An earthy, protein-rich dish featuring chewy wild rice, savory mushrooms, and tender chicken gizzards. It’s a hearty mix with deep, rustic flavors—ideal for adventurous eaters or comforting fall meals.

A tropical-inspired casserole blending cooked rice with crushed pineapple, cheese, and a touch of sweetness. Often served alongside ham, it’s a unique balance of savory and fruity.

Creamy coconut milk infuses this rice dish with subtle sweetness, while black beans add heartiness and protein. Often served in Caribbean or Latin cuisine, it’s a great vegan side or light entrée.

Making noodles from scratch might seem daunting, but it’s actually quite easy: You don't even need a pasta roller or any other special equipment! When my rolling pin was nowhere to be found, I used a full roll of plastic wrap in its place.

Larb is one of my favorite Southeast Asian dishes and combined with the Omelette Noodles it is wonderful.

A handheld meal with spiced red beans and fluffy rice wrapped in a warm tortilla. It's filling, portable, and can be customized with cheese, salsa, or avocado for added flavor.

A hearty, brothy soup filled with tender chicken, rice, and a spicy kick from chili or hot sauce. It’s warming, flavorful, and ideal for chilly days or fighting off a cold.

Creamy and nostalgic, this dessert features soft-cooked rice simmered with milk, sugar, and vanilla. Often finished with a sprinkle of cinnamon or raisins, it’s classic comfort food in a bowl.

A bright, aromatic rice dish flavored with zesty lemon and earthy thyme. Light and refreshing, it makes an elegant side for chicken, fish, or Mediterranean-style meals.

Take that package of instant ramen and throw away the soup flavoring (or stash it for another day). Instead, boil the noodles like pasta, then coat them in a tweak-able peanut sauce (fine-tune the levels of honey, Sriracha, and tamari to your taste, or squeeze of lime juice), and enjoy their chewy elasticity, sans soup.

A savory Chinese rice porridge with tender pork and slices of preserved century egg. Rich in umami and soft in texture, it’s comforting and traditional, especially popular for breakfast or healing meals.

A versatile cold noodle salad with heaps of vegetables and a wonderfully sweet and sour tahini-lime dressing. —Elizabeth Stark

The nuoc cham is spicy, sweet, sour, and somewhat funky; when you add coconut milk, some of the fire is toned out and replaced with a rich creaminess. Since the nuoc cham contains a fair amount of fish sauce, it makes a sensible companion to seafood.

Knife-cut noodles (Dao Xiao Mian) are legendary in China, a specialty of the Shanxi province. They are known interchangeably as knife-shaved, knife-cut, pared noodles, or even peeled noodles. The method of making them is an art form that takes years of practice, but I've discovered an easier way to make them at home. —Betty

A soft, slightly sweet bread made with rice as part of the dough or filling, often baked in pie form with savory or sweet ingredients. A unique twist on traditional pirog or pastry.

A creamy soup filled with nutty wild rice, vegetables, and often chicken or turkey. Rich and comforting, it’s a cold-weather favorite that balances earthy flavors with a smooth, hearty broth.