Turn a bag of rice into a flavorful side with these recipes from cultures around the world. Christopher Testani / Food Styling by Victoria Granof / Prop Styling by Thom Driver Pilaf is a centuries-old ...

Simple and practically foolproof, pilaf is a popular side dish because it has a lot more flavor than steamed or boiled rice. You can produce excellent pilaf with common long-grain white rice, and ...

For years, my attempts at preparing rice were disastrous. The results often resembled gloppy gruel. The pilaf method I learned at culinary school was my saving grace. The basic technique for making ...

Put the meat in a pot and boil over medium heat. Throw in the ginger mince and vinegar and cook until the meat is soft. Once cooked, set aside. In a separate pan add in the oil and sauté the onions ...

I adore rice — be it fried in a wok, smothered with pork-chop gravy or Indian curry, or dolloped in a bowl of red beans or spicy gumbo. A pot of rice is a smart way to stretch leftovers, or use up ...

Rice is rice, right? Wrong. After many more rice fails than I’d like to admit, I have a little cast-iron Dutch oven that is basically my dedicated rice pot, because it holds the steam in so well that ...

TO REACH USFare Exchange is a longtime meeting place for people who love to cook and love to eat. We welcome both your recipes and your requests. Be sure to include precise instructions for every ...

Despite my very best intentions, I’ve always found cauliflower rice to be a bit of a disappointment. There’s nothing exciting about eating a bowl of mush, especially when there is actual rice to be ...