see rice noodles
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
These easy sides are perfect for any occassion.
Make extra rice on purpose and use up the leftovers all week. Whether it’s regular or instant, choose whole-grain brown rice more often for extra vitamins plus hunger-curbing protein and fiber.
I was never a rice pudding fan until a few years ago when my middle daughter starting requesting it daily. Since then I’ve been experimenting with a few variations of this classic to help lighten up the creamy calories while still maintaining its delicious flavor.
Hot Tips From Food Network Kitchens' Katherine Alford: One of our favorite new supermarket finds is frozen brown rice.
We're giving away one KRUPS Rice Cooker to one randomly-selected commenter.
Hot tips from Food Network Kitchens' Katherine Alford: To get fluffy, evenly cooked rice, ignore it for 5 to 10 minutes after it's done cooking and keep the lid on while it sits.
Packaged, seasoned rice dishes are loaded with sodium and preservatives! Sure, it's easy when it comes from a box, but why not try it yourself? I created this healthier version and it’s become a family hit.
Chewy wild rice paired with dried fruits and crunchy nuts makes for a hearty salad.
Leftover rice comes in handy when you're throwing together a quick dish, like the Food Network Magazine's Corn Fried Rice, or when you need to bulk up a stir-fry or soup.
Did you know combining rice and beans creates a perfect protein? Problem is, many folks sabotage this healthy dish by adding too much fat. Done right, rice and beans can be a simple, spiced-up masterpiece that’s delicious and healthy.