333 water ice recipes

Homemade sushi rolls stuffed with cream cheese, imitation crab, and crisp cucumber wrapped in seasoned rice and nori. A beginner-friendly roll you can nail on the first try.

Basic Rice: a foolproof 3-ingredient method for fluffy white or brown rice. Classic 2:1 water-to-rice ratio, simmered low and covered. Two-cup yield, ready in 20 to 40 minutes.

Japanese nori rice balls (onigiri) with brown rice, steamed carrot sticks, and tangy umeboshi paste, served with a ginger-soy dipping sauce. A simple vegan snack or lunch.

Goreng pisang are crispy fried bananas in a light rice flour batter rolled in brown sugar. A popular Asian street food dessert served with ice cream.

Crock-Pot rice cooked on high with butter for fluffy, hands-off results. A slow cooker method for cooking perfect rice without watching the stove.

Budget-friendly layered casserole of toasted rice, shredded cabbage, mushrooms, and spaghetti sauce baked for an hour. A simple vegetarian one-dish dinner.

A simple crockpot recipe that will satisfy anyone's hunger in a matter of minutes. So easy, a caveman can do it.

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.

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.

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.

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.

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.