CookClue recipes
Rice & Pasta
Rice, risotto, pasta and filled-pasta recipes with texture cues.
Reviewed methods
23 recipes
Chicken Biryani
Layered chicken biryani with basmati rice, yogurt-spiced chicken, fried onions, herbs and warm whole spices.
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Classic Rice Pilaf
Classic rice pilaf with butter-toasted basmati, onion, broth and toasted almonds, rested before fluffing.
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Egg Fried Rice
Fast egg fried rice with cold jasmine rice, scrambled eggs, scallions and a light soy-sesame finish.
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Mushroom Fried Rice
Mushroom fried rice with browned mushrooms, egg, scallions and cold rice, cooked until some grains develop crisp edges.
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Shrimp Fried Rice
Shrimp fried rice with egg, peas, carrots, scallions and cold cooked rice, cooked quickly over high heat.
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Vegetable Fried Rice
High-heat vegetable fried rice with cold long-grain rice, egg, broccoli, peppers, carrots and snow peas.
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Baked Spaghetti
Saucy baked spaghetti layered with tomato meat sauce and cheese, with noodles cooked slightly short so they stay tender through the oven bake.
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Penne alla Vodka
Penne in a silky tomato-vodka cream sauce finished gently so the dairy stays smooth instead of splitting.
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Stuffed Shells
Jumbo shells filled with spinach-ricotta mixture and baked in thick tomato sauce until hot and lightly browned.
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Chicken Fried Rice
Chicken fried rice made with cold cooked rice, high heat, browned chicken, egg and vegetables so the grains stay separate instead of turning mushy.
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Classic Pasta Salad
A vegetable-packed pasta salad with an Italian-style vinaigrette and a reserved finishing portion of dressing so the pasta stays glossy after chilling.
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Classic Baked Ziti
Saucy baked ziti assembled with al dente pasta, tomato sauce, ricotta, mozzarella and Parmesan so the noodles finish tender without turning gummy.
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Fettuccine Alfredo
Fettuccine tossed with warm cream, butter, Parmesan and reserved pasta water for a smooth sauce that coats every ribbon.
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Pasta Pomodoro
Spaghetti finished directly in a bright tomato sauce with pasta water, butter, basil and olive oil so the sauce coats instead of sliding off.
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Pesto Penne
Fresh basil pesto loosened with starchy pasta water and tossed with hot penne off direct heat so the sauce stays aromatic and coats every tube.
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Spaghetti Bolognese
A long-simmered beef-and-pork ragù tossed with pasta before serving so the meat sauce coats the noodles instead of sitting only on top.
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Spaghetti Carbonara
A silky egg-and-cheese carbonara finished with hot pasta and reserved cooking water so the sauce emulsifies instead of scrambling.
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Classic Cacio e Pepe
A Roman-style Pecorino and black pepper pasta using concentrated starchy cooking water, finely grated cheese and off-heat tossing for a smooth coating instead of clumps.
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Homemade Ricotta Ravioli
Fresh ricotta ravioli with thin pasta sheets, a firm drained filling, carefully expelled air pockets and well-sealed edges.
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Tender Potato Gnocchi
Soft potato gnocchi made with dry, cooled russet potatoes and just enough flour to hold the dough together without turning it heavy.
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Creamy Parmesan Risotto
Classic Parmesan risotto with al dente grains in a loose glossy sauce, finished off heat with butter and Parmigiano so it flows instead of setting into glue.
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Fluffy Long-Grain White Rice
A simple stovetop white-rice method built around rinsing, a controlled covered simmer and a full resting stage so the grains finish tender without becoming gummy.
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Fresh Egg Pasta Dough
A resilient three-egg pasta dough that looks dry at first, becomes smooth with kneading and rest, and rolls thin enough for noodles or filled pasta without cracking.
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