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.
Hot Tips From Food Network Kitchens' Katherine Alford: One of our favorite new supermarket finds is frozen brown rice.
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.
We're giving away one KRUPS Rice Cooker to one randomly-selected commenter.
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.
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.
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.