Rice/6 recipes

Chocolate rice pudding made with Mexican chocolate, cinnamon, and vanilla, set with gelatin and layered with Kahlua-spiked whipped cream. A rich Mexican-inspired dessert.

Sizzling rice soup with shrimp, ham, mushrooms, and bamboo shoots in chicken broth. Deep-fried rice puffs and crackles when it hits the hot broth.

Fluffy baked egg casserole with rice, cheese, and creamy white sauce. This vintage souffle-style dish puffs up golden in the oven, perfect for brunch or light dinner.

Gluten-free Mexican cheese bread made with rice flour, soy flour, enchilada sauce, and grated cheese. A savory quickbread with a spicy kick, no wheat needed.

Tofu and rice stuffed peppers fill green bell peppers with brown rice, mixed vegetables, sauteed mushrooms and crumbled tofu, then bake under tomato soup. A vegan, low-fat take on the classic stuffed pepper. Make-ahead friendly.

Baked salmon and rice balls in cream of mushroom sauce. Canned salmon, cooked rice, eggs, and breadcrumbs shaped into balls and baked in a creamy gravy. Simple and satisfying.

Try this creamy and scrumptious dish that is fun and easy to make.

Ham and rice balls stuffed with fontina cheese, peas, and Parmesan, breaded and pan-fried until golden. Served with warm marinara sauce, these are Italian arancini with a ham twist.

Crunchy chocolate chip cookies loaded with pecans and crisp rice cereal, flavored with almond extract and brown sugar. Makes 5 dozen crispy-edged treats in 30 minutes.

A Cajun showstopper: whole roasted chicken rubbed with Creole seasoning and stuffed with homemade dirty rice built on a dark roux, gizzards, ground pork, and the holy trinity.

Sabzi Koofteh: Persian-style giant meatballs of ground beef, rice, split peas, mint, and watercress, simmered in a turmeric-tomato broth. Served with yogurt and pickles for a one-pot Middle Eastern dinner.

Wok-seared lobster tossed in a fiery Szechuan chili sauce with hoisin, ginger, garlic, and dried red chilies. Restaurant-quality stir-fry ready in just 15 minutes from start to plate.

Porcupine meatballs with uncooked rice mixed into ground beef, baked in cream of tomato soup until the rice pokes through like quills. A retro family favorite.

Crispy, crunchy chocolate chip cookies with rice cereal folded right into the dough. Lighter and snappier than a traditional chocolate chip cookie. 30 minutes from bowl to cooling rack, and they freeze like a charm.

Creamy carrot-orange soup pureed with fresh orange juice, tomato paste, honey, and rice for body, topped with toasted cashews. A velvety blended soup with bright citrus flavor.

A whole chicken cut up and steamed in a wok with sliced Chinese pork sausage, light soy sauce, rice wine, and sesame oil. A simple, traditional Cantonese steamed chicken with just a handful of ingredients.