Rice recipe collection

Fat-free three bean salad shakes together steamed green beans, chickpeas, kidney beans, and red onion in rice vinegar. No oil, no sugar, just five ingredients and a fridge.

Slow cooker flank steak teriyaki with pineapple, soy sauce, ginger, and sherry, cooked right on top of rice in the Crock-Pot. A complete one-pot teriyaki dinner with zero babysitting.

Fried chicken for Chanukah, marinated overnight in lemon juice, olive oil, and nutmeg, then flour-dipped, egg-washed, and pan-fried golden. A Sephardic-style Hanukkah centerpiece for the oil miracle.

Garbanzo and rice salad tosses chickpeas, brown rice, tomato, green pepper and red onion in a dill-and-white-wine-vinegar dressing. A make-ahead vegan salad that improves overnight.

Thai sticky rice with sweet coconut milk sauce and fresh mango. Glutinous rice soaked overnight, steamed, and dressed in warm coconut cream for a classic Southeast Asian dessert.

Cuban-style black beans cooked from dried with garlic, onion, olive oil, and optional hot chilies. Slow-simmered overnight then finished in a sofrito and served over rice.

Naturally fermented griddle cakes made with brown rice flour and chickpea flour. Vegan, gluten-free, and three ingredients. Tangy, lacy, and crepe-like off the pan.

Two-ingredient brown rice flour griddle cakes, naturally gluten-free. Ferment the batter overnight for tangy flavor or cook them right away like crepes.

Vegetarian chili con corn simmers dried kidney beans with tomato sauce, sweet corn, and a smoky chili-cumin kick. Served over rice for a budget-friendly, protein-packed weeknight bowl.

Rich turkey soup simmered for hours with wild rice, fresh herbs, and vegetables. Turn your Thanksgiving turkey carcass into 12 servings of deeply flavorful homemade stock.

Traditional Southern Hoppin' John with dried black-eyed peas, rice, ham, and cayenne. A one-pot New Year's Day staple believed to bring good luck.

Homemade Mexican horchata with ground rice, milk, sugar, vanilla, and cinnamon served over ice. A creamy, sweet rice drink that soaks overnight and blends smooth the next day.

Spicy chicken green chili with tomatillos, fresh green chiles, ground red chile, oregano, and cumin. A Southwestern-style chili simmered 3-4 hours for deep, layered heat.

International chicken curry in the slow cooker with tomatoes, raisins, bell peppers, and warm curry spice. A hands-off 8-hour braise that delivers tender, saucy chicken pieces over rice.

Candied orange peels half-dipped in bittersweet chocolate, Israeli-style. Soaked, boiled, and slow-simmered in sugar syrup until translucent, then rolled in sugar and coated. Keeps for 3 months.

Grilled chicken fillet marinated in sherry, soy sauce, and crushed juniper berries, sliced thin and served with a glossy sherry pan sauce. Dutch-inspired with bold, aromatic flavor.