Rice is a staple in many different cuisines, and can act as a blank slate for so many versatile dishes. From tomato-based Mexican rice, sticky Japanese sushi rice, or buttered and gravy-smothered southern rice, we've got just the thing for you.
“I know for some it may not be a big deal, but learning how to cook perfect rice is definitely a big deal for me. I’ve tried different methods and recipes over the years with no real success. I made this recipe tonight, and I’m so happy with it! Definitely a keeper.”
-Kelti A.
"This rice came out perfectly, just as you say! It was hard to resist the temptation to stir, but I managed to get through it! As I have to fiddle with most recipes, I used egg whites only and left out the oil and it was still perfect and no detectible egginess. I used 1 cup straight away and the remaining 7 cups I have put in zip lock bags to freeze for easy future use. Thanks! "
-dale7793
"Nice, basic recipe! My only suggestion is that you take time to "bloom" the saffron in 2-3 Tbsp. of water (or stock) for at least 5 minutes before you add it to the rice. Otherwise, your poor little saffron threads won't have time to develop that great yellow color that saffron is known for, and the flavor isn't as good.<br/><br/>Still, this is a fast recipe and a nice side dish. :)"
-Sirocco
“This was the best Mexican rice recipe I’ve ever tried. I used to have trouble with my rice being fluffy, but not with this recipe! I added green chilies. This is definitely a keeper.”
-kathy.cain4
"This was a good side. I did brown the rice lightly along with the onions and garlic. I also added a little lemon pepper to it while cooking and left out the bay. Great flavor. I'll be making this again."
-sweetp
"Very tasty, enjoyed by both adults and toddlers. We added some frozen corn, a chopped-up mango, and some cilantro from a tube. Yummy!"
-kitchen_novice
“This is delicious! I made it with long grain white rice one night, and brown jasmine rice another night. It reheats nicely on the store or in the microwave.”
-IrishEyes.NYC
“I now understand why people get cravings for this dish! After the dish rested in the pot for twenty minutes after cooking, the flavors started to marry and we were left with a dish that I will make over and over again. I served it with plain yogurt and marinated turkey.”
-Ruth P.
“This hearty dish is so easy and tasty. Take my advice and don’t skip the chorizo! I served this with freshly chopped cilantro.”
-DeliciousAsItLooks
"I lived in Okinawa Japan for three years and while it is American dish they made this everywhere but, they used ginger jelly to fry it in. I can't find it here in the states so I add either fresh or powered ginger to it . It makes a big difference. I also use frozen peas and carrots to shorten the cooking time."
-aylalea
"Kao pad really needs fish sauce. Without it, it is not Thai fried rice."
-Gary C.
"A - Okay, I even did exactly the same in my rice cooker and it turned out great. Thanks"
-Donna mum
"Hello! I'm from Costa Rica!! The recipe is just fine, just the way we make it here! To add an extra touch you can use also chopped red bell pepper. We usually eat this for breakfast as it is a very filling dish. The best gallo pinto is made with left over beans, not freshly made ones. An other important observation; we don't exactly use worcetershire, we use a local version of it called salsa Lizano, a very traditional sauce, made by a local family, which resembles worcestershire, you can find it in the internet on costarican sites. It's great with sourcream or scrambled eggs."
-TatiLu
"This was simple and satisfying! No, it isn't the restaurant kind but it is tasty in itself. I beat the egg and cooked it in the butter and then removed it b/4 adding the onion and rice. Be sure to really brown the rice and onion nicely. Then I added the cooked egg, which I chopped up, back into the pan. If I had had some leftover meat or shrimp, that would have really added to the flavor."
-Simplifying Things
"I did this in a rice cooker and experienced a few problems. I would probably be best advised to follow the recipe. However, I corrected the problems and found the extra work to be well worth while. Coconut milk and rice are just a natural match. Great side dish. Thanks Geema."
-Tebo3759
"I kept out the Chili because this was for our entire family including young kids and it was super good. Great accompaniment to baked Salmon."
-Roslyn V.
"Yum rice nice however it wasn't as fluffy as it turns out in my rice cooker. I think if I make it again I would put only half of the butter. Overall it was a simple and quick side dish. I served it under Chicken Paprika. Thank you rainboconfection"
-Chef floWer
"This is a good starting point for a good middle eastern side dish. I'm sorry to say that I found it weak as written. I gave this a quick taste test before the water had absorbed and quickly added a healthy big spoonful of chicken stock powder and a 1/4 tsp of cumin. After it was photographed basically as written (the chicken stock and cumin don't show) I added another full 2 tsps of cinnamon and a handful of pine nuts. With that it was tasting pretty darn good. I'll be the first to admit that others might not care for the amount of cinnamon I used but I feel it was needed to get the best out of this dish."
-Annacia
"For those of you who cook for one, this recipe reduces easily and nicely to serve just one. Rather than opening a new container of broth, I used water and part of a bouillon cube. And I did add some chopped fresh parsley which I thought made it look more appealing. This rice went beautifully with my favorite salmon, Baked Salmon. Thank you!"
-Okra4540
"We really enjoyed this healthier version of rice pilaf. Great flavor! The extra cooking time (for the brown rice) is worth it - the rice was fluffy and scrumptious! I followed the recipe EXACTLY and I wouldn't change a thing! Made for Photo Tag."
-NELady
"This was so yummy... my husband even said over and over again how good it was, and he's a little tricky to please. I used a rice medley and cooked it in the rice maker using the amount of liquid recommended on the rice container. For the broth, I used homemade veggie broth with Better than Bouillon added... and I used 2 tbsp fresh sage from the garden."
-SashasMommy
"WOW!!! I typically make brown rice for my family because it's healthier than white, but despite me trying to convince my family that it tastes the same, I have always secretly loved white rice, until I tried this recipe that is. MMmmMMmmMMmm.... I just received my first pressure cooker for Christmas and wanted to give brown rice a try. I tried it the way the PC manual described on the steam setting, and thought it was pretty good, but then stumbled across this recipe. It is as everyone describes. DELICIOUS, creamy, risotto-like in texture (without being goopy or mushy), and perfectly cooked.
If you like a slightly drier rice, cut down on the water slightly and do make sure you let it naturally release the pressure for at least 10 minutes after the timer goes off, or else you'll end up with a bunch of water. If you want to do the quick release method for faster rice, I'd also recommend decreasing the water by about 1/4 - 1/3C, and increasing the cooking time to 20 minutes, but the texture won't be quite as good.
My husband and daughter were both convinced that this had to be white rice because of its amazing, fluffy, smooth consistency, until I showed them the empty bag of brown rice. I plan on making larger batches and freezing them to have on hand down the road. HIGHLY RECOMMEND!!!"
-971256
"Perfect! My rice cooker does a great job on white rice, but brown is always a little too sticky. This made perfect, fluffy brown rice. Doubled the recipe, used my teakettle to boil the water then combined it with the butter before adding rice. Baked in a covered corningware dish.
Also, rice cooked this way is handy for OAMC. Package the rice in microwaveable bags while it's still warm, then freeze. I get great results from the Glad steamable bags - nuke 2c of rice for about 4-5 minutes."
-sleepigrl
"What a wonderful and simple dish. I fixed this as written only using less cilantro for our company. Served this with Baked Tilapia Fillets With Light French Onion Sauce#367419 Zucchini Stuffed With Herbs Zucchini Stuffed with Herbs and we had a great dinner and evening. Thank you for posting. Made for Spring PAC 2013."
-mama smurf
