Rice

Recent Recipes

• 1

  Chili Shrimp Fried Rice by Rob Li

  "No, this seriously might be one of the best fried rices you’ll ever have.

  If you love big, bold flavors like I do, you’re going to love the sweet, spicy, and umami kick from all the flavor bomb ingredients that we’re going to put in.

  A few standouts are lots of chili crisp for heat, chicken powder/bouillon for rich, umami flavor, and MSG because it’s the secret big corporate doesn’t want to tell you about.

  Some key tips/techniques to making this the best it can be:

  • Use day-old rice which is drier than freshly cooked rice, which will absorb much more sauce and flavor without it getting soggy.. which is also why we want to add as little liquid as possible, to keep our fried rice “fried” and crispy.
  • Can of course sub the crab for whatever you want (i.e. chicken, beef, shrimp) or leave out the protein all together. Will still be excellent!
  • If you do decide to splurge on crab, I do recommend the highest-quality jumbo lump crab meat you can get so that you can have big pieces of crab meat when you dig in instead of the canned flaky ones that will almost disintegrate into the rice."—Rob Li
• 2

  Shrimp Fried Rice by Cassie Yeung

  Looking for a quick weeknight dinner idea? Cassie Yeung’s shrimp fried rice is a fast and easy recipe made with frozen vegetables, cold rice, and simple pantry ingredients.

• 3

  Arroz con Dulce (Puerto Rican Rice Pudding)

  This Arroz con Dulce is a love letter to my Abuela Nerida and a taste of Puerto Rican Christmas. It starts with a fragrant "té de especias" – a spiced tea of ginger, cinnamon, star anise, and cloves. The rice simmers until creamy and tender, then it's sweetened with cream of coconut and sugar. If you don't like raisins, I encourage you to give them a chance after having soaked them in rum.

• 4

  Arroz con Gandules

  This Arroz con Gandules recipe delivers a taste of Puerto Rican tradition with every forkful. Annatto oil infuses the rice with its characteristic golden hue, while the sofrito, a fragrant blend of peppers, herbs, and garlic, builds a foundation of savory depth. Smoked ham and briny olives contribute salty richness and a touch of acidity, while the gandules (pigeon peas) offer a subtly sweet, earthy counterpoint. With its layered flavors and satisfying textures, this dish embodies the heart and soul of Puerto Rican home cooking.