Rice

Lemon rice is decidedly Greek. Here it is served with vongole to celebrate Mediterranean flavours.

Pork belly gets a Japanese-inspired makeover with a sweet mirin glaze.

Master one of Japan's most famous street food snacks - Japanese rice balls.

While a little fiddly, these dolmades are well worth the effort.

Some of the most memorable dishes are whipped up out of nothing, using whatever's in the cupboard and a bit of invention. The idea of a sausage curry was surely born in such circumstances. But that doesn't mean it can't be spruced up into something special.

Beef taco rice is an Okinawan specialty that is an example of how fusion is by no means a dirty word.

Need Indonesian-style fried rice in a flash? You need this super-fast recipe for nasi goreng.

Chicken, boring? Things look up with the addition of harissa, the North African spice paste.

Chicken, rice, chilli sauce – the works.

How to feed a crowd.

A simple fried rice that punches above its weight, thanks to the addition of salted mackerel.

An all-in-one rice bowl.

This fast mushroom risotto recipe, made rich and creamy with mascarpone, is sure to become a favourite.

A yoghurt marinade for the chicken produces super juicy results. Here we've served it with a fragrant pilaf for a complete meal.

A rich, spicy biryani by Melbourne restaurant Tonka.

One of the great salads of the world, larb is quick to prepare, but makes a lasting impression. We have the late and great Amy Chanta to thank for this recipe.

A deeply flavoured dish that maxes out the flavour of chicken wings, with greens and lemon for freshness.

This supremely comforting classic is a cinch if you know the tricks. Here's how it's done.

Would the real paella please stand up? Today’s version is a world away from the rustic original cooked in the fields of the Valencian countryside.

A vegetarian-friendly dish that celebrates all that's good about winter cooking.

Japanese comfort food at its best.

A recipe combines rice pudding and brûlée into one bubbly result.

The Bar Carolina chef shares a family recipe that's close to his heart.

This dish goes to show that slow-cooked and steady wins the race.

Rice and lentils served with a spiced tomato sauce and a pile of crisp onion: no wonder this Egyptian comfort food dish is so well loved.

A gently spiced curry and fragrant, herby rice – this is peak comfort food.

Congee just might be one of the world's most comforting dishes.

Eat a rainbow.

Add a little luxury to your weeknight dinner.

The Chinese classic you know and love (and it's vegetarian too).

“This dish is good enough to eat on its own,” says La Casita chef Josh Lewis.“The key is building up the layers of flavour, starting with good caramelisation on the rice.”

The ultimate one-pot dinner (and the Lee Ho Fook chef's ideal death-row meal).

For when you want something fast, and a little bit special too.

It's heaven in a bowl – big flavour, lots of colour, and a whole lot of goodness.

Sushi master Chase Kojima of Sydney’s Sokyo restaurant reveals the key steps to this freewheeling deconstructed sushi.

Our spin on the traditional Cantonese siu mai, with sticky rice for added texture, and scallops to up the luxe factor.

A comfort bowl that's ready in minutes.

An express version of this flavourful rice dish from north-west China.

Just add rice, and dinner's set.

Her restaurant Billy Kwong may be gone, but we're still dreaming about that go-to dish from Kylie Kwong's restaurant.

The hybrid breakfast dish you've been waiting for.

It's the Melbourne restaurant's simplified version of the Lao-style salad, with crisp and crunch from the deep-fried jasmine rice.

The meatballs are roasted in a hot oven to save time, then served with Asian greens and steamed rice for a quick meal.

In a hurry? Whip up this simple fish dish with an easy, DIY black bean sauce.

The salty, oceanic taste of the shrimp with the sour-sweetness of the green mango, a little heat from the chilli and plenty of texture make this a complete dish.

A versatile summery salad that can be served warm or cold.

Part chirashizushi, part poke bowl, all-round fresh and fast flavour.

Call this a power bowl if you like – we just call it super-tasty. There are layers of Mexican-inspired flavour in this deeply satisfying dish.

Risotto plus a glass of Barolo equals a good time. Adding Barolo to the risotto? That's a guaranteed formula for fun.

This side is based on the Persian dish of tah-dig, where rice is cooked until it sticks to the bottom of the pan, providing a wonderful mix of fluffy and crunchy elements in the same mouthful.

A hearty main course for the cooler months, these rolls stuffed with rice, onion, minced beef and bacon are exactly the type of comforting home cooking that cures colds, winter blues and everything in between.

Pine nuts are a particularly good match with mushrooms – try this with pan-fried pine mushrooms when they come into season, too.

Making poke at home has never been this easy.

Rice pudding makes a gorgeous chilled dessert, particularly topped with honeyed figs.

No barbecue is complete without a mix of excellent salads. This one makes the most of summer tomatoes and the freshest of herbs, but don't be fooled - it's no lightweight.

We've teamed up with OzHarvest and Kylie Kwong to create Gourmet Leftovers: a fried rice that uses up your Christmas produce.

Garlic shoots, green peppercorns and fish sauce are the heroes of this dish. Remember that fried rice is best cooked when the rice is dried out and firm from the day before.

This bright pea risotto recipe is the perfect way to welcome spring - and it hails from one of our favourite Hobart restaurants, Fico.

The toasted walnuts in this rice bowl offer not only delicious nuttiness, but also great texture with the cauliflower and the silken tofu - a vegetarian weeknight winner.

Scallop poke with pickled ginger dressing recipe - Bring rice, 500ml water and 1 tsp sea salt to a simmer in a saucepan, then reduce heat to low, cover with a tight-fitting lid and cook without uncovering for 20 minutes.

Ocean trout poke on matcha rice recipe - Place rice, 500ml water and 1 tsp sea salt in a saucepan, bring to a simmer, then reduce heat to low, cover with a tight-fitting lid and cook without uncovering for 20 minutes.

Spicy prawn and pineapple poke recipe - Bring rice, coconut milk, 250ml water and 1 tsp sea salt to a simmer in a saucepan, then reduce heat to low, cover with a tight-fitting lid and cook without uncovering for 20 minutes.

Tofu poke bowl with pickled carrot recipe - For pickled carrot, combine ingredients in a bowl, season to taste and stand at room temperature to pickle for 1 hour.

Black and white kingfish bowl recipe - Place rice, 1 litre water and 1 tsp sea salt in a saucepan and soak for 1 hour. Bring to a simmer, then reduce heat to low, cover with a tight-fitting lid and cook without uncovering for 25 minutes.

Green bomb snapper poke recipe - Bring rice, 500ml water and 1 tsp salt to a simmer in a saucepan, then reduce heat to low, cover with a tight-fitting lid and cook without uncovering for 20 minutes.

Tuna K-poke recipe - Place rice, kombu, 750ml water and 1 tsp sea salt in a saucepan, bring to a simmer, then reduce heat to low, cover with a tight-fitting lid and cook without uncovering for 50 minutes.

Simple and immensely satisfying.

"Would you please ask Iberia in Adelaide to share the recipe for its caldoso?" - Jill Sawyer, Adelaide, SA

"Everyone loves fried rice. Growing up, we'd have it twice a week, and even devoured it cold," says Kylie Kwong. "XO sauce takes it to another level."

"Here's a peek at what's on the breakfast menu in LA's hipster neighbourhoods," says Curtis Stone, "and I'm a fan. Opt for a poached or fried egg on top, and use the sambal oelek at your discretion."

Chicken and ginger congee recipe - Bring 3.6 litres water to the boil in a large saucepan. Cut into chicken skin where the thigh meets the breast to help chicken poach evenly.

At its simplest, this is just rice and egg. But add some soy sauce and dashi stock, and it's a world of comfort and flavour.

Whether for breakfast, lunch or dinner, rice bowls are tasty and satisfying.

Dosas with coconut lentil curry recipe - For dosas, rinse and drain dhal and rice, then soak together in a bowl of water overnight.

"On a recent trip to Hong Kong I had the most amazing mushroom rice at Yardbird. Can you ask the chef to share the recipe, please?" - William Liu, Redfern, NSW

Your new go-to dinner.

Rice bowls with matcha and roast trout recipe - Preheat oven to 200C. Combine rice and 840ml water in a saucepan with ½ tsp salt, bring to a simmer, cover with a tight-fitting lid

Apricot chicken may sound retro, but it still tastes great in this take on a classic biryani.

Any good café worth its salt is serving matcha lattes these days. Here's our popsicle version, with a crunchy puffed-rice base.

This bibimbap-inspired rice bowl is packed with umami thanks to the addition of thinly sliced nori and gochujang, Korea's fermented chilli pickle.

Salty, sweet and sour, these grilled prawns with tamarind make a perfect match for the coconut rice and juicy watermelon in this recipe.

Roast turkey just got more interesting. Here, we've basted it with an Asian-inspired sticky peach glaze then roasted it to a beautifully rich finish.

Momofuku Seiobo chef Paul Carmichael based his peas and rice recipe off the classic Caribbean staple. His own green seasoning made with habanero chilli adds extra spice.

A fast and fresh option.

This classic Italian asparagus and rice soup is silky, healing and totally satisfying while the asparagus provides a much needed crunch to the broth.

Make the most of spring produce with this quick silverbeet soup with fragrant dill. Add a smoky flavour with flaked smoked trout (though tuna would work too).

This wrapped banana leaf parcel is filled with a comforting aromatic sticky rice and sweet banana filling.

As we count down to our 50th anniversary, we're taking a look back at old recipes. This fried rice dish - a classic comfort food - was inspired from our July-August 1966 issue.

Melbourne restaurant Anchovy's beef tartare is spiced up with herbs and nuoc cham. It will pair perfectly with potato crisps.

The classic pot roast lamb gets a contemporary kick with kale, feta and dill.

Our take on a Peruvian rice pudding, made with chancaca which gives it a distinctive pale caramel colour.

Two winter favourites, rice pudding and rhubarb, combine in these sweet treats.

“My first encounter with bibimbap was at a small Korean café in the Adelaide Central Market,” says Ryan. “I was hooked from then on. It’s a dish that can be personalised and modified depending on your likes and dislikes. A version I had in Seoul, where the beef and the egg were both served raw, is a favourite.”