The possible preparations for our favorite grains seem unlimited. Here are our favorite grain-focused recipes to get you started.
A 100% vegetarian meal in a (rice) bowl.
Leftover cutlets? They're even better the next time around.
Our unique risotto-cooking technique takes this springtime classic and perfects it.
Roasty, toasty, nutty toasted-rice powder is a key ingredient in Northern Thai and Lao cuisines.
A silky and comforting rice porridge.
This hearty salad is inspired by tabbouleh.
An absolute riot of delicious goodies, all packed into perfectly cooked rice.
An addictive Thai dessert, seasoned with salty-sweet coconut milk and served with fragrant sliced mango.
A classic Korean snack.
Without a doubt, the best granola you'll ever make.
Tender, plump shrimp with mushrooms, bacon, and herbs, all atop creamy cheese grits.
One bowl makes for a satisfying, fancy-looking, and easy dinner.
All your cravings together on one plate.
Steam your way to sticky rice perfection.
A rice bowl meal featuring crisp-skinned chicken, garlicky spinach, and nubs of fried garlic.
Oatmeal at its simplest, and arguably most delicious.
Creamy, silky, and saffron-scented, this is one of the simplest and most luxurious of risottos.
An unlikely combo that works.
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.
How a beloved, centuries-old rice nearly died out, and was resurrected.
We tested the top rice cookers on the market to determine which is the best for you.