1,482 rick recipes

Fat-free Rice Krispie treats made with corn syrup instead of butter to melt the marshmallows. Same sticky, chewy squares with three simple ingredients.

Mai fun chicken salad with rice noodles, napa cabbage, shredded carrots, sugar snap peas, and a hoisin-ginger-sesame dressing. A fresh, no-cook Asian chicken salad.

Fresh Thai cucumber pickle with rice vinegar, shallots, carrot, and hot chili in a sweet-sour dressing. A no-cook, 15-minute condiment that pairs perfectly with rice dishes.

No-bake crispy rice squares sweetened with rice syrup instead of marshmallows, bound with almond butter and tahini, studded with chocolate chips, almonds, and coconut. Vegan-friendly.

Japanese sunomono dressing with rice vinegar, lemon, wasabi, and fresh ginger for cucumber pickles. A tangy, slightly spicy dressing with no cooking required.

No-bake Rice Krispie balls combine melted peanut butter and butter with crisp rice cereal and chopped nuts, rolled in powdered sugar. Five ingredients, 15 minutes, zero oven time.

Maki sushi with soy-simmered kampyo, shiitake, carrot, watercress, and eel, rolled in seasoned sushi rice and nori. Traditional hand-rolled Japanese sushi.

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.

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.

Simple brown rice cooked on the stovetop with butter and salt. Foolproof method using a 1:2.5 rice-to-liquid ratio for fluffy, tender grains every time.

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.

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.

Gruel bread: a rustic whole-wheat loaf built from leftover rice-and-vegetable gruel, no commercial yeast, risen overnight and baked dark. A zero-waste bread with deep, fermented flavor.

Okra shoyu-zuke quick-pickles thinly sliced raw okra and onion in rice vinegar and soy sauce. Three-ingredient Japanese refrigerator pickle ready in minutes for rice bowls and bento.