I adore rice — be it fried in a wok, smothered with pork-chop gravy or Indian curry, or dolloped in a bowl of red beans or spicy gumbo. A pot of rice is a smart way to stretch leftovers, or use up ...

For years, my attempts at preparing rice were disastrous. The results often resembled gloppy gruel. The pilaf method I learned at culinary school was my saving grace. The basic technique for making ...

If you, like me, thought “rice pilaf” was just one boring side dish your mom occasionally piled up against some boiled chicken, you might be surprised at how many different types are out there. “Pilaf ...

Heat oil in medium skillet. Add onion, squash, white and brown rice. Saute until onion is tender and rice is lightly browned. Place in a slow cooker and add chicken broth and saffron; stir well. Cover ...

This dry-style curry pilaf is an original Japanese recipe called “Dry Curry;” a popular menu item at restaurants and cafes in Japan. There are two types dry curry dishes, keema curry style and curried ...

Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette. Alene Betts shares this unusual recipe. "[This recipes was] given to us when we married 64 years ago," writes ...

Like many people from the Asian subcontinent, a meal without rice is incomplete in my home. Making rice each day can be cumbersome; one way to alleviate that is to have plain rice premade in the ...

1. In a small, dry saucepan over medium-low heat, toast the saffron for 2 to 3 minutes, shaking the pan, or until fragrant. Add the stock and turn the heat to medium-high. Bring to a boil and turn off ...