848 egg rice recipes

Homemade steamed sponge cake, no oven needed: a light, eggy batter sweetened and colored with coconut treacle and warm cinnamon, then steamed soft and spongy. A moist Sri Lankan treacle cake for tea time.

Authentic crawfish bisque with stuffed crawfish heads, a dark roux, and ground crawfish tails simmered low and slow. The crown jewel of Cajun cooking, served over rice.

Browned chicken breasts baked over a cheesy base of broccoli, sweet Vidalia onions, mushrooms, and rice. A hearty Southern casserole the whole family will love.

Hand-rolled Greek stuffed grape leaves filled with seasoned beef or lamb, rice, currants, pine nuts, and mint. Simmered until tender and served with a classic avgolemono egg-lemon sauce. Makes 60.

Russian salmon coulibiac: flaked salmon, rice, mushrooms, hard-boiled eggs, and dill wrapped in flaky puff pastry. A showstopper main course with deep Russian roots.

Mim's cabbage rolls stuffed with ground beef, rice, eggs, and nutmeg, baked in a sweet-and-sour tomato sauce with brown sugar and lemon juice. A freezer-friendly family recipe with Eastern European roots.

Gluten-free pancakes made with a blend of rice flour, soy flour, and cornmeal. A simple wheat-free breakfast batter you can stir together in minutes for a celiac-safe pancake stack with real flavor.

Gluten-free rice flour pancakes with creamy yogurt and a touch of cornstarch. Silver-dollar size, golden-edged, and tangier than wheat pancakes for a lighter breakfast option.

A loaded Spanish paella with chicken, pork, shrimp, and calamari over saffron rice. This one-pan fiesta feeds 6 and comes together in under an hour.

Cheesy rice and bean casserole with ricotta, feta, and Parmesan baked under sliced tomatoes and a golden breadcrumb crust. Hearty vegetarian comfort food with mushrooms and herbs.

Make-ahead Chinese-style chicken strata with cubed bread, eggs, milk, sesame oil, soy, water chestnuts, and red bell pepper. Overnight breakfast or brunch casserole.

Tender cabbage leaves wrapped around seasoned beef, rice, and a whisper of cinnamon, simmered until melt-in-your-mouth soft and drizzled with tangy avgolemono sauce. Greek comfort food at its finest.

Delicious but a bit salty...I think 1/2 tsp of salt would be sufficient.

Learn to make authentic Chinese century eggs (pidan) at home. Duck eggs cured for 100 days in a black tea, salt, ash, and lime coating transform into a prized delicacy with translucent whites and creamy green yolks.

Homemade hoppers, the iconic Sri Lankan bowl-shaped crepe made from a fermented rice flour and coconut milk batter. Lacy-crisp at the edges, soft and spongy in the center, ready for curry, jam, or butter.

Avgolemono is the classic Greek lemon-egg rice soup, a silky chicken broth thickened with whisked eggs and fresh lemon juice. Light, restorative, and ready in 35 minutes.