Rice Cooking Recipes

Fluffy white rice is cooked with coconut milk and finished with green onions, cilantro and crispy fried onions.

This Spanish-inspired pilaf is made with chicken, chorizo, tomato, saffron and garlic.

Fluffy white rice infused with coconut milk and pandan leaves is easy to prepare and is a lovely, fragrant alternative to plain rice.

Creamy risotto with chanterelle and porcini mushrooms.

This tasty Mexican rice dish is cooked with tomatoes and chicken stock.

Delicate basmati is infused with cardamom and cumin seeds to create this flavorful and aromatic rice.

Simple and delicious steamed rice makes the perfect canvas for a variety of flavorful dishes.

Whole grain brown rice is cooked in delicious stock. Adding stock is a great way to infuse even more flavor into this nutritious and hearty rice.

Pandan leaves are popular in Southeast Asia. They add an exotic flavor and fragrance to any curry or rice recipe.

If rice is a regular part of your diet, a rice cooker is an essential kitchen tool. You will see just how easy it is to cook any rice recipe.

Rice is the staple food for more than half of the world's population and is one of the oldest cultivated grains.

In this lesson, we will help you understand the basic anatomy of rice and how it is processed. You will also know how to identify different varieties of rice and how to store rice properly.

In the next lesson, we will teach you the first basic method for cooking rice.

For many cultures, cooking rice is a sacred and daily ritual. And when it comes to cooking rice, everyone has their own personal preference.

There are generally four different methods for cooking rice: steaming, boiling, pilaf and risotto, all of which produce very different results. Different methods often require specific types of rice to achieve the desired texture and flavor.

In this lesson, we will teach you how to properly steam and boil rice and when to rinse or soak it. You will learn about the proper ratio of liquid to rice when using various steaming methods. You will also learn how to vary the flavor of plain rice. Finally, you will learn why resting is important and how to prepare rice for serving.

By following just a few simple techniques, you will soon master the art of making flavorful and tender rice.

Pilaf is one of the four main methods for cooking rice. Though many grains are also cooked using this method, in this lesson, we are going to focus on using rice, which is generally the most common.

Pilaf is very popular in Indian, Mexican and Middle Eastern cuisines. The pilaf method is similar to the steaming method; however, the rice or grain is first sautéed, often with aromatics, before any liquid is added. For this reason, pilafs are highly flavorful. Pilafs frequently contain added ingredients, such as fish or meats, to create a more substantial meal.

In this lesson, you will learn how to make a basic pilaf. You will also learn how to enhance and flavor a basic pilaf to create many flavorful side dishes. Finally, you will learn how to properly add proteins to a pilaf to create hearty and delicious, one-pot meals.

One of THE first fundamental skills any professional culinary student is taught is how to make a delicious stock. By making and using your own stock, your cooking is guaranteed to be elevated to an entirely new level. Not only is making stock extremely rewarding, it will most definitely taste better and be healthier than anything you can buy. Most store-bought stocks are high in sodium and lack the gelatin that homemade stocks contain. Often dubbed as liquid gold, a well-made, gelatinous stock is what enables chefs to make those restaurant-quality sauces. In fact, great chef begins the week by making and storing a variety of stocks, which is one of the reasons why their dishes taste so good. Basically, if you can simmer water or make tea you can make stock – the process is extremely simple. Many people wrongly assume that making stock takes far too much effort; however, the actual work takes only a matter of minutes.

In this lesson, you will learn the fundamentals of making stock. You will learn about the equipment required, the basic components, the importance of simmering and skimming and how to strain and cool, defat and store stock. While this lesson will walk you through the process of making a white chicken stock, it is important to note that the principles you learn here apply to all types of stock.

If you seriously want to learn how to cook well, you need to know how to make stock. By simply using stock rather than water in almost any area of your cooking, you can effortlessly add delicious flavor to the food you cook – even to everyday rice and grains. By having quality stock on hand, not only will you have the foundation of a great dish, you will also be excited and motivated to cook a variety of new dishes.

This instructional cooking video on Steaming Method for Cooking Rice, is part of the Rouxbe Cooking School.

This cooking video is taken from the lesson on
Cooking Rice | Steaming & Boiling Methods.

This instructional cooking video on Resting & Serving Rice, is part of the Rouxbe Cooking School.

This cooking video is taken from the lesson on
Cooking Rice | Steaming & Boiling Methods.

This instructional cooking video on How to Make a Basic Pilaf, is part of the Rouxbe Cooking School.

This cooking video is taken from the lesson on
Cooking Rice | Pilaf Method.

As good as rice is on its own, adding fresh ingredients such as cilantro or green onions will take any rice recipe to new flavor heights.