Often underappreciated and taken for granted in many pantries, rice is an extraordinarily multifaceted ingredient - perhaps the most consumed worldwide. With countless rice recipes spanning multiple cuisines, you'll never run out of ways to turn that abandoned bag of rice into something unforgettable. Be it the universally adored rice pilaf, fried rice, or any one of the numerous staple rice dishes, we've got you covered.

Rice can go from humble to haute with a simple touch of creativity. For instance, using brown rice as a base, you can liven up a mundane dish by adding rich elements like butter, lemon, and garlic, easily transforming it into a delicious accompaniment to any main course.

From the tantalizing, smoky, and aromatic notes of the saffron-spiced rice pilaf adorned with cherries, cilantro, and pistachios, to the vibrant, zesty rice salads liking themselves to the Greek cuisine's bountiful flavors, there's a universe of possibilities within a single grain.

Highlighting cultures and cuisines, 1999's F&W Best New Chef Rocco DiSpirito's rice dish utilizes bacon fat and tangy pineapple to transport you straight to an Italian summer. The coconut rice, with its slightly sweet flavor obtained from the coconut milk used in the cooking process, adds a rich textural element, making it the perfect accompaniment to Asian, African, and Caribbean delicacies.

For depth of flavor unmatched by most, jollof rice, a West African delicacy inspired by Eric Adjepong's Ghanaian roots, reigns supreme. This delightful dish uses canned tomatoes, bell peppers, onions, and jalapeños to infuse every grain with robust, complex flavors.

Further exposing the world of rice dishes, we explore Jamaican rice and peas, an island staple brought to us by Briana Riddock that combines the flavors of allspice berries, thyme, and Scotch bonnet pepper.

In the global kitchen of rice variants, we're introduced to dishes inspired by Mexican-Indian fusion cuisine, recipes from Hawaii, Persian New Year's staples, and traditional Chinese cuisine. Every dish offers unique flavors, textures, and experiences, ranging from sweet and sour tamarind rice to seafood rice from 1970s Brazil, garnished with onions and garlic sautéed in butter.

Fried rice gets a makeover in multiple forms, be it the robust Indonesian nasi goreng spiced up by Sang Yoon, or Chris Yeo’s Southeastern rendition flavored with pickled onions and shredded coconut.

The indefatigable ability of rice to absorb flavors and inflict delicious transformations is showcased in various other dishes, like the 30-minute herb-infused rice by April Bloomfield, gluten-free brown rice scented with almonds and parsley by Emily Farris, or the buttery richness of chef Lucas Sin’s egg yolk-stir-fried rice.

Be it transforming into the lightly sweetened coconut rice by Chef JJ Johnson, the 20-minute, Thai-flavored fried rice by Phoebe Lapine, or the rice-based stuffing with Chinese sausage by Joanne Chang, rice truly is the world's most adaptable ingredient.