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A triple dose of coconut! Basmati rice is cooked with coconut oil, coconut milk, and coconut flakes!
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Stuff bell peppers with a mixture of rice, beef, mushrooms, onions, garlic, and tomatoes.
cooking.nytimes.com
This flavorsome — and relatively fast — recipe comes from Los Angeles-based bartender Gabriella Mlynarczyk Pickled onions are the classic garnish for the Gibson cocktail, but if you love these briny, crunchy, little alliums as much as I do, you might find yourself tossing them into your gin and tonics and vodka and sodas, too (and adding them to cornichons and mustard as accoutrements for pâté).
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Sweet 'n' sour seasoning for a creamy mushroom sauce gives this chicken 'n' rice casserole an exotic note.
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This recipe is by Pierre Franey and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is feed-a-crowd food: filling, hearty, satisfying, and easy to put together. It's not a fancy recipe, but bring it to your next potluck and there won't be a bit left when you go to pick up your dish.
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Swedish rice pudding is baked into a rich dessert that is creamy on the top and dense on the bottom; serve with whipped cream or berries.
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Rice infused with garlic and onion baked in chicken stock makes a wonderfully simple dish even picky eaters will enjoy.
cooking.nytimes.com
Anyone looking to try one’s hand at playing around with a recipe can’t do better than to start with rice pudding I began making rice pudding with our son’s babysitter, a Frenchwoman named Marie-Cécile, who cooked au pif, meaning she followed her instincts and would riff on just about everything she made Moi
Ingredients: jasmine, salt, milk, vanilla bean
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A quick and colorful one-pot meal with bits of onion, green, and red bell peppers cooked with ground beef and rice.
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A generous splash of lime gives this simple soup a refreshing twist.
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Loaded with shrimp, ham, chicken, and veggies, just like in your favorite Chinese restaurant. This fried rice is delicious and an excellent use of leftovers!