406 corn rice recipes

Gingerbread rice bran muffins made with whole wheat flour, molasses, ginger, cinnamon, and raisins. Low-fat, egg yolk-free, and high in fiber for a healthier breakfast muffin.

Cold asparagus salad with a Chinese-style vinaigrette of rice wine vinegar, soy sauce, and sesame oil. Marinate overnight for deeper flavor, top with butter-toasted sunflower seeds.

Mexican rice toasted golden brown in oil with garlic, then simmered in chicken broth. A versatile base recipe with endless add-in possibilities.

Vegetarian fried rice with carrots, bell pepper, corn, fresh ginger, and chili in a wok with soy sauce. Uses cold pre-cooked rice for the best texture.

Asian-style brown rice salad with sesame oil, rice vinegar, snow peas, corn, carrots, and scallions. A nutty, crunchy cold salad that's vegan and make-ahead.

Witches' hats Halloween treats made from crisp rice cereal, marshmallows, and chocolate, shaped into cones and dipped in melted semi-sweet chocolate. A fun no-bake project kids love.

Three-layer no-bake bars with a crunchy peanut butter cereal base, creamy vanilla buttercream filling, and a glossy chocolate topping. Like a homemade peanut butter cup in bar form, ready without turning on the oven.

Fried rice with ham, snow peas, bean sprouts, and egg stir-fried in a wok with soy sauce. A quick, fresh take on homemade fried rice for two.

Seared bay scallops in a reduced grapefruit-butter sauce served over sesame fried rice with corn, snow peas, and peppers. A fusion seafood dinner with citrus brightness.

A classic Canadian no-bake treat: peanut butter, brown sugar, and corn syrup bubbled together, mixed with Rice Krispies, and topped with chocolate icing. Four ingredients. Irresistible crunch.

Tofu tacos with crumbled tofu, brown rice, green pepper, and taco seasoning in warm corn tortillas. A quick vegetarian taco filling with familiar Mexican flavors and no meat.

Baked plantain loaf from Ivory Coast made with mashed ripe plantains, rice flour, chilli sambal, and turmeric. A gluten-free West African side dish served with salted peanuts.

Creamy scallop and corn soup blended smooth with fresh ginger, rice wine, and scallions. A silky Asian-inspired bisque finished with cream and butter.

Bologna rice skillet uses up pantry leftovers in one pan with toasted rice, diced bologna, tomatoes, corn, and onion. Vintage stretch-the-meat casserole, ready in under 40 minutes.

Cranberry walnut tart layers a flaky blind-baked crust with a brown sugar and corn syrup custard studded with tart cranberries and toasted walnuts. The holiday pie's more sophisticated cousin.

Tex-Mex rice and black bean casserole with corn, salsa, cumin, and pepper jack cheese. A vegetarian one-dish dinner baked with a melted cheese topping.