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Entries tagged with 'rice'

From the Archives: Horchata-Flavored Ice Cream, Perfect for Grilling Season

Daniel Gritzer Post a comment

The flavors of the classic Mexican drink called horchata—rice, almond, and cinnamon—come together in this incredibly rich, cooling ice cream. It's the perfect endnote to a day of summertime grilling. More

Summer Grain Salads: Fruity Black Rice Salad With Cilantro and Mango

Jennifer Olvera 1 comment

This black rice salad is full of color: avocado and cilantro for a shock of green, mangoes, and oranges for some stark contrast, followed by a sprinkle of red onion and a shower of earthy, crunchy pepitas, all tied together with chili and cumin-spiked orange vinaigrette. More

Fruity Black Rice Salad With Cilantro, Avocado, and Pepitas in Chili-Orange Vinaigrette

Serious Eats Jennifer Olvera 3 comments

This black rice salad is full of color: avocado and cilantro for a shock of green, mangoes, and oranges for some stark contrast, followed by a sprinkle of red onion and a shower of earthy, crunchy pepitas, all tied together with chili and cumin-spiked orange vinaigrette. More

Edamame and Radish Risotto From 'Vibrant Food'

Cook the Book Maggie Mariolis Post a comment

I'm a sucker for the bright intensity of the humble and accessible radish, which makes a hot pink appearance in the Spring Roots section of Kimberley Hasselbrink's new cookbook, Vibrant Food. After a stint in a hot pan with butter, their peppery bite is slightly mellowed, but the remaining juicy crunch, vivid color, and distinctive pungency offsets the simple, creamy risotto. More

Edamame and Radish Risotto From 'Vibrant Food'

Serious Eats Maggie Mariolis Post a comment

I'm a sucker for the bright intensity of the humble and accessible radish, which makes a hot pink appearance in the Spring Roots section of Kimberley Hasselbrink's new cookbook, Vibrant Food. After a stint in a hot pan with butter, their peppery bite is slightly mellowed, but the remaining juicy crunch, vivid color, and distinctive pungency offsets the simple, creamy risotto. More

Behind the Scenes at One of Italy's Top Risotto Rice Producers

Sheela Prakash 10 comments

Chefs all over the world are going crazy for Acquerello, a Carnaroli rice producer responsible for some of the best risotto of all time. We take a look inside the farm and factory in Northern Italy. More

Summer Grain Salads: Jasmine Rice With Grilled Vegetables and Cashews

Jennifer Olvera Post a comment

Inspired by Thai grilled beef salad (neua nam tok), this salad replaces the meat with grilled vegetables and adds fragrant jasmine rice. It's loaded with fresh herbs and dressed with a bracing, fish sauce-spiked lime vinaigrette. Plus, because the vegetables are grilled, they give the salad a deeper, smoky flavor. More

Grilled Vegetable and Jasmine Rice Salad With Herbs and Cashews

Serious Eats Jennifer Olvera 1 comment

Inspired by Thai grilled beef salad (neua nam tok), this salad replaces the meat with grilled vegetables and adds fragrant jasmine rice. It's loaded with fresh herbs and dressed with a bracing, fish sauce-spiked lime vinaigrette. Plus, because the vegetables are grilled, they give the salad a deeper, smoky flavor. More

Summer Bean Salads: Pinto Beans With Rice, Tomatoes, Cheddar, and Two-Chili Vinaigrette

Jennifer Olvera 2 comments

The classic side dish of rice and beans gets a summery facelift in this bold, chilled salad, packed with tomatoes, sharp cheddar, onions, cilantro, and an in-your-face vinaigrette made with both banana peppers and ancho chilies. More

Pinto Bean and Rice Salad With Tomatoes and Cheddar in Banana Pepper-Chili Vinaigrette

Serious Eats Jennifer Olvera 2 comments

The classic side dish of rice and beans gets a summery facelift in this bold, chilled salad, packed with tomatoes, sharp cheddar, onions, cilantro, and an in-your-face vinaigrette made with both banana peppers and ancho chilies. More

One-Pot Wonders: Brown Rice Bowl With Wakame, Shrimp, and Sprouts

One-Pot Wonders Yasmin Fahr 2 comments

Light and delicious, this wakame-filled bowl of brown rice is topped with creamy avocado, crunchy sprouts, and tender shrimp for an easy one-pot meal. Finished with fresh lime juice and soy sauce, it makes for a fun and flavorful weeknight meal. More

Brown Rice Bowl With Wakame, Shrimp, and Sprouts

Serious Eats Yasmin Fahr Post a comment

Light and delicious, this wakame-filled bowl of brown rice is topped with creamy avocado, crunchy sprouts, and tender shrimp for an easy one-pot meal. Finished with fresh lime juice and soy sauce, it makes for a fun and flavorful weeknight meal. More

Coffee-Cinnamon Horchata

Serious Eats Lauren Rothman Post a comment

Mexican-style horchata made with rice and almonds gets a jolt from dark-roast coffee beans and spicy cinnamon sticks. More

Lemongrass-Ginger Horchata

Serious Eats Lauren Rothman Post a comment

Mexican-style horchata made with rice and almonds gets a southeast Asian-style lift from bright lemongrass and ginger. More

Strawberry Horchata

Serious Eats Lauren Rothman Post a comment

Mexican-style horchata made with rice and almonds gets an infusion of fresh strawberries for a fruity, pastel-hued beverage. More

For a Taste of Vietnam in Boston, Get the Seafood Chao (Congee) at New Dong Khanh

Hub Grub Liz Bomze 2 comments

New Dong Khanh in Boston's Chinatown makes an admirable seafood cháo, with shrimp, imitation crabmeat, terrific sliced fishcakes, and a fistful of fresh scallions. More

Slow Cooker Ropa Vieja With Black Beans and Rice

Jennifer Olvera 1 comment

Ropa vieja, the classic Cuban dish of shredded stewed beef flavored with a vinegary tomato and pepper sauce, is a natural choice for the slow cooker, stewed all day and served with rice and beans. More

Slow Cooker Ropa Vieja With Black Beans and Rice

Serious Eats Jennifer Olvera 10 comments

Ropa vieja, the classic Cuban dish of shredded stewed beef flavored with a vinegary tomato and pepper sauce, is a natural choice for the slow cooker, stewed all day and served with rice and beans. More

Coconut Rice With Chicken Thighs

Serious Eats Yasmin Fahr 19 comments

Why I don't cook everything in coconut milk is beyond me. It adds a rich flavor, creamy texture, and a sweetness that is perfectly at home in savory dishes. This particular one-pot recipe, made with tender chicken thighs, fresh, crunchy snow peas, and lightly spiced rice cooked in coconut milk is not from any particular tradition, but it sure is a tasty way to make a quick, weeknight meal. More

Spicy Stir-Fried Tofu With Coconut Rice From 'The New Vegetarian Cooking for Everyone'

Cook the Book Kate Williams Post a comment

Deborah Madison adds spicy flair to tofu in this recipe from The New Vegetarian Cooking for Everyone. More

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