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Requested by:

Photo by nanny129
Home Town: Memphis, Tennessee, USA
Living In: Douglasville, Georgia, USA
nanny129 is looking for: (12 recommendations)
something a bit different tonite-- favorite rice dish?? sweet or savory--

Recommend a recipe

Last updated: Apr. 4, 2013 4:10 pm
Posted: Feb. 7, 2013 4:24 pm
Commented by: nanny129
Feb. 7, 2013 4:24 pm
have fun ya'll:-)
Feb. 7, 2013 4:26 pm
i am not much on sweet rice- and i love all kinds of savory rice dishes- but my fav- is the creamy rice in chicken & rice--yum
Feb. 7, 2013 4:29 pm
I love both actually, but I don't want to eat sweet things on a regular basis, so I guess I will go with savoury. I will add veggies, or spices, grated cheeses or onions. Its such a versatile ingredient. When eating sweet I will add fruits, spices and sometimes sweet milk.
Cactus Rose
Feb. 7, 2013 4:33 pm
Do you like curry? I always bake rice. Never cooked it on the stove top in my life. Curried rice is most delish, IMO.
Feb. 7, 2013 4:34 pm
I like Risotto,so creamy,not much on sweet rice.I like to just boil it also and add peas.
Buon Appetito
Feb. 7, 2013 4:36 pm
I love curry!!!!!!!!!!!!!!!
Buon Appetito
Feb. 7, 2013 4:41 pm
I like sweet and savory as well. My pallet has very is almost non prestigious. Except for Cannellini Beans UCK!
Recommended Recipe:
Photo of: House Fried Rice

House Fried Rice

Submitted by: LMFB64 
Loaded with shrimp, ham, chicken, and veggies, just like in your favorite Chinese restaurant. This fried rice is delicious and an excellent use of leftovers! 
Recommended by: ellie
Feb. 7, 2013 4:38 pm
This is my favourite way to eat rice...
Feb. 7, 2013 4:45 pm
you should try carries recipe- it's yummy
Recommended Recipe:
Photo of: Jasmine Rice

Jasmine Rice

Submitted by: Brian 
This beautiful rice is infused with onion, a few bay leaves and peas while it simmers and cooks on the stove. The result is a fragrant and very pretty rice pilaf. Serves four. 
Recommended by: misty
Feb. 7, 2013 4:46 pm
my favorite
Recommended Recipe:
Photo of: Quick Pork Fried Rice

Quick Pork Fried Rice

Submitted by: Carrie 
Living In: Hamilton, Ontario, Canada
Some cooked rice, cooked pork, and a few vegetables combine into a colorful and hearty Asian-inspired fried rice dish you can make with leftovers. 
Recommended by: nanny129
Feb. 7, 2013 4:49 pm
you can make with chicken-shrimp- or plain- really good
Feb. 7, 2013 4:59 pm
Thanks nanny....I just saved it....Carrie hasn't been here in quite a while...hope all is well.
Feb. 7, 2013 5:23 pm
This is my fave! LOVE rice
Feb. 7, 2013 5:42 pm
everyone says she's on fb some- she really never came back here much after they went to englad-her mil- talked with her daily back then-:-( sure do miss her
Commented by: Bibi
Feb. 7, 2013 4:51 pm
My favorite way to prepare Spanish rice!
Feb. 7, 2013 5:37 pm
Savory for me.
Recommended Recipe:
Photo of: Garlic Chicken Fragrant Rice On a Budget

Garlic Chicken Fragrant Rice On a Budget

Submitted by: dollychiaa 
This is an extremely simple and quick recipe which produces marvelous results! Garlic is mashed and placed into the rice cooker with some chicken for flavour. The result is the extremely fragrant garlic rice to die for! Delicious by itself, even better with some chicken! 
Recommended by: Emily Nicole
Feb. 7, 2013 5:47 pm
I love rice, I could probally have it every meal and not get bored with it. I only buy Jasmine rice, as far as white rice goes. I also like brown rice and Vermicelli. I like curry with rice, Kielbasa, onions, and rice. Fried Rice with hibatchi sauce over top. If I don't know what to eat sometimes I just have plain rice with alittle butter and salt. My Chickens think rice is the greatest food in the world too ;)
Commented by: patticakes43
Feb. 7, 2013 6:51 pm
My Mildly Spicy Beans and Rice is my favorite. When I was growing up, it was my mother's rice pudding.
Feb. 8, 2013 2:46 am
My mother used to also make rice stretch with left over rice and scrambled eggs. So simple and so delicious!
Commented by: merlion
Feb. 7, 2013 8:40 pm
Fried rice is my favorite. Don's recipe is great!
Commented by: gammaray (=
Feb. 7, 2013 8:43 pm
Savory - this:
gammaray (=
Feb. 7, 2013 8:45 pm
The thought of sweet rice is ~blech!~ Reminds me of the time my dad made me "rice cereal,' of cold leftover white rice that he mixed with sugar, vanilla, and milk . . . It was HORRIBLE!
Commented by: Don
Feb. 8, 2013 12:57 am
Hi, There is only ONE rice dish. cheers.
Feb. 8, 2013 1:00 am
Spanish Inspired Classic Paella 5 or 6 Chicken Thighs or Drumsticks 180g/6oz cooking Chorizo Sausage - sliced in ¼ in slices 100g/3 ½ oz thin cut Pork and/or Minute Steak - cut into strips 260g/8 to 9oz Mussels 260g/8 to 9oz Clams 300g/10oz Raw Prawns 2tbsp Extra Virgin Olive Oil 60g/2oz Butter 2tsp Coarse Cooking Salt 1tsp Saffron Threads 300ml Dry White Wine 300g/11oz Paella Rice - similar to Risotto Rice (Arborio is excellent) 2 cloves Garlic - finely chopped 1 large Red Onion - chopped ½ Red Pepper - chopped ½ Green Pepper - chopped 3 fresh Vine or Italian Plum Tomatoes - peeled, seeded and chopped 180g/6oz Green Beans - chopped 60g/2oz frozen Peas - defrosted 1 ¼ ltr Chicken Stock - can use cubes or bouillion 2tbsp lemon Juice - to taste Handful Flatleaf Parsley - chopped To Serve - Lemon Wedges Optional - 180g/60z Scallops Clean the mussels, removing any dirt, barnacles and the beard. Discard any open or damaged. Place in a bowl, cover with water and soak for an hour or two. Change water during process. Rinse Clams in cold water, place in large bowl, sprinkle with the coarse cooking salt, cover with water and soak for about 1½ hours; Rinse and drain. Shell and devein the Prawns (Can leave some or all tails intact). Combine Wine and Saffron in a jug; leave to stand and intermingle for at least 30 minutes. Prepare Chicken Stock, bring to boil and keep hot on separate ring on cooker. Heat oil in large pan, add chicken and cook on med/low heat until browned and tender; Remove from pan, drain on kitchen absorbent paper and set aside; Add chorizo to same pan and cook, stirring frequently, until browned; Remove from pan, drain on kitchen absorbent paper and set aside; Add butter to same pan, melt, lower heat, add onion and garlic and cook gently, stirring frequently, for 5 minutes or so until soft; Add rice, stirring constantly, for 2 minutes or so or until begins to pop; Add peppers and wine/saffron mixture, again stirring constantly to keep rice grains separate, until wine is absorbed; Add chopped tomatoes, lemon juice, a ladleful stock and continue stirring frequently, to ensure rice grains remain separate, until stock is almost absorbed; Continue adding measures of stock, stirring frequently, until absorbed for about 15 to 20 minutes or so until rice is almost tender; Add mussels, prawns, clams, chorizo and green beans on top of rice mixture, cover, and simmer for some 5 minutes; Add chicken, peas and scallops (if using) and continue to simmer covered another 10 minutes or so until clams and mussels have open and scallops are just cooked through; Stand covered for 5 minutes or so, garnish with parsley, and serve, removing any unopened mussels and clams.
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