Add the water and salt to taste. Raise heat to medium-high until the water is actively boiling. Cover the pot with a lid and reduce the heat to low or medium-low, just enough to maintain a gentle simmer.
Refer to the notes for cooking times, depending of variety of rice used.

Remove from heat when all moisture has been absorbed and rice is cooked but can be easily fluffed with a fork. Fluff the rice to loosen the grains. Add the chopped cilantro and drizzle the lime juice in circular motions to distribute throughout the pot. Toss everything until the flavors are evenly distributed. Taste for seasoning and adjust salt and lime juice as needed.

Serve warm.

Note: If using basmati rice, cooking time after placing the lid should be about 15 minutes. Regular long grained rice takes about 20 minutes.

Serve as a side for any Mexican meal.

Add water or broth, salt and olive oil. Stir to combine. Put the lid on Instant Pot and turn valve to seal. Press “Pressure Cook” and set timer to 22 minutes. Press “Keep Warm” to turn off “Keep Warm” function.

When cooking has finished, do a natural pressure release until pin drops, about 10 minutes.

Place wild rice in a pan with 60ml of water. Bring to the boil, reduce the heat to low and cover. Cook for around 45 minutes or until all the water has been absorbed.

After the wild rice has been cooking for about half an hour, wash the basmati rice in the same manner as you did the wild rice.

Place in a pan with coconut milk and remaining 20ml of water. Bring to the boil, reduce heat and cover. Cook for around 10–15 minutes or until all water has been absorbed.

After cooking, if any of the pans of rice is still too watery then you can increase the heat on the hob and stir the rice over the hot pan for a couple of minutes to evaporate any excess. Leave both pans uncovered to steam for a couple of minutes.

Mix both the rices together and serve. You can top with some chopped herbs such as parsley if you prefer.

Heat vegetable oil in a large skillet over medium high. (I like using an electric skillet for this because it allows me full control over the temperature, plus it is big enough to hold all the ingredients.) Add bok choy and bell pepper to the skillet and fry for 5 minutes, stirring constantly, until vegetables begin to soften. Season with salt and pepper.

Push vegetables to the side of the skillet. Add eggs to the cleared portion of the skillet. Use the corner of a spatula to scramble them where they are and continue to fry them for a minute or two, breaking them apart with the spatula until they are cooked through but still soft. They will cook more as you work through the next step.

Add the rice to the skillet and stir everything together. Add the soy sauce and toss to combine. Fry for another minute or two, stirring constantly, until all excess moisture evaporates off.

Serve with your favorite Chinese food condiments.

Note: I like to slice my bok choy before washing it because it makes washing it easier. Simply slice and add it to the strainer basket of a salad spinner. Fill the spinner’s bowl with cold water while the strainer with the bok choy is in it, then swish it around with your hands for a minute or two. This will loosen dirt, wash away impurities, and restore crispness all at the same time. Lift the strainer out of the bowl, discard the water, and spin the rest of the water out of the bok choy.

Heat sunflower oil in a medium-sized pot over medium to high heat. Add the purée. Bring the sauce to a boil before reducing heat to medium. Cover and simmer for 15–20 minutes or until sauce has reduced by a third its original volume.

For the jollof rice:
Heat sunflower oil in a large pot over medium heat. When oil is hot, add onion and garlic and cook for 1 minute. Add tomato paste, curry powder and Maggie cubes, stirring regularly until curry powder is fragrant and tomato paste is dark in colour.

Stir in puree and bring to a simmer over a medium heat. Add rice, thyme and bay leaves. Add stock and stir. Turn heat down to low and cover with foil and a lid. Allow rice to steam over low heat for 35 minutes.

Remove pot from stove and let sit for 15 minutes with the foil and lid still on. Remove the foil and lid and fluff rice with a fork. Taste and adjust the seasoning if necessary.

In a large skillet or medium pot, toast coconut flakes and sesame seeds over medium heat until they get a bit brown (2–3 minutes). Stir frequently so they don’t burn. Transfer to a small bowl and set aside. Wipe out the pot so any leftovers don’t burn.

In the same pan, sauté white parts of the scallions, ground turmeric and ground black pepper until scallions are well-covered and get a bit translucent, about 1 minute.

Add rice to the pan and stir so the scallions and turmeric are mixed in. Toast rice for another 1–2 minutes, stirring frequently.

Add coconut milk and then fill the can with water and add that to the pan. Stir well so the rice doesn’t clump up.

Bring rice to a boil and then turn it down to a low simmer, cover the pan and allow the rice to simmer for about 15 minutes until it gets tender and most of the liquid is absorbed.

To the top of the rice, add a layer of kale, the green parts of the scallions, lime zest and lime juice. Check that there is enough liquid left in the bottom of the pan and if there is very little or none, add ½ cup water. Cover the pan and allow the kale to steam for 5 minutes. Cut the heat and leave covered until ready to serve.

Add toasted coconut flakes and sesame seeds to the top right before serving. Serve with additional lime wedges if desired.

Add kimchi and stir until almost cooked. Add bean sprouts and mix well. Cook for 2–3 minutes.

Add cooked rice and stir for up to 1 minute. Add remaining ingredients (except eggs) and mix well. Add a small pinch of salt, and then mix again.

Serve topped with fried eggs.

Lightly toast almonds in a saucepan over a medium heat. It should only take a minute or two, you don’t want them to start to burn. Once done, remove from the pan and set aside.

Heat about 10 sprays of fry light to the pan. Add onion and cook for about 15 minutes, stirring often. You want them to be nicely brown but not burnt!

Rinse rice with cold water.

Once onions are browned, add rice to the saucepan and cook for a couple of minutes. Add the saffron strands and the water to the pan. Add double the volume of rice in water to the pan—this is a great rule of thumb way to measure the amount of water when you are cooking rice if you are going to steam it, as we are.

Bring pan to the boil and reduce heat. Cover pan and leave to cook for around 15 minutes. It’s done once water is evaporated but rice is moist enough and hasn’t started sticking to the bottom of the pan.

Crumble toasted almonds into the pan and stir well into the rice. Enjoy with your favorite curry.