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A blend of brown rice and wild rice is studded with fresh cherries and glazed almonds in this appetizing side dish that'll get rave reviews.
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Sushi rice can be used for so many things. Sushi, of course, but also as a side dish for grilled meat or as a wrap using seaweed. Plus, it's perfectly fine at room temperature, so it's great for picnics.
Ingredients: sushi rice, water, rice vinegar
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This recipe is by Mark Bittman and takes 1 to 1 1/4 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Paper-thin shavings of cucumber, carrot, and radish become supple and flavorful after a quick soak in rice wine vinegar.
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Don't leave the house without a hot breakfast. This simple concoction of rice cereal and apple with cinnamon and optional berries and nuts will stick to your ribs.
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Get Chocolate-Hazelnut Crispy Rice Bars Recipe from Food Network
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Get Brain-Boosting Rice Crispy Treats Recipe from Food Network
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Sweetened mung beans are deliciously wrapped in glutinous rice flour and deep fried to make this Filipino snack.
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This is an excellent authentic Mexican rice recipe (not to be confused with Spanish rice) that I make as a side dish with all of my Mexican dishes. The key is cooking the rice properly and using good quality chicken broth or stock.
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Emeril says, "These quick pickled vegetables really make the Vietnamese-style po'boy something special and they are also a great snack on their own!"
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This delicious and versatile stuffed squash with rich, deep flavors makes a great cold-weather meal. You can use your favorite sausage and adjust the seasonings.
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Very similar to the rice of a famous burrito place, this rice pairs well with Mexican food and can be used as a filler in burritos.