Rice

Rice Recipes

340 recipes. Page 2 of 15

Rice and porridge recipes

Hoshi-mochi (Winter Freeze-Dried Rice Cakes)

Freezing and thawing over and over pulls the moisture out of these rice cakes, leaving them porous and nearly weightless, which is why they are also called kori-mochi. Strung on rice straw, long curtains of mochi under the eaves were once the look of February in Goshogawara, and each household had someone who read the weather to pick the day to hang them. It is a winter job: 4.5 kg of glutinous rice steamed, pounded, and dried for about two months. The finished pieces are chewed crisp, lightly toasted, brushed with butter and soy sauce, or fried.

Prep 180min Cook 120min 90 servings

Rice Easy

Korean Bacon Kimchi Fried Rice

Bacon started in a cold pan renders slowly, and that smoky fat replaces cooking oil for the whole fried rice. Well-fermented sour kimchi is fried until its edges brown, which rounds its sharp tang into something toastier. Pressing the rice against the pan builds a light crust on the bottom, the cue to turn off the heat. A runny-yolk fried egg goes on top and gets broken into the rice like a sauce.

Prep 10min Cook 12min 2 servings

Desserts Hard

Koppa Mochi (Dried Sweet Potato Rice Cake)

Koppa, dried sweet potato, is rinsed, covered, and left for 6 hours so moisture spreads evenly through each piece, which is what lets it pound together with steamed glutinous rice into one smooth mass. Equal weights of brown and white sugar sweeten the dough, which is pressed into a thick slab and cut once set.

Prep 30min Cook 50min 25 servings

Rice Easy

Korean Napa Cabbage Doenjang Porridge

Toasting the rice in sesame oil first keeps its starch from rushing out all at once, and the porridge sticks to the pot less. The doenjang (Korean soybean paste) is pushed through a fine sieve into anchovy broth, and finely chopped napa cabbage and onion melt into the rice over 20-plus minutes at a low simmer.

Prep 10min Cook 30min 2 servings

Desserts Medium

Mango Sticky Rice

This Thai dessert starts the night before, since the glutinous rice needs at least six hours of soaking and ideally a full night. Hot from the steamer, the rice gets warm coconut milk with sugar and salt poured over and sits covered until the grains soak it up, sweet with a little saltiness. Ripe mango is sliced just before serving and laid alongside.

Prep 15min Cook 30min 4 servings

Rice Easy

Korean Napa Cabbage Tofu Porridge

Made with vegetable broth, this porridge gets its sweetness from napa cabbage. The white stems go in with the rice and the leaves about 10 minutes later, since the two cook at different speeds. Soft tofu, roughly crumbled by hand, simmers only for the last 3 minutes.

Prep 15min Cook 25min 2 servings

Desserts Easy

Rice Pudding

Rice simmered slowly in milk swells and sheds its starch into the liquid, leaving a pudding somewhere between porridge and custard. Served warm, it is loose and spoonable; chilled overnight, it firms into something denser and closer to a set custard. Cinnamon goes on at the last moment so its aroma arrives before the first bite.

Prep 10min Cook 35min 4 servings

Rice Medium

Korean Clam and Radish Pot Rice

Clam meat, julienned radish and shiitake cook on top of rice in kombu water, and the finished pot gets mixed with a soy, sesame oil and scallion sauce at the table. The radish steams over the rice and sweetens it, and cutting it thin (0.3 cm) lets it finish at the same time as the rice. The soaked rice has to drain well, since the kombu water is measured for rice without surface water. The clams go on only near the end so they stay plump.

Prep 18min Cook 22min 2 servings

Desserts Medium

Tokyo Sakura Mochi with Cherry Leaf

A thin, crepe-like wheat wrapper folds around smooth red bean paste, and a salt-preserved Oshima cherry leaf, veined side out, wraps it again so its aroma reaches the wrapper and filling. The Tokyo style traces back to 1717, when Shinroku Yamamoto, a gatekeeper at Chomeiji by the Sumida River, salted fallen cherry leaves and used them to wrap sweets.

Prep 35min Cook 25min 8 servings

Rice Easy

Plain Korean Rice Porridge

Rice toasted in sesame oil before any water is added gives this plain Korean porridge a faint nutty base instead of a flat, watery taste. The long, low simmer needs a wooden spatula working the bottom of the pot; skip that and the porridge catches, turning darker and off in flavor.

Prep 5min Cook 35min 2 servings

Desserts Hard

Sanbai Miso Steamed Red Bean Rice Cake

Two kinds of sugar, together matching the bean paste in weight, are worked into it for about an hour before the rice flours go in, giving a dense, chewy, very sweet cake. Despite the word miso in the name, no miso is used; one explanation credits three main ingredients added by the cupful, another the dough's miso-like look. The paste cools to room temperature first, which keeps the rice flour from partly cooking and clumping as it is stirred in. In southern Akita it was packed into tiered boxes and shared at family gatherings and during rest breaks in the farming season.

Prep 35min Cook 95min 24 servings

Rice Medium

Korean Clam Pot Rice (Savory Clam Broth Cooked Rice Bowl)

The rice is cooked in the broth from simmering clams with kelp, so every grain tastes of the shellfish. The picked clam meat goes on top after the heat is off and warms through as the rice rests, and each bowl is mixed with a sauce of soy and sesame oil. Water poured over the crust at the bottom of the pot turns it into sungnyung, a toasted rice drink.

Prep 20min Cook 25min 2 servings

Desserts Medium

Karaimo Nettabo (Sweet Potato Pounded Mochi)

There is three times as much steamed sweet potato as mochi, so the pounded dough turns out golden, soft and stretchy. Most of the sweetness sits in the sugared kinako coating rather than in the dough. Store-bought cut mochi steams on top of the potato in the same basket, which saves cooking glutinous rice separately.

Prep 15min Cook 35min 8 servings

Rice Easy

Dried Bottle Gourd Gimbap

There are only three fillings: dried gourd strips simmered in soy sauce and corn syrup, egg ribbons, and yellow pickled radish. The gourd turns sweet, salty and chewy, but any braising liquid left on it soaks the rice and laver once rolled. The heat goes up at the end until only a glaze, no liquid, is left in the pan.

Prep 20min Cook 25min 2 servings

Rice Easy

Korean Chestnut Rice (Nutty Sweet Autumn Pot Rice)

Bitterness in chestnut rice usually comes from bits of inner skin left on. The chestnuts soak in cold water to draw out astringency, get peeled down to the flesh, and the large ones are halved or quartered before being spread in one layer over the rice. A little salt is the only seasoning, with black sesame scattered on top.

Prep 15min Cook 25min 2 servings

Rice Hard

Bao Zai Fan (Cantonese Claypot Rice with Chinese Sausage)

A golden crust called fan jiu forms where the rice touches the hot clay, while the top layer stays soft and glossy with fat from sliced Chinese sausage. Hong Kong dai pai dong stalls and old Guangzhou restaurants have long served it as a winter dish. At the table, a mix of soy sauce, oyster sauce, and sesame oil is poured over and stirred through, turning the white rice amber. A sharp scorched smell means the heat must come down at once, since clay holds heat after leaving the flame and keeps toasting the bottom. Too much water, whether in the pot or clinging to the soaked rice, keeps the crust from forming.

Prep 20min Cook 25min 2 servings

Rice Medium

Beet Risotto

All of the red comes from beet. It is pureed and stirred into the toasted rice, so every grain takes on a deep color. The rice goes into the pan unwashed to keep its surface starch.

Prep 15min Cook 25min 2 servings

Rice Medium

Korean Mushroom Perilla Seed Risotto

Ground perilla seed goes in with the Parmesan at the end of this mushroom risotto, and the first spoonful smells nutty in a way anyone who knows Korean perilla noodle soup will recognize. There's no cream; the starch stirred out of the rice is what makes it thick.

Prep 15min Cook 28min 2 servings

Rice Easy

Beoseot Juk

The shiitake and onion are minced fine and sautéed in sesame oil before the rice goes in, so the mushroom flavor runs through every spoonful without chewy bits. It's a mild porridge, seasoned with just a little soy sauce and pepper.

Prep 20min Cook 35min 2 servings

Rice Easy

Beoseot Sundubu Juk

The silken tofu here stays in big, soft spoonfuls instead of dissolving into the rice. It goes in only once the porridge is done and is barely stirred after that. The rice and shiitake are first toasted in perilla oil, then simmered in kelp stock.

At least 1 hr 1 min 2 servings

Rice Medium

Bibimbap

Spinach, bean sprouts, carrot and zucchini are each cooked on their own rather than tossed together, which keeps their textures distinct even after everything is mixed. Blanched greens that are not squeezed dry leave the rice soggy.

Prep 20min Cook 15min 2 servings

Rice Medium

Korean Barley Rice with Namul

Pearled glutinous barley and white rice are cooked in equal amounts, so each spoonful is soft like plain rice but punctuated by springy barley grains. The sauce decides the bowl's character: garlicky gang-doenjang, a thick simmered soybean paste, makes it savory and salty, while gochujang leans sweeter and spicier.

Prep 40min Cook 40min 2 servings

Rice Medium

Bossam Kimchi Deopbap

Boiled pork and bossam kimchi left over from a bossam meal get a second life here, stir-fried with onion in a gochujang sauce and spooned over rice. The kimchi is chopped coarsely with its stuffing still in it.

Prep 15min Cook 20min 2 servings

Rice Medium

Brown Rice Buddha Bowl

Brown rice goes in first, then pan-browned tofu, broccoli, carrot, red cabbage and avocado, each in its own section and none of them tossed together. The avocado is sliced just before serving.

Prep 20min Cook 20min 2 servings