9,227 riced recipes

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.

Gluten-free and dairy-free carrot spice cookies made with rice flour, molasses, applesauce, and raisins. Soft, chewy drop cookies with warm allspice flavor. Makes 4 dozen.

Vegan unstuffed bell pepper soup with brown basmati rice, tomato paste, and loads of diced peppers in a savory tamari broth. All the flavors of stuffed peppers without the stuffing.

This is an Asian twist on a French appetizer. Caul fat can be ordered from your local butcher.

Simple miso marinade with organic miso paste, garlic, ginger, and brown rice vinegar. A five-ingredient Japanese-inspired marinade for fish and vegetables, ready in 5 minutes.

Lemony risotto with quartered artichoke hearts, sweet peas, fresh dill, and Parmesan stirred in at the end. A bright, herb-forward Italian rice dish that captures spring in every creamy spoonful.

Loco moco with a hamburger patty over rice topped with a fried egg and brown gravy. Hawaii's iconic comfort food plate lunch that's hearty, simple, and deeply satisfying.

Louisiana-style red beans and rice with a bold spice mix and an unexpected addition of grape juice for sweetness. No meat, all flavor, cooked from dried beans.

Japanese braised eggplant stuffed with tempeh, mushrooms, and bell pepper in a sherry-soy-molasses sauce. A hearty vegetarian main served over brown rice.

Plump shrimp sautéed in a skillet with melted margarine, paprika, and cayenne pepper, finished with a squeeze of fresh lemon and served over fluffy rice. A quick, spicy seafood dinner in just 30 minutes.

Oven-baked five grain pilaf with barley, wheat berries, millet, wild rice, and brown rice, studded with mushrooms, orange-soaked currants, and toasted almonds.

Classic risotto alla Milanese with saffron, Marsala wine, and prosciutto. Arborio rice stirred to a creamy finish with Parmesan and butter.

Feijão preto is a Brazilian-style black bean stew slow-simmered with onion, garlic, orange, tomato and coriander, served over brown rice with toasted bread crumbs and orange slices.

Szechuan-style tangerine beef stir-fried with dried orange peel, chili peppers, and roasted peppercorns. Flank steak marinated in soy, ginger, and rice wine.

Slow cooker sweet and sour turkey with pineapple, mandarin oranges, and colorful vegetables over fluffy rice. Set it, forget it, and come home to dinner.

Crunchy drop cookies loaded with oats, crispy rice cereal, coconut, and nuts. These chewy-crispy TV cookies are the ultimate snack for movie night or after-school munching.