Rice Recipes
334 recipes. Page 3 of 14
Rice is the foundation of Korean cuisine, appearing not only as steamed white rice but also as fried rice, bibimbap, clay-pot rice (sotbap), and gimbap rolls. Porridge (juk) - made by slow-cooking rice into a silky consistency - is comfort food for cold days or when you need something gentle on the stomach. Abalone porridge, pumpkin porridge, and chicken porridge are all classics.
Tokushima Sobagome Zosui
Tokushima sobagome zosui is a buckwheat-grain soup from the mountainous Iya region. Instead of grinding buckwheat into flour or noodles, hulled whole groats called sobagome are boiled separately, rinsed, and added to a niboshi and shiitake broth with chicken, carrot, konjac, chikuwa, and scallion. Tradition connects the dish with Heike people who reached Iya and adopted fast-growing buckwheat where rice was difficult to cultivate. The groats swell to about four times their dry weight after 10 to 15 minutes of boiling. Adding them only after the broth is seasoned preserves their distinct tender, bead-like bite. At New Year, mountain vegetables or wild bird once made it a feast.
Bukeo Gyeran Juk
Bukeo gyeran juk is made with 1 cup soaked short-grain rice, 40 grams dried pollock strips, and 1 egg. Rinse the rice, soak it for 20 minutes in cold water, and drain it thoroughly. Cut the pollock into 3- to 4-centimeter pieces and rinse it briefly for no more than 30 seconds. Heat 1 tablespoon sesame oil over medium heat and cook the pollock with 0.5 teaspoon minced garlic for 1 minute. Add the soaked rice and stir for 2 more minutes, then pour in 5 cups water. Simmer over medium-low heat while stirring, and reduce the heat to low when the grains begin to open. Continue stirring frequently so the bottom does not stick. Once the rice has opened fully, add 1 tablespoon soup soy sauce. Beat the egg, drizzle it in a thin stream over the surface at the lowest heat, wait 30 seconds, and stir gently only once. Transfer the porridge to bowls and add 1 tablespoon chopped scallion. Cooking the rice and pollock before the egg and limiting the final stirring leaves visible egg ribbons instead of breaking them into very small pieces.
Buldak Fried Rice
This buldak fried rice combines 200 g chicken breast, 2 cups cooked rice, and 3 tbsp buldak sauce, then finishes the pan with 80 g mozzarella. Cut the chicken into even 2 to 3 cm pieces and finely dice 80 g onion. Add 1 tbsp oil to a pan set over medium heat and cook the chicken for 5 minutes. Add the onion for 1 minute, then stir in the buldak sauce until it covers the pieces. Add the rice, raise the heat, and fry for 3 minutes while spreading and turning it with a spatula. Drizzle in 1 tsp sesame oil, distribute the mozzarella across the rice, cover the pan, and keep it over low heat for 1 minute. Scatter 30 g diagonally sliced green onion over the melted cheese and serve directly from the pan. Every amount and cooking interval in the description follows the ingredient list and method.
Butadon
Butadon places 280 g thinly sliced pork shoulder and 120 g onion over 2 cups cooked rice. Slice the onion with the grain to 0.5 cm and finely mince or grate 1 tsp ginger. Bring 120 ml water, 2 tbsp soy sauce, 1 tbsp mirin, 1 tbsp sugar, and the ginger to a boil over medium heat. Add the onion and cook it for 2 minutes before laying the pork slices into the liquid without overlapping them. Cook the pork for 5 minutes, turning each slice once so both sides meet the sauce. Stop reducing when about 2 to 3 tbsp sauce remains in the bottom of the pan. Divide the rice between wide bowls, arrange the pork and onion on top, and spoon over the remaining sauce. The method keeps enough liquid for the rice instead of cooking the pan completely dry.
Cabbage Mochi (Soy-Braised Cabbage with Rice Cakes)
Cabbage mochi is a local dish from the Ose district of Koriyama, Fukushima, made by coating softened rice cakes with cabbage cooked in soy and kombu seasoning. The mochi are first boiled for about two minutes until pliable, while roughly cut cabbage is quickly stir-fried in oil. Sake, mirin, and water are added so the cabbage can soften without scorching. Soy sauce and concentrated kombu noodle sauce then give the vegetables a savory, lightly sweet broth. The drained mochi go in last and are turned gently until every surface is coated. The dish has been prepared in Ose for more than eighty years. Farming households that produced their own rice and cabbage could make it throughout the year, serving it as a simple meal or a substantial snack.
California Roll
The California roll was developed in the early 1970s, most likely by Japanese chefs working in Vancouver or Los Angeles who needed to make sushi approachable for North American diners unfamiliar with raw fish. The inside-out construction - rice on the outside, nori hidden within - was a deliberate inversion designed to conceal the dark seaweed that Western eaters initially found off-putting. Imitation crab (surimi), ripe avocado, and cucumber form the filling, delivering a mild, creamy, and crunchy combination that requires no acquired taste to appreciate. The rice is seasoned with vinegar, sugar, and salt, then rolled so the grains hold together without being compacted into a dense cylinder. Tobiko or sesame seeds pressed into the outer rice layer add visual appeal and a subtle pop of texture with each bite. Though dismissed by sushi traditionalists, the California roll served as a gateway that brought millions of Westerners into Japanese cuisine and laid the foundation for the global sushi market. Today it remains the single most ordered sushi roll in North America.
Century Egg and Pork Congee
Century egg and pork congee - pi dan shou rou zhou - is the defining Cantonese breakfast, served from dawn at congee shops across Hong Kong, Guangzhou, and the broader Pearl River Delta. The congee base demands a full hour of slow simmering over low heat, during which the rice grains break down entirely into a silky, fluid suspension. In Cantonese this texture is called sang shui - meaning the rice and water have become indistinguishable from each other - and anything short of that is considered undercooked. Lean pork is sliced thin and added during the final minutes, cooking through immediately in the residual heat of the porridge without toughening. Century egg - duck egg preserved in an alkaline mixture of clay, ash, and salt for several weeks - transforms dramatically in the process: the white sets into translucent, trembling amber jelly and the yolk becomes a creamy, dark-green semi-solid with a dense, sulfurous depth. Cubed and stirred through the porridge, the egg's alkaline richness cuts through the clean blandness of the rice base, while the pork provides a grounding savory note. White pepper, a few drops of sesame oil, and sliced scallion finish the bowl. The congee thickens rapidly once it leaves the heat, narrowing the window of ideal texture, so it must be eaten as soon as it is served.
Cha-gayu (Roasted Tea Rice Porridge)
Cha-gayu is a rice porridge from the Yamato area of Nara made by simmering cooked rice and salt in strongly brewed hojicha until soft and loose. It spread as a way for households that cooked rice in the evening to warm leftover rice for breakfast the next day. Roasted tea gives the pale broth a nutty aroma and gentle bitterness while the grains soften without disappearing completely. Steamed sweet potato or grilled dried rice cake may be added for more substance, but the basic bowl remains spare: rice, tea, and salt.
Chadol Deopbap
Chadol deopbap tops 2 bowls of warm rice with 200 g thinly sliced beef brisket and a measured soy sauce glaze. Separate any beef slices that are stuck together and slice 1 stalk green onion diagonally before heating the pan. The sauce combines 2 tsp soy sauce, 2 minced garlic cloves, 1 tsp sugar, and 1 tsp sesame oil. Heat a dry pan over high heat for about 1 minute, spread the brisket in one layer, and turn the slices every 15 seconds after the edges begin to curl. When both sides are browned, gather the beef and pour in the sauce. Toss for only 15 to 20 seconds and turn off the heat once the surface looks glossy. Divide the beef and remaining pan sauce over the rice, then finish with the sliced green onion and 1 tsp sesame seeds. No egg or unlisted garnish is included.
Chadol Doenjang Bibimbap
Chadol doenjang bibimbap combines 150 g thinly sliced beef brisket, 1 tbsp doenjang, 200 g assorted seasoned namul, 2 eggs, and 2 bowls cooked rice. Cut the beef into 3 to 4 cm pieces and press away surface moisture. Spread it in one layer in a pan heated over medium-high heat and leave it untouched for about 30 seconds. When the fat begins to release and the edges brown, add the loosened doenjang and toss continuously for 2 to 3 minutes so the paste coats the slices without remaining on the pan. Separate the seasoned namul by type and gently press out any pooled liquid. Divide the rice, namul, and beef between two bowls, then place one fried egg on each. Break the yolk immediately before eating and mix until the doenjang-coated beef and vegetables are distributed through the rice.
Tuna Fried Rice
This tuna fried rice uses the oil from 1 can of tuna to cook 80 g onion and 40 g carrot before the tuna and 2 cups cooked rice enter the pan. Dice the onion and carrot to less than 0.5 cm, thinly slice 20 g green onion, and break apart the rice before cooking. Set the pan over medium heat and stir-fry the onion and carrot for 2 minutes. Add the tuna for 1 minute, then raise the heat after adding the rice. Press and fold the rice for 2 minutes so the clumps separate. Pour 1.5 tbsp soy sauce around the edge of the pan and cook for another 1 minute. Lower the heat, mix in 1 tsp sesame oil and the green onion for 30 seconds, and divide the fried rice between two bowls. Top the bowls with the 2 fried eggs, placing one on each serving.
Tuna Gimbap
Tuna gimbap makes 2 rolls with 1 drained can of tuna mixed with 1 tbsp mayonnaise, plus carrot, spinach, egg strips, and pickled radish. Julienne 1/2 carrot and cook it for 2 minutes. Blanch 100 g spinach for 1 minute, cool it in cold water, and squeeze it dry. Beat 2 eggs, cook a thin omelet, cool it, and cut it into long strips. Divide the 1 tbsp sesame oil and 0.5 tsp salt among the carrot, spinach, and 2 bowls warm rice as directed. Place half of the rice and half of every filling on each of the 2 seaweed sheets, using 1 pickled radish strip per roll. Roll firmly, seal the exposed seaweed edge with a small amount of water, and cut with a damp knife pressed straight down. The sesame oil is used in the fillings and rice, not as an unmeasured coating outside the roll.
Tuna Mayo Rice Bowl (Chamchi Mayo Cupbap) - Easy Korean Bunsik Recipe
Chamchi mayo cupbap is Korea's well-loved quick meal of seasoned tuna and mayo spooned over steaming hot rice, assembled in about eighteen minutes. The canned tuna must be drained and pressed dry through a strainer before anything else: residual liquid from the can dilutes the soy and sugar seasoning and turns the rice soggy within minutes. Onion and scallion are stir-fried first to draw out their natural sweetness, and the tuna is folded in afterward so the fish picks up the developed flavor of the aromatics rather than sitting raw-tasting on top. Mayonnaise goes in only after the heat is turned off; adding it while the pan is still hot breaks the emulsion and produces a greasy finish. A generous scatter of crushed dried seaweed over the finished bowl adds a roasted oceanic note and textural contrast. Mixing everything together before eating is the correct approach: the tuna-mayo sauce coats every grain of rice evenly, so each spoonful carries the full range of flavors rather than alternating between plain rice and heavily sauced bites.
Tuna Mayo Deopbap
Tuna mayo deopbap is assembled with 1 can drained tuna, 2 tbsp mayonnaise, 1 bowl warm rice, soy sauce, sesame oil, and 2 sheets dried seaweed. Press the tuna in a strainer with a spoon to remove the oil, then break apart the large pieces with a fork while mixing in the mayonnaise. Level the warm rice in a serving bowl and make a shallow well in the center for the tuna mixture. Drizzle 1 tsp soy sauce and 0.5 tsp sesame oil across both the topping and rice instead of pouring them into one spot. Immediately before eating, crumble the 2 seaweed sheets over the bowl by hand. Mix the rice and tuna mayonnaise while the seaweed is still crisp. The recipe makes one serving and uses only the six ingredients listed, with no separate sauce or cooked garnish.
Chamnamul Mushroom Pot Rice
Chamnamul mushroom pot rice cooks 2 cups short-grain rice with 120 g chamnamul, 150 g oyster mushrooms, 80 g shiitake mushrooms, and 2.3 cups kelp stock. Rinse the rice 3 to 4 times, soak it for 30 minutes, and drain it for 10 minutes. Remove the tough chamnamul stems and cut the leaves to 4 cm. Tear the oyster mushrooms with the grain and slice the shiitake to 0.5 cm. Cook 1 tsp minced garlic in half of the 1 tbsp sesame oil for 20 seconds, then saute the mushrooms with 0.5 tsp salt for 2 minutes. Add the rice for 1 minute before pouring in the stock and 1 tbsp soup soy sauce. Bring the pot to a boil, cook over low heat for 13 minutes, and add the chamnamul 2 minutes before turning off the heat. Rest covered for 5 minutes and fold in the remaining sesame oil. No separate dipping sauce or nurungji step is part of this recipe.
Chao Ga (Vietnamese Chicken Rice Porridge with Ginger)
Chao ga is Vietnam's most widely eaten breakfast porridge, served whenever someone is ill or needs gentle nourishment, occupying the same restorative role that dakjuk holds in Korean cooking. A whole chicken simmers in water until the broth turns opaque and deeply flavored, then rice cooks directly in that liquid until the grains dissolve into a thick, almost creamy consistency. Generous slices of ginger added early in cooking suppress any gaminess and warm the stomach, while fish sauce brings an underlying umami depth that plain salt cannot replicate. The finished porridge is ladled into bowls and finished with hand-shredded chicken meat, fresh cilantro, cracked black pepper, crispy fried shallots, and strips of you tiao -- Chinese fried dough sticks -- whose crunch against the soft porridge creates a textural contrast considered essential to the dish. In Hanoi's early-morning alleys, chao ga vendors work from a single clay pot, serving hundreds of bowls to workers and commuters before noon, and the sight of rising steam from those stalls remains one of the defining images of the Vietnamese morning.
Bok Choy Crab Porridge
This porridge combines 0.8 cup soaked rice, 140 g crab meat, and 100 g bok choy with 5 cups water. Separate the bok choy stems from the leaves and chop both portions finely, then mince 60 g onion. Cook the onion and 0.5 tsp minced ginger in 1 tbsp sesame oil for 2 minutes. Add the soaked rice for another 2 minutes before pouring in the water. When the pot boils, reduce the heat to medium-low and cook for 18 minutes, stirring frequently from the bottom. Add the crab meat and bok choy stems and continue for 5 minutes. Add the leaves with 0.7 tsp salt for the final 2 minutes. The method makes two servings and distinguishes the longer-cooking stems from the leaves instead of adding all of the bok choy at once.
Hemp Seed Rice
Hemp seed rice is made with 300 g rice, 3 tbsp dry-toasted hemp seeds, and 0.5 tsp salt. Rinse the rice 2 to 3 times, leave it submerged for 30 minutes in cold water, and drain it in a sieve for 10 minutes. Spread the hemp seeds in a dry pan heated over medium-low heat and stir continuously for 2 to 3 minutes. Transfer them to a plate as soon as they begin to pop lightly and let them cool. Combine the drained rice and cooled seeds in a rice cooker or pot. Dissolve the salt in 360 ml water and pour it evenly over the mixture. Use the normal white rice setting or the usual plain-rice method for a pot. Keep the lid closed for 10 minutes after cooking, then lift the rice from the bottom with a paddle so the seeds are distributed throughout both servings.
Chicken and Rice Casserole
Chicken and rice casserole is an American one-dish bake in which seasoned chicken thighs, rinsed rice, sauteed onion and carrot, chicken stock, and heavy cream are layered into a single baking dish and cooked together. Soaking the rice for ten minutes before assembly is a small step that makes a measurable difference: the pre-hydrated grains absorb the cooking liquid more evenly and finish at the same time as the chicken rather than lagging behind. Heavy cream blended into the stock creates a lightly thickened liquid that coats each grain as it swells, producing a rice that stays moist rather than clumping or drying at the edges. Sealing the dish with foil for the first thirty-five minutes traps steam inside, allowing the chicken and rice to cook through together without drying out. The foil comes off for the final ten minutes to let the chicken skin render and crisp. Throughout the bake, fat from the thighs slowly renders and drips down into the rice below, building a savory, roasted depth across the entire dish without any additional sauce. The structure of the recipe accommodates whatever vegetables or herbs are on hand, making it a practical weeknight formula that changes character with each variation.
Chicken Biryani (Mughal Spiced Saffron Layered Rice with Chicken)
Biryani emerged from the encounter between Persian pilaf technique and Indian spice culture during the Mughal Empire, and it remains a ceremonial dish served at weddings, festivals, and Friday prayer gatherings across the Indian subcontinent. Chicken is marinated in yogurt, saffron, garam masala, and ginger-garlic paste, then layered in a heavy-bottomed pot with par-cooked basmati rice, saffron milk, fried onions, and fresh mint placed between each layer. The pot is sealed with a flour-and-water dough in a technique called dum. Inside the sealed vessel, steam circulates and the rice and meat cook in each other's aromatic vapors, exchanging flavor in a way that open-pot cooking cannot replicate. When the dough seal is broken at the table, the released cloud of saffron, cardamom, and rosewater is the dish's most dramatic moment and the signal that it is properly done. In a well-executed biryani, each grain of basmati should stand apart and carry the seasoning evenly, and the bottom layer of rice should have formed a crisp, golden crust similar to Persian tahdig. The Hyderabadi and Lucknowi styles represent two distinct traditions: the former layers raw chicken directly with par-cooked rice and cooks everything together, while the latter par-cooks both components separately before assembling, producing a cleaner, more delicate result.
Chicken Curry Rice
Chicken curry rice cooks 420 g chicken thigh with 250 g potato, 140 g carrot, and 220 g onion, then serves the curry with 4 cups cooked rice. Cut the chicken into 3 to 4 cm pieces and dice the vegetables to a similar size, leaving the potato pieces slightly larger. Cook the chicken in 1 tbsp oil until the surfaces turn white and lightly brown, then add the vegetables for 3 minutes. Pour in 850 ml water, bring it to a boil, skim the foam, and simmer over medium-low heat for 12 minutes with the lid slightly open. Turn off the heat before adding 120 g curry roux and stir until no lumps remain. Add 1 tbsp butter, return the pot to low heat, and stir for 5 minutes. Divide the 4 cups rice and curry among four plates.
Korean Chicken Gimbap (Crispy Chicken Tender Seaweed Rice Roll)
Chicken gimbap is a Korean seaweed rice roll filled with air-fried crispy chicken tenders, sesame-salt seasoned rice, lettuce, and mayonnaise. The timing of assembly is important: the chicken must go in immediately after cooking while the fried coating is still hot and rigid, otherwise moisture from the rice and lettuce softens the crust before the roll is even finished. Mayonnaise forms a creamy layer between rice and chicken that also acts as a barrier, slowing moisture transfer and keeping each component distinct. Lettuce adds a fresh, cool crunch that balances the richness of the fried chicken and mayo. Laying the chicken pieces in a straight line before rolling produces an even cross-section when the gimbap is sliced. Mixing hot sauce into the mayonnaise creates a spicy version that can be scaled to taste. The roll travels well and is a reliable choice for packed lunches.
Chicken Mayo Deopbap
Chicken mayo deopbap tops 2 cups cooked rice with 250 g pan-cooked chicken breast, onion soy glaze, soft scrambled eggs, and 4 tbsp mayonnaise. Cut the chicken into even 2 to 3 cm pieces, dry the surfaces, and cook them in one layer in 1.5 tbsp oil for 5 to 6 minutes, turning once. Remove the chicken and cook 100 g sliced onion in the same pan for 2 minutes. Add 2 tbsp soy sauce and 1.5 tbsp sugar and reduce for 2 to 3 minutes. Return the chicken and toss it in the glaze for 1 minute. Beat and softly scramble 2 eggs in a clean nonstick pan. Divide the rice, chicken, onion sauce, and eggs between two bowls, then distribute the mayonnaise in thin lines immediately before eating.
Chirashi Zushi (Scattered Sashimi Rice Bowl)
Chirashi-zushi, scattered sushi, is the celebratory home-cooking sushi of Japan, traditionally prepared for Hinamatsuri on March 3rd and other occasions where the meal itself carries visual significance. A bowl of sushi rice seasoned with vinegar, sugar, and salt forms the base, and over it are arranged sashimi cuts, julienned egg crepe, simmered lotus root, shiitake mushroom, salmon roe, and cherry shrimp. Unlike nigiri, there is no shaping technique involved, which makes chirashi accessible to any home cook, but the creative challenge shifts to composition: how the colors and textures are placed determines whether the bowl reads as festive or ordinary. Seasonal variation is embedded in the tradition - spring bowls feature bright green peas and pink-pickled cherry blossoms, summer compositions lean toward abalone and cucumber, autumn brings ginkgo nuts and matsutake. At high-end sushi counters, Edomae-style chirashi uses only top-grade cuts, chu-toro, uni, kohada, anago, arranged with the same deliberation a painter brings to a canvas. The vinegared rice beneath every version does more than hold the toppings in place: its acidity cuts the fat in the raw fish, refreshing the palate between bites and tying disparate ingredients into a unified dish.
About Rice
A bowl of freshly steamed rice with a drizzle of sesame oil and a fried egg makes a satisfying meal on its own. Leftover rice transforms into fried rice or crispy nurungji (scorched rice), both beloved staples.