There are quite a few on this thread.

Here is a link that might be useful: Rice Cookalong

I love Red Beans & Rice.

Red Beans And Rice With Sausage

Ingredients:
2 pounds hot or smoked sausage
2 pounds dried kidney beans
cup vegetable oil
2 large onions, chopped
1 large green bell pepper, chopped
4 large garlic cloves, minced
1 meaty ham hock, about 1 1/2 pounds
1 ½ teaspoons minced fresh marjoram or 1 teaspoon dried marjoram
4 fresh bay leaves or 2 dried
2 tablespoons sugar
1 (12-ounce) can beer
Salt, freshly ground black pepper and red (cayenne) pepper to taste
Cooked white rice
6 green onions, chopped
Minced flat-leaf parsley

Directions:
Preheat oven to 350 F. Slice sausage into bite-size pieces and spread in single layer on heavy baking sheet. Bake sausage until cooked through and it has rendered its fat. Drain sausage on rack placed over baking sheet and refrigerate until needed.

Sort through beans, discarding any discolored ones or pebbles. Rinse beans under running water. Heat vegetable oil in a heavy Dutch oven over medium heat. When oil is hot, add onions, bell pepper and garlic. Sauté until vegetables are wilted, about 8 minutes.
Add beans, ham hock, marjoram, bay leaves, sugar and beer. Stir to blend well and add enough water to cover by about 2 inches. Bring to a boil; reduce heat and add seasonings. Cover and simmer until beans are soft and juice has formed a thickened gravy, about 3 hours. Add additional water if necessary while cooking.

When beans are tender, remove ham hock and chop into bite-size pieces, discarding skin and bones. Return the chopped meat to the beans and add the cooked sausage slices. Cook just to heat through.

Serve over rice, garnished with chopped green onions and minced parsley. Makes 6 to 8 servings.

SOURCE: Cajun-Creole Cooking

Here's another one.

ORANGE PECAN WILD RICE
1 cup wild rice
1-1/4 cups chicken stock, preferably homemade
2 T unsalted butter
Kosher salt
1 cup seedless green grapes, halved
½ cup scallions, sliced in rounds, white and light green parts (2 scallions)
1 cup pecan halves, toasted and coarsely chopped
1 tsp grated orange zest
2 T freshly squeezed orange juice
1 tsp freshly ground black pepper
Place the rice, chicken stock, 1-1/4 cups water, 1 T of the butter and 1 tsp salt in a medium saucepan and bring to a boil over medium heat. Cover the pot and lower the heat to simmer and cook for about 1 hour, until the rice is tender and the grains begin to burst open. Stir the rice occasionally while itÂs cooking, scraping the bottom of the pan to prevent it from sticking. Turn off the heat and allow the rice to steam for about 5 minutes.
Stir the remaining tablespoon of butter into the rice, then add the grapes, scallions, pecans, orange zest, orange juice, 1 tsp salt, and the pepper and toss well. Taste for seasonings and serve hot.

To toast the pecans: spread on a sheet pan and toast in a 350 degree oven for 8 minutes. Let the pecans cool completely before chopping.

Barefoot Contessa: Back to Basics

Thanks - I've added several new ones to the "to try" list! This forum is awesome!

Put into a big bowl:
2 or 3 scrambled eggs
1 c. frozen peas
some chopped green onion
some soy sauce, ginger and garlic to taste
Add a couple of cups of hot cooked rice.

Voila (un)fried rice!
Adjust to your tastes, add some leftover meat to make it a meal, or serve as a side.

You can also use cooked barley or wheat instead of rice.

I love this recipe for the flexibility and ease!

Deanna

Or, make egg jambalaya - heat up a little oil, fry some rice in it for a while, add chopped onion, add beaten egg, season and top with green onion tops. (In Louisiana they call it egg jambalaya.) I know this is not a "new" idea, but I could eat this every day. BF's mother makes it for me when we visit. Why is it her jambalaya is ALWAYS better than mine?

How about a salmon risotto? I've been looking for a recipe using a can of salmon in a creamy sauce served mixed in with rice. I've had this dish at an italian restaurant. It is awesome, but they don't use canned salmon. I think it would be just as good using canned. Anyone have any ideas for a nice cream sauce to use for this? The only ingredient I know is in the sauce is garlic!

How about a homey, old-fashioned rice pudding?

Rice Custard Pudding

2 c milk
1 c cooked rice
2 egg yolks
1/2 c sugar
1/4 t salt
2 egg whites beaten stiff
1/2 t vanilla or grated rind and juice of 1/2 lemon

Scald milk with rice. Beat egg yolks with sugar and salt. Add hot mixture slowly. Cook in double boiler until thick. Fold in egg whites. Flavor with vanilla or lemon juice.

If you like, use the whites to make a meringue topping. Beat the whites with 2 T powdered sugar and 1/2 t lemon extract or vanilla. Spoon over pudding in baking dish. Bake 5 minutes at 425, or until delicately brown. Serves 4 to 6.

(That recipe is straight out of my old Fannie Farmer cook book)

Or...

Make some chicken and rice soup. Layer the rice with some sort of grated cheese and herbs/spices of your choice in a buttered baking dish. Top with garlic butter crumbs and bake it at about 350 until the cheese melts and the crumbs brown a bit.

My husband loves cilantro rice. Saute leftover rice in butter 'til heated through...some fresh garlic is optional. Add a generous amount of chopped cilantro and some chopped green onions, salt and pepper. Toss to warm the herbs through only, don't cook them. This works with other herbs as well. Fresh parsley, basil, or dill (great side with broiled fish)work well. With fresh parsley, I like to add chopped, toasted pecans.

Gosh, I could go on and on. Rice is like a blank canvas, all ready to be transformed into whatever your imagination can make it.

The above recipe sounds great, and it made me remember my Warm Indian Rice Pudding. It can be made with just plan white rice.

Recipe Courtesy of Padma Lakshmi, author Easy Exotic

1 cup short-grain Indian or Italian (Arborio) rice*
1 1/ 2 cups water
2 to 3 cups milk
1/ 2 cup sugar, or to taste
1/ 4 cup golden raisins
1/ 4 cup raw cashews or shelled pistachios, chopped fine
Seeds from 4 cardamom pods
Ground cinnamon to taste

*Arborio or Indian short-grain rice is available at specialty food shops

In a saucepan combine the rice and water, bring to a boil, stirring, and simmer, stirring occasionally, for 15 minutes. Add 2 cups of the milk, the sugar, raisins, cashews or pistachios, cardamom seeds, and cinnamon, and simmer, stirring often, for 10 to 15 minutes more, or until rice is tender and mixture creamy. Add additional milk, if necessary. Pudding may also be served chilled.
Yield: 4 to 6 Servings
Difficulty: Easy

I'm with Ruthanna. I'm confused. How come ya'll are posting this here when there is a whole rice thread for the cookalong?? You don't have to cook anything to post on there with your rice questions or recipes. Just curious. Seems odd.

I know I'm nosey. LOL....