9,229 riced recipes

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.

Broccoli rice casserole with cheddar and cream of mushroom soup, baked until bubbly. A crowd-pleasing side dish that comes together in minutes.

Vegetarian BBQ burgers made from ground walnuts, rice, sauteed onion, and veggie bacon bits with barbecue sauce. Hearty, smoky, and satisfying on a bun with pickles.

A classic Yunnan province dish: whole chicken gently steamed for 2 hours with ginger, scallions, and rice wine, producing silky tender meat and a pure, golden broth.

No-bake date and nut balls combine simmered dates, candied cherries and butter with rice cereal and walnuts, rolled in coconut. A retro Christmas cookie tray classic from the 1950s.

Goreng pisang are crispy fried bananas in a light rice flour batter rolled in brown sugar. A popular Asian street food dessert served with ice cream.

Cold asparagus side dish with a blended sesame-ginger vinaigrette made from toasted sesame seeds, rice vinegar, fresh ginger, and orange juice.

Chinese halibut grills thick steaks marinated in fresh ginger, scallion, light and dark soy, rice wine and toasted sesame oil. Charcoal-grilled in under 15 minutes for clean, smoky-savory weeknight fish.

Risotto with lamb and fennel: creamy Italian rice folded with seared lamb loin, blanched fennel, and fragrant fennel seeds. A restaurant-style dinner for two.

Filipino pancit, a stir-fried noodle dish with rice sticks, shredded cabbage, carrots, and your choice of pork, chicken, or shrimp. Bright with soy sauce and a finishing squeeze of lemon.

Chinese-style char siu pork strips marinated in soy sauce, hoisin, five spice, rice wine, and red bean curd, then oven-roasted and glazed with honey. Serve as a main course or slice thin for appetizers.

Lobster tomato bisque builds layers of flavor from flambeed lobster shells, white wine, tomatoes, tarragon, and cream, finished with reserved lobster meat and lobster-infused butter. Classic French restaurant technique.

Pacific pot roast studded with whole garlic cloves, braised low and slow in a Dutch oven, then served with a tomato-spiked flour gravy over rice. Simple, old-school comfort.

One-pot beef and corn casserole with rice, peppers, leeks, and carrots simmered in beef broth. Cubed beef browned then slow-cooked with vegetables until tender.

If you're having friends over, then don't hesitate to make this hearty dish made with succulent ham, smoked sausage and hot pepper sauce.

Nero Wolfe's roast quail Veronique stuffed with wild rice, served on ham-topped butter-fried toast with a white wine, veal bouillon, and green grape pan sauce.