763 rise recipes

Slow cooker rice pudding with long-grain rice, half a gallon of milk, raisins, and cinnamon. A hands-off Crock pot dessert that simmers itself into creamy, custardy comfort.

Brown rice breakfast bowl with chopped figs and nutmeg, served warm with milk or yogurt. A simple, diabetic-friendly whole grain breakfast for one with natural sweetness.

Braised Pork, served with bunya nut, Australian rice grass and dusted with Lemon Myrtle.

A 30-minute curry rice bowl with spinach, black beans, and tomatoes. Naturally vegetarian, high-fiber, and built almost entirely from pantry staples and the freezer.

Homemade cat food with canned sardines, cooked rice, minced liver, and parsley. A simple 4-ingredient recipe your cat will love, ready in 5 minutes with no cooking required.

Ginger-spiced broccoli peanut chicken baked with rice in one dish. Crunchy peanuts and tender broccoli make this a freezer-friendly weeknight winner.

Stir-fried rice loaded with chicken, shrimp, ham, peas, and sweet pineapple chunks, served right inside a hollowed-out pineapple. A showstopping Thai fried rice that tastes as wild as it looks.

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.

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.

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.

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.

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.