Rice

Broken rice is an ingredient in many popular dishes around the world. You can make your own rice grits, or broken rice, in a blender or food processor.

Paella can be made with pretty much any ingredients, but it’s tough to top a shellfish paella made with a rich and intense stock.

You can use just about any green vegetables in this vegan twist on one of Spain’s most famous dishes, but broccoli, artichokes, and zucchini are sure bets.

Just a few simple ingredients like basmati rice, milk, ghee, and a handful of aromatics merge in a pot to make this Bangladeshi pulao.

Turmeric gives this rice its vivid color and earthy flavor.

In this cashew-topped biryani, some of the rice is swapped for marinated spiced cauliflower. 

Dry-roasting the lentils before cooking gives the dish a wonderful smoky, earthy fragrance.

This is one of the most basic onigiri recipes. It also revolutionized the onigiri world.

This classic Spanish recipe from cookbook author Claudia Roden makes a celebratory seafood and rice dish flavored with sweet paprika and golden saffron.

For these pearl meatballs, a mixture of pork, ginger, and scallions are combined into a meatball, then rolled in grains of sweet glutinous rice.

These air fryer salmon fillets are glazed with a sweet and tangy tamarind sauce and topped with crispy fried shallots.

We highly recommend making this creamy chicken and wild rice soup a day or two ahead; it actually gets better after a night in the refrigerator.

Ochazuke (Japanese green tea over rice) is a soup is made with fresh or leftover rice in your rice bowl and green tea; add toppings to make it a full meal.

The carrots melt into the broth of this comforting soup with meatballs.

The rice dish pongal is very dear to Tamil people. This combination isn’t traditional, but the thing is, pongal is just fantastic with bright Sri Lankan pickles and a soft-boiled egg.

A smoky, spicy broth makes sure every grain of rice in this vegan jambalaya is penetrated with flavor.

This easy fried rice recipe—which comes together in just about 30 minutes—is my go-to method for cleaning out the fridge and using up leftover rice.