mousse up to two days ahead. The Rice Krispies will keep for up to a month in an airtight container. Gianduja(pronounced john-doo-yah)is chocolate that is blended with ground hazelnuts. I saw this and I had to make sure I didn't lose it -- so here it is. -- posted by Manami

(Leftover) Chicken, Spinach and Yellow Pepper Rice

Wed, 15 Aug 2007 14:27:29 -0400

Fast and filling, this juicy, colourful and fresh-tasting combination is similar to risotto, but lighter on the palate and the hips! A good way to use leftover chicken. -- posted by English_Rose

Gulf Coast-Style White Rice Pilaf (Arroz Blanco)

Fri, 24 Aug 2007 03:22:02 -0400

I love this recipe because it cooks in the oven leaving more room on the stovetop or it can cook along with your enchiladas! From Rick Bayless. -- posted by cookiedog

Louisiana Dirty Rice - Cajun Style

Thu, 30 Aug 2007 11:02:52 -0400

Don't let the name keep you from trying this savory Louisiana classic. Dirty Rice is generally served as a side dish, but is fairly substantial and would make a satisfying main course for lunch or a light supper. -- posted by Alan in SW Florida

Vegetable Risotto With Smoked Mozzarella

Thu, 30 Aug 2007 21:18:53 -0400

The rich flavor from the smoked mozzarella (mozzarella affumicata) pairs nicely with the sweet and tart flavor of the Caravella Limoncello in this colorful risotto dish. During the fall and winter seasons try substituting diced butternut squash for asparagus its a delicious variation. - Chef Claire Criscuolo at her restaurant Claire's Corner Copia. My friend Judy has made this dish but I only had a little taste the next day. However, that little bit convinced me I wanted the recipe and here it is! -- posted by Manami

Risotto With Fresh Mozzarella, Grape Tomatoes, and Basil

Thu, 06 Sep 2007 16:05:17 -0400

Cooking Light, September 2007 (first published in December 2003) -- posted by Vino Girl

Sticky Rice

Fri, 05 Oct 2007 01:19:59 -0400

I met someone from Hawaii, and she told me the EASIEST way to do sticky rice in a rice cooker. I love my rice cooker and we use it at LEAST once a week since we live in Japan right now and can get the best short grain rice. -- posted by Outofmymindyo

Orange Pomegranate Basmati Salad

Fri, 19 Oct 2007 01:17:46 -0400

Colorful and refreshing, this salad is a nice change of pace. -- posted by RSHDiva

Stuffed Cabbage Rolls

Sun, 21 Oct 2007 01:19:22 -0400

The porcini mushrooms in this recipe are substituted for prawdziwki, a similar Polish variety. Cook time includes soaking mushrooms for an hour. Recipe courtesy Saveur. -- posted by Sandi (From CA)

Spin-Dip Risotto

Sun, 25 Nov 2007 02:12:12 -0500

This a simple risotto with spinach and artichoke. It tastes a lot like a spinach artichoke dip- hence the name. This dish is vegan if made without Parmesan cheese. -- posted by RGVeggie

Rice....oh My!

Sun, 09 Dec 2007 02:44:23 -0500

Playing around with preparing rice with a difference and came up with this......and it turned out delish, Oh My! -- posted by Happy Harry #2

Chicken Fried Rice

Mon, 10 Dec 2007 18:53:14 -0500

Chicken fried rice just like the restaurants but better. -- posted by Chef #680355

Chickpea Curry

Thu, 13 Dec 2007 13:05:54 -0500

My sister got this recipe in Chiang Mai, Thailand when she was staying with some locals during her travels. It's one of my favorites. Thai basil tastes best in the recipe but fresh sweet basil is good too. And if you like your curry hot, use 1 TBSP of curry paste. -- posted by Janice Y

Champagne Risotto

Fri, 14 Dec 2007 18:08:32 -0500

Courtesy of Giada DeLaurentiis/Food Network -- posted by knitaholic

Comforting Chicken and Rice

Wed, 02 Jan 2008 21:38:50 -0500

My mom and grammie used to make this for me as a little girl. For me, there is no better comfort food. It really is more flavorful if you use bone-in pieces. -- posted by JimnLyss

Delicious Wild Rice and Mushroom Soup

Thu, 03 Jan 2008 16:23:18 -0500

This recipe was given to me when I 'started cooking' by a close friend. It is a wonderful and easy dish. It keeps well in the refrigerator for a meal the next day! -- posted by Afternoon Delights

Korean Rice Punce (Shik Hae)

Thu, 07 Feb 2008 19:02:29 -0500

This is a mildly sweet and very refreshing Korean beverage. It is sometimes served after the meal in Korean restaurants. This is an easy method using a crock-pot or a large rice cooker. -- posted by Wescott

Arroz Con Gandules (Rice With Pigeon Peas)

Tue, 12 Feb 2008 00:32:11 -0500

A simple and flavorful dish from Puerto Rico. Pigeon peas are a tiny green-brown bean usually found in the latin food section. Substitute any small bean (black-eyed peas, etc) for the pigeon peas. Serve with a cabbage and tomato salad and some crispy warm tostones. -- posted by Chef #394852

Puerto Rican White Rice

Tue, 12 Feb 2008 00:33:32 -0500

I can never get steamed white rice to come out right. A friend from Puerto Rico showed me this method. Lift the lid and sample as often as you like without fear of ruining the rice! Perfect and delicious every time. Total cook time will vary depending on altitude. -- posted by Chef #394852

Fried Rice With Chinese Sausage

Mon, 25 Feb 2008 02:38:47 -0500

Growing up fried rice is clean out your refrigerator time at my house. You put into whatever meat, seafood, vegetables (no squashes, lettuces or chocolates) and leftovers are in the frig. Hence, I never liked fried rice. However, I do not have much left over in the house anymore. I love sushi rice (or the medium grain, starchy rice used to make sushi) and it makes a rich and chewy fried rice. My kids love Chinese Sausage - you can purchase these in most Asian markets. -- posted by Nado2003

Crock Pot Jook

Wed, 27 Feb 2008 01:16:09 -0500

Slow Cooker Savory Rice Porridge -- posted by Jxenja

Crock Pot Kitchari

Wed, 27 Feb 2008 01:31:17 -0500

Slow Cooker Indian vegetarian breakfast porridge -- posted by Jxenja

Cauliflower and Leek Risotto

Tue, 04 Mar 2008 23:14:28 -0500

This simple and elegant recipe is from chef Mark Kiffin (of Compound Restaurant, Santa Fe) and was published in Gourmet Magazine (Oct. 2003). He recommendes using Carnaroli rice which you can find at Italian markets, but Arborio will do. -- posted by blucoat

Orange Chipotle Risotto in Rice Cooker or Stove Top

Fri, 07 Mar 2008 00:21:16 -0500

The creamy rice is flavored with fresh orange juice and zest. The smokey chipotle in adobo complements the orange. Saffron giving this a beautiful color. The cheese adds to the creaminess and saltiness so take care when seasoning. -- posted by ~Rita~

Heart Stopping Fried Rice

Sun, 30 Mar 2008 19:28:10 -0400

This is my hubby's recipe and tastes amazing! I must say though that the large amount of bacon was quite alarming when I first saw him make this, but our family enjoys this dish a lot. We try not to make it too frequently but it is a hard habit to break. Day old rice works best but fresh rice right out of our rice cooker has been successful many times. He was taught how to cook this style of fried rice while in Hawaii. -- posted by Slatts

Rice Pudding from Riviera Hotel Las Vegas

Mon, 31 Mar 2008 00:28:14 -0400

This recipe was given to my mom when she and my dad were on one of their trips to Las Vegas. They liked the food at this hotel so they stayed their quite often. One trip my mom wasn't feeling very well and asked the chef to send her up something soothing. This is what he sent up and she really enjoyed it. When she asked for the recipe, he graciously shared it with her and it became a family favorite. On a day when I'm in a lot of pain, this is a go-to recipe. It is simple to make and delicious. Even folks who aren't real fond of puddings will enjoy this. I've kept this one close to my chest for years but it's time to share!!! Bon appetit-- plantfreek -- posted by plantfreek

Pigeon Peas With Rice

Mon, 31 Mar 2008 00:59:41 -0400

carribbean style rice with peas. can substitute with other peas or beans( canned) to cut down on cook time -- posted by Chef #804960

Arroz Con Gandules (Rice and Pigeon Peas)

Mon, 31 Mar 2008 22:48:40 -0400

Got this recipe from El Boricua. -- posted by Michelle Figueroa

Nasi Goreng

Tue, 06 May 2008 12:39:33 -0400

A traditional Indonesian rice dish with prawns and beef. The subtle flavors are delightful and authentic and the dried shrimp paste or 'trasi' as it is known locally gives it the unique flavor of Indonesia This recipe was given to me by an old friend who is Dutch/Indonesian. -- posted by JoyfulCook

Huang He Fried Rice

Wed, 14 May 2008 18:18:49 -0400

I made this in the style of one of the local take-out places. It's rather good! -- posted by Sue L

Easy Yellow Rice

Mon, 30 Jun 2008 18:42:35 -0400

This is a quick way to jazz up yellow rice mix. I got this recipe from my mother-in-law, who is the master of quick but flavorful dishes. I use Vigo brand yellow rice,but others would work just as well. I make this as a side dish for mexican meals. It is colorful, easy, and super yummy! -- posted by Chef #176352

Greece Rice

Mon, 07 Jul 2008 02:48:44 -0400

This is a colorfull yummy and tasty rice, you can serve it with different types of chicken . -- posted by Chef #829339

Thai Rice

Mon, 07 Jul 2008 02:50:46 -0400

This rice is very delicious and different . -- posted by Chef #829339

Not Quite Spanish Rice & Chicken Bake

Wed, 09 Jul 2008 02:02:54 -0400

This is a meal very popular back home with my family and its also one that I make while at school. The cost for this meal can range about 10-15 bucks depending on where you get the ingredients and what you have. When I make this since I am alone I often get the chicken tenders and freeze the leftovers, which also taste very good! -- posted by Chef #454062

Basmati Rice

Mon, 21 Jul 2008 19:54:06 -0400

A hearty flavorful rice. Use in Indian cooking. Is not overpowered by spices. -- posted by Sweetiebarbara

Jasmine Rice

Mon, 21 Jul 2008 19:54:12 -0400

Soft, light, sweet and floral. Goes well with Asian dishes. -- posted by Sweetiebarbara

Grilled Tuna With Chipotle Ponzu and Avocado Salsa

Fri, 25 Jul 2008 18:27:10 -0400

My daughter made this last night and had a taste and was pleasantly surprised! This is a great example of how bold Asian and Latin flavors can work well together. The orange and lime juice are in place of the rice vinegar = the acidic ingredient used in a Japanese ponzu dipping sauce. The hot, smoky chipotle chiles give it that extra kick! The avocado salsa gives it that cooling feeling. Cooking Light Magazine, November 2005. You can also use the ponzu with chicken! -- posted by Manami

Truffled Lobster Risotto

Thu, 31 Jul 2008 00:15:55 -0400

What could be better than the creamy smoothness of risotto with a hint of truffle combined with the elegance of lobster. If you need, or want, a show-off entree this is perfect for guests or that romantic dinner. There seems to be alot to this recipe but the result is worth it. I have prepared this using both warm and cold water lobster tails and I prefer the cold for its sweetness. For the truffle oil I have only used the black variety. This recipe is courtesy of Bon Appetit, January 1998 -- posted by -GEORGE-

Jackie Apgar's Shrimp and Rice Chowder

Mon, 08 Sep 2008 17:03:58 -0400

This is a spicy soup/chowder that even our kids love. Removing the seeds from the chiles lowers the heat, but keeps the flavor. Being a garlic-lovin' family, we usually triple the amount of garlic. This is also really good with either grated parmesan or shredded monterey jack cheese. For some reason, recipezaar doesn't like limes. Use six lime wedges for garnish. -- posted by TinChef

Spring Green Risotto, Ina's Way

Wed, 10 Sep 2008 01:32:22 -0400

An Italian favorite that is much easier to make then you think - Ina Garten's (The Barefoot Contessa) way. -- posted by Manami

Microwave Risotto With Peas and Parmigiano-Reggiano Cheese

Fri, 19 Sep 2008 19:32:41 -0400

Ive made risotto by the traditional method (in a pan on the stove top, stirring for 1/2 hour adding a 1/2-cup of broth at a time) and by this microwave method. I cant tell the difference of the final result. So this is the only way I make risotto now. This is a good recipe for those who have physical challenges and cant stir regular risotto for half an hour. Let the microwave do the work for you and eliminate most of the stirring. Just make sure to use a medium grain rice. I have best results with Calrose rice. Long grain doesnt work well because it has less of the starch that creates the creamy texture of risotto. This recipe is gauged for a 1500-watt microwave. -- posted by Antilope

Mexican Rice

Fri, 19 Sep 2008 23:22:34 -0400

I actually found this recipe on here but I decided to repost it because I cannot find the original. Very unique with lots of flavor -- posted by rachiekb

Grilled Eggplant Risotto

Thu, 25 Sep 2008 14:13:07 -0400

Serve with cherry-rich red: 2006 Chateau de La Chaize Brouilly. A healthy & vegetarian dish. For this super simple risotto, Chef Jonathan Justus, grills eggplant until smoky and charred & then blends the creamy flesh into the cooked rice. Just before serving he sprinkles on sumac, a tart Middle Easten spice made from the dried berry. Chef Jonathan Justus opened his Smithville, Missouri restaurant in his family's former drugstore last year (hence its name, James Drugstore). From F&W Magazine, 08/2008 - from "Green" Living Guide, Local Flavors. -- posted by Manami

Authentic Mexican Rice

Wed, 01 Oct 2008 22:14:29 -0400

I learned this recipe from Rick Bayless, one of my favorite chefs. It is very unconventional, but the results are consistently delicious. It is a little more time consuming than my "Easy Mexican Rice" posted on this site, but well worth the effort, if you want to serve the very best accompaniment to your enchiladas, tamales or chiles rellenos. -- posted by Deja A

Khao Tom (Thai Rice Soup)

Tue, 28 Oct 2008 01:55:44 -0400

Delicious light yet filling soup. My son's favorite when eating Thai food. He begged for me to cook it at home. Found this recipe on chef2chef.net modifed it slightly - yummy! -- posted by Chef #820598

Pumpkin Chorizo Paella

Sun, 09 Nov 2008 19:10:23 -0500

Sweet, Savory, and Spicy. Not too spicy though. This is good stuff. No seafood involved, although I bet it would be good with shrimp. I think this could use some more meat, but I'm a bit of a carnivore. -- posted by Jess4Freedom

Curry and Veggies Rice

Tue, 25 Nov 2008 00:08:09 -0500

This recipe is from an email from the www.sparkrecipes.com website. Submitted by GINITASD. "A nice way to introduce veggies to your meals." -- posted by senseicheryl

Italian Rice Croquettes

Sun, 30 Nov 2008 01:26:11 -0500

Another from a recipe card library of long ago, crispy on the outside, creamy on the inside, what more could you ask for. Use Italian rice for best results or at the very least a medium-grain rice. Anything less will compromise the taste and texture of the croquettes. -- posted by Julie B's Hive

Rice Pudding (Arroz Doce)

Wed, 03 Dec 2008 23:45:24 -0500

This Recipe came from my boyfriends mother, it is very creamy and delicious. I hope you enjoy it as much as i do. -- posted by misslee09383

Creamy Asparagus Risotto With Pine Nuts

Tue, 30 Dec 2008 00:30:28 -0500

Based on a recipe out of a little book called "Perfect Risotto", with some amendments. Using canned asparagus makes it very easy, but of course you can use fresh aparagus - just add it 10 to 15 minutes earlier in the process. -- posted by Baz

Rick Bayless' Mexican Paella With Shrimp, Mussels, and Chorizo

Sun, 11 Jan 2009 19:17:27 -0500

This was on Rick Bayless' show, Mexico: One plate at a time. I haven't tried it but it looked good, here for safe keeping. Serves 25-30, hoping I can cut it down a bit! -- posted by CookingLaura

Coconut Rice

Wed, 14 Jan 2009 22:44:28 -0500

This recipe is simple to make and tastes incredible! The rice turns out fluffy every time. I like to make it when I'm not feeling well, as it is very soothing on the stomach, but its also great as a side dish. -- posted by superlib

Risotto & Baked Winter Squash

Sun, 18 Jan 2009 01:34:07 -0500

This is a new recipe I am going to try and when I do I will post pictures. But to me sounds like real wholesome type of recipe. -- posted by Muddyboots

Pureed Carrot Soup

Fri, 23 Jan 2009 17:23:36 -0500

This is a soup that is healthy and nourishing. Very simple to make. -- posted by Muddyboots

Sushi Rice

Mon, 02 Feb 2009 16:54:40 -0500

Easy to make sushi rice. -- posted by Chef #502229

Red Rice

Tue, 03 Feb 2009 17:49:03 -0500

Oh this is so so good and so so quick. This is great with anything from tacos to biscuits. Is a great side dish. -- posted by Parkers Mom

Risotto With Leeks, Shiitake Mushrooms, and Truffles

Mon, 09 Feb 2009 11:22:33 -0500

This delicious vegetarian risotto adapted from Chef Gabriel Rucke, of "Le Pigeon" in Portland, OR and was printed in "Bon Appétit Magzine" (Sept. 2007). I cut down the fat and it is still very rich. If you want to prepare the original recipe, increase whipping cream to 3/4 cup, butter with the mushrooms to 1/4 cup and butter with the rice to 4 tablespoons. Can be served as an appetizer or a main dish. -- posted by blucoat

Perfect Brazilian Buttery Rice

Wed, 11 Feb 2009 14:51:49 -0500

This is a more unusual way of preparing white rice, but it is guaranteed to be perfect every time. -- posted by annya127

Paella De Mariscos

Sat, 28 Feb 2009 02:08:56 -0500

Plan to use this as a starting point & use whatever seafood we gather. Found this in the Tribune's Food & Drink Weekly Guide. -- posted by Buster's friend

Zesty Spanish Rice Low Fat

Sat, 28 Feb 2009 02:23:20 -0500

This is a twist on the regular Spanish rice. I stumbled upon this by accident when I opened a can of "Herdez Salsa Verde Mexicana picante" instead of green chillies. I decided to throw it in and see how it turned out. The rice turned out great. I love the flavor and it's low fat!! -- posted by Notorious L.I.Z.

Creamy Sushi Rice Pudding

Sun, 01 Mar 2009 18:36:20 -0500

The starch in the calrose sushi rice, a medium grain rice, makes this a very creamy rice pudding. Look in the Asian section of your supermarket for calrose variety rice. Walmart also carries calrose rice. Calrose is a variety of rice, not a name brand. -- posted by Antilope

Xinjiang Rice Pot With Lamb

Mon, 09 Mar 2009 16:50:13 -0400

From one of my Chinese cookbooks. I haven't tried this, but I thought I would post it. Enjoy -- posted by daisygrl64

Coconut Rice Pudding

Mon, 16 Mar 2009 19:16:41 -0400

Old fashioned comfort food meets coconut...yummm.... -- posted by lazy gourmet

Decadent Lobster & Scallop Risotto

Tue, 17 Mar 2009 02:19:19 -0400

An elegant and easy to make dish that can make a little seafood go a long way. Perfect for a romantic dinner for two or for an impress-your-guests dinner party appetizer or side dish. The key to the mouthwatering lobster flavor is in the lobster stock used. The use of frozen lobster and sea scallops (which I always have in my freezer) makes this something you can quickly whip up from ingredients on hand. Substituting King or Snow crab would work just as well. Serve with champagne, sparkling wine or the same dry white wine used in the preparation for a perfect finish. -- posted by Ultimate foodie farmer

Vegetarian Paella

Fri, 20 Mar 2009 02:12:43 -0400

This recipe is full of flavour and a real summer-time dish with all the bright colours and fresh taste of the peppers and artichokes, whilst the tomatoes give it a rich background. A really adaptable recipe, I added saffron to the original to give it that extra flavour. -- posted by Chef #1193604

Mexican Red Rice

Wed, 08 Apr 2009 11:33:03 -0400

I got this recipe out of one of my favorite cookbooks, "Seductions of Rice." I have made it many times now, and it has developed into my own version, which I am sharing here. -- posted by The Finicky Chef

Spanish Rice

Wed, 22 Apr 2009 12:33:58 -0400

A simple tasty side dish that goes really well with mexican dishes. I make this alot and have yet to meet someone (other than my Mother-in-law, who hates everything) that doesn't like it. This recipe was hatched when I was working as a chef at a local cafe to accompany our quesadilla special. -- posted by kalamitykris

Amy's Spanish Rice

Sun, 26 Apr 2009 20:50:53 -0400

I can't get enough of this spanish rice. I recommend playing with the spices to get it right for your taste. -- posted by AmyEsq

Caramelized Onion Rice

Sun, 26 Apr 2009 21:53:51 -0400

I made some very simple chicken kabobs and had some onion bits and pieces left over, so I decided to make some rice to go along side it. This is all stuff I had on hand (I just got back from World Market which is why I had the garlic and basil oil on hand) and this is definitely a one off from plain white rice. And I promise it's not too oily! Enjoy! -- posted by Chef #775963

Mexican Red Rice

Mon, 27 Apr 2009 00:56:14 -0400

I use this recipe when I want to make a quick yet delicious Mexican Rice. It's my dad's favorite rice and even tastes great reheated in the microwave the next day. From Williams Sonoma: Mexican -- posted by cookiedog

Orange Rice Pudding With Golden Raisins (Crock Pot)

Sun, 10 May 2009 19:30:17 -0400

The original of this recipe was found in a recent American Profile magazine. -- posted by Sydney Mike

Pistachio Pomegranate Pilaf

Mon, 01 Jun 2009 00:28:03 -0400

Here is a recipe that is near and dear to my heart!! Anything with Pomegranate in it just has to be good!! I do love the flavor of this dish, not just because of the pomegranate, but the overall flavor, it takes time to make but is well worth the effort - -- posted by Chef mariajane

Curried Rice

Tue, 14 Jul 2009 01:33:57 -0400

The curry adds a great color and a wonderful flavor to the rice. Serve with any grilled or roasted meats. -- posted by Alan in SW Florida

Lemon Herb Chicken With Yellow Rice

Tue, 04 Aug 2009 12:40:52 -0400

This recipe was given to me by my cousin. Very simple, and savory. -- posted by Cassie Lackey

Ammmazing Mexican Chicken Casserole

Wed, 19 Aug 2009 01:16:48 -0400

This is a wonderful chicken casserole that not only clears out the cabinets but is mighty tasty. It can be frozen in a vacuum sealed container and reheated. Alternately it can be prepared in advance and refrigerated overnight before baking. I hope you enjoy it as much as we do! -- posted by Dane Townsend

Lemon Creamed Rice

Mon, 14 Sep 2009 19:28:57 -0400

Use orange rind instead of lemon, then garnish with a slice of orange. Stir frequently to prevent the rice sticking to the bottom of the saucepan - and if you have a heavy copper-base pan, use that one! -- posted by Roxxy

Lentil, Rice, and Veggie Soup

Wed, 23 Sep 2009 17:23:07 -0400

A recipe I came up with for lentils. Makes a large pot for lots of leftovers or to feed lots of people. High-fiber, healthy. -- posted by clashcity19

Inside-Out Avocado Rolls With Chives and Cashews

Fri, 02 Oct 2009 16:27:12 -0400

From Sushi: Easy Recipes for Making Sushi at Home by Emi Kazuko, Fiona Smith and Elsa Petersen-Schepelern, a great little reference book with beautiful photos. The nutty, salty cashews and creamy avocado make this sushi roll great. Use Easy Sushi Rice (In Rice Cooker) #315511, you will need about one-third of this recipe, prep time does not include cooking the rice. -- posted by Lille

Special Shrimp Gunkanmaki - Battleship Sushi Roll

Fri, 02 Oct 2009 17:18:32 -0400

A battleship shaped version of nigiri sushi has a ribbon of nori seaweed wrapped vertically around the rice and toppings. Inspired by Sushi: Easy Recipes for Making Sushi at Home by Emi Kazuko, Fiona Smith and Elsa Petersen-Schepelern and a special scallop sushi I had in a Calgary restaurant, long since closed. "Special" usually refers to the use of mayonnaise in the filling. -- posted by Lille

Sushi Cones - Temaki

Mon, 05 Oct 2009 16:02:02 -0400

An easy, fun way to make sushi at parties. Set up the rice, nori sheets and a selection of prepared ingredients for roll-your-own sushi hand rolls. Adapted from Sushi: Easy Recipes for Making Sushi at Home by Emi Kazuko, Fiona Smith and Elsa Petersen-Schepelern, a great little reference book with beautiful photos. -- posted by Lille

Futomaki - Big Sushi Roll

Mon, 05 Oct 2009 16:24:34 -0400

These large sushi rolls use a full sheet of nori seaweed to enclose generous fillings. -- posted by Lille

Southwest Risotto

Tue, 20 Oct 2009 17:48:58 -0400

Great served with a garden salad. -- posted by Julie Tremmel

Sarasota's Almond Citrus Rice Pilaf

Wed, 06 Jan 2010 16:46:40 -0500

A easy flavorful rice dish. I serve with this with many seafood dishes or just a nice side to Mexican dishes as well. Serve this with my recipe #407148. It is a great compliment. -- posted by SarasotaCook

Lebanese Rice With Sharia (Vermicelli) (Gluten Free)

Tue, 19 Jan 2010 15:42:38 -0500

This is similar to the rice served at our local shawarma restaurant without the gluten noodles. This is a rice that can be dolled up replacing the water with some kind of broth, adding onion fried until transparent in butter after cooked or even adding a hand full of pine nuts all depending on what you are serving it with but plain it is excellent with chicken cooked with Recipe #44858. -- posted by UmmBinat