Curried Rice

A really great Curried Rice that won't disappoint! This basmati rice recipe is flavoured with curry powder plus extra spices to to give it great flavour.

South Indian Lime Rice

If you have leftover white rice, this is one delicious make-over you can give it in a jiffy. The sourness of the lime is subdued by the fragrant oil, giving you a savory rice that is easy to impress with.

Coconut Coriander/Cilantro Lime Rice

This Coconut Coriander / Cilantro Lime Rice is so good, you'll be eating it plain straight out of the pot! Coconut rice freshened up with a burst of zesty lime and cilantro / coriander, made in one pot, this is easy and a terrific way to jazz up plain old rice.

Tamarind Rice

This tangy dish embellished with peanuts and spices is a quick way to use up leftover rice.

Basmati Rice with Black Cardamom and Lime

One of the places black cardamom does play the lead is in simple rice dishes. Once again, dried chiles provide a spicy compliment to the pods' smoky resin flavors.

Bengali Rice Porridge With Lentils and Chicken

This rice porridge, made with aromatic jasmine rice and hearty red lentils, is bright from plenty of turmeric and ginger, with a pungent hit of mustard oil and a garnish of spicy green-chile chutney.

Turmeric-Coconut Chicken and Rice

[Photograph: Max Falkowitz] This is not your typical chicken and rice dish, but it may be my new favorite. The chicken is cooked two ways: first braised on the bone in rich coconut milk, steeped in turmeric and chile; then...

Caribbean Curried Rice Pilaf with Citrus

This easy Caribbean-inspired curried rice pilaf is brightened up with fresh citrus flavor from orange juice. Serve it with your favorite grilled or roasted meats.

Curd Rice (Indian Rice with Yogurt)

This stuff is pure comfort food, the Indian macaroni and cheese (well, if your spicy-happy grandmother made macaroni and cheese). Flash-fried curd chiles serve as a garnish here, to be broken into bits with a spoon and mixed with the...

Madhur Jaffrey's Shrimp Biryani

Biryani is a rice-based dish cooked with a whole mess of different spices, and usually, though not always, some kind of meat. When that meat is lamb or beef, it consequently takes some time to cook, which means I don't get to write about this dish too often. But this recipe from Madhur Jaffrey's At Home with Madhur Jaffrey solves that problem by using shrimp, so that this dish can be whipped up in less than hour with absolutely no shortcuts.