Rice

Chicken Larb

Body: 

Chicken Larb by Adam Liaw Serves 4 to 6 The secret to a good Thai larb is the roasted rice powder, which adds texture and also thickens the dressings, helping them to stick to the chicken. Served with some raw vegetables, it makes for a great light dinner. You could also try this with pork, beef or...

Rice Pudding

Body: 

Rice Pudding by Ilona Oppenheim Chad Oppenheim For many of us, rice pudding evokes comfort as well as indulgence. This version is creamy and nostalgic and takes very little work. Traditionally, rice pudding is made on the stovetop and requires constant stirring, but if you prepare it in a slow...

Shanghai-Style Poached Salmon

Body: 

Shanghai-Style Poached Salmon Diane Morgan Serves 4 Here, I am taking liberties with a classic Shanghai-style braised whole fish by using salmon fillet cut into individual portions. The salmon is first cooked in water that has been simmered with ginger and green onions. Before it is fully cooked,...

Stir-Fried Cauliflower Rice

Body: 

Stir-Fried Cauliflower Rice Rachel Khoo Serves 4 I’m a firm believer in the mantra “butter makes everything better,” but there are some days when I fancy something a touch lighter. True to my Asian roots, I regularly rustle up a stir-fry from a fridge raid of leftovers when I want a quick bite;...

Chicken Tikka

Body: 

Chicken Tikka Recipe from The One-Dish Chicken Cookbook: 120 Simply Delicious Recipes from Around the World by Mary Ellen Evans. Published by Broadway Books, a division of Random House, Inc., New York. © 2006 by Mary Ellen Evans. Used with permission of the publisher. Makes 4 servings This recipe...

Pages

Subscribe to RSS - Rice