Rice

This is a labor of love that will make other people love you, which is reason enough to give this recipe a try.

Kedgeree often calls for smoked fish, but for a light weeknight meal, we prefer steaming fresh fish right on top of the rice.

We took a page from chef and author David Tanis and added a bunch of seedy, pickley things to our sushi rice.

This stunning crispy rice, also known as tachin, is buttery and rich. It's easier to make than it seems.

A flavorful, curry-packed rice pilaf that's just as good for a main as it is a side.

The most substantial lunch bowl of your life.

The origins of this recipe are incredibly simple—leftover rice with hot water, broth, or tea poured over. We started there, then kept going. All of the finishing touches (ginger, furikake, and nori) make this feel less like a snack and more like a balanced dish.

If you don’t want to make the chicken stock from scratch for this congee recipe, simmering some store-bought broth with a few slices of bacon and ginger for 20 minutes or so will give you a huge head-start on flavor.

Any cooked rice or grain will work in this stir-fry, but for best results make sure they are completely cooled—overnight is ideal.

Look for basmati rice with a slightly golden hue—that indicates that the rice has been properly aged.

This chicken and rice soup has everything we're craving, plus a big handful of crushed peanuts on top.

As you’re crisping the rice for this chicken salad recipe, the leeks and carrots may look very dark. Don’t be scared or angry at us; the veggies aren’t burnt, they’re just deeply caramelized and will add lots of flavor to the final dish. Check out step-by-step photos here.

This is going to seem like a lot of oil, but you really need it to a) crisp up the rice and b) make it seem like fried rice and not a rice pilaf. To that end, you can’t use freshly cooked (meaning, still warm and moist) rice for this recipe. If you do, it will get gummy in the pan and won’t crisp. Day-old rice is ideal, or you can quickly dry out a just-made batch. Spread rice on a sheet tray and put in a low oven 5–10 minutes. Let air-dry for about 1 hour and up to 5. Seems nitpicky, but worth .…

It’ll take a couple of hours to make the homemade broth and cook a whole chicken (your house will smell amazing) for this soup recipe. If you’ve had a long day, use 2 quarts store-bought broth and shredded meat from a rotisserie chicken. Whatever method you choose, use the chicken breasts to make this amazing salad with crispy rice. Check out step-by-step photos here.

If you’re using a charcoal grill, you’ll want to actively monitor the heat in different spots and shift the pan this way and that as needed.

There's no better combination than shallots, rice, and beef jerky, but the greens and herbs help balance out this hearty lunch. This recipe is part of our lunch for a week series. Check out the rest for the remaining days here.

The real key here is to use the best-quality tuna you can find. When in doubt, ask your fishmonger if he would eat it raw. If the answer is no, neither should you.

Not ready to commit to a special dolsot bowl? Toast the cooked rice mixture in a generous splash of vegetable oil in a large skillet until a crunchy layer forms, 10–15 minutes, then pile on the ingredients as described.

Somewhere between a frittata, a fritter, and fried rice, these little pancakes are packed with protein and delicious with almost any cooked grain or leftover greens in the filling.

We know raisins are controversial in rice pudding, so rather than fan the flames, we kept them separate. (But guys, there’s rum.) This is part of BA's Best, a collection of our essential recipes.