3,497 ripe recipes

British-style lemon meringue pie with orange-scented shortcrust pastry, a cornstarch-thickened lemon curd filling, and a soft, lightly browned meringue crown. Old-fashioned and unmistakably citrusy.

Veggie burgers in pita bread are homemade grain patties of barley, lentils, and rice with carrots, onion, and sunflower seeds, pan-fried golden and stuffed into warm pita pockets with lettuce and tomato.

Italian sausage risotto with Arborio rice, beef broth, white wine, and Parmesan. Slow-stirred until creamy with browned sausage folded through every bite.

Fragrant basmati rice baked with turmeric, cinnamon, cloves, and coriander, then tossed with golden cashews and plump raisins. A vegetarian biryani bursting with warm Indian spices.

Avocado Kashmir fills halved avocados with a warmly spiced curry of eggplant, apple, and aromatic Indian spices, served over steamed rice with a spread of chutneys and condiments.

This is a tasty burritos, nutritional and healthy too.

A scrumptious exotic dish made with rice noodles, bean sprouts and hot chili peppers.

Crabmeat risotto with fresh goat cheese, basil, and cream stirred into arborio rice. A luxurious Italian main dish with sweet crab folded in at the end.

This is a very easy and quick to make Chinesse vegetables recipes, can be used as a side-dish.

Italian arancini-style rice balls stuffed with seasoned meat, peas, and mozzarella, coated in egg and breadcrumbs and deep-fried until golden. A classic Sicilian street food.

Flour-dusted chicken browned golden and simmered in a fragrant curry-tomato sauce with sweet currants, bell pepper, and toasted almonds. Served over rice with coconut and chutney for a vibrant one-pot dinner.

Hearty lentil and brown rice soup with carrots, tomatoes, thyme, and marjoram simmered in chicken broth. Finished with a splash of vinegar and grated Parmesan.

Vidalia onion risotto with crumbled feta and Parmesan cheese. Sweet onions and tangy feta give this creamy arborio rice dish a Greek-Italian twist.

Gulf Coast Creole fish stew with turbot, minced clams, stewed tomatoes, mushrooms, and Creole seasoning served over rice. A hearty one-skillet seafood dinner with Southern soul.

Yellow shrimp marinates jumbo shrimp in saffron, shallots, thyme, and lemon, then broils until charred at the edges. Served over rice with the saffron-stained pan drippings spooned on top.

Lemon fluff custard baked in a water bath with sour cream, rice, currants, and freshly grated nutmeg. An old-fashioned baked rice custard with a bright lemon twist.