9,034 riced recipes

Irish potato and apple pudding wraps spiced apples in a soft mashed-potato pastry, then steams it in a basin until tender. A traditional rural Irish dessert served with cream or custard.

Malt bread made with self-rising flour, cocoa, molasses, brown sugar, and golden raisins in a bread machine. A dark, sticky, British-style tea bread with no yeast needed.

Benne seed cookies, the historic Charleston specialty. Toasted sesame seeds folded into a brown sugar dough for thin, crisp, caramel-edged Lowcountry cookies.

Savory garlic pancakes with a creamy ham and sage butter sauce. Three whole heads of boiled garlic turn sweet and nutty in the batter. Silver dollar-sized for brunch, lunch, or light supper.

Traditional British steamed pudding studded with sweet sultanas and wrapped in greaseproof paper. This classic Spotted Dick is proper old-school comfort food, best served with hot custard poured over the top.

Poori (puri), deep-fried Indian whole wheat bread that puffs into golden balloons. Made with just 3 ingredients and buttermilk for a tender, flaky dough. Serve hot alongside curry.

This easy-to-make snack is perfect for those long days at work or for traveling with the kids.

Lancashire cheese scones made with Cheshire or Double Gloucester cheese, self-rising flour, butter, and a pinch of cayenne. British-style savory scone wedges baked golden in 15 minutes.

Roquefort and cheddar cheese biscuits coated in toasted sesame seeds. Savory, crumbly bite-sized appetizers baked golden in just ten minutes.

Kentucky pecan cake with applesauce, cinnamon, and a full cup of chopped pecans, lightened with whipped egg whites and baked in a tube pan. A dense, spiced Southern cake dusted with powdered sugar.

A traditional British steamed pudding filled with beef shin, sausage meat balls, and onion rings in a Marmite-enriched gravy, all wrapped in a suet pastry crust. Proper comfort food, steamed low and slow.

A recipe for a traditional Irish bread. Barm Brack (Traditional Irish Bread - Báirín breac) One translation would be Speckled Bread.

Eat hot or cold, with or without salty butter, but always with a cup of piping-hot tea.

Really enjoyed this buttermilk glaze drizzled over my carrot cake, it tasted great but it had much less calories and fat than a rich butter-cream cheese frosting. My husband also liked it very much.

Crisp crust apple pie bakes thinly sliced apples in cinnamon sugar under a shortening-based pastry crust topped with more cinnamon sugar and butter pats. Cobbler-style with a shattering top.

Old-fashioned Southern tea cakes made with buttermilk, vanilla, and self-rising flour. Soft, lightly sweet rolled cookies that taste like Grandma's kitchen. A big-batch heritage recipe.