304 rice water recipes

A quick and easy enchilada sauce that you can make in about 10 minutes.

Crispy rice treats with melted marshmallows and graham cracker crumbs for a s'mores-style twist. No-bake, five ingredients, and a crowd favorite every time.

Silky poached eggs nestle into garlicky sautéed mushrooms, spinach, and tomatoes for a 15-minute breakfast that's elegant enough for brunch but easy enough for a Tuesday morning.

These gluten-free millet muffins are moist and delicious. They are perfect for a grab-go breakfast or a nutritious snack.

Indian rice flour pudding (firni) with rose water, slivered almonds, and pistachios. A creamy, fragrant milk pudding thickened with rice flour and naturally gluten-free.

Brown rice and fresh spinach side dish with sauteed onion and celery. A simple, wholesome one-pan recipe using spinach cooking water to flavor the rice.

Homemade salted eggs brined in rock salt water for three weeks until the yolks turn firm, golden-orange, and richly savory. Just three ingredients and patience. Serve quartered with rice or congee.

Dry veggieburger mix combines blender-cracked corn, brown rice, white rice, lentils, black beans, oatmeal, and whole-wheat flour into a shelf-stable pantry mix. Add water to make custom plant-based patties.

DIY dry veggie burger mix from blended chickpeas, soybeans, lentils, split peas, rice, and oats. Just add water to form patties. The pantry-staple shortcut.

Asparagus risotto made with arborio rice, dry white wine, and asparagus-infused cooking water as the stock. A zero-waste Italian technique that builds deep flavor from stalk to tip.

This, too, is a Portuguese recipe from the Algarve.

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.

Kheema is a dry-cooked Indian lamb curry with freshly ground cloves, cinnamon, and cardamom. No water added, the lamb cooks in its own juices with ginger, garlic, and turmeric. Served over rice.

Cooking grains the foolproof way: two parts water to one part grain, rinse first, simmer covered, never stir. Works for quinoa, rice, millet, and farro. The basic ratio every home cook should know by heart.

Instead of rice, this Christmas pudding is made with pearl barley, cinnamon and sugar. Pearly barley makes the pudding taste delicious and creamy while provides lots of goodness. Serve it with some chopped nuts and rose water if needed.

Keep these in the freezer and enjoy anytime you feel like having something sweet. Perfect with an afternoon cup of tea or coffee.