Pineapple Rice with Green Soybeans by Salad Foodie

This colorful rice side or vegetarian entrée is a healthy and novel departure from same-old, same-old steamed rice! I liked it even more next day. Easily adapts to vegetarian.

Camargue rice and grilled artichoke salad by Lemon Squeezy

Colourful and aromatic wholegrain rice salad

Mexican Rice Pilaf by myra byanka

Generally, Mexican cooks make this rice with fresh tomatoes, but ever the corner-cutter, I use petite diced, drained.

Spanish Rice by Wendi Taylor

Ever wondered how to get that perfect consistency of spanish rice that's served in restaurants? Here's the secret...

Easy Risotto & Gourmet Mushrooms by Amos Miller

Risotto scares too many cooks. It's really a simple dish, though not commonly served at the American dinner table - unless you have some (usually Northern) Italian blood in your family. When done with care, risotto can be a sublime accompaniment to all types of dishes. In fact, you can add all types of things to a risotto to…

Wok fried rice with shrimps by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Wok fried rice with shrimps

Thai tartletsbatter by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Thai tartletbatter

Skinny and Dreamy Broccolini Risotto by Skinny Kitchen with Nancy Fox

Risotto is an elegant Italian rice dish made by stirring hot stock into a mixture of rice and sometimes onions, shallots, or garlic that have been sautéed in butter. The stock is added in ½ cup increments while continually stirring until all the liquid is absorbed before adding more stock. We know it sounds a little labor intensive…

Arroz A La Mexicana by Brett Ede