5,036 rising recipes

New Zealand brown rice salad tosses chewy brown rice with kiwi fruit, crisp apple, celery, red bell pepper, toasted walnuts, and a sherry vinegar dressing. Bright fruit-and-grain side, vegan-friendly.

Savory rice stuffed pork chops with bacon, mushrooms, and vegetables. Double-thick chops bake slowly, basted to juicy perfection with Burgundy sauce.

Mexican lentil casserole with brown rice, tomato paste, taco seasoning, and chili powder. A hearty, high-fiber vegetarian main dish baked until set.

Light basmati rice pudding made with skim milk, raisins, and vanilla, folded with whipped topping for a creamy, airy texture. A low-fat Indian-inspired dessert.

Porcupine meatballs with uncooked rice mixed into ground beef, baked in cream of tomato soup until the rice pokes through like quills. A retro family favorite.

Gluten-free bread machine bread made with brown and white rice flour, xanthan gum, and dry milk powder. A soft yeast bread with real structure, no wheat flour needed.

Maki sushi with soy-simmered kampyo, shiitake, carrot, watercress, and eel, rolled in seasoned sushi rice and nori. Traditional hand-rolled Japanese sushi.

Quick stir-fried crab with crisp snow peas, water chestnuts, garlic, and white wine over rice. A light, fresh Asian-inspired seafood dinner ready in 30 minutes.

Frying pan cookies cook chopped dates, eggs, butter, and sugar into a sticky caramel, then fold in crisp rice cereal and walnuts before rolling into balls coated in coconut or powdered sugar. A no-bake retro cookie with serious chew.

Mexican green rice made with parsley, cilantro, poblano peppers, and chicken broth. Fragrant, herbaceous, and the ideal side for any Latin meal.

Broiled stuffed mushrooms filled with seasoned rice, chopped nuts, chili sauce, and lemon juice, drizzled with melted butter. A savory bite-sized appetizer.

Baked rice pudding infused with instant coffee and studded with sweet stewed figs. Served warm with vanilla whipped cream, this old-fashioned dessert is pure comfort in a bowl.

Chilled wild rice chicken salad tossed with sweet green grapes, crunchy water chestnuts, and cashews in light mayo. A refreshing make-ahead lunch or potluck crowd-pleaser that serves six.

Midia is a Turkish-style mussel and rice appetizer with pine nuts, currants, cinnamon, and allspice. Cooked in olive oil and served at room temperature with fresh lemon.

Fruited rice pudding made with skim milk and brown sugar, topped with fresh nectarines and plums. A creamy, low-fat stovetop dessert you can serve warm or chilled.

Persian sweet rice (shirin polo) cooked in fresh orange juice with orange zest, shredded carrots, toasted almonds, and raisins. A fragrant, jewel-toned side dish for special occasions.