3,904 riced recipes

Hearty Sicilian soup with dried chestnuts, kidney beans, and rice simmered low and slow in a rustic broth with olive oil and aromatics. A stick-to-your-ribs bowl straight from the streets of Palermo.

Szechuan cold noodles tossed in a sesame-soy-chili oil sauce with sliced scallions. A Chinese-style make-ahead noodle dish that improves with a few hours in the fridge.

Fennel risotto with pistachios, red bell pepper, and Parmesan stirred into creamy arborio rice. An elegant vegetarian main or side with a subtle anise warmth.

Hidden vegetable soup with pureed carrots, cabbage, celery, and peppers blended into a tomato-salsa base with brown rice. Picky eaters won't spot a single veggie chunk.

Crispy cheddar cheese wafers with Rice Krispies for extra crunch. Just 5 pantry ingredients, 30 minutes, and you've got 30 savory, buttery bite-sized snacks.

Asian-style baby back ribs oven-braised then grilled with a star anise, Dijon mustard, soy sauce, and rice vinegar marinade. A two-day recipe with deep, complex flavor.

Native American-inspired black bean and brown rice patties bound with cornmeal and cumin. Vegan, freezer-friendly, and great with mushroom gravy at dinner or maple syrup at breakfast.

Glazed Cornish hens roasted with an apple jelly and cinnamon glaze, served with wild rice tossed with red grapes, celery, and cashews. An elegant dinner that's easier than it looks.

No-bake peanut butter Rice Krispie balls dipped in chocolate. Crunchy, sweet, and loaded with chunky peanut butter, then coated in a glossy chocolate shell.

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

Oven-baked wild rice with wild mushrooms and balsamic onions stirred in partway through. A hands-off vegetarian main with just five ingredients.

A quick, fun Halloween soup made with artichoke hearts, celery, and rice with chicken. Just toss everything together, simmer, and serve with crackers.

Three taste sauce with equal parts brown rice vinegar, shoyu, and mirin. A versatile Japanese base for dipping sauces, dressings, and marinades. Add citrus for ponzu.

Four-ingredient thermos lunch with black beans, corn, brown rice, and salsa. No cooking, no microwave needed. Pack it hot in the morning and eat it warm at your desk.

A nutty, chewy side dish of wheat berries, pearl barley, and wild rice simmered in chicken bouillon with lemon zest, garlic, and green onions. Wholesome comfort in one pot.

Pork chops over easy slow-cooks dredged and browned chops in chicken and rice soup until fork-tender. A set-and-forget weeknight dinner ready when you walk in the door.