Cuisine: Rice
Japanese Shiitake-Butter Sticky Rice
Japanese Shiitake-Butter Sticky Rice is so easy to make because the shiitake mushrooms and carrots are steamed on top of the rice, infusing it with their flavor. The butter and miso add richness and umami.
It's a great side dish for meat, chicken, or seafood. We actually ate it on its own. You can also top it with a fried egg.
- Prep: 15 mins
- Cook: 20 mins
- Yields: 4 - 6 Servings
Spicy Honey Sesame Salmon Bites
This Spicy Honey Sesame Salmon Bites is my new favorite meal. The combination of the sweetness of honey, subtle heat from the chili crisp, creaminess of the avocado, and the crispiness of the rice is just about as perfect as it gets.
- Prep: 5 mins
- Cook: 15 mins
- Yields: 2 Servings
Lemon and Dill Risotto with Roast Chicken
My daughter Grace made us this fabulous Lemon and Dill Risotto with Roast Chicken. It's so easy and all done in one pan. If you are intimidated by risotto, just relax, the rice gets cooked under the chicken. All the juices from the chicken adds depth of flavor to the risotto. If you don't want to spatchcock your chicken, just use bone-in chicken pieces or thighs.
- Prep: 15 mins
- Cook: 1 hr 15 mins
- Yields: 6 Servings
Rice Cooker Gyudon (Japanese Beef Bowl)
I saw this adorable kid @easypeasyjordan make this Gyudon (Japanese Beef Bowl) all in a rice cooker. It's so easy, hence his name Easy Peasy Jordon, I had to make it. Well, I have to tell you it totally works. I have tweaked his recipe slightly, but you can very easily tailor this to suit your taste. Have your kids give it a go.
- Prep: 10 mins
- Yields: 3 - 4 Servings
Baked Salmon and Dill Rice
This Baked Salmon and Dill Rice from New York Times Cooking is all baked in one dish. I happen to love anything with dill, which works really well with salmon. The salmon is coated with a tangy, sweet, and spicy paste of mayo, lemon zest, honey, turmeric, and dried chile flakes.
By - Prep: 15 mins
- Cook: 30 mins
- Yields: 4 Servings
Simple Wild Rice Salad from The Silver Palate
This Simple Wild Rice Salad from The Silver Palate is a classic salad. It's made with Uncle Ben's wild rice, pecans, golden raisins, orange rind, mint, and a simple orange juice dressing. The flavors of the wild rice, pecans, and raisins are perfectly complemented by the brightness of the orange rind and mint. The dressing is light and tangy, and it helps to bring all of the flavors together. It's best made ahead of time and allowed to sit at room temperature for at least 2 hours. This allows the flavors to develop.
- Prep: 30 mins
- Cook: 20 mins
- Yields: 6 Servings
Lebanese Pilaf
Lebanese pilaf is a simple rice dish that is popular throughout the Middle East. It is made with long grain white rice, vermicelli noodles, pine nuts, and butter. Some recipes may also call for a dash of cinnamon or other spices. To make Lebanese pilaf, the vermicelli noodles and rice are first toasted in the butter until golden. Broth is then added, and the rice is cooked until it is tender and the liquid has been absorbed. The pilaf is then fluffed with a fork and served.
- Prep: 5 mins
- Cook: 30 mins
- Yields: 2 - 3 Servings
Tomato Curry with Coconut Rice
In an effort to not eat much meat, I made Nigella Lawson's Tomato Curry with Coconut Rice, which is a great meatless Monday meal. It's made with fresh cherry tomatoes, coconut milk, spices, and basmati rice. The curry is creamy and flavorful, and the coconut rice adds a touch of sweetness. I added some sultanas (golden raisins), which is a nice addition.
- Prep: 20 mins
- Cook: 35 mins
- Yields: 4 Servings
Tomato & Italian Sausage Risotto
This Tomato and Italian Sausage Risotto is made by cooking the arborio rice in broth, adding half a cup at a time, until it is creamy and al dente. The Italian sausage is cooked separately and then added to the risotto along with the Parmesan cheese. The risotto is then stirred until it is heated through and the flavors are combined. I love it when there are leftovers the next day. I always make arancini, which Italian rice balls that are stuffed with mozzarella, coated with breadcrumbs, and deep fried.
- Prep: 10 mins
- Cook: 25 mins
- Yields: 4 - 6 Servings
Baked Bacon and Leek Risotto
I found this recipe on Sainsbury's website. I have completely changed it. Yes, Baked Bacon and Leek Risotto is much easier to make than stovetop risotto. The oven does the hard work of cooking the rice, so you don't have to stand over the stove stirring constantly. This dish is also less likely to overcook, as the oven will keep the risotto moist and creamy.
- Prep: 15 mins
- Cook: 40 mins
- Yields: 4 Servings
