1,837 spiced rice recipes

Slow cooked beef short ribs that simply fall off the bone in a delicious Chinese style barbecue sauce. Packed with flavor and nearly hands-free preparation using your slow cooker or Crockpot.

Gluten-free pancakes blend millet flour and rice flour with applesauce and apple juice concentrate for sweetness. No oil, no dairy, no refined sugar, ready in under 30 minutes.

Marinated turkey breast cubes browned and baked in a sweet-tangy sauce with dried apricots, ginger, and fresh cilantro.

Keftes de prassa, Sephardic leek meatballs with ground beef, cumin, turmeric, dill, and sesame seeds. Pan-fried and served with lemon wedges or vinegar.

Iron Horse cucumber salad tosses crisp cucumbers, radishes, onion, and bell pepper with rice vinegar, cilantro, and fresh ginger. A bright Asian-inspired side in 20 minutes.

With the sauce prepared in advance, this colorful dish makes a quick entree for two, good served over fluffy rice.

Southern cornbread dressing done right: make-ahead cornbread and homemade turkey giblet broth prepped the night before for Thanksgiving day assembly with rice, mushrooms, pecans, and fresh herbs.

Fantastic. I cooked it for my parents. My mother said it was very aromatic, my father just finished before I started to eat. It was a fun lunch. Thanks!

Making pot stickers are pretty much as same as making dumplings, the only thing different is how to cook them. Instead of boiling in the water, we fry them in a nonstick skillet with a bit oil, which really develops a layer of golden, brown and crispy bottoms with great texture. Serve these yummy pot stickers with a mixture of rice vinegar, a little bit soy sauce, a dash of sesame oil and splash of hot pepper oil.

After a few potsticker recipes, I finally made my very first bunch of pot sticky buns (another popular food in China). They came out soft, and quite delicious. Nicely browned and crispy at the bottom. It's an excellent way to use up some of our fresh veggies.

Orange chicken curry, browned chicken baked in a sweet-tangy sauce of orange juice, fruit chutney, and warm curry spices with cinnamon and turmeric. A hands-off oven curry served over golden rice.

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

Fat-free chili beans with brown rice, kidney beans, carrots, and tomato sauce. A vegan one-pot meal with zero added oil that's hearty, filling, and customizable.

Chinese-style roast pork tenderloin marinated in oyster sauce, soy sauce, rice wine, five spice, ginger, and garlic. Roasted at high heat then sliced thin.

Broiled sirloin steak sliced thin and topped with fresh apricot relish simmered with red onion, rice vinegar, and Chinese five spice.

Soy-marinated chicken wok-seared with hot bean paste, ginger, garlic, and five spice, then served over steamed bok choy. An authentic Szechuan stir-fry with fiery, aromatic flavor.