From risotto to pudding to soup, these rice recipes deserve the spotlight — and your attention.
 Linda Xiao for The New York Times. Food Stylist: Monica Pierini. | Saturday, March 6, 2021 | | While a side of stovetop rice is always nice, consider giving grains the star treatment soon. If you have arborio rice in the pantry, you could make Hetty McKinnon’s Thai curry risotto (above) for dinner, or whip up Priya Krishna’s adaptation of Nixta Taqueria’s sholeh zard, a Mexican-inspired riff on the traditional Persian rice pudding, for dessert. If it’s still soup season where you are, give Sarah DiGregorio’s mushroom and wild rice soup a try — we’ve got a recipe for both pressure and slow cookers. No rice? No problem. We’ve got grain-free recipes, too, in our weekly collection of the most popular NYT Cooking recipes. | |  David Malosh for The New York Times. Food Stylist:Simon Andrews. | | |  David Malosh for The New York Times. Food Stylist: Simon Andrews. | 1 1/2 hours, 4 to 6 servings | |  David Malosh for The New York Times. Food Stylist:Simon Andrews. | 1 1/2 hours, 6 servings | |  Linda Xiao for The New York Times. Food Stylist: Monica Pierini. | 40 minutes, 6 to 8 servings | |  Yossy Arefi for The New York Times (Photography and Styling) | 1 hour, 4 to 6 servings | |  David Malosh for The New York Times. Food Stylist: Simon Andrews. | About 1 hour, 6 to 8 servings | | |
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