What this site is
This site is a collection of rice-based recipes—traditional, modern, and everything in between—built around the idea that rice is more than a side dish. It’s the foundation of a meal, the canvas for flavor, and the star of the plate.
Every recipe here is designed to turn simple grains into something extraordinary, whether it’s a fragrant pilaf, a bold fusion dish, or a comforting one-pot wonder.
It’s for home cooks who want to cook with confidence, not guesswork. No vague measurements, no skipped steps, and no assumptions about what you already know. Just rice, techniques, and the stories behind the flavors.
| What you will find here | What you will not |
|---|---|
| Tested rice recipes for every meal | Unverified crowd-sourced dishes |
| Step-by-step techniques for perfect grains | Overly complex fermentation guides |
| Fusion recipes blending tradition and innovation | Generic ‘copycat’ versions of restaurant dishes |
| Beverages and cocktails paired with rice dishes | Unsourced historical claims about rice |
Meet the cook
This is Jerome Nakamura, the founder and editor. He writes the recipes, tests them, and decides what stays—and what doesn’t.
A day in the kitchen
- 15:40 a.m.
The rice soaker is already humming on the counter. I wake up to the smell of toasted cumin seeds in the air—my alarm clock is a mortar and pestle. The first batch of basmati for the week’s recipes needs a head start, and I’ve learned the hard way that soaking overnight isn’t enough. The grains are stubborn; they need time to soften properly, or the final texture will be uneven. The toaster pops, and I burn the first slice.
- 2Just after the school run
I’m in the pantry, measuring out jasmine rice for a curry that’s supposed to be ‘foolproof.’ The recipe calls for a 1:1.5 rice-to-water ratio, but the humidity today is off the charts, and the grains clump together like they’re holding hands. I adjust the water, but the texture still feels wrong. The kids are yelling about homework, and I’m muttering about ‘ideal cooking conditions’ under my breath.
- 3The hour before dinner
Steamed rice for the family, this time. The rice cooker beeps, and I open the lid to find the grains stuck together in a single, sad block. I prod it with a fork—no luck. The kids are already at the table, and I’m scrambling to explain why their ‘perfect rice’ looks like glue. I end up serving it with extra soy sauce and a prayer.
- 4Midnight, after the last guest leaves
I’m finally alone in the kitchen, testing a new recipe for a spicy Thai-style fried rice. The wok is screaming, and the rice is sticking to the bottom like it’s afraid to let go. I add more oil, stir faster, and—just as I think it’s salvageable—the rice turns to paste. I sigh, scrape the pan clean, and write ‘oil ratio needs doubling’ in the margin of my notebook.
- 53:17 a.m.
The last batch of the night: a simple pilaf with herbs. The grains are light, fluffy, and perfectly seasoned. I take a photo for the site, then collapse into bed, exhausted but satisfied. Tomorrow, I’ll do it all again.
The one thing I refuse to compromise on is the rice itself. No shortcuts, no ‘good enough’ grains. If it doesn’t taste like it was made with care, it doesn’t get published.
The rules we hold ourselves to
These are the lines we won’t cross—not even for speed or convenience.
The first time is mine. The second is by someone who’s never cooked it before. If it fails for them, it fails for everyone.
A rice cooker? Maybe. A wok? Not always. We list what’s essential, what’s helpful, and what’s just for show.
Some dishes are too fussy, too unreliable, or just plain bad. That’s why this site moves slower than others—but every recipe you find here is worth the wait.
What we still get wrong
We’re still not great at photographing rice in its natural state—most shots look too staged, like the grains are posing for the camera. We’re working on it by using real plates, real lighting, and no Photoshop tricks.
Our archive is still light on regional rice varieties outside of Asia and the Americas. We’re prioritizing more African and Middle Eastern recipes in the next year, starting with West African jollof and Persian chelo.
How to reach us
We love hearing about your rice adventures—what worked, what didn’t, and what you’d love to see on the site. If you’ve got a question, a tip, or just want to say hello, head to the contact page.
The recipes are grouped by category: Appetizers, Beverages, Breakfast & Brunch, Desserts, Main Courses and Reviews.