841 white icing recipes

Cucumber, red onion and watercress salad with thin pickling cucumber slices marinated in seasoned rice vinegar, tossed with oil and arranged on a peppery watercress wreath. A clean, refreshing side for rich meals.

Chinese fried chicken with a warm ginger-soy-sesame dressing, marinated in rice wine and ginger, battered and deep-fried, then chopped into bone-in slices.

Creamy Arborio risotto with smoked chicken, melted Brie, oven-dried tomatoes, pine nuts, and asparagus tips. An elegant one-pot Italian dinner with deep smoky-savory notes.

In other parts of Central Asia this dish is made with red beans and I have it made with beef, horse, camel, chicken, and venison for the meat instead of the lamb. It is excellent anyway it comes.

A traditional Italian way to cook rice which results in a creamy side dish

An East Indian twist on Chinese fried rice, perfect for using up any leftover meat or just go with the veggies.

Wholesome muffins made with cooked brown rice, whole-wheat flour, egg whites, and honey. No butter, no oil, just a touch of cinnamon and vanilla. A smart way to use leftover rice.

Pumpkin risotto with roasted pumpkin puree, saffron, white wine, shallots, and fresh sage stirred into creamy arborio rice. A stunning fall side dish.

Vincent Price's elegant take on kedgeree layers flaked salmon with rice pilaf, bechamel, and chopped egg, then bakes in a water bath. Serve with curry sauce for a British-Indian classic.

No-bake peanut butter Rice Chex cookies with pecans, sugar, and corn syrup. A crunchy, chewy candy cookie that sets on wax paper in minutes with no oven needed.

Chinese crab and corn soup, the restaurant favorite, made light at home. Half the corn is pureed for a naturally creamy body, the rest left whole, with fresh crab, ginger, and a quick cornstarch thickening.

Grilled bonito fillets over rice with a Caribbean Andalouse sauce of eggplant, bell peppers, tomatoes, and white wine spiked with Bajan seasoning and pepper sauce.

Loaded vegetable stew with dolma simmers fish-and-rice dumplings in a paprika, cumin, and turmeric-spiced broth with carrot, daikon, tomato, and zucchini. A Persian-leaning seafood stew you eat with a spoon.

Crustless quiche with pressed rice crust, chicken, and Chinese vegetables in creamy egg custard. A creative fusion of French quiche and Asian flavors, ready in 60 minutes.

Silky Chinese steamed egg custard with clams and shrimp, set over a savory broth and finished with oyster sauce and chives. Gentle steaming and a quick strain give it a flawless, custard-smooth texture.

Pork chops with dill cream gravy, simmered in white wine with mushrooms and scallions, then finished with sour cream. A one-skillet dinner served over rice.