2,196 rising recipes

Gluten-free orange breakfast bread made with rice flour, buttermilk, applesauce, and honey, finished with an orange juice glaze. Three moist mini loaves.

Baked rice souffle with a creamy milk-cooked rice base, whipped egg whites for lift, and a homemade raspberry sauce. A light, elegant French-style dessert with a golden top.

Curry spinach with creamed corn baked until hot and saucy. Five pantry ingredients, vegan, and served over basmati rice. An unexpected weeknight side or meatless main.

Double rice stuffing for a 12-pound turkey with long grain and wild rice blend, sautéed celery and onion, and briny pimento-stuffed green olives. A bread-free Thanksgiving stuffing alternative.

Nasi kuning, Indonesian yellow rice cooked in coconut milk with turmeric, lemongrass, galangal, and bay leaf. A fragrant, golden ceremonial rice traditionally molded into a cone shape.

A scrumptious casserole made with chicken, celery, rice and a variety of cream soups.

Garden turkey and brown rice salad with toasted wheat germ, celery, carrots, and a light Italian-lemon dressing. A healthy no-cook meal salad ready in 10 minutes.

A gluten-free steamed bread made with amaranth flour, brown rice flour, oats, dried apricots, and ground almonds, sweetened with molasses. Dense, moist, and naturally wheat-free.

Italian-style stuffing with crispy pancetta, lentils, arborio rice, and fresh sage simmered in broth. Built for breast of veal but works beautifully in chicken, pork, or as a hearty side dish.

Nutty brown rice and chewy wheat berries simmered together and tossed with sauteed scallions for a wholesome whole grain side dish. Just 5 ingredients and zero fuss.

Stuff your pork chops with this easy crockpot recipe that will have you licking your chops after every bite!

Spanahorizo is a traditional Greek one-pot dish of spinach and rice simmered in a garlicky tomato broth with olive oil and fresh parsley. Naturally vegan and deeply comforting.

Cuban-style black beans and rice made from scratch with dried beans, cumin, oregano, garlic, and vinegar. A budget-friendly vegan meal simmered low and slow.

Chewy wild rice tossed with toasted hazelnuts, orange-soaked currants, crisp apple, and fresh fennel in a citrus vinaigrette. A stunning grain salad for any season.

Tangy lime vinaigrette with fresh lime juice, olive oil, brown rice vinegar, plum vinegar, garlic, fresh basil, and dill. A bright, herbaceous dressing with Japanese-inspired depth.

Tomates Yemistes are Greek stuffed tomatoes filled with arborio rice, pine nuts, currants, mint, and parsley. Baked in their own puréed juice and olive oil, served hot or cold.