Rice & Grains

This 5-ingredient rice porridge is pure cold-weather comfort in a bowl. (Did we mention it’s cheesy? It’s cheesy.)

Once you taste this classic Salvadoran dish, you’ll definitely want to experiment with the fillings.

Since congee can take hours to make on the stovetop, we came up with a clever trick: Rinse the rice and freeze it overnight. 

The key to tabbouleh, a bright, herby salad from the Levant, is to use a very sharp knife so that you can slice through the parsley and mint just once.

Bryant Terry’s luscious jackfruit tamales are not only a fascinating look at the crossover between Mexican and African American foodways, but proof that truly great tamales don’t require meat.

Edna Lewis once said, “People should really leave grits alone.” We won’t argue with the queen, but Kia Damon’s creamy, custardy roasted sweet potato grits are proof that all rules have exceptions.

Cooking sushi rice in a bath of kombu, fresh corn, and savory soy sauce is a recipe for summer success. 

All the pleasures of fried shrimp without the hassles of deep-frying? Count us in.  

Delightfully soft yet chewy Thai sticky rice is traditionally prepared in a bamboo basket set over a metal pot of boiling water, but you can easily replicate the method at home with a saucepan and a fine-mesh sieve.

Make the most of juicy summer stone fruit with this sweet-and-salty Vietnamese-inspired farro salad, studded with grilled corn and ripe plums.

A laid-back risotto (not an oxymoron!) in a summer state of mind.

This single skillet, weeknight riff on Diana Yen's favorite Thai rotisserie chicken packs coconut milk, lime juice, and fish sauce for plenty of umami.

In this dish from southeastern Turkey, chewy, nutty bulgur meets sour-sweet pomegranate molasses meets spicy Aleppo-style pepper meets crunchy-cool lettuce cups.

This simple six-ingredient dessert is vegan and bursting with texture (crispy wild rice crust) and flavor (rehydrated cherries with fresh strawberries for the filling).

Packed with oats, coconut, and rich golden syrup, this recipe for the beloved Australian “bikkies” lets you choose your own adventure: chewy or crunchy.

This cozy vegetarian soup delivers all the savory richness of mushroom-barley without meat or beef broth thanks to a few umami-heavy pantry ingredients.

Normally we’d cook meat or fish with the rice so the flavors mingle, but because shrimp cook so fast, we like to pan-fry them and toss with the rice at the very end. 

All the flavors of Eastern European cabbage rolls, but without the rolling. 

This one-pot meal is cozier than your favorite bathrobe, with fragrant basmati rice, tender chicken, warm spices, and coconut milk.

This is one of those times when just a few ingredients pay out big, resulting in a rice dish that bursts with garlic flavor.