1,343 rice water recipes

Morisqueta, a traditional Mexican method for cooking perfectly fluffy white rice with separate grains. Soaked, boiled, and rested for light, non-sticky results every time.

Butterfly shrimp wrapped with bacon, dipped in egg, and pan-fried golden, served on stir-fried onions and finished with a tangy ketchup-garlic sweet-and-sour sauce. A retro Chinese-American classic.

Congee is the Chinese name, Kanji the Japanese, and Jook is the Filipino name, all for the same thing. In English it would be called Rice Gruel or maybe Rice Hot Cereal, but progressively it is referred to by the naturalist health community as Congee. It is a staple of the Ancient Chinese Diet and used to nurse the sick and weak back to health. They say 3 weeks of this will cure ANYTHING! Its because it gives your system such a break that it can use its energy elsewhere to heal what ails you. It has nursed me back to health at least 3 times now and is supposed to be a part of my DAILY diet, according to my Acupuncturist, Betsy. Thank you for saving my life Betsy!!!

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

Homemade sushi rolls stuffed with cream cheese, imitation crab, and crisp cucumber wrapped in seasoned rice and nori. A beginner-friendly roll you can nail on the first try.

Roast goose with a festive wild rice stuffing of mandarin oranges, chestnuts, and pine nuts. The skin is pricked to render the goose's rich fat and crisp golden, making a classic Christmas centerpiece.

Simple wild rice simmered in water with olive oil until cracked and puffy. A basic three-ingredient method for cooking wild rice with a nutty, chewy texture every time.

Moroccan sweet rice with cinnamon, a buttery side dish dusted with powdered sugar and cinnamon. A classic North African accompaniment to spicy tagines or roast lamb.

Ryzi me araka is a classic Greek rice and peas dish cooked pilaf-style with olive oil and onion. Six ingredients, one pot, and naturally vegetarian.

Honey-sweetened brown rice batter bread leavened with yeast and baking powder, no kneading and no wheat. A gluten-free quick loaf that slices clean and toasts well.

Dairy-free pumpkin tapioca pudding made with rice milk, tapioca flour, and canned pumpkin. Vegan, gluten-free, and ready in under 20 minutes. Optional licorice root adds a unique twist.

Basic Rice: a foolproof 3-ingredient method for fluffy white or brown rice. Classic 2:1 water-to-rice ratio, simmered low and covered. Two-cup yield, ready in 20 to 40 minutes.

Pork chops and rice casserole with cream of mushroom gravy - a budget-friendly one-dish dinner. Browned chops baked over tender rice soak up every bit of that savory gravy.

Japanese nori rice balls (onigiri) with brown rice, steamed carrot sticks, and tangy umeboshi paste, served with a ginger-soy dipping sauce. A simple vegan snack or lunch.

Goreng pisang are crispy fried bananas in a light rice flour batter rolled in brown sugar. A popular Asian street food dessert served with ice cream.

Hot and spicy rice noodles with carrot, broccoli, cabbage, and ginger in a cayenne-honey-hoisin sauce. A low-fat Asian-style stir-fry on the table in 20 minutes.