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.
The equipment you use determines the best way to cook egg fried rice.
Red beans and rice are good right away, but they're even better the next day.
A classic one-pot Japanese chicken dish.
Indonesia's take on fried rice gets a sweet-savory profile from kecap manis and a big hit of umami from shrimp paste.
A celebratory meal of intensely aromatic and flavorful rice studded with tender chunks of lamb.
Eggs and rice. Tamago Kake Gohan, or TKG as the kids are calling it, is the ultimate Japanese comfort food.
One pot and 20 minutes for this Japanese fast-food classic.
Unleash the power of fresh spices.
Creamy, flavor-packed mushroom risotto, without the constant stirring.
Yes, you can get perfectly creamy, nutty risotto without half an hour of stirring.
A descendant of paella, with all the global flair of New Orleans mixed in.
Once you go high-pressure, you never go back.
A polenta recipe that delivers smooth, creamy results.
Our unique risotto-cooking technique takes this springtime classic and perfects it.
A classic Korean snack.
The monster truck of burritos, filled with rice, beans, grilled beef, and more.
Great for when you're sick, and when you're not.
A full meal in a bowl.
The Kind of Spam You Want to Get
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.