Transform cold rice into crispy, sesame-coated kernels that pair beautifully with shrimp, herbs, and cucumbers in this bright and fresh Vietnamese-inspired salad. Breana Lai Killeen, M.P.H., RD, is a ...

We’re often being told to eat more nutrient-dense whole grains, and one of the easiest—and tastiest—ways to do that is through grain salads packed with a kaleidoscope of textures, flavors, and colors ...

As the daughter of a Minnesotan and Michigander, I was raised on wild rice. For one, the long-grain marsh grass (not technically a rice) is a Midwestern staple, originally harvested by Native ...

A feel-good, chock-full salad that will not leave you longing for your next meal after a couple hours. For large shards of rice that hold on to their shape, use a sticky, starchy variety such as sushi ...

Bottom-of-the-bowl crispy rice salad, respect for the pupu platter, “a very tender coconut” and Skechers cuisine. I’m Laurie Ochoa, general manager of L.A. Times Food, with this week’s Tasting Notes.

When I first came across Italian rice salads, I was listening to the radio. On “The Splendid Table,” my friend and food journalist Russ Parsons was talking about them to cookbook author and chef ...