600 lemon ice recipes

Vegetable almond brown rice with lemon, dill, and toasted almonds. A quick vegetarian side dish cooked in vegetable broth for a nutty, herb-bright one-pot grain.

Vangi bath: South Indian rice dish with eggplant, toasted coconut, and a fresh-ground spice blend of coriander, urad dal, dried chiles, cinnamon, and hing. Vegetarian one-pot from Karnataka.

Creamy rice pudding folded with vanilla whipped cream and served with a blended strawberry preserve sauce. A cold, light dessert with a mousse-like texture.

Fresh mango salsa with red peppers, cilantro, and garlic pulsed in a food processor, then tossed over chilled rice vermicelli. A bright, no-cook summer pasta dish.

Pan-fried beef liver in a tangy gravy loaded with green olives, mushrooms, lemon juice, and Worcestershire for a quick weeknight dinner that proves liver doesn't have to be boring.

This recipe turns boxed herb and veggie instant brown rice mix into a quick and easy vegan soup recipe.

Baked apricot rice pudding with a broiled brown sugar crust. Skim milk, egg substitute, and fresh apricots in a water bath make a creamy low-fat custard with a brulee-style finish.

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.

Broiled stuffed mushrooms filled with seasoned rice, chopped nuts, chili sauce, and lemon juice, drizzled with melted butter. A savory bite-sized appetizer.

An intensely savory Vietnamese anchovy dipping sauce (mam nem) with fresh pineapple, garlic, chili, and fish sauce. The essential condiment for beef fondue and grilled meats.

Vegetarian Greek stuffed grape leaves filled with seasoned rice, toasted pine nuts, and sweet currants. Served cold with fresh lemon wedges, these dolmathes make an elegant meze appetizer.

Sauterne-marinated venison chops layered with green pepper rings stuffed with rice, onion, and fresh tomato, then oven-steamed in chunky tomatoes and Angostura bitters until tender.

Tender cabbage rolls stuffed with ground beef and rice, simmered for an hour, then topped with a buttery lemon sauce that brightens every bite. A comforting Eastern European classic.

Lemon fluff custard baked in a water bath with sour cream, rice, currants, and freshly grated nutmeg. An old-fashioned baked rice custard with a bright lemon twist.

Gulf Coast Creole fish stew with turbot, minced clams, stewed tomatoes, mushrooms, and Creole seasoning served over rice. A hearty one-skillet seafood dinner with Southern soul.

Greek mussel pilaf (pilafi me mythia) cooks short grain rice directly in mussel-and-wine broth. The seafood-stock pilaf of the Aegean coast.