Rice and Grain Recipes & Ideas

It tastes like a big hug.

The ultimate chicken and rice combo.

A basic recipe for beginners and seasoned bakers alike.

It comes out perfectly every time.

A reason to never throw away bacon grease.

The Kitchn editors swear by the baked ziti.

It's packed with rich and smoky flavor.

Ready the vanilla ice cream.

A savory breakfast that takes two minutes to prep for the slow cooker.

Congee, jook, okayu. Asian-style rice porridge has many names and countless variations, but in every instance it is a simple, comforting dish for breakfast or any time of day. This extra nutritious version includes brown rice, shiitake mushrooms, handfuls of greens, and warming ginger. I grew up with the Vietnamese version, called cháo, which my parents made using white rice and lots of water in a big, simmering pot. (It can also be made in a rice cooker or slow cooker.

An easy-to-love, one-skillet dinner that leans on a jar of apricot preserves.

Feels goods, right?

Make soft, creamy steel-cut oats in under 20 minutes.

If you’re looking for a quick, cheap lunch and want new ways to fancy-up canned tuna, this recipe is for you! Tuna is tossed with an orange-ginger dressing, creamy avocado and served with rice and vegetables. It’s a simple yet satisfying budget recipe that makes for a great lunch. When I look at a can of tuna, it saddens me that such a convenient and tasty (in my opinion!) food is just so…unattractive, especially when compared to fresh tuna steak.

This recipe takes less than five minutes to pull together and then rewards you with a delicious, healthy dinner at the end of the day.

It's fast, flavorful, and incredibly satisfying.

It's the high-protein, make-ahead breakfast you need.

This New Orleans classic is given a weeknight makeover.

There are so many ways to use it.

A weeknight-friendly take on the classic dish.

Red beans and rice for Mardi Gras at home.

Of course Ina has a few extra tips for ways to finish it off in a special way.

A crock of slow-cooked grits is a dream to wake up to and an easy, no-fuss base for weeknight dinners.

I love the fall. The weather is getting cooler, my slow cooker happily takes its semi-permanent place on my kitchen counter while my oven always seems to be occupied roasting something. There are a handful of comfort food dishes that I crave in fall, and this Korean Curry Rice is one of them. This mild dish uses beef short ribs, and it is cooked with carrots, potatoes, and serve over white rice. As a kid, I have fond memories of walking into our kitchen and smelling curry simmering on the stove.

It's all about knowing the right ratio for the best texture.

I’ve been craving a nice, hearty risotto so I’ve decided it would be a good time to make this type of dish during cold months. I had it in my mind that I wanted to make something with mushrooms and leeks. I wanted it to be savory and woodsy, encompassing the flavors of fall. I have a collection of nice dried mushrooms waiting to be used; some chanterelles picked by friends, and some dried porcinis that I picked with my mushroom picking club.

Learn how to (finally) make that perfect pot of oatmeal — even before you've had your coffee.

Baked oatmeal is the queen of make-ahead, easy-to-adapt breakfasts.

Rice is rice, right? Not quite. Short-grain Japanese rice is quite different from long-grain basmati or jasmine rice, so achieving the right texture — glossy and tender but not sticky — calls for a particular cooking method. A fancy rice cooker makes the process easy, but it isn’t a necessity. Making perfect Japanese rice on the stove is simple, requiring only a good pot and careful listening skills.

It requires just 5 minutes of hands-on time.

When it is cold and dreary outside, there is oatmeal for breakfast. It’s an “If A, then B” kind of situation. If you have a little extra time — a weekend morning, say, or a handy snow day — it’s worth pulling out the steel-cut oats. Yes, they take longer to cook than our standby rolled oats, but the trade-off is the best bowl of oatmeal you’ve ever had.

I recently spent a few days with Najmieh Batmanglij — known to many as the “Queen of Persian Cooking” — who opened me up to the cooking of her native Iran, and in particular to a rice dish called jeweled rice, or Javaher Polow. When I took my first bite, I almost cried from a near overload in flavor, fragrance, balance and a notable infusion of love in the grains of rice, tart little barberries, and strands of candied orange peel.

Oh, and it's practically no-cook!

You'll never guess the surprise ingredient.

Microwave popcorn has changed my snacking habits forever. No, I’m not talking about the plastic-wrapped packages of microwave popcorn from the store — although I will thank them for the inspiration. I’m talking about a more DIY version using a scoop of kernels and a plain brown paper lunch bag. It’s so easy and fast that it has now become the only way I make popcorn. Any paper bag will do, but I like to use brown paper lunch bags.

Watch the video to learn how to bake tofu at home.

Now that we’re up to speed on sprouted grains and their nutritional and culinary benefits, let’s take a look at how to actually make them at home. Sprouted grains, like wheat berries and rice, are super simple to make. They don’t require any major equipment, and they are also fun for both adults and kids to make. The grains are first soaked in water and then rinsed, drained, and kept moist inside a jar for a period of one to five days.

It's my favorite way to start the day.

An easy weeknight recipe that's firmly in the family-friendly zone.

Prepare to fall in love with this easy homemade biko.

This ingredient takes these grits over the top.

It’s infinitely customizable.

This soup is thrifty luxury at its finest.

Make one for dinner tonight and you've got lunch covered for the rest of the week.

More than a decade after experiencing my first pupusa, I can still remember my wide-eyed joy as I bit into the thick, stuffed tortilla. Why had I never eaten one before, and how soon could I have another? As I learned, the best part about El Salvador’s national dish isn’t just the warm, savory masa filled with melty cheese (or meat or beans), but its brilliant accompaniment called curtido.

America's favorite gadget shows off when it comes to risotto.

Make it once and enjoy all week long.

And it comes out perfectly fluffy each time.

If your experience with fried rice has only been the greasy, overly-salty affair from Chinese take-out, then you need to make this fresh, seasonally-inspired version — without delay! Grace Young’s stir-fried rice is light and aromatic. Soy sauce and ginger are used for seasoning, but they’re not so heavy that the vegetables get lost. You could eat this dish every day and never get bored.

The quinoa crunchies are a game-changer.

Yesterday I covered the different types of sushi, and one of these was the temaki, or hand roll. This cone-shaped wrap of seaweed sheet (nori) is filled with vinegared rice and various ingredients. In this post I’ll explain how to make one.Items You Will Need:1 sheet of nori (seaweed sheets), cut in half1/2 cup cooked sushi rice with 1 tbsp.

It's a perfect pairing for grilled meat, stews, casseroles, and soups. 

Hoppin' John is a dish that is rich in both history and flavor, and Kardea Brown's recipe is no exception. This is how she makes it at home.

It's my cure for the Monday blues.