782 ripe recipes

Crispy rice treats with melted marshmallows and graham cracker crumbs for a s'mores-style twist. No-bake, five ingredients, and a crowd favorite every time.

Speedy no-fuss rice pudding made with vanilla yogurt instead of slow-simmered custard, sweetened with honey and cinnamon, then layered with fresh summer berries and peaches. A light, chilled dessert.

Rice crust pizza made with cooked brown rice, eggs, and mozzarella cheese pressed into a pan and baked crispy. A gluten-free, three-ingredient pizza base ready for any toppings.

Healthier Thanksgiving stuffing with brown rice, apples, raisins, and toasted almonds for a low-fat side dish that works inside poultry or as casserole.

This dump-and-bake chicken and rice casserole uses just 5 ingredients and one pan. Onion soup mix seasons everything while the rice absorbs all those savory juices as it bakes. Weeknight dinner, handled.

Pad Thai with chicken, shrimp, rice noodles, bean sprouts, and crushed peanuts in a fish sauce and lime dressing. A classic Thai stir-fry made at home.

Wholesome muffins packed with brown rice, dried apricots, raisins, prunes, and walnuts, sweetened with maple syrup for a nutritious breakfast.

Sweet Southern honey rice tossed with roasted peanuts, melted butter, cinnamon, and ginger. A warm, fragrant side dish that turns plain cooked rice into something special in minutes.

Wild rice Waldorf salad with apples, grapes, celery, peanuts, and a light mayo-yogurt dressing. Lighter, heartier twist on the classic for a make-ahead potluck side.

Simple vegetarian rice and peas recipe with olive oil and vegetable broth. Quick one-pot side dish with frozen peas, sautéed onions, and fluffy rice ready in 40 minutes for easy weeknight dinners.

Wild rice pilaf with parboiled white rice, hot chili peppers, sweet onion, and vegetable stock. A nutty, spicy side dish that doubles as a vegetarian main with simple add-ins.

Saffron-infused rice topped with slow-cooked black beans and a fresh tomato-cumin garnish. A vibrant, naturally vegan bowl built from three simple components.

Spice up your dinner with this scrumptious dish that can be used as an appetizer or can accompany any kind of meat.

Homemade Mexican horchata with ground rice, milk, sugar, vanilla, and cinnamon served over ice. A creamy, sweet rice drink that soaks overnight and blends smooth the next day.

Rice cakes topped with reduced-fat cream cheese, mandarin oranges, kiwi, and fresh strawberries. A colorful, low-fat no-cook snack ready in 10 minutes.

Acorn squash halves stuffed with chewy wild rice, chopped walnuts, and bright orange zest, baked until fork-tender. A low-calorie vegetarian main or side that screams fall.