The possible preparations for our favorite grains seem unlimited. Here are our favorite grain-focused recipes to get you started.
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Light seasoning helps fried rice shine.
Red beans and rice are good right away, but they're even better the next day.
A classic one-pot Japanese chicken dish.
Eggs and rice. Tamago Kake Gohan, or TKG as the kids are calling it, is the ultimate Japanese comfort food.
Indonesia's take on fried rice gets a sweet-savory profile from kecap manis and a big hit of umami from shrimp paste.
One pot and 20 minutes for this Japanese fast-food classic.
A classic Korean snack.
The Kind of Spam You Want to Get
Instant ramen? Check. Cooked Rice? Check. Egg? Check. Cleared for blastoff!
Yes, you can get perfectly creamy, nutty risotto without half an hour of stirring.
Unleash the power of fresh spices.
Creamy, flavor-packed mushroom risotto, without the constant stirring.
Our unique risotto-cooking technique takes this springtime classic and perfects it.
A polenta recipe that delivers smooth, creamy results.
Make good fried rice great with a simple wok hei hack.
All your cravings together on one plate.
Steam your way to sticky rice perfection.
Horchata made with rice and almonds gets a jolt from dark-roast coffee beans and spicy cinnamon sticks.
Roasty, toasty, nutty toasted-rice powder is a key ingredient in Northern Thai and Lao cuisines.
A descendant of paella, with all the global flair of New Orleans mixed in.
Easy to make and lasts for days.
Our favorite ways to cook with barley, quinoa, rye, and other whole grains.
These rice bowls will get you through the week.
Fried rice recipes that are pure magic.
Risotto isn't as hard as some would have you believe.
The best make-ahead lunch? One of these 19 quick, easy, travel-friendly bean and grain salads
Build a better rice bowl.
What it is, where it came from, and a guide to rice varieties you might find in your supermarket.
Use your microwave to cook small batches of rice without a stovetop or rice cooker.
A simple, common restaurant trick that allows you to prep and cook risotto ahead of time.
A soup built in the model of a stew, and all the better for it.
How to get fried rice with distinct grains, each with a slightly chewy fried exterior and a tender bite.
Forget all the polenta dogma you've heard—we have some new rules to share.
We tested the top rice cookers on the market to determine which is the best for you.
How a beloved, centuries-old rice nearly died out, and was resurrected.