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Chef John's chicken wings are dredged in rice flour and deep fried--they're light, crispy, and extremely sauce friendly.
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Rice vermicelli are topped with vegetables, grilled lemongrass chicken, and a Vietnamese-inspiring dressing in this tasty noodle salad.
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In this easy pilaf, seasoned brown rice is started on the stovetop and finished in the oven.
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Delicious, rich and creamy crab bisque, made with fresh cracked Dungeness crab meat, and stock made from the crab shells.
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Chunks of chicken and chorizo slices are cooked with a colorful blend of veggies until just done, then blended with white rice and broth for a quick and tasty weeknight dinner.
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Masaharu Morimoto recommends using a rice cooker and seasoning the rice to taste. Start with 1/2 cup of sweetened vinegar for every 5 cups of cooked rice, adding more by the tablespoon if desired.
Ingredients: rice, vinegar, rice vinegar, sugar, salt
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Herbed chicken is paired with a smooth cream cheese-wine sauce and served with rice.
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Chicken thighs baked with a sweet, garlicky oyster sauce mixture. The easiest recipe to fix when expecting unexpected company! Best served over sticky white rice.
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This creamy rice pudding is excellent at any time of the day!
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A refreshing rice drink with a hint of cinnamon. This version of horchata does not need to be boiled.
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Pork chops and rice are seasoned simply with a packet of dry onion soup mix in this simple and tasty main dish recipe.