The combination of coconut milk, sticky rice, and sweet ripe mango has been a popular Thai dessert for centuries. Stateside, people are more likely to order mango sticky rice (or khao niaow ma muang) from their favorite Thai restaurant, but it’s incredibly easy to make at home. The base ingredient is glutinous rice (often labeled … Read more
Read our full review of the Zojirushi 3-Cup Rice Cooker Zojirushi 3-Cup Rice Cooker KitchenAid Rice and Grain Cooker Kitchenaid’s new grain and rice cooker is unlike any other rice cooker we’ve ever tested. Its unique design uses an integrated scale and external water tank. Rather than relying on a cup or the lines on … Read more
When fresh basil abounds and you can get a bouquet the size of your head from the farmers market (a.k.a. The Most Wonderful Time of the Year), this basil fried rice recipe should be in your weekly rotation. You can use any variety, including vibrantly hued Thai basil leaves with purple stems, fragrant green Italian … Read more
The best homemade risotto recipes turn a pantry staple (rice) into a restaurant-worthy meal. Beyond the base, our favorite risotto recipes bring an extra element to the plate: tender seafood that lends its briny flavor to the broth, bright green veggies, earthy mushrooms, or even a toasty—almost smoky—caramel sauce (save that one for dessert). Some … Read more
This creamy rice pudding is the ultimate make-ahead dessert. The recipe is easy to scale up for a crowd, and you can prepare it up to two days before serving. But the type of rice you use matters. While leftover rice can make a worthy pudding, this ultra-creamy rice pudding recipe starts with uncooked short-grain … Read more
Rice pudding is far from the only way to turn a bag of rice into an after-dinner sweet. Some of the best rice desserts are simply simmered puddings, scented with cardamom, vanilla, cinnamon, or lemon zest. But you’ll find more ideas below, including an Italian Easter pie filled with tender pieces of arborio rice, an … Read more
Despite being a staple at Cantonese barbecue restaurants, soy sauce chicken isn’t barbecued. Rather, it’s braised whole, in a fragrant stock of soy sauce and aromatics until gently cooked through, after which it’s rested, chopped, and served with ginger-scallion sauce. Though I use the word braise here, the Western convention of braising does not exactly … Read more
Step 1 Wrap one 10-oz. package frozen chopped spinach, thawed, in a clean kitchen towel and twist and squeeze towel tightly over the sink to expel as much liquid as possible. Step 2 Melt 2 Tbsp. unsalted butter in a medium Dutch oven or other heavy pot over medium-high heat. Add spinach and ½ cup … Read more
Step 1 Toss 1 lb. medium shrimp, peeled, deveined, with 2 Tbsp. Cajun seasoning in a small bowl to combine. Step 2 Pulse 1 medium red or green bell pepper, ribs and seeds removed, coarsely chopped, 1 medium onion, coarsely chopped, and 6 garlic cloves, coarsely chopped, in a food processor until combined but still … Read more
“Keep it simple, Susan.” That’s the theory behind this fast and fantastic beef taco bowl recipe. Who’s Susan? We don’t know. But she needed a quick dinner, so now you benefit too. For ease, we rely on a trusty Tex-Mex seasoning packet to flavor the taco meat. Prefer homemade taco seasoning? More power to you. … Read more