Recipes for "rice"

In a saucepan, bring salted water to a boil. Add rice, reduce heat, cover and simmer for 20 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Combine 2 1/2 cups cooked rice, sugar, melted butter, milk, eggs, cinnamon, nutmeg and raisins and mix well. Pour into a 9x13 inch baking dish.

Bake in preheated oven until top is golden, 30 to 60 minutes. Serve warm or cold.

Gather all ingredients.

Place cooked rice in a medium saucepan. Add 1 1/2 cups milk and salt; cook and stir until thick and creamy, 15 to 20 minutes.

Add remaining 1/2 cup milk, golden raisins, beaten egg, and white sugar; continue cooking, stirring continuously, until well blended, 2 to 3 minutes more.

Remove saucepan from heat; stir in butter and vanilla extract.

Serve and enjoy!

Stir 5 1/2 cups milk, rice, sugar, and cinnamon together in a rice cooker. Cover and cook for one cycle until tender and creamy, about 20 minutes. Stir in remaining 2 1/2 cups milk.

Transfer to a bowl and let cool to room temperature, about 30 minutes. Cover and refrigerate for 1 to 2 hours before serving.

Bring water, rice, and salt to a boil in a saucepan over medium-high heat. Reduce heat to low, cover, and simmer until tender, about 20 minutes. Remove from heat; pour in milk and sprinkle in sugar. Stir with a whisk until the thin layer of cooked-on starch at the bottom of the pan is cleared and incorporated into the mixture, 2 or 3 minutes.

Place pan over medium heat, stirring frequently, until pudding reaches your desired of level of doneness and creaminess, 8 to 10 minutes. The longer it cooks, the thicker and stickier it will be. Remove from heat. Stir in vanilla and cinnamon. Very quickly whisk in egg yolk (to prevent it from cooking). Whisk for about 1 more minute. Add dried cherries and butter; stir thoroughly.

Transfer warm pudding to serving dishes. Cool to room temperature. Cover and refrigerate until thoroughly chilled, 3 to 4 hours.

Gather all ingredients.

Combine water and rice over high heat in a saucepan and bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 45 minutes.

Combine cooked rice, 1 1/2 cups milk, sugar, and salt in a clean saucepan.

Cook over medium heat until thick and creamy, 15 to 20 minutes.

Stir in remaining 1/2 cup milk, beaten egg, and raisins. Cook 2 minutes more, stirring constantly.

Remove from heat and stir in butter and vanilla. Serve warm.

Combine milk, rice, sugar, raisins and salt in medium saucepan. Bring to a boil, stirring constantly. Reduce heat to medium-low; simmer 6 minutes, stirring occasionally.

Beat eggs and vanilla lightly in a small bowl. Stir small amount of hot mixture into eggs. Stirring constantly, slowly pour egg mixture back into hot mixture. Stirring constantly, cook on low heat 1 minute until thickened. DO NOT BOIL.

Remove from heat. Let stand 30 minutes. If desired, sprinkle with cinnamon. Serve warm. Store any remaining pudding in refrigerator.

Stir 4 cups milk, sugar, and rice together in a slow cooker until sugar dissolves. Add margarine, cover, and cook on High for 2 1/2 hours.

Whisk egg, 2 tablespoons milk, vanilla, almond extract, and salt together in a bowl.

Pour a small amount hot rice mixture into egg mixture, whisking quickly so egg doesn't cook. Pour mixture back into the slow cooker and whisk until combined. Continue to cook on High until creamy, about 15 more minutes.

Transfer pudding to a glass baking dish. Cover with plastic wrap leaving two corners uncovered to vent, and refrigerate until chilled completely, at least 1 hour.

Combine the milk, cinnamon, butter, and rice in a large pot. Bring to a boil, then reduce heat to low, and simmer for 30 minutes, or until rice is tender. Gradually stir in the sugar.

In a medium bowl, whisk together the heavy cream and eggs until smooth. Gradually whisk in about a cup of the hot milk mixture, or enough to raise the temperature to just above body temperature. Gradually stir the warmed egg mixture into the pot. This will keep you from having scrambled egg in your pudding!

Simmer the pudding over low heat for about 10 minutes, stirring constantly until thickened. Pour into a baking dish or bowl, and allow to cool for 10 to 15 minutes before refrigerating. Refrigerate for at least 2 hours before serving.

Beat 2 tablespoons milk and egg yolk together in a small bowl; set aside.

Combine 2 3/4 cups milk and coconut milk in a saucepan over medium heat until just begins to steam; reduce heat to low.

Melt butter in a saucepan over medium heat. Stir in rice; cook for 1 minute. Pour in 1/2 cup coconut milk mixture, stirring constantly, until liquid is completely absorbed and rice is creamy; repeat process until milk mixture is completely incorporated and rice has a tender, yet slightly firm consistency, 20 to 30 minutes.

Stir sugar and salt into rice mixture. Off heat, slowly whisk in egg yolk mixture until completely incorporated and custard in color, about 1 minute. Whisk in vanilla extract.

Transfer rice pudding to a bowl; cool to room temperature, cover with plastic wrap, and refrigerate until well-chilled, at least 3 hours. Garnish with mango and five-spice powder.

Preheat oven to 300 degrees F (150 degrees C). Grease a 2 quart baking dish.

Beat together the eggs and milk. Stir in white sugar, uncooked rice, butter, vanilla extract, raisins, and nutmeg. Pour into prepared pan.

Bake for 2 to 2 1/2 hours in the preheated oven. Stir frequently during the first hour.

Combine the rice and water in a saucepan over medium heat. Bring to a boil, and let simmer over low heat for 20 minutes, or until all of the water has been absorbed.

Stir in 1 3/4 cups of the milk, sugar and maple flavoring, bring to a boil, and let simmer over medium heat until thick and creamy, about 15 minutes. Stir in the remaining milk, nutmeg, cinnamon, cloves and butter. Cook stirring over low heat for another 5 minutes. Pour into a casserole dish, or serving bowls, and let stand for 5 minutes before serving. This can be served cold also.

Bring the water to a boil in a saucepan over high heat and add the rice. Reduce heat to medium-low and simmer, uncovered, for 7 minutes; drain well.

Using the same saucepan, bring the milk to a boil over medium-high heat. Stir in the rice, vanilla bean, and salt. Reduce the heat to medium-low and simmer, stirring frequently, until the rice is very soft and absorbs most of the milk, 15 to 18 minutes. Remove the pan from the heat, discard the vanilla bean, and stir in the sugar.

Preheat an oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish.

Pour half of the rice pudding mixture into a large bowl. Add the pumpkin puree, ground cinnamon, ground ginger, and ground nutmeg. Spoon the pumpkin rice pudding into the prepared baking dish. Mix the raisins into the remaining rice pudding mixture, and spoon it over the pumpkin rice pudding.

Bake, uncovered until firm, about 30 minutes. Serve warm, sprinkled with cinnamon if desired.

Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, about 20 minutes.

Combine rice, coconut milk, sugar, and salt in a large saucepan; bring to a boil. Reduce heat and simmer until pudding is thick and creamy, 18 to 20 minutes. Stir milk and eggs into pudding, stirring constantly to keep pudding from sticking, at least 2 minutes.

Remove pudding from heat and stir in butter, vanilla, cinnamon, and nutmeg until thoroughly mixed. Fold peaches and raisins into pudding; serve warm.

Preheat oven to 300 degrees F (150 degrees C).

In a 1 quart baking dish combine rice, salt and sugar. Stir in scalded milk and dot with butter.

Bake in preheated oven for 1 1/2 hours, or until rice is very tender and milk is thick and creamy. Stir gently with a fork every 15 minutes during the first hour.

Combine water and rice in a bowl; soak at least 30 minutes.

Bring water and rice to a boil in a saucepan; reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.

Stir milk, sugar, cinnamon stick, and salt into rice; simmer until thick and the consistency of pudding, about 20 minutes. Discard cinnamon stick before serving.

Bring water and brown rice to a boil in a saucepan. Add salt, reduce the heat to low, cover, and simmer until rice is tender and liquid has been absorbed, about 50 minutes.

Stir milk, evaporated milk, sugar, and almond extract into rice; add cinnamon stick. Simmer, uncovered, until reaches pudding consistency, about 70 minutes, stirring frequently, .

Combine 1/2 gallon milk, rice, and sugar in a slow cooker. Cook on High until rice is puffy but mixture is still thin, about 3 hours 15 minutes.

Mix 3 eggs, 1/4 cup milk, vanilla extract, and salt together in a bowl. Add 1/2 cup of the hot rice mixture, stirring in 1 tablespoon at a time, until blended. Pour mixture into the slow cooker, stirring constantly. Cook on Low until rice has absorbed all the liquid, about 30 minutes more. Let cool to room temperature, about 2 hours.

Meanwhile, place flour, yeast, sugars, egg, lukewarm milk, and melted butter in a bread machine in the order listed. Run Dough cycle. Remove dough from the machine after the cycle is done, about 90 minutes. Let rise in a warm place until doubled in volume, about 30 minutes.

Preheat the oven to 400 degrees F (200 degrees C). Butter an 11-inch springform pan. Smooth dough into the pan.

Whisk 2 eggs and brush all but 1 tablespoon onto the dough. Pour rice pudding onto the dough and brush top with remaining egg wash.

Bake in the preheated oven until a toothpick inserted into the cake layer comes out clean, about 25 minutes. Let cool for 5 minutes and release cake from the pan. Let cool completely. Refrigerate until thoroughly chilled, 6 hours to overnight.

Rinse rice until water runs clear. Strain out most of the water and add rice to a multi-functional pressure cooker (such as Instant Pot). Add milk, water, vanilla extract, cinnamon, and salt and stir well. Close and lock the lid. Select the porridge function according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

Stir sweetened condensed milk into the rice pudding until combined. Stir in raisins and serve immediately.

1. In a large skillet, combine the ground meat and onions. Cook over medium heat, breaking up the meat as it cooks until browned, about 5 minutes. Add the butter, garlic, paprika, cumin, oregano, thyme, and salt. Pour over 1/2 cup water. Cook for 2-5 minutes, until the water has cooked out.

2. Meanwhile, make the Harissa sauce. In a bowl, mix the harissa, melted butter, lemon juice, and paprika. Season with chili flakes and salt.

3. Arrange the warm pitas in a bowl. Spoon over some rice, add a couple spoonful of meat, then top with lettuce, herbs, onions, and lots of Tzatziki. Add the harissa sauce to taste. Enjoy!

1. Preheat the oven to 475° F. Line a baking sheet with parchment paper or rub with oil.

2. On the sheet pan, toss together the steak, arrowroot powder/cornstarch and pepper. Add 1 tablespoon oil, Gochujang, and tamari, tossing to coat. Toss with the pickled ginger. Arrange the steak to one side of the baking sheet. Add the zucchini and peppers to the other side. Toss with oil, salt, and pepper. Bake for 10 minutes.

3. Meanwhile, in a small skillet melt together the butter, garlic, and 1-3 tablespoons chili flakes. Cook until the butter is browning and the garlic crisps. Mix in the sesame seeds.

4. Switch the oven to broil. Broil the beef for 2-5 minutes, until the meat is crisping. Watch closely. Pull the pan out of the oven. Toss the steak with 1/4 cup chili butter.

5. Mix 1-2 tablespoons of chili butter with the mayo and 1 tablespoon of ginger juice.

6. Serve the steak, zucchini, and peppers with extra chili butter, basil, and green onions over steamed rice. Drizzle with spicy mayo.

1. To make the vinaigrette: combine all ingredients in a bowl or glass jar.

2. Mix the chicken, half of the vinaigrette, and the paprika in a bowl. Thread the chicken onto the skewers.

3. Set your grill, grill pan, or skillet to medium-high heat. Grill the peppers until charred all over, place in a large bowl, cover and let steam for 10 minutes. Remove the charred skin, then deseed and slice the peppers. Submerge the charred peppers in the vinaigrette.

4. Simultaneously grill the skewers until lightly charred and cooked through, turning them occasionally throughout cooking, about 10 to 12 minutes total.

5. In a bowl, mix the Tzaziki sauce with the mayo and lemon juice. Stir in the crumbled feta.

6. To assemble, add the rice to a bowl. Top with peppers, chicken, and any other desired toppings. Add a few dollops of feta. Dress with Tzaziki sauce.

1.  To make the salad. Combine everything in a bowl and gently toss. Season with salt

2. To Make the meat. In a bowl, mix the tamari, fish sauce, chili paste, and maple syrup. Add 1/3 cup water. Set a few tablespoons of the sauce aside for serving, if desired.

3. Heat the oil, meat, shallots, and garlic in a large skillet over medium-high heat. Cook, breaking up the meat as it cooks, until browned, 5 minutes. Add the sauce. Cook another 5 minutes, until the meat is crispy. Add the pickled ginger, and let cook for 1 minute. Remove from the heat.

3. Spoon the meat over bowls of rice. Top with the herb salad, pickled carrots, and spicy mayo. Drizzle over the extra sauce. Enjoy!

2. After 15-20 minutes remove the lid and fluff the rice with a fork. Note that rice can cook differently for everyone, this is just what works for me.

1. Preheat the oven to 450° F.

2. On a baking sheet, rub the salmon with olive oil, honey, chili powder, paprika, dried thyme, onion powder, and a pinch of salt. Arrange in a single layer. Roast 10-15 minutes or until the fish is cooked to your liking.

3. Remove the pan and then rub the salmon with garlic, add a pat of butter to each filet. Sprinkle with chili flakes. Switch the oven to broil and broil until lightly charred.

4. To make the salsa. Combine all ingredients in a bowl.

5. Serve the salmon over bowls of rice. Drizzle the butter over the salmon and top with basil or cilantro. Jalapeño sauce recipe in notes.

1. To make the salad. Combine all ingredients in a bowl. Toss well and set aside.

2. To make the beef. In a large skillet, cook the beef with black pepper over medium heat, breaking up the meat as it cooks until browned, about 5 minutes. Add the garlic and ginger and cook another minute. Add the tamari, sweet Thai chili sauce, and 1 cup of fresh basil. Bring the mixture to a simmer and cook until the sauce coats the beef, 3-5 minutes. Remove from the heat and stir in the remaining basil.

3. Divide the rice and beef between bowls. Add the salad to the bowl. Top with peanuts, sesame seeds, and fresh basil. Enjoy!

1. Add 1 can coconut milk and 1/3 water to a medium-sized pot. Bring to a low boil. Add in 1 1/2 cups jasmine rice and 1 tablespoon lemongrass paste. Stir to combine. Place the lid on the pot and turn the heat down to the lowest setting possible. Allow the rice to cook ten minutes on low and then turn the heat off completely. Let the rice sit on the stove, covered, for another 15-20 minutes (don't take any peeks inside!).

2. After 15-20 minutes remove the lid and fluff the rice with a fork. Note that rice can cook differently for everyone, this is just what works for me.

MEAT PREP: Cut the steak into very thin bite-sized pieces and place in a mixing bowl. Peel the garlic, ginger, and pears. Pulse in a food processor until a paste forms. Add the paste to the meat and stir to combine. Cover everything with soy sauce, brown sugar, and sesame oil – just enough to cover and marinate. Your ratio should be roughly 4 parts soy sauce, 4 parts brown sugar, 1 part sesame oil. Mix it all up and refrigerate for 30 minutes or so.

RICE: Cook rice according to package directions.

SAUCE PREP: Whisk all Yum Yum Sauce ingredients together. Set aside.

MEAT COOKING: Heat a large heavy-duty skillet over very high heat. Discard remaining marinade and add the steak to the pan. Sear for a few minutes, flipping it around once or twice, until your meat has a really nice golden brown exterior. Set aside.

BOWL ASSEMBLY: Arrange the rice, kimchi, greens, and steak in a bowl. Add the egg on top and sprinkle with sesame seeds, scallions, and Yum Yum Sauce. Mwah! You’re a boss.

1. Preheat the oven to 425° F.

2 On a large sheet pan, toss the chicken with 1 tablespoon tamari and 1 tablespoon orange juice. Season with pepper. Sprinkle the cornstarch (or arrowroot powder) over the chicken, lightly toss. drizzle with olive oil. Bake 15 minutes.

3. To make the sauce. In a bowl, whisk 1/3 cup tamari, 2 tablespoons orange juice, honey, chili paste, garlic, and ginger.

4. When the chicken is ready, pour two-thirds of the sauce over the chicken. Toss and bake another 5 minutes, or until cooked through. Switch the oven to broil. Broil 1-2 minutes, until the chicken chars on the edges. If desired, spoon over the remaining sauce.

5. Meanwhile, make the yum yum sauce. Combine all ingredients in a bowl. Taste and season with cayenne and salt.

6. To assemble, add the rice to bowls, top with cucumber, avocado, chicken, kimchi, green onions, and a big handful of fried wontons. Spoon over the yum yum.

1. In a gallon-size zip-top bag or bowl, combine the olive oil, garlic, lemon zest, onion powder, cayenne, smoked paprika, rosemary, parsley, and basil. Season with salt and pepper. Add the chicken and toss well to coat. Marinate for 10 minutes or up to overnight in the fridge.

2. In a gallon-size zip-top bag or bowl, combine the red peppers, zucchini, and olive oil. Season with salt and pepper. Toss to coat.

3. Set your grill, grill pan, or skillet to medium-high heat.

4. Grill the chicken for 3-4 minutes per side, until chicken is cooked through and has light char marks. While the chicken is grilling grill the peppers and zucchini for 4-5 minutes on each side, or until charred. Remove everything from the grill and let cool 5 minutes. Once cool slice the red peppers into strips.

5. In a medium bowl, combine the avocado, lemon juice, parsley, and garlic, and season with salt and pepper.

6. To assemble, divide the rice among 4 bowls or plates. Top each bowl of rice with equal amounts of chicken, grilled peppers and zucchini. Add a large dollop of avocado and then add the fresh tomatoes and walnuts. Sprinkle with cheese (if desired). EAT!

Make the rice: Cook rice according to package directions.

Blend the sauce: Blend all sauce ingredients in a blender or food processor until smooth.

Make the pickled veg: Toss your veggies with enough vinegar and oil to just barely coat. Season with salt and sugar. Voila – it’s a very low-key pickled vegetable salad.

Cook the meatballs: Heat a large skillet over medium high heat. Add meatballs and most of the sauce. Sauté for 5-8 minutes, shaking the pan to move them around and coat them in sticky sauce until they are cooked through. (You can also cover the pan with a lid to speed up the cook time for the meatballs.)

Assemble: Serve meatballs over rice with a scoop of the pickled veggies, mango, and a handful of cilantro. Spoon a little bit of extra sauce over the top. SO GOOD.

Add everything to the Instant Pot except the lime juice.

Cook for 30 minutes on Soup setting. Quick release the steam. Stir it all up and add more salsa verde as desired.

Serve with rice and a squeeze of lime!

For the sauce: Preheat the oven to 425 degrees. Peel the paper off of the tomatillos, shallots, and garlic cloves. Place the tomatillos, poblanos, jalapeños, and shallots on a baking sheet and drizzle with olive oil. Place the garlic on a piece of foil, drizzle with oil, and wrap into a little packet. Place on the baking sheet. Roast everything for 40 minutes, stirring halfway through to prevent burning. Pulse all the roasted ingredients in a food processor with the broth, salt, and cilantro.

For the chicken and rice: Cook the rice according to package directions. Meanwhile, heat a little bit of oil in a large skillet and add the chicken. Sprinkle with salt and pepper; flip once when chicken is lightly browned on the outside. Add the tomatillo sauce to the chicken and let it gently simmer over very low heat for 15-20 minutes to finish cooking. Remove the chicken, shred with two forks, and return to pan. Stir in the half and half and extra water if necessary. (I’ve also added sour cream which is delicious!)

For the Tortilla Strips: In a heavy skillet, heat oil over medium low heat (oil should be about one inch deep). Cut the tortillas into small strips. Test the oil with by letting a drop of water fall in the pan – if it sizzles, the oil is ready. Add the tortilla strips in batches, flipping or stirring occasionally to prevent burning. When the tortilla strips are crispy and golden, remove and set on a paper towel lined plate. Sprinkle with salt. Repeat until all tortillas are done.

Assemble the bowls with rice, chicken, tortilla strips, cilantro, sour cream, and lime juice. Yum!

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat olive oil in the pot. Add chicken and saute until edges are lightly browned, 3 to 4 minutes. Cancel Saute mode and transfer chicken to a plate.

Pour chicken broth into the pot; scrape the bottom of the pot to loosen any browned bits with a spoon. Add corn, black beans, diced tomatoes with green chilies and their juices, rice, seasoning salt, chili powder, and garlic powder. Place chicken pieces on top of rice mixture.

Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 1 more minute. Unlock and remove the lid.

Open the lid and stir chicken and rice. Serve in bowls topped with shredded Mexican cheese and chopped cilantro.

To make the marinade, place lime juice, jalapeño, garlic, balsamic vinegar, ginger, sugar, cumin, chili powder, salt, cayenne pepper, white pepper, cilantro, and extra-virgin olive oil in a food processor or blender. Pulse several times to blend, then purée about 1 minute.; measure out 1/2 cup and set aside.

Place the remaining marinade in a 1-gallon plastic resealable bag. Add steak and squeeze out as much air as possible. Reseal the bag and refrigerate at least 1 hour, or up to 8 hours.

To make the vegetable relish, combine corn, black beans, and red bell pepper in a large bowl. Toss with reserved 1/2 cup marinade until well mixed; refrigerate until ready to serve.

Remove marinated steak from the refrigerator about 5 minutes before cooking.

Place butter and olive oil in a cast-iron skillet over medium high heat. Blot both sides of steak with a paper towel; sprinkle both sides with Montreal seasoning. Add seasoned steak to the skillet when butter is foamy. Cook, undisturbed, until browned, 3 to 4 minutes. Discard marinade.

Turn steak; cook until browned and desired internal temperature is achieved, 3 to 4 minutes. If the steak is browning too quickly, remove the skillet from heat and allow residual heat to continue cooking. An instant-read thermometer inserted near the center should read 130 degrees F (54 degrees C) for medium-rare, 140 degrees F (60 degrees C) for medium, and about 150 degrees F (65 degrees C) for medium-well done.

Remove steak to rest on a cutting board, tented with foil, about 10 minutes. Slice thinly across the grain of the steak.

While steak is resting, prepare the bowls. Fill each bowl with 1 cup of rice. Stir chopped avocado into vegetable relish, and top rice with about 1 cup relish and 1/4 of the steak slices. Garnish each bowl with 1 tablespoon sour cream and chopped green onions.

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil in the pot until hot and add mushrooms and onion. Cook and stir for about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Turn the pressure cooker off.

Pour chicken broth into the pot and stir in apple, rice, cranberries, thyme, salt, and pepper. Place chicken thighs on top of the rice mixture, but do not stir. Close and lock the lid; set the pressure valve to Sealing. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes. Release remaining pressure carefully using the quick-release method. Unlock and remove the lid.

Transfer chicken thighs to a cutting board and cut or shred into bite-sized pieces. Return to the pot and stir. Garnish with parsley and serve in bowls.

Pour teriyaki marinade, horseradish, and chili oil into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, at least 4 hours.

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Coat chicken in teriyaki marinade and cook on the prepared grill until no longer pink and juices run clear, 10 to 15 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Meanwhile place broccoli florets and red pepper strips in a large bowl. Drizzle with sesame oil and toss to coat. Add garlic powder, black pepper, salt, and crushed red pepper and toss to coat again.

Place broccoli and red pepper strips in a grill basket and grill, turning occasionally, until tender-crisp, about 10 minutes.

Grill pineapple until soft and heated through, 2 to 3 minutes per side.

Slice pineapple and chicken into 1-inch cubes. In 4 separate bowls layer rice, chicken, pineapple, broccoli, and red peppers. Garnish each bowl with sliced green onions and sesame seeds. Drizzle extra teriyaki sauce over each bowl if desired.

Add dried rice to a medium pot and rinse with cold water until the water runs clear. Fill the pot until water covers the rice by about 1/4 inch. Place over high heat and bring to a simmer.

Once simmering, stir the rice, cover it, and turn heat down to very low. Simmer rice slowly for 8 to 10 minutes, then test rice. If it’s cooked through (i.e. not crunchy), drain off any extra water, remove from heat, cover and steam for five minutes, then fluff with a fork.

In a large skillet over medium-high heat, add the olive oil and diced onions. Cook until the onions turn translucent, 3 to 4 minutes. Add ground pork and break up with a spatula continuously while cooking until the pork is crumbly, browned, and cooked through, 7 to 8 minutes.

When the pork is almost done cooking, add garlic, ginger, and soy sauce. Stir, and cook for another minute or two to combine flavors.

Add 1/2 to 3/4 cup of cooked jasmine rice to a wide bowl. Top with 1/2 cup of the pork mixture, sliced cucumbers, shredded carrots, and the herb mix. Sprinkle the bowl with sweet soy sauce and sesame seeds.

Leftovers keep well for up to 5 days. Reheat the pork and rice in the microwave in 30 second bursts until warm.

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In a blender, combine the garlic, onion, chipotle peppers, water, lime juice, honey, cumin, paprika, salt, and pepper. Blend for about a minute, until it becomes a smooth sauce. If necessary, scrape down the sides of the blender halfway through blending.

Put the chicken thighs in the pot of a 6-quart or larger electric pressure cooker, then pour the sauce over the chicken and stir to evenly coat the chicken in the sauce.

Nestle a raised steam rack in with the chicken. Make sure all of its legs are touching the bottom of the pot.

Place the rice in a wire mesh strainer and rinse under running water. Let it drain for a minute or so, then combine the rice with a cup of water in a small (1 1⁄2-quart) stainless steel mixing bowl.

Place the bowl of rice and water on top of the steam rack in the pot. The bowl should fit snugly inside the pot; make sure that you can still lock the lid of the pressure cooker closed.

Secure the lid on the pressure cooker. Make sure the pressure regulator is set to the “Sealing” position.

If you are using an Instant Pot, select the “Poultry” or “Manual” program, then adjust the time to 15 minutes. If your pressure cooker does not have a “Poultry” program, set it manually to “High Pressure” for 15 minutes. For stovetop pressure cookers, cook for 12 minutes at high pressure.

It will take about 15 minutes for your pressure cooker to come up to pressure, and then the actual cooking will begin. Total time from the time you seal the pressure cooker to the end of cooking is about 30 minutes.

When the cooking time ends, let the pressure release naturally for at least 10 minutes, then perform a quick pressure release by moving the pressure release knob from “Sealing” to “Venting.”

Wearing a pair of heat-proof mitts, remove the bowl of rice and the steam rack from the pot.

Fluff the rice with a fork and mix in the cilantro, green onions, jalapeño, lime juice, and salt.

Working in the pot, shred the chicken thighs into bite-sized pieces with two forks.

Divide the rice between individual bowls and spoon the chicken on top, along with a some of its sauce. Top each bowl with the cotija cheese, sliced jalapeño, and a wedge of lime.

Whisk soy sauce, hoisin sauce, honey, orange marmalade, and chili paste together in a small bowl. Stir in shrimp, then cover and refrigerate for 1 hour.

Bring water and rice to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until rice is tender and all liquid has been absorbed, 20 to 25 minutes.

When the rice is almost finished, heat oil in a large skillet or wok. Add snap peas, bell peppers, and onion and sauté until just beginning to soften, 2 to 3 minutes. Add marinated shrimp, garlic, ginger, and sesame oil; continue to cook until shrimp is heated through, 2 to 3 more minutes.

Serve shrimp and vegetables over hot rice, sprinkled with sesame seeds.

Combine sesame seeds and sunflower seeds in a dry skillet over medium heat. Cook, stirring until fragrant and toasted. Salt lightly, then set aside to cool.

Combine dates, raisins, apricots, cherries, chocolate chips, and toasted seeds in the bowl of a food processor. Pulse to chop until small but not pasty. Transfer to a large bowl and mix in crisp rice cereal and oats until well combined.

Mix together peanut butter, corn syrup, and sugar in a microwave-safe bowl. Heat in the microwave until bubbly. Stir in powdered milk, vanilla, and almond extract until smooth. Pour peanut butter mixture over dried fruit-cereal mixture and mix with a wooden spoon until evenly coated.

Press mixture into a greased 10x15-inch jellyroll pan using wet hands. Cut into squares and allow to cool completely before removing from the pan.

In a large saucepan, cook and stir onion in oil until tender and translucent, but not brown. Add tomatoes, beans, oregano and garlic powder. Bring to boil. Stir in rice, return mixture to a boil. Reduce heat to simmer, and cover.

Let mixture simmer for 5 minutes. Remove pan from heat and let stand 5 minutes before serving.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Cut tops off of tomatoes; set aside tops. Scoop out pulp into a bowl and place hollowed tomatoes into the prepared baking dish.

Bring water to a boil in a saucepan. Remove from heat and stir in instant rice. Cover and let stand until water is absorbed, about 5 minutes.

Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix cooked rice, onion, garlic, garlic salt, and black pepper into ground beef; stir in tomato sauce and reserved tomato pulp. Bring to a boil, reduce heat to low, and simmer until thickened, 10 minutes.

Fill each hollowed tomato with ground beef mixture. Cover each filled tomato with a tomato top. Pour tomato juice over filled tomatoes for extra juiciness.

Bake in the preheated oven until tomatoes are tender and filling is hot, about 20 minutes.

Look at the cooking instructions for your rice. If your rice calls for 2 cups of water for every cup of rice then you will need a total of 4 cups of liquid. If your rice calls for 1 2/3 cups of water for every cup of rice, you will need a total of 3 1/3 cups of liquid.

Cook the rice in a liquid that is primarily stock—chicken stock or vegetable stock. Up to half of the liquid can be plain water, but at least half of the needed liquid should be stock. Homemade stock is the best, of course, and will make a big difference in the quality of the resulting pilaf.

Heat the measured amount of stock needed in a saucepan, at least 2 quart sized.

While the stock is heating, heat a large skillet on medium high heat. Add the olive oil (or chicken fat if you have it) to coat the bottom of the pan. When the oil is hot, add the uncooked rice and brown the rice, stirring occasionally, for a couple of minutes.

When the rice has browned, add the onions and celery and cook a few minutes longer, until the onions begin to soften.

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

If you are using canned or boxed broth, be careful of how much seasoning you add. We usually use homemade, unsalted chicken stock, so we add 2 teaspoons of salt or seasoned salt along with ground pepper and a dash of cayenne.

If you are starting with seasoned broth, you may only need to add a teaspoon of salt. Taste test the broth/stock. It can be a little on the salty side because the rice will absorb a lot of the salt.

Pour the heated stock into the pan with the rice (or pour the rice mixture into the stock, depending on which pan has a lid).

Bring to a simmer, reduce the heat, cover, and cook for as long as the instructions say on your package of rice. Usually between 15 to 25 minutes. Use a timer.

After the set amount of cooking time, remove the pan from the heat and let sit for 10 minutes, covered. At no point during the cooking of the rice should you uncover the pan.

Simply Recipes / Elise Bauer

Fluff with a fork to serve. Stir in chopped parsley. You can also mix in heated peas, toasted almonds, or raisins to the pilaf to make it more interesting.

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1. Line a 9×13 inch pan with parchment paper. Preheat the broiler.

2. Add the butter and brown sugar to a large pot set over medium heat. Let the butter melt, then add the cider. Bring to a boil and cook, stirring constantly, until the sugar has melted and the mixture is dark and bubbling, about 5 minutes. Stir in the salt. Turn the heat to low. Add the mini marshmallows and stir until melted, about 5 minutes. Remove from the heat.

3. Mix in the cereal.

4. Arrange the regular marshmallows on a baking sheet. Broil 1-2 minutes, until toasted. Watch closely, the marshmallows will toast FAST. Mix the toasted marshmallows into the cereal. Immediately transfer the mixture to the prepared pan, spreading it evenly and packing it in tightly. Sprinkle with flaky salt.

5. Let set and cool for 30 minutes to an hour. Cut into bars and serve. Store at room temperature in an airtight container for up to 5 days.

1. Line a 9x13 inch baking dish with parchment paper.

2. Add the butter to a large pot set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Stir often. Remove from the heat and stir in the marshmallows, stirring until melted. Stir in the vanilla, salt, and brown rice krispies, tossing well to combine. Spread the mix out into the prepared pan, packing it in tightly.

3. Let the treats cool, at least 1 hour. Cut into bars and serve! Bars will keep for 2-3 days stored in an airtight container.

1. Line an 8-inch square baking pan with parchment paper and dust with confectioners sugar.

2. In the bowl of a stand mixer, stir together the 1/2 cup cold water and the gelatin. Fit the stand mixer with the whisk attachment.

3. In a medium saucepan, combine the honey and 1/2 cup water. Cook over medium heat, stirring often, until the mix reaches 240 degrees F. on a candy thermometer, about 10-12 minutes. Remove the pan from the heat.

4. With the mixer on medium speed, carefully and slowly pour the hot syrup into the gelatin mixture. Add the vanilla and salt. Raise the mixer speed to high and beat for 8-10 minutes, or until the mixture is fluffy.

5. Working quickly, transfer the marshmallow mixture in the prepared pan. Smooth the top into an even layer. Let sit at room temp for 1 to 2 hours, until set.

6. Generously dust the top of the marshmallow with confectioners’ sugar and then invert it onto a clean cutting board. Cut the marshmallow into squares, they will be sticky. Store in an airtight container at room temperature for up to 1 month.

Melt butter in a saucepan over medium heat, stirring constantly, until golden brown and has a nutty aroma, about 5 minutes. Add marshmallows to browned butter, reduce heat to medium-low, and cook, stirring occasionally, until marshmallows are melted, 3 to 4 minutes.

Stir bourbon and 1 teaspoon sea salt into marshmallow mixture and remove saucepan from heat. Add rice cereal to marshmallow mixture and mix until cereal is evenly coated with marshmallow mixture; transfer to a 9x13-inch baking dish.

Place a sheet of parchment paper over rice cereal mixture and press into dish. Remove parchment paper and sprinkle flaked sea salt over the top. Cool treats to room temperature, at least 30 minutes.

In a medium sauce pan, mix together sugar, peanut butter, and corn syrup. Be careful not to let it burn, or it will ruin the recipe. Stir mixture until well melted. Remove pan from heat.

Combine warm peanut butter mixture with crisp rice cereal.

Grease well a 9x13 inch pan with butter or margarine. Spread mixture in pan. Allow to cool. When mixture is no longer sticky to the touch, cut into bars.

Melt butter in a large saucepan over low heat.

Add marshmallows and stir until melted and well combined. Cook 2 minutes longer, stirring constantly. Remove from heat.

Stir in crispy rice cereal until well coated.

Press mixture evenly and firmly into a buttered 9x13-inch pan using a buttered spatula or waxed paper.

Cut into 2-inch squares when cool.

Spray a 9x13-inch baking dish with cooking spray.

Place cereal in a large heatproof bowl.

Melt butter in a saucepan over medium-high heat. Stir brown sugar, cream, and corn syrup into butter; cook, stirring, until mixture becomes thick and syrupy, 7 minutes. Stir 2 teaspoons salt into butter mixture. Remove from heat and add marshmallows; stir until marshmallows are smooth and melted.

Pour marshmallow mixture over rice cereal and stir. Transfer cereal mixture to prepared baking dish and press down with greased parchment paper. Sprinkle with 1/2 teaspoon sea salt; cool and cut into squares.

Grease a 9x13 inch pan. Melt butter in large sauce pan over medium-low heat. Add marshmallows and stir until melted and smooth. Remove from heat.

Quickly stir the marshmallow mixture into the cereal and coconut to coat. Press into the prepared pan with the back of a buttered spoon. Cool completely before cutting into squares.

Gather all ingredients. Grease a 9 x 13 inch pan with nonstick spray.

Place the cookies in a resealable bag and use a rolling pin to coarsely crush them–the goal is to end up with mostly larger, bite-sized pieces and less powdery bits (some is ok).

Melt butter in a large pot over medium heat. Add mini marshmallows and 1/2 the marshmallow cream. Reduce heat to medium-low, and stir well with a silicone spatula to melt the marshmallows and combine the mixture evenly. Stir in vanilla extract.

Remove mixture from the heat. Add cereal and the powdery portion of the crushed cookies, and stir well to combine. Add larger crushed cookie pieces, and mix to combine.

Dollop about half of the remaining marshmallow cream over the surface of the mixture, and fold a few times to partially incorporate it. Dollop the rest of the marshmallow cream over the surface, and fold a few more times to partially incorporate it. There should be visible streaks of marshmallow cream throughout the mixture.

Pour mixture into the prepared pan, and use a spatula to push it into an even layer and compress it slightly.

Let the pan sit at room temperature to firm up, 30 minutes to 1 hour, before slicing and serving. Store the pan tightly wrapped in plastic wrap at room temperature. They’re gooiest in the first 24 hours, but will keep well for up to 5 days.

Combine condensed milk, coconut milk, and butter in a medium pan over low heat. Stir until butter has melted and everything is fully incorporated. Stir in salt.

Increase heat to medium-low and add marshmallows. Stir until marshmallows are fully melted into liquid and you have a thick, almost jelly-like consistency; it should stick together and come clean off the sides of the pan.

Increase heat to medium and melt the mixture a little bit more so it's a thinner liquid. Remove from the heat and stir in rice cereal and 1/2 cup coconut flakes, making sure all are evenly coated. Let sit and cool for 30 minutes.

Wearing plastic gloves, use your hands to roll mixture into 1-inch diameter balls. Top with additional coconut flakes if desired.

Grease a 9x13-inch baking pan or casserole dish with butter or cooking spray.

Add butter and pumpkin puree to a large pot set over medium heat. Stir well and add vanilla, cinnamon, ginger, cloves, and salt. Once the mixture is heated through and homogenous, add marshmallows. Stir constantly, still over medium heat, until marshmallows have melted, about 5 minutes. Remove from heat; cool for 15 to 20 minutes.

Pour in cereal and mix well. This will require some elbow grease to get all of the cereal evenly coated in the pumpkin-marshmallow mixture!

Pour mixture into the prepared pan and use a spatula to flatten and spread out evenly. Place in the freezer until cool to the touch, 15 to 30 minutes.

To slice and serve, run a knife along the sides of the pan and invert onto a cutting board. Using a large chef's knife, cut treats into bars.

Line a 9x13-inch cake pan with parchment paper.

Melt butter in a large pot over medium-low heat, cooking and stirring until butter is golden brown and smells nutty, 3 to 4 minutes. Stir marshmallows into brown butter and cook until melted, 2 to 3 minutes. Add bourbon and 1 teaspoon salt; stir until incorporated. Mix cake mix into marshmallow mixture until dissolved; remove pot from heat.

Mix 1/2 the rice cereal and 1/2 the fruit-flavored cereal into marshmallow mixture until evenly coated. Mix remaining rice cereal and fruit-flavored cereal into marshmallow-cereal mixture; press into the prepared baking dish. Sprinkle sea salt over the top.

Heat olive oil in a medium pot over medium-high heat. Cook and stir onion, poblano pepper, and garlic in hot oil for 2 to 3 minutes. Add rice and cook, stirring occasionally, until rice is completely coated in oil, about 2 minutes. Season with paprika, cumin, oregano, salt, and black pepper.

Stir in tomato paste and cook for 1 to 2 minutes. Add vegetable broth and pinto beans. Bring to a boil; reduce heat to low. Cover and simmer until rice is tender, 15 to 20 minutes.

Remove the pot from the heat, keep covered, and let stand for at least 5 minutes. Fluff with a fork.

Place kidney beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight.

Drain and transfer beans to a stockpot. Add 1 1/2 quarts water (or as needed to cover) and bring to a boil. Add garlic, reduce the heat to low, and simmer until beans are tender, about 1 hour. Remove from the heat and stir in onion, bell pepper, oil, salt, and pepper.

Cook and stir rice in a large saucepan over low heat until toasted and fragrant, about 3 minutes. Add coconut milk, 3/4 cup water, and kidney beans; bring to a boil. Reduce the heat to low, cover, and cook until rice is tender, 30 to 40 minutes.

Spray a large stockpot with cooking spray and set over medium-high heat. Add pork and sauté until browned, about 7 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add beans, recaito, olives, and sazón seasoning. Reduce the heat and simmer for about 10 minutes.

Add rice to the pot and stir to coat. Add water and bring to a boil. Cover and simmer for 20 minutes. Uncover and stir rice at the top, avoiding the slight crust on the bottom of the pot. Remove from the stove if rice has absorbed most of the liquid; if not, cook for up to 10 minutes longer.

Heat olive oil over medium heat in a medium-sized caldero or nonstick pan. Stir in sofrito, garlic, sazon, and adobo; cook for 4 minutes, making sure not to burn garlic. Stir in rice until coated well; pour in chicken broth and water and stir once more.

Bring mixture to a boil and cook over medium-high heat until all liquid has been absorbed and rice looks like it has little holes throughout, 20 to 25 minutes. Reduce heat to low. Stir in peas and cilantro gently from bottom to top, once or twice only. Cover and let sit for 10 minutes.

Turn off heat and let rice sit, uncovered, for 10 minutes more.

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add oil. Saute chicken, onion, and garlic until fragrant, 1 to 2 minutes; do not brown garlic.

Add broth, black beans, rice, corn, coconut milk, hot sauce, thyme, black pepper, brown sugar, and allspice and stir well. Close and lock the lid. Select high pressure and close vent. Set timer for 15 minutes. Allow about 10 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.

Go through beans and pick out any with holes or rocks. Transfer beans to a large container and cover with several inches of cool water; let soak for at least 1 hour, or overnight.

Rinse beans and dump water out. Transfer to a large pan and cover with fresh water by 2 inches. Add garlic and bay leaf and bring to a boil. Reduce to a simmer and cook until tender, about 1 hour, adding oregano and salt during the last few minutes. Reserve a few spoons of "caldo" (cooking juice) as it cooks.

Measure 1/2 cup cooked beans for gallo pinto and reserve remaining beans for another use.

For one serving of gallo pinto: Heat oil in a skillet over medium-low heat. Add onion and saute until dark but not burned, 8 to 10 minutes. Add 1/2 cup cooked black beans along with 2 to 3 tablespoons "caldo." Stir in rice and cook until it starts to get crispy 3 to 5 minutes.

1. Preheat the oven to 425° F.

2. In a large skillet, set over medium heat, cook the bacon until the fat renders, then remove from the pan. Set aside.

3. Add the onion, and chicken. Cook until the chicken is seared, 5 minutes. Add the butter, the rice, cherry tomatoes, and thyme, and cook until toasted, 2-3 minutes. Add 3 cups of water and bring to a boil over high heat. Add the cayenne. Cover, and reduce heat to low. Cook, covered for 15 minutes until the rice is mostly cooked.

3. Once the rice is cooked, stir in 1 cup of cheese. If needed, transfer the rice to an oven-safe casserole dish. Scatter the remaining 1 cup of each type of cheese over the casserole. Lay the sliced heirloom tomatoes on the cheese.

4. In a bowl, mix the olive oil, garlic, and chili flakes. Spoon the oil over the tomatoes and season with salt and pepper. Arrange the bacon around the tomatoes.

5. Bake for 10 minutes, until the cheese is melted. Switch the oven to broil and broil 1-2 minutes, until the cheese on top is becoming crispy. Serve warm with fresh basil.

1. Preheat the oven to 400°.

2. In a bowl, toss together the chicken, olive oil, parmesan, chipotle, paprika, onion powder, garlic, lemon, salt, and pepper.

3. Pour the rice and zucchini into a 9×13-inch baking dish. Pour over 2 cups of water. Add the butter. Arrange the chicken over the rice and zucchini. Bake 30-40 minutes, until the rice is fluffy and the chicken is cooked through. If the rice is hard, add 1/3 cup more water and cook for an additional 10 minutes.

4. To make the sauce. In a sauce pot, warm together the honey, hot sauce, cayenne, chili powder, onion powder, and a pinch of salt.

5. When the chicken is done, spoon half the sauce over the chicken. Serve the chicken, rice, and zucchini topped with fresh basil and extra honey sauce. Enjoy!

In a medium bowl, add the rice and cover it with warm water by at least 2 inches. Allow to soak for at least 2 hours or overnight (up to 8 hours). If soaking overnight, place it in the fridge.

In a small bowl, add the dried shrimp and cover it with warm water by at least 1 inch. Allow to soak for 10 minutes. Drain well (no need to squeeze the water out) and set it aside.

In a separate small bowl, add the dried shiitake mushrooms and cover it with warm water by at least 1 inch. Allow to soak for 20 minutes. Drain well, cut into 1/4-inch slices, and set it aside.

Heat a large pan over medium heat, add 1 tablespoon oil and the shallots. Cook until browned, about 8 to 10 minutes, stirring frequently. Add the lạp xưởng, shrimp, and mushrooms. Sauté for 5 minutes until the sausages start to crisp up.

Drained the soaked rice into a fine mesh sieve set in the sink. Into the pan, add the drained rice, 1 teaspoon salt, black pepper, sugar, and bouillon, and stir until combined well.

Simply Recipes / Uyen Luu

Simply Recipes / Uyen Luu

Simply Recipes / Uyen Luu

Simply Recipes / Uyen Luu

Fill a steamer pot with at least 2 inches of water, set it over high heat, and bring it to a boil. Carefully, set the steamer basket inside the pot. The steamer basket should be large enough to comfortably hold the rice mixture, which will about double in size as it cooks.

Transfer the rice mixture into the steamer basket. Spread it around the edges, leaving a hole in the middle for the steam to rise and flow evenly. If your steamer basket is small, you may need to cook the rice in two batches.

Reduce the heat to medium heat and steam for 40 to 60 minutes. Mix the rice every 10 minutes or so, making sure to keep the center of the steamer basket uncovered. Also, check that there is enough water in the base.

After 30 minutes, check if the rice is cooked by testing a spoonful. The rice should be soft, fluffy, and a little chewy. If it is still hard, cover it and steam it for 10 more minutes, then check again. When it is ready, take the pot off the heat. Do not open the lid. Leave the rice to steam for another 10 minutes off the heat.

Simply Recipes / Uyen Luu

In a small pan over low heat, add the remaining 3 tablespoons oil. Heat for about 3 minutes. It should not ripple or smoke. If it does, take it off the heat. Add the spring onions and the remaining 1/4 teaspoon salt. Stir to coat the spring onions in the oil and immediately turn the heat off. The spring onions will cook in the residual heat.

Serve the rice while hot on a bed of a banana leaf set on a platter. Drizzle the spring onion oil on top. Serve alongside pickled vegetables and Vietnamese hams.

Simply Recipes / Uyen Luu

Put the rice in a wire mesh sieve or strainer and rinse it under cold water for about 30 seconds, or until the water runs clear. Swish it around to get the excess water off.

In a medium saucepan (about 2 quarts), combine the rice and water. Add the salt, if using.

Put on the lid. Turn the heat to medium-high and bring the rice to a boil. The liquid can quickly boil over and make a big mess, so watch the pot for steam, or listen for the lid making jiggling sounds.

Once the rice comes to a boil, set a timer for 10 minutes. Reduce the heat to medium-low, or as low as it can go while still maintaining a very gentle simmer (look for wisps of steam around the lid). It’s okay to take off the lid a few times to check on the progress of the rice but try to keep it to a minimum.

Turn off the heat. Let the rice sit with the lid on for 10 minutes so it can steam. Even though the pot is not on the heat, this is part of your cooking time. It’s what makes the rice nice and fluffy, like restaurant rice.

Use a fork or spoon to fluff the rice before serving it.

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Put the rice in a wire mesh sieve or strainer and rinse it under cold water for about 10 seconds. Swish it around to get the excess water off.

Simply Recipes / Alison Bickle

In a medium saucepan (about 2 quarts), combine the rice and water. Add the salt, if using.

Put on the lid. Turn the heat to medium-high and bring the rice to a boil. The liquid can quickly boil over and make a big mess, so watch the pot for steam, or listen for the lid making jiggling sounds.

Simply Recipes / Alison Bickle

Simply Recipes / Alison Bickle

Once the rice comes to a boil, set a timer for 35 minutes. Reduce the heat to medium-low, or as low as it can go while still maintaining a very gently simmer (look for wisps of steam around the lid). It’s okay to take off the lid a few times to check on the progress of the rice, but try to keep it to a minimum.

Check on the doneness of the rice. You should see crater-like steam holes in the surface of the rice, and there should not be any liquid sloshing around in the bottom of the pot. If you taste a grain, it may be a little toothy, which is fine. If the rice is still outright crunchy, return it to the burner on medium-low in increments of 5 minutes.

Simply Recipes / Alison Bickle

Turn off the heat. Let the rice sit with the lid on for 10 minutes so it can steam. Even though the pot is not on the heat, this is part of your cooking time.

Simply Recipes / Alison Bickle

Use a fork or spoon to fluff the rice before serving it.

Simply Recipes / Alison Bickle

Brown rice freezes great! Put the cooled rice in a zip-top freezer bag. Press out as much air as you can, seal it, and freeze for up to 6 months. Defrost in the refrigerator overnight, or plunge the bag in a bowl of warm water and massage every few minutes to break up the grains. Here's more on freezing rice.

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The rice should be covered by several inches of water (use a 1:4 ratio of rice to water if you're nervous). If using, add at least 1 teaspoon of salt per cup of rice. Stir a few times to make sure the rice and water are mixed.

Let the water come to a rolling boil, then reduce the heat until it maintains a gentle bubbling simmer.

White rice will cook in roughly 10 to 15 minutes. Brown rice will cook in roughly 20 to 30 minutes. Stir the rice a few times during cooking, when you remember. Taste it as you get toward the end of cooking to test its doneness. It's ready when tender and no longer crunchy, but still a touch too firm for your liking.

Set the strainer over your sink or a large bowl and strain the rice and cooking liquid. (The cooking liquid can be saved for other cooking projects.)

Shake the strainer a few times to fully drain the rice.

Immediately after straining, while the rice is still hot and steamy, transfer the rice back to the pot and cover with the lid. Let stand off the heat, for 10 to 15 minutes. The steam from hot rice trapped in the pan will finish cooking the rice and help give it a perfect texture.

Uncover the rice, fluff with a fork, and serve.

In a medium bowl, submerge 2 cups of basmati rice in cold water. Using your fingers, agitate the rice. The water will be cloudy; discard it, leaving the wet grains behind. Repeat this process until the water appears to run clear.

Fill the bowl with water again, coming 2 inches above the grains, and leave the rice to soak for at least 30 minutes or up to 4 hours.

The minimum soak time will depend on what brand of rice you use: soak Tilda for at least 30 minutes, Daawat and Royal for 1 hour, and Zebra for 1 to 2 hours.

Simply Recipes / Tara Omidvar

Simply Recipes / Tara Omidvar

Grind the saffron into a fine powder using a mortar and pestle. Combine the saffron powder and boiling water in a small bowl and set aside.

Simply Recipes / Tara Omidvar

Simply Recipes / Tara Omidvar

In a large pot, add about 1 tablespoon salt and fill about 2/3 with water, as if you were cooking pasta. There should be enough water in the pot for the rice to cook freely, and the water should taste lightly salty. Bring to a rolling boil.

Meanwhile, drain the soaked rice and discard the soaking water. Add the drained rice to the pot. Boil for 5 to 7 minutes, or until the rice is al dente (cooked on the outside and slightly crunchy in the middle).

The exact timing will vary from brand to brand. Keep a vigilant eye on your rice and keep checking it every couple of minutes.

Drain the rice well in a mesh colander and run cool water over it so it stops cooking.

Simply Recipes / Tara Omidvar

Simply Recipes / Tara Omidvar

Simply Recipes / Tara Omidvar

In an 8 or 9-inch nonstick pot with a lid, add the oil and the saffron water and a few serving spoons of rice at a time to coat with the oil and saffron water. Keep combining rice with the oil and saffron water, and, using a spatula, form an even layer of saffron-infused rice in the bottom and partially up the sides of the pot, approximately 3/4-inch in thickness. Depending on the size of your pan, this will be 3/4 cup to 1 1/2 cups of rice. This is what will magically transform into the golden, crispy crust.

Add the rest of the parboiled rice on top of the saffron-infused rice in an even layer without stirring it. Using the handle of a wooden spoon, create 4 to 6 indentations in the rice, making sure you do not disturb the bottom layer. Dot the holes with butter.

Simply Recipes / Tara Omidvar

Simply Recipes / Tara Omidvar

Simply Recipes / Tara Omidvar

Stretch a clean, dry tea towel over the top and add the lid. This will help prevent steam from escaping. Tie the corners of the tea cloth together on top of the pot’s lid.

Turn the burner to medium-high heat and let the rice sizzle for 5 minutes (make sure it doesn’t burn; do not turn the heat to high). After 5 minutes, decrease the heat to the lowest setting and allow the rice to cook until it is cooked through, about 20 more minutes. This will vary according to the pan you are using and the intensity of heat of your burner.

If you’re not sure if the rice is done, taste a grain from the top to see if it is cooked. Then carefully use a spatula to slightly lift the rice from the side of the pan and peek at the bottom. The grains at the bottom should be a deep golden color and crisp.

Simply Recipes / Tara Omidvar

Simply Recipes / Tara Omidvar

When ready, remove the pot from the burner and allow it to rest for 10 minutes with the lid on. Remove the lid and place a large platter over the top of the pot. Very carefully flip the rice onto the plate. Serve.

Tahdig is all about the crunch, so it is best eaten hot and steaming. You can store it for 3 days in the refrigerator in an airtight container, but you will lose the crunch.

Reheat in the microwave or in a saucepan. Sprinkle with a bit of water, cover with a lid, and reheat on low heat until warmed through, 8 to 10 minutes.

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Simply Recipes / Tara Omidvar

Simply Recipes / Tara Omidvar

Wash the rice in cold water until the water runs clear; drain. Add the rice and 1 tablespoon of salt to a large bowl and add enough cold water to cover 2 inches above the rice. Leave to soak overnight.

Simply Recipes / Tara Omidvar

Simply Recipes / Tara Omidvar

Wash all the herbs and remove any tough or brown stem ends. Separate the green parts of the scallions, reserving the whites for another use. Dry with a tea towel.

Pulse the herbs and spring onion greens in a food processor until they are finely chopped. Place the greens in a large bowl and set aside.

Simply Recipes / Tara Omidvar

Simply Recipes / Tara Omidvar

Place the ground saffron in a medium bowl and add 2 tablespoons of water. Stir to allow the saffron to bloom. Set aside.

Simply Recipes / Tara Omidvar

In a small pot, add the butter or ghee and melt over low heat. Add 2 tablespoons of water and the garlic and let infuse gently for 1 minute. Turn the heat off and set aside until ready to use.

Simply Recipes / Tara Omidvar

Fill a large non-stick pot (at least 3 quarts) with 8 cups of water and 2 tablespoons of salt. Bring the water to a boil.

It’s easiest to make this dish in a large non-stick pot with a tight-fitting glass lid. This way you can easily tell when to proceed with certain steps without opening the lid.

Drain the soaked rice and add it to the pot. Gently stir the rice to make sure it does not stick to the pan. Every minute, give the rice a gentle stir and take a grain of rice and check the texture between your fingers. You want the rice to have a soft outer layer but still firm center (al dente). This can take anywhere from 3 to 7 minutes.

Simply Recipes / Tara Omidvar

Once the parboiled rice reaches the correct texture, turn the heat off and immediately drain the rice in a colander or sieve. Drizzle a little cold water on the rice to halt the cooking process.

Simply Recipes / Tara Omidvar

Add 2 cups of the drained parboiled rice to the bowl of bloomed saffron. Stir gently with a spoon until evenly coated in the saffron mixture and the rice has an orange color.

Rinse and dry the rice pot. Add 2 tablespoons of oil plus 1 tablespoon of the melted butter and garlic mixture to the pot and coat the bottom completely. Add the saffron rice in an even layer in the bottom of the pot and pat it down flat with the back of a spoon.

Simply Recipes / Tara Omidvar

Simply Recipes / Tara Omidvar

Add the remaining parboiled rice into the bowl with the chopped greens and gently stir. Drizzle the remaining garlic butter mixture into the herbed rice and stir gently, being careful not to break the grains of rice.

Pour the herbed rice mixture into the pot on top of the saffron layer (careful not to disturb it) and pat down with a spoon until flat. Using the handle of a spoon, poke 5 evenly spaced holes into the rice, stopping just above the tahdig layer, leaving it intact.

Simply Recipes / Tara Omidvar

Simply Recipes / Tara Omidvar

Place the lid on the pot and turn the heat to high. Once you start to see steam rise from the rice, turn the heat to low. Carefully wrap the lid tightly in a tea towel, tying the ends up on top so they don’t touch the stove, and replace the lid on the pot.

Allow the rice to steam for a minimum of 45 minutes to get a crunchy and thick layer of tahdig.

Don’t open the lid after turning down the heat and adding the tea towel. The longer you let the rice steam the thicker the tahdig; I always steam mine for an hour.

Simply Recipes / Tara Omidvar

When the rice is cooked, turn the heat off and remove the lid. Place a large plate over the top of the pot and carefully flip the rice onto the plate in one swift motion. Serve immediately.

If you have a good nonstick pot and you coated the bottom with oil and butter completely, your tahdig shouldn’t stick. If you have any trouble, you can dump the steamed rice out into a bowl and scrape the crispy tahdig out onto another dish.

The tahdig is best served fresh, since it will lose its crispness. Leftover rice can be stored in a covered container in the fridge for up to 3 days and reheated in the microwave or on the stovetop.

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Simply Recipes / Tara Omidvar

Simply Recipes / Tara Omidvar

Add the bell peppers, tomato, onion, scotch bonnet or habanero pepper, ginger, and garlic into a blender, and blend until smooth. Set aside.

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Heat the oil in a large Dutch oven (mine holds 3 quarts) or a heavy-bottomed pot over medium heat. Add the onions and fry for 2 to 3 minutes, until fragrant and the edges get a little brown.

Scoop out about a third of the fried onions on a small plate or bowl, and set them aside. You will use it to top the jollof rice at the end.

Simply Recipes / Ciara Kehoe

Add the tomato paste and cook it for 4 to 5 minutes, stirring frequently. The oil should turn red, and the paste should look grainy. Reduce the heat if the paste starts sticking to the bottom of the pot and burning.

Simply Recipes / Ciara Kehoe

Carefully stir in pepper stew base, and cook it uncovered for 20 to 25 minutes until reduced by about half. Stir the mixture occasionally with a wooden spoon and scrape up any bits that stick to the bottom of the pot.

The mixture will splatter quite a bit! Keep it covered with a splatter guard or place a lid on top slightly ajar so that moisture can escape. Adjust the heat as needed if you notice it burning or if it’s not simmering.

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Stir in the rice, curry powder, bouillon cube, dried thyme, garlic powder, onion powder, nutmeg, bay leaves, and salt. Cook for about 3 minutes, stirring frequently. Then add the chicken stock, and bring it to a simmer.

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Turn the heat off and tightly cover the pot with foil and a lid. Transfer the pot to the preheated oven and bake, undisturbed, for about 40 minutes.

Simply Recipes / Ciara Kehoe

If using the butter and peas (I highly recommend it!), remove the pot from the oven and dollop the pats of butter on top. Sprinkle the peas and the reserved fried onions on top too. Cover the pot again with the foil and lid, and bake for 5 minutes.

Simply Recipes / Ciara Kehoe

Gently stir the rice to incorporate the butter, peas, and onions. Discard the bay leaves and transfer the rice to a platter, if you’d like. Serve warm.

Store leftovers tightly covered in the refrigerator for up to 4 days. Reheat in the microwave in 1-minute intervals until heated through.

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Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Heat olive oil in large skillet on medium/high heat. Add the rice and stir it so that the rice is lightly coated with the oil. Cook on medium high heat, stirring often, until much of the rice has browned.

Add the onion and cook, stirring frequently another 3 minutes, until the onions begin to soften. Add the garlic and cook until the onions are translucent and softened, about a minute more.

To save time you can bring the stock to a simmer in a separate saucepan, with the tomato, oregano, and salt.

Add the browned rice to the simmering broth (or broth to the rice, depending on which pan has a cover). Or you can skip the simmering step and just add the broth and tomatoes to the rice.

Bring everything to a simmer, cover the pot and lower the heat to barely maintain a low simmer.

Cook for 15-25 minutes, depending on the type of rice and the instructions on the rice package.

Remove from heat and let sit for 5 minutes.

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Fluff with a fork or spoon to serve.

Did you love the recipe? Give us some stars and leave a comment below!

Gather all ingredients.

Combine water and rice in a saucepan. Bring to a boil, cover, and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes.

While the rice is cooking, combine 1 ½ cups coconut milk, 1 cup sugar, and 1/2 teaspoon salt in another saucepan. Bring to a boil over medium heat; remove from the heat and set aside.

Stir cooked rice into coconut milk mixture. Cover and allow to cool for 1 hour.

Make a sauce by combining 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and tapioca starch in another saucepan; bring to a boil. Cook and stir just until thickened.

Place coconut rice on a serving dish and arrange mangos on top. Pour sauce over mangos and rice.

Sprinkle with sesame seeds.

Gather all ingredients.

Bring water to a boil in a saucepan. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes. Set aside and allow rice to completely cool.

Heat a large skillet or wok for 2 minutes. When the skillet or wok is hot, pour in vegetable oil, bean sprouts, and onions. Mix well and cook for 3 minutes.

Mix in cooled rice and shrimp and cook for another 3 minutes. Stirring constantly.

Add in eggs, green onion, soy sauce, salt, pepper, and sesame oil. Cook for another 4 minutes, stirring continuously, until eggs are cooked and everything is blended evenly.

Gather the ingredients.

Heat 2 teaspoons vegetable oil in a skillet over medium heat; cook and stir mushrooms until liquid has evaporated, and mushrooms are browned, about 15 minutes. Set mushrooms aside.

Fluff cooked rice with a fork and stir in 1 tablespoon vegetable oil to separate the grains. Set aside.

Heat remaining 3 tablespoons vegetable oil in a large skillet or wok over medium heat. Cook and stir pork, garlic, and ginger until fragrant, about 1 minute. Add celery, onion, and carrot. Cook and stir until vegetables begin to soften, 3 to 4 minutes. Stir in bell pepper and cooked mushrooms just until combined.

Add in cooked rice, lightly tossing until rice is heated through and thoroughly combined with pork and vegetables. Stir in soy sauce, remove from heat, and sprinkle green onions over the top.

Gather all ingredients.

Rinse rice under cold water in a strainer until water runs clear.

Combine rice and water in a saucepan over medium-high heat and bring to a boil. Reduce heat to low, cover, and cook for 12 minutes. Remove from heat and let stand, covered, until tender, 10 minutes more. The rice will continue to steam. Remove lid and let rice cool.

Meanwhile, combine rice vinegar, oil, sugar, and salt in a small saucepan over medium heat. Cook until the sugar has dissolved. Allow to cool.

Stir vinegar mixture into rice. It may look wet at first, but keep stirring; rice will dry as it cools.

Enjoy!

Gather all ingredients.

Heat oil in a large saucepan over medium heat. Add rice, onion, garlic salt, and cumin; cook, stirring constantly, until rice is puffed and golden.

Stir in chicken broth and tomato sauce; bring to a boil.

Reduce heat to low, cover, and simmer for 25 minutes. Fluff rice with a fork.

Serve and enjoy!

Place water and kosher salt in a pot; bring to a boil. Add rice; cook and stir for exactly 7 minutes. Drain.

Heat olive oil in a pot over medium-high heat. Cover bottom of the pot with 1 layer of potato slices. Sprinkle cumin and salt over potatoes. Cook until potatoes are sizzling, 2 to 3 minutes; top potatoes with rice to form an even layer. Reduce heat to low and place butter slices over rice.

Top the pot with a layer of clean paper towels, then place the lid over the towels. Steam until rice is fluffy, about 45 minutes.

Grind saffron threads with a mortar and pestle. Mix crushed saffron with 1 ½ tablespoons hot water in a large bowl. Add a couple of spoonfuls of rice to saffron mixture and stir until rice is yellow.

Spoon remaining rice into a serving bowl. Top with saffron rice and line the edges of the bowl with potatoes. Garnish with parsley.

Preheat the oven to 350 degrees F (175 degrees C).

Place almonds on an ungreased baking sheet. Toast in the preheated oven, 5 to 8 minutes; set aside.

Bring broth, brown rice, and wild rice to a boil in a medium saucepan. Reduce heat to low, cover, and simmer until rice is tender and broth is absorbed, about 45 minutes.

Melt butter in a medium skillet over medium-high heat. Add onions and brown sugar; sauté until butter is absorbed and onions are translucent and soft. Reduce heat; cook until onions are caramelized, 20 minutes more.

Stir cranberries and mushrooms into onions; cover. Cook until berries start to swell, about 10 minutes. Stir in almonds and orange zest; fold into cooked rice mixture. Season with salt and black pepper.

Place saffron in a small bowl. Add 1/2 cup boiling water; steep.

Melt butter in a skillet that can be tightly covered over medium-high heat. Stir in rice and salt; cook, stirring constantly, until rice begins to absorb butter and becomes opaque, but do not let rice brown.

Quickly pour in remaining 1 1/2 cups boiling water and saffron water. Cover immediately, reduce heat to low, and cook until all liquid is absorbed, about 20 minutes. For best results, do not remove the lid while the rice is cooking.

In a large pot over medium heat, combine chicken broth, water, green onions and wild rice. Bring to a boil, then reduce heat and simmer until rice is tender, 35 to 40 minutes.

Meanwhile, cook the bacon in a large skillet over medium heat until crisp. Allow to cool and then crumble. Set aside.

When rice is tender, melt the margarine in a medium saucepan over medium-low heat. Stir in flour, salt, poultry seasoning and pepper all at once. Cook, stirring, until smooth and bubbly. Stir in half-and-half and cook until thickened, 2 minutes. Stir half-and-half mixture into rice mixture. Stir in bacon, turkey and sherry. Heat through and serve.

Gather all ingredients.

Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 30 to 45 minutes.

Transfer cooked rice to a large serving bowl and cool slightly, 5 to 7 minutes.

Whisk together lime juice, garlic, olive oil, and salt in a small bowl.

Stir mixture into rice. Fold in cilantro.

Gather the ingredients.

Combine chicken broth, onion, celery, carrots, parsley, pepper, thyme, and bay leaf in a Dutch oven; bring to a boil. Reduce heat to low; simmer until the onion and celery begin to soften, 10 to 15 minutes.

Stir in chicken; simmer until chicken is no longer pink in the middle, 5 to 10 minutes. Remove and discard bay leaf.

Stir in rice and lime juice; cook and stir until rice is heated through and grains separate, about 1 minute.

Garnish with lime slices.

Gather all ingredients.

Place rice into a bowl with enough water to cover. Set aside to soak for 20 minutes.

In the last 10 minutes of soaking, heat oil in a large pot or saucepan over medium heat. Add cinnamon stick, cardamom pods, and cloves, then stir in cumin seed.

Cook and stir until fragrant and toasted, about a minute. Add sliced onion and stir.

Sauté until the onion is tender and a rich golden brown color, about 10 minutes.

Drain water from rice, and stir into the pot. Cook and stir rice until lightly toasted, about 3 minutes.

Add water and salt, and bring to a boil. Cover and reduce heat to low. Simmer until all the water has been absorbed, about 15 minutes.

Let stand for 5 minutes, then fluff with a fork before serving.

Whisk soy sauce, garlic, ginger, monosodium glutamate, salt, black pepper, and sesame oil together in a bowl until salt dissolved; pour into a large resealable plastic bag. Add chicken thighs, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.

Remove thighs from marinade and shake off excess. Pour marinade into a programmable electric rice cooker.

Whisk 2 tablespoons water and cornstarch together in a small bowl until smooth; whisk into marinade. Add thighs and just enough water to barely cover; stir.

Seal rice cooker and select regular rice setting according to the manufacturer's instructions. Cook until steam comes out of cooker's top, about 20 minutes. Set cooker's timer for 10 minutes; cook. Unlock cooker; stir. Set cooker's timer for 10 minutes; cook. Switch cooker to keep warm setting; rest chicken in cooker for 20 minutes.

Place the rice and heated chicken stock into the rice cooker.

Press Start and let cook until the cycle has completed and has shifted to Keep Warm setting. Let rice sit with cover remaining on the rice cooker until the rice is completely tender, about 10 minutes more.

Sprinkle Parmesan cheese over the rice and stir.

Cover black beans with 3 cups water in a large bowl; let sit for 5 minutes. Discard anything that floats to the surface. Drain.

Cover black beans with 3 cups fresh water in a large bowl; cover. Let soak, 4 hours to overnight. Drain.

Combine soaked beans and 3 cups fresh water in a rice cooker. Cook on "Porridge" setting, adding more water if needed, until tender, about 2 hours. Drain.

Spray rice cooker bowl with cooking spray.

Mix flour, sugar, baking powder, baking soda, and salt together in a bowl. Combine bran flakes, milk, cinnamon, nutmeg, and vanilla extract together in a separate large bowl; allow bran flakes to slightly absorb the milk, about 5 minutes. Add egg and oil to bran mixture; stir to combine. Stir flour into bran mixture until just combined.

Gently fold apple, banana, and raisins into batter. Pour into sprayed rice cooker.

Cook in the rice cooker for 3 cycles or until a toothpick inserted in the center of the cake comes out clean, about 30 minutes.

Mix macaroni, broth, and almond milk together in the rice cooker; cook according to the manufacturer's instructions until macaroni is tender yet firm to the bite, 30 to 40 minutes.

Stir Cheddar cheese, mozzarella cheese, Parmesan cheese, paprika, salt, and pepper into macaroni mixture until cheeses are melted.