48 rice milk recipes

Thai red curry beef with coconut milk, fish sauce, baby corn, and green peas, garnished with sweet basil. A quick, aromatic curry served over jasmine rice.

Fragrant Thai-inspired curry sauce with coconut milk, fresh ginger, lemongrass, kaffir lime, and red curry paste finished with basil. Ready in 30 minutes and endlessly versatile over rice, noodles, or grilled proteins.

Thai lobster and scallop curry with coconut milk, red curry paste, and fresh basil. Tender seafood in fragrant coconut broth with sweet pepper, mushrooms, and chili-garlic heat over rice.

Pa Nang Nuah, a Thai panang beef curry simmered in coconut milk with red curry paste, kaffir lime leaves, fish sauce, and fresh basil. Rich, aromatic, and served over steamed rice.

Chicken, country ham, and peas in a creamy fricassee sauce with milk and a pinch of cloves, served over pasta or rice. A Southern-style chicken fricassee with salty ham and sweet peas.

Great way to use up leftover chicken. Filo pastry stuffed with chicken and broccoli cheese in a light cream sauce.

Juicy bite-size cherry tomatoes stuffed with a tasty filling that includes mozzarella, basil and sun-dried tomatoes. Tasty pop-in your mouth mini-explosions of flavor.

Creamy potato ham soup thickened with a butter-flour roux and milk. A simple, comforting soup with diced potatoes, celery, onion, and ham.

A hearty New England fish hash with flaked fish, diced potatoes, and hard-cooked eggs, pan-fried in lard until golden and crusty. Seasoned with Worcestershire and evaporated milk for old-fashioned Down East comfort in just 30 minutes.

Orange tapioca pudding made with skim milk, orange juice, and diced oranges. A light, low-calorie custard-style dessert with citrus flavor and tapioca pearl texture.

Turkey quiche uses leftover stuffing as the crust, with diced turkey, Swiss cheese, and an evaporated-milk custard baked until set. Genius Thanksgiving leftover transformation.

Basic bread stuffing with toasted bread cubes, butter-softened onions and celery, sage, and parsley moistened with turkey stock. The classic Thanksgiving stuffing that fills a 12 to 14-pound bird.

Tomato butternut soup with pureed squash and chunky diced tomatoes, simmered in soy milk with fresh ginger. A creamy, vegan-friendly soup with half-smooth, half-chunky texture.

Unique vegan rye bread pudding with apples, caraway seeds, and tahini-miso sauce that soaks for hours then bakes into comforting dairy-free dessert.

Stuffed summer squash halves filled with scooped squash flesh mixed with diced cheese and cream, topped with buttered bread crumbs and baked until golden. Simple, seasonal comfort food.

Pureed carrot rhubarb soup with orange juice, served over garlic-rubbed cinnamon sourdough croutons and garnished with fresh chervil. A spring showstopper that keeps guests guessing.