575 rise recipes

Crispy spiced fritters dripped through a slotted spoon into hot oil, made with chickpea flour, buttermilk, sambal, and a hand-ground spice blend of coriander, mustard, and cinnamon.

Start of your journey to making sushi with this easy-to-follow recipe that creates no problems!

The Japanese version of rice is called "Japonica". It's short grain which makes the rice round and extremely sticky when cooled. You can also use aborio or risotto rice which works well.

These pancakes are low in fat and loaded with protein from the lentils AKA dhals. Not to mention quite tasty.

Savory filling loaded with flavorful mushrooms, onion and spinach stuffed inside crepes and covered with a creamy sauce.

A scrumptious rice dish that's simple made with basmati rice. Tastes great alone or with any kind of meat you like.

Properly seasoned sushi rice with a sweet vinegar mixture, soaked and steamed for sticky, glossy grains. Includes stovetop and rice cooker methods. The foundation for homemade sushi rolls, nigiri, and poke bowls.

Chinese red bean pudding, a silky steamed dessert thickened with rice flour and cornstarch, lightly sweetened with raw slab sugar, and studded with soft adzuki beans. Dairy-free and delicately sweet.

Very simple fat-free ad-hoc cabbage in a tomato sauce.

Homemade steamed sponge cake, no oven needed: a light, eggy batter sweetened and colored with coconut treacle and warm cinnamon, then steamed soft and spongy. A moist Sri Lankan treacle cake for tea time.

Tangy, sweet Japanese-style pickled carrots, thinly sliced or julienned, ready in hours. Perfect as a side for sushi, rice bowls, grilled meats or for wraps.

Gluten-free rice flour pancakes with creamy yogurt and a touch of cornstarch. Silver-dollar size, golden-edged, and tangier than wheat pancakes for a lighter breakfast option.

It's not that hard to make your own sushi, California roll style at home. Cook some rice, season and wrap up your favorite mix of textures.

Spicy sweet and sour cucumber salad: crisp cucumber tossed in a tangy, sweet, and chili-spiked dressing. A quick, refreshing side that gets even better after a chill in the fridge.

Avgolemono is the classic Greek lemon-egg rice soup, a silky chicken broth thickened with whisked eggs and fresh lemon juice. Light, restorative, and ready in 35 minutes.

Asian guacamole reimagines the dip with diced avocado, pickled ginger, rice vinegar, wasabi, and toasted sesame seeds. Served with crispy baked potsticker chips for a Pacific Rim appetizer.