The possible preparations for our favorite grains seem unlimited. Here are our favorite grain-focused recipes to get you started.
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Steam your way to sticky rice perfection.
Leftover cutlets? They're even better the next time around.
Tender, plump shrimp with mushrooms, bacon, and herbs, all atop creamy cheese grits.
Roasty, toasty, nutty toasted-rice powder is a key ingredient in Northern Thai and Lao cuisines.
Fragrant jasmine rice with crab, garlic, and chilies.
Without a doubt, the best granola you'll ever make.
A silky and comforting rice porridge.
Great for when you're sick, and when you're not.
An intimate paella that's perfect for a special occasion.
Carefully wrapped bundles of rice and sausage are chewy, salty, and packed with floral flavor.
The key to great tabbouleh salad is to control its moisture.
A 100% vegetarian meal in a (rice) bowl.
An absolute riot of delicious goodies, all packed into perfectly cooked rice.
Miso paste adds a deep savory backbone to this speedy risotto.
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.