Recipes with short grain rice

91 recipes. Page 1 of 4

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Neer Dosa (Mangalorean Thin Rice Water Crepe with Coconut)

The name means water dosa in Kannada, and the batter really is close to water: soaked rice and a little fresh coconut ground thinner than any regular dosa batter. It comes from the coastal Mangalore region of Karnataka in southwestern India. Because nothing is fermented, there is none of the sourness of masala dosa, only a clean rice flavor. Poured from the edge of a hot pan inward, the batter sets into a soft, lacy sheet full of tiny holes, cooked on one side and never flipped.

Prep 20min Cook 20min 4 servings

Rice Hard

Amami Keihan Chicken Broth Rice

A modest scoop of rice gets its toppings arranged to taste: shredded chicken, thin egg strips, simmered shiitake, green beans, miso-pickled papaya, scallion, citrus peel, and nori. Hot chicken-bone broth is then poured over generously, and the bowl is eaten lightly, almost like soup. On Amami, the earliest form resembled seasoned chicken rice, and the custom of pouring broth over it spread in the Showa era and became standard. The bones simmer with ginger for an hour, and the tenderloin is poached in that same broth, which ties the meat and the soup together.

Prep 40min Cook 90min 4 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

Soups Medium

Avgolemono Soup (Greek Egg-Lemon Chicken Rice Soup)

Rice and chicken breast cook in the stock first, then eggs beaten with lemon juice turn the broth thick and tart. Hot stock is whisked into the eggs a ladle at a time to warm them, and once they are in the pot the soup never comes back to a boil.

🏠 Everyday

Prep 15min Cook 30min 4 servings

Kimchi Hard

Kaburazushi (Koji-Fermented Turnip and Yellowtail)

Thick rounds of salted turnip are slit into pockets, stuffed with commercially salted yellowtail from a licensed seller and buried in layers of sweet rice koji, where turnip and fish ferment together in the fridge for 7 to 10 days. Because the fish is never cooked, pregnant people, older adults, children and anyone immunocompromised should avoid home-fermented versions. Any spoiled smell, mold or unusual gas means the whole batch is thrown out untasted.

Prep 90min Cook 60min 24 servings

Rice Medium

Ayu Rousui (Tokushima Sweetfish and Vegetable Rice Porridge)

Rousui comes from the Katsuura area of Tokushima, and the word is said to be a local form of zosui, Japanese rice porridge. Whole sweetfish are laid over rice, potato and eggplant as they simmer, and their aroma goes into the broth. Once cooked, the fish move to a plate to be picked clean of even the fine bones before the flesh returns to the pot. Broken up in the pot, those bones would be hard to find.

Prep 25min Cook 40min 4 servings

Kimchi Hard

Nasu no Koji-zuke (Eggplant Pickled with Rice Koji)

With six kilograms of small eggplants in one batch, the fermenting crock, pressing stone and a month of refrigerator space need to be sorted out before anything else. In a pickling bed of steamed rice, rice koji, salt, coarse sugar and shochu, the eggplants take on sweetness and koji aroma rather than plain saltiness, with bamboo leaves and dried red chili layered in. Once the brine rises over everything, the weight is reduced so the contents simply stay submerged. Mold, a rotten smell or abnormal slime means the whole crock is discarded untasted.

Prep 150min Cook 60min 60 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

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

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

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

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 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

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

Century Egg and Pork Congee

Rice simmered low until the grains all but vanish forms a smooth base for cubes of century egg, whose white has set into amber jelly and whose yolk has turned creamy and dark green. The egg, a duck egg cured for weeks in clay, ash, and salt, brings a dense, faintly sulfurous richness that stands out against the plain porridge.

Prep 15min Cook 50min 2 servings

Rice Medium

Chamnamul Mushroom Pot Rice

This pot rice is eaten without a dipping sauce; the seasoning, just soup soy sauce and salt, is cooked into the rice. Lift the lid and the chamnamul, a fragrant Korean wild green, hits first, while the rice itself carries the flavor of the oyster and shiitake mushrooms sautéed underneath it.

Prep 20min Cook 30min 4 servings

Rice Easy

Chao Ga (Vietnamese Chicken Rice Porridge with Ginger)

In Vietnam this is what people eat for breakfast or when they are feeling unwell, much the way Koreans turn to dakjuk. The broth carries a quiet heat from sliced ginger, and the seasoning is fish sauce rather than soy.

Prep 15min Cook 55min 4 servings

Rice Easy

Hemp Seed Rice

Hemp seeds toasted in a dry pan are cooked right in with white rice, adding a nutty aroma to an otherwise plain bowl. Pull them off the heat the moment they start to pop lightly and darken a shade.

Prep 5min Cook 30min 2 servings

Rice Easy

Chicken and Rice Casserole

Rice, sautéed onion and carrot, chicken stock and cream all go into one baking dish, with chicken thighs laid skin side up on top. As they roast, their fat drips down into the rice. The foil has to be crimped tight; if steam escapes, the rice in the center stays hard.

Prep 15min Cook 45min 4 servings

Rice Medium

Korean Mini Seaweed Rice Rolls

Small rolls of plain seasoned rice with no filling sit beside spicy squid and seasoned radish, and you take a bite of one, then the other. It is the Tongyeong way: salt and sesame oil for the rice, and all the heat in the side dishes.

Prep 25min Cook 20min 4 servings

Rice Easy

Chwinamul Pot Rice

Chwinamul (aster greens, a Korean wild herb) is dressed with soup soy sauce, sesame oil and garlic before it goes on top of the rice, so the rice comes out seasoned and needs no sauce on the side. Lift the lid and the first thing you notice is the herb's slightly bitter scent.

Prep 15min Cook 25min 2 servings

Rice Easy

Korean Chicken Rice Porridge

The water the chicken breast was poached in becomes the broth for this porridge. Before it goes in, the rice is toasted in sesame oil with minced garlic.

Prep 20min Cook 45min 2 servings