Non-vegIndian
The rice already in your pantry decides which dishes will turn out best. Long, dry grains like basmati stay separate in layered biryani; sticky short-grain rice gives Korean fried rice its chew; parboiled rice holds up to jollof's long, slow simmer in tomato sauce.
Find your rice below to see what you can cook with it tonight.
27 recipes

Long, fragrant grains that cook up fluffy and separate — the classic choice for biryani.
Soft, fragrant long-grain rice from Southeast Asia.
Parboiled rice keeps its shape through long cooking in sauce.
Slightly sticky, chewy grains.
Cold, day-old rice is the secret to great fried rice.