304 rice water recipes

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

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.

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.

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.

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.

Crock-Pot rice cooked on high with butter for fluffy, hands-off results. A slow cooker method for cooking perfect rice without watching the stove.

Budget-friendly layered casserole of toasted rice, shredded cabbage, mushrooms, and spaghetti sauce baked for an hour. A simple vegetarian one-dish dinner.

Brown rice breakfast bowl with chopped figs and nutmeg, served warm with milk or yogurt. A simple, diabetic-friendly whole grain breakfast for one with natural sweetness.

Cooked wild rice with bacon and butter: nutty, chewy wild rice simmered to tender, then tossed with crisp bacon julienne and a knob of butter. A simple side that eats like a meal.

Homemade rice milk from cooked brown rice, water, and vanilla. A 3-ingredient dairy-free, vegan milk alternative blended smooth in minutes with no straining needed.

Smooth, naturally sweet baby food puree blending tender carrots with brown rice. Freeze in ice cube trays for single-serve portions packed with vitamins and fiber.

Pressure cooker lotus rice with short grain brown rice, dried lotus seeds, and roasted almonds. A nutty, chewy vegetarian grain dish with a subtle floral quality.

Ryzi me araka: traditional Greek rice and peas simmered with onion and olive oil in a one-pot pilaf. Simple, vegan, and a no-fuss weeknight side from the Greek home-cooking playbook.

Naturally fermented griddle cakes made with brown rice flour and chickpea flour. Vegan, gluten-free, and three ingredients. Tangy, lacy, and crepe-like off the pan.

Pineapple, banana and cantaloupe pooled in a coconut milk and brown rice syrup glaze, scented with rosewater. Light tropical fruit salad with a Southeast Asian twist.