4,011 ice recipes

A rice pudding style custard dessert from Louisiana.

Wild rice cucumber salad with red bell pepper and scallions, tossed with your favorite dressing. A nutty, crunchy grain salad that's naturally vegan and high in fiber.

Nutty brown rice and chewy wheat berries simmered together and tossed with sauteed scallions for a wholesome whole grain side dish. Just 5 ingredients and zero fuss.

Whole roast chicken stuffed with saffron rice, sauteed giblets, mushrooms, celery, and scallions. A golden-crusted centerpiece that uses every part of the bird.

Chinese-style basic stock made from chicken pieces and pork spareribs simmered with ginger, scallion knots, and rice wine. A clean, versatile broth for Asian cooking.

A traditional Swiss dessert of dried pears poached in spiced red wine, served alongside creamy walnut rice pudding and a honey-butter wine sauce. Elegant, aromatic, and unforgettable.

South Indian split pea and coconut curry sauce built on a rice-split-pea puree, tempered with mustard seeds and curry leaves. A fragrant, mildly spiced vegan sauce for rice or dosa.

You can use any type of wholegrain rice you like - but try to stick to non-white. There are many wonderful whole grain rice varieties that would work well in this dish - brown rice, red rice, or black rice.

Quick Japanese sukiyaki with thinly sliced beef, fresh vegetables, and spinach in savory soy gravy, delivering restaurant flavors in 30 minutes over steamed rice.

Vegan maple rum rice creme made with short grain rice, soy milk, and maple syrup pureed smooth, served with a cocoa-honey chocolate sauce. A dairy-free, low-fat dessert.

Kid-friendly paella: chicken drumettes, bacon, saffron rice, and peas in a single pan. A gentler introduction to Spanish flavors that still delivers that signature golden, crackling bottom.

Rice almondine with brown minute rice, green beans, toasted almonds, and dill cooked in chicken broth with lemon juice. A quick 15-minute side dish with nutty crunch.

Vintage walnut-and-rice veggie burgers with sauteed onion, celery, and carrot bound together with egg and seasoned breadcrumbs. Hearty, savory, and freezer-friendly.

Stuffed zucchini blossoms (kolokytholouloutha yemista) filled with rice, fresh mint, parsley, tomato, and olive oil, then simmered in water. A traditional Greek vegetarian appetizer.

Fragrant coconut and spice rice cooked in coconut milk with lemongrass, curry leaves, cardamom, cumin, and turmeric. A golden, aromatic South Asian side with toasted peanuts.

Gluten-free, dairy-free Banana Nut Pancakes made with rice flour and beaten egg whites for real fluffiness. Sweetened with honey, loaded with banana and walnuts, ready in 20 minutes.