Brown Rice

This version of horchata mixes both the nut version and the rice version in what is a creamy, rich, and very satisfying drink.

In this Thai-inspired stir-fry, a quick sear gives Spam a crispy yet melt-in-your-mouth texture, and a finishing drizzle of vinaigrette balances the salty rich ham with an herbaceous lift.

Cooking rice in big batches is like giving a gift to your future self; tossed with tiny tomatoes, leftovers become tonight’s dinner in minutes.

There is little more nourishing than milk and rice together—easy to eat and cleansing in the best possible sense of the word. Make a double batch and reheat it with a little extra milk on the following days.

Pickle brine lends a distinctive tang to the rice, giving the whole dish a nice, lively jolt. This recipe can work with any kind of pickling liquid, even the ordinary stuff from a jar of pickles or cornichons (we tested it with a few kinds). If brown rice isn’t your thing, use another grain: Try barley, farro, or freekeh.

This nourishing soup is packed with creamy, chewy, and hearty textures that make the simple preparation extremely satisfying. Use stock instead of water if you’d like—but truly, you don’t need it.

The simple addition of turmeric (or curry powder) instantly transforms plain old rice into a completely different dish.

This rice & veggie skillet was inspired by the traditional Spanish dish paella. Traditional paella is typically made with chicken, rabbit, and vegetables. However, this vegan version still packs a ton of flavor thanks to the fresh vegetables, lemon juice, and Extra Virgin Olive Oil from Spain.

Tossed with a miso and tahini dressing, this spring-evoking grain bowl can be topped with whatever seasonal produce looks irresistible at the market.

This spring-themed dish works perfectly as an entrée or as a side dish.

Keep the accompaniments simple by serving with a platter of sliced baked tofu, cucumbers, tomatoes, and baby carrots.

A very thick glaze with a bold, caramel-like flavor, this is an interesting way to use brown rice syrup in desserts. The intense flavor goes perfectly with spice or any strongly flavored cupcake. The texture of this glaze is very sticky at first but it well set up after an hour, or pop finished cupcakes in the fridge to speed it up.

Rich with nutty tahini, savory miso, and plenty ginger and garlic, this comforting vegetarian soup is just what the doctor ordered for a chilly weeknight.