Bomba rice is a short-grain rice from Spain traditionally used in paella for the best texture. Choose a carbon steel pan for even distribution of heat while cooking this paella; you’ll be less likely to encounter ho...

A comforting dish made from mung beans, rice, and a variety of spices, this khichdi comes from the Thikse Monastery in Ladakh, India, and employs ginger and garlic alongside turmeric, fenugreek, cumin, and coriander.

For this multilayered, complex-flavored West African rice dish inspired by Eric Adjepong, smoked fish, coconut milk, and curry powder deliver a truly special taste.

Spicy red onion sambal is spooned over diamonds of coconut rice in this Sri Lankan dish, served to commemorate new beginnings. While a mortar and pestle is traditionally used to pound the sambal, it also can be gently...

This tangy garlic brown rice dish can be served either warm or chilled, as a salad or side.

In India, yogurt rice goes by many names: thayir sadam, dahi bhat, dahi chawal, mosaranna, curd rice — the list goes on. One of Khushbu Shah's go-to meals for comfort and nourishment, yogurt rice combines long-grain...

Sweet glutinous rice forms the backbone of this Chinese dessert, decorated by candied and dried fruits. Danielle Chang includes candied orange peel, goji berries, amarena cherries, kumquats, lemon peel, edible flowers...

Nasi Goreng is the classic Indonesian fried rice dish, and this is the version that chef and TV personality William Wongso grew up eating.

A hybrid of biryani and toasted, pilaf-style rice is cooked in coconut milk with mint, almonds, and golden raisins. Chefs Saqib Keval and Norma Listman of Masala y Maíz in Mexico City marry aspects of Desi and Mexica...

For a more substantial, main-course variation on Italian wedding soup, serve this garlicky meatball and spinach risotto with a drizzle of olive oil, grated Parmesan, and parsley.

Cooking the rice in a blend of canned tomatoes, bell pepper, onion, and jalapeño pureed with the juices from the canned tomatoes gives it extra flavor.

Long-cooked and creamy, properly made red beans integrate the core flavors of the south Louisiana aromatic trinity — onion, green bell pepper, and celery — along with the savory richness of pork and a kick of garl...

This Thai street food features rice cooked with flavorful chicken fat, ginger, and garlic, then served with chicken, cucumber, and a refreshing broth.

David Chang was inspired to make these playful rolls by a snack he had at Yunpilam, a temple in South Korea, where the nuns served him edamame mixed with walnuts and molasses. His rolls have an edamame-and-walnut fill...

This popular Hawaiian snack of soy-and-sugar-glazed Spam and sushi rice wrapped in nori is totally irresistible.

This fragrant spiced lamb-and-rice dish from Chopped judge Maneet Chauhan is just one of the many biryanis she features quarterly at her Nashville restaurant, Chauhan Ale and Masala House. The flour-and-water dough th...

Arroz con pollo is an all-in-one meal — the chicken, rice, and vegetables simmer together, enhancing each other and giving the cook a break. Using juicy dark meat chicken thighs and drumsticks is the key to rich fla...

Sabzi polo is made with basmati rice and layers of fresh herbs, but what's most coveted is the tahdig — the crunchy crust that forms on the bottom of the pot during cooking.

This dish from Uxua hotel chef Aladim Alves traces its roots to the 1970s, when the beaches of Trancoso, Brazil, were a favorite hippie destination. It combines richly flavored Bahian seafood with healthy whole-grain ...

This fried rice from Bar Goa in Chicago is savory and spicy, studded with dry-cured Spanish chorizo and juicy prawns, and finished with a sunny-side-up egg and golden Madras curry mayonnaise. The chile-garlic sauce gi...

This Japanese-style pork fried rice from 2000 F&W Best New Chef Takashi Yagihashi was his favorite childhood after-school snack. It comes together in just 25 minutes, thanks to the inclusion of quick-cooking Chinese b...

If you like Hawaiian pizza, you’ll love this pineapple- and bacon-studded fried rice.

Chef Roy Choi’s Kimchi Fried Rice is the best way to reinvigorate day-old rice with spicy, potent kimchi. The kimchi actually sweetens when heated and adds not only its signature funk, tang, and spice but also a del...

Properly cooked wild rice retains a pleasant crunch that adds satisfying texture to this fried rice. Paired with lightly spicy mustard greens, sweet celery, and tender, meaty mushrooms, it’s an earthy, savory side d...

Nasi Goreng is the classic Indonesian fried rice dish, and this version is one chef and TV personality William Wongso grew up eating. He makes his recipe in small batches in a hot wok, with cold rice and distinct colo...

Stir-frying rice with egg yolks is a technique that hails from Chinese imperial cuisine, says chef Lucas Sin of Junzi restaurant, and gives the dish a buttery richness and beautiful golden color. A generous amount of ...

This recipe for stuffed and fried chicken wings from 2019 F&W Best New Chef Junghyun Park features chicken wings dredged in a crackling fried chicken breading and stuffed with spicy, savory doubanjiang fried rice. The...

"You don’t need anything fancy for the nori dust," says cookbook author Andrea Nguyen of this umami-enhancer. "Just whirl up sheets of sushi nori with a small amount of coarse salt in a blender. Then deploy the nori...

In this Chinese-Italian mash-up of fried rice, Food & Wine’s Justin Chapple includes salami and mortadella, along with more traditional ingredients like ginger, soy sauce and scallions.

Blogger Molly Yeh uses a variety of onions to make her luscious fried rice, which gets supercrispy in the skillet.

Chef Ed Kenney uses both white and brown rice in this terrific bacon-studded dish. "In Hawaii, we call it hapa rice; it's more interesting and flavorful than plain white rice," he says. "In Hawaiian, hapa means 'parti...

Stir-fry the sirloin, watercress, and egg while the rice cooks so that you'll be ready to assemble the dish at the last moment. Soy sauce and a drizzle of sesame oil flavor the combination perfectly.

Edamame is a great addition to this simple fried brown rice dish, which works beautifully if you use day-old rice.

"Red rice is slightly sweet and packed with nutrients that both nurture the body and calm the mind," restaurateur and cookbook author Su-Mei Yu says. Rice is also considered perfectly balanced among all the elements. ...

Black rice, also called forbidden rice, gives this dish from New York chef JJ Johnson its striking appearance. “Kids love fried rice,” says Johnson. “And it’s a perfect vehicle for sneaking in some fruits and ...

Chef Hugh Acheson’s shrimp fried rice also includes bits of crispy bacon and irresistible bites of fresh tatsoi. It’s a perfect meal in a bowl.

Former F&W editor Kay Chun creates a fast, vegetarian one-bowl meal by stir-frying cooked rice with chickpeas, spinach, and fragrant ginger and cumin.

This comforting, vegetable-packed rice is infused with ginger. It’s best made with day-old rice to absorb all the flavorings.

Nom Wah dim sum parlor owner Wilson Tang's generous helping of shrimp turns a side dish into an unmissable menu item.

This fried rice can be served alongside some garlicky braised greens for a full vegetarian meal.

For a robust take on the Indonesian fried rice dish nasi goreng, chef Sang Yoon stir-fries black rice, sometimes called forbidden rice, with bacon and roasted garlic. "You can make it with short-grain brown rice, but ...

Here, cauliflower that's been pulsed in the food processor stands in for traditional rice. “This is what I call a weeknight savior, as it can be whipped up in about 10 minutes!” says chef Pete Evans. “Serve with...

In this fried rice, kielbasa stands in for the usual Chinese sausage, which can be hard to find.

This rice pudding is the best I've ever tasted, and it gets rave reviews from everyone who tastes it! Sprinkle with nutmeg or cinnamon, if desired. For creamier pudding, use short or medium-grain rice.

This mushroom risotto is cooked the slow and painful way, but-oh so worth it. Complements grilled meats and chicken dishes very well. Check the rice by biting into it. It should be slightly al dente (or resist slightl...

Here's a simple, five-ingredient side dish that is the perfect complement to many Latin dishes, or as a filling in burritos or enchiladas.

This wild rice and chicken soup is supremely filling and hearty. I serve this on cold, rainy days with a loaf of homemade bread. Hint — this is perfect for leftover rotisserie chicken or chicken you've pulled from t...