1,513 water ice recipes

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.

Russian-inspired pumpkin and rice skillet with dried apricots for natural sweetness. A savory-sweet vegetarian side dish cooked in one pan with just seven ingredients.

Meatless red beans and rice simmers dry red beans with onion, garlic, and a clever pinch of fennel seed that echoes sausage, cooked down to a thick, creamy gravy and spooned over rice. Vegan comfort, no meat needed.

Layers of chocolate and vanilla ice cream studded with crunchy Heath bar pieces rest in a chocolate wafer crust, then get crowned with homemade hot fudge sauce. Each frozen slice delivers the perfect contrast of cold, creamy ice cream and warm, silky chocolate.

Favourite icebox cake: no-bake layers of graham crackers, instant pudding, and Cool Whip, finished with a warmed icing glaze. A retro fridge dessert with zero oven time.

Hot and spicy rice noodles with carrot, broccoli, cabbage, and ginger in a cayenne-honey-hoisin sauce. A low-fat Asian-style stir-fry on the table in 20 minutes.

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.

Pressure cooker Hoppin' John with brown basmati rice, wild rice, black-eyed peas, collard and mustard greens, and stewed tomatoes. A hearty Southern one-pot classic.

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.

Simple brown rice cooked on the stovetop with butter and salt. Foolproof method using a 1:2.5 rice-to-liquid ratio for fluffy, tender grains every time.

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.

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.

Pineapple, banana and cantaloupe pooled in a coconut milk and brown rice syrup glaze, scented with rosewater. Light tropical fruit salad with a Southeast Asian twist.

Quinoa with shiitake gravy: dried shiitakes simmered with their soaking liquid and shoyu, thickened with kudzu into a clear, silky glaze. Vegan, 84 calories per serving, ready in an hour.