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Welcome to Celtnet's Rice Recipes Page — This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the rice recipes added to this site. The term rice itself refers to the grains of the rice plant, Oryza sativa a very versatile plant that needs lots of water in its early growth stage. Rice can grow in a wide variety of climates and is one of the world's staple foods. As a result there are rice and rice-based dishes from all across the globe. Rice also lends itself well to being a starchy accompaniment and being an integral ingredient in the dish. It is also a grain that can be used for either sweet and savory dishes. You will find starters, main meals, accompaniment dishes and desserts in the list below:
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Alphabetical list of rice recipes follow (limited to 100 recipes per page). There are 402 recipes in total:
| Rice Flour Chocolate Chip Cookies (Rice Flour Chocolate Chip Cookies) Origin: American | Bhutanese Red Rice Origin: Bhutan | Cherry and Rice Flour Muffins (Cherry and Rice Flour Muffins) Origin: American |
| Étouffée — Joe's Crab Shack Copycat Origin: American | Biram Ruzz (Baked Rice and Chickents) Origin: Egypt | Cherry Biscuits Origin: British |
| A Potage of Roysons (A Pudding of Raisins) Origin: English | Birch Sap and Cleavers Risotto Origin: British | Chicken and Beef Benachin Origin: Gambia |
| Aegean Salad Origin: Greek | Black Cherry and Black Pepper Lamb Chops with Sweet Pea Risotto Origin: American | Chicken and Rice Soup Origin: Fusion |
| Aloha Wild Rice Origin: Hawaiian | Blank Maunger Origin: English | Chicken Biryani Origin: India |
| Anguillan Rice and Peas Origin: Anguilla | Blinchaty Pirog (Beef-stuffed Crepe Stack) Origin: Russia | Chicken Gumbo Origin: Cajun |
| Antipasto Rice Origin: Italian | Blue Bayou Jambalaya Origin: Cajun | Chicken in Lettuce Leaves Origin: British |
| Arancini di Riso (Rice 'Oranges') Origin: Italy | Borage Soup Origin: British | Chicken of the Woods with Wild Rice Origin: American |
| Arroz con Huevos (Rice with Eggs) Origin: Mexico | Bosnian Chorba (Bosnian Lamb Soup) Origin: Bosnia | Chicken Salad Origin: British |
| Arroz con Leche (Rice with Milk) Origin: Colombia | Braak (Stuffed Vine Leaves) Origin: Libya | Chicken Stroganoff with Wild Rice Origin: Fusion |
| Arroz con Pollo (Chicken With Rice) Origin: Mexico | Brown Rice and Sesame-fried Vegetables Origin: Fusion | Chicken with Lemon and Rice Origin: Morocco |
| Arroz de Coco e Papaia (Rice with Coconut and Papaya) Origin: Angola | Bubur Ketan Hitam (Black Rice Pudding) Origin: Brunei | Chicken, Bacska Style Origin: Czech |
| Arroz Español (Spanish Rice) Origin: Spain | Bukharan Pilaf Origin: Uzbekistan | Chicken-Sausage Jambalaya Origin: Cajun |
| Arroz Integral com Mantiega de Amendoim e Bananas Origin: Angola | Cabbage Jambalaya Origin: Cajun | Chickweed Rice with Salad Origin: British |
| Arroz Verde (Green Rice) Origin: Angola | Cajun Fried Rice Origin: Cajun | Chocolate and Rice Flour Cake (Chocolate and Rice Flour Cake) Origin: American |
| Asian Coconut Rice Origin: Asia | Cajun Gumbo Origin: Cajun | Chop Suey Origin: Fusion |
| Asparagus Risotto with Black Truffle Coulis Origin: Monaco | Cajun Quiche Origin: Cajun | Chrov Plav (Rice Pilaf with Dried Fruit and Nuts) Origin: Azerbaijan |
| Asparagus Risotto with Jus de Viande Origin: Monaco | Cajun Shrimp and Oyster Jambalaya Origin: Cajun | Chrov Plav II (Fruited Pilau Rice II) Origin: Russia |
| Austrian Tomato Soup Origin: Austria | Cajun Stuffed Peppers Origin: Cajun | Chubbagin Lélé et Raabie Origin: Mauritania |
| Azerbaijani Plav (Azerbaijani Pilaf) Origin: Azerbaijan | Calas Origin: Cajun | Churah Gerteh (Rice and Peanut Porridge) Origin: Gambia |
| Bánh lọt (Sweet Rice Pasta) Origin: Vietnam | Camel Chubbagin Origin: Mauritania | Classic Rice Pudding Origin: British |
| Bacon and Rice Creole Origin: Louisiana | Canja Origin: Cape Verde | Clover Salad Origin: Fusion |
| Baked Savoury Rice Origin: Britain | Canja de Gahlinha (Cape Verdean Chicken Stew) Origin: Cape Verde | Coclo (Large Meatballs) Origin: Algeria |
| Basic Cajun Jambalaya Origin: Cajun | Cape Kedgeree Origin: South Africa | Coconut Rice Origin: West Africa |
| Basic Jollof Rice Origin: Nigeria | Carbonada Criolla (Argentine Vegetable Beef Stew) Origin: Argentina | Coconut Rice with Pork Origin: Ghana |
| Beans and Rice Origin: West Africa | Carob Chip Spice Biscuits Origin: America | Coconut, Red Beans and Rice Origin: Anguilla |
| Beef in Bisort Leaves Origin: British | Cashew, Prawn, Brazil Nut and Lemon Rice Origin: Fusion | Corn and Rice Bread Origin: Angola |
| Beef in Lettuce Leaves Origin: British | Catfish Jambalaya Origin: Cajun | Corned Beef Musubi Origin: American |
| Beef Salad Origin: British | Cawl Mamgu (Grandma's Soup) Origin: Welsh | Cozido à portuguesa (Portuguese Meat Stew) Origin: Portugal |
| Beefsteak Mushroom and Hen of the Woods Risotto Origin: British | Ceebu Jën (Rice and Fish) Origin: Senegal | Cream of Rice Origin: American |
| Belizean Rice and Beans Origin: Belize | Celtic Cakes Origin: China | Cream of Rice Pudding Origin: British |
| Benachin Origin: West Africa | Cephalonian Meat Pie Origin: Slovenia | Cream of Salsify Soup Origin: British |
| Bengali Pilau Rice Origin: India | Chanterele Risotto Origin: Italian | |
| Bhuna Khichuri Origin: India | Cheesy Chicken with Rice Origin: British |
Bread relies on wheat and barley for it's property as a bread for it's the gluten in these grains that allows bread to rise and keep its shape and texture. However, it is possible to add up to 20% other ingredients into a bread dough and if you add pea or bean flour then you can prepare a bread recipe that provide for all the essential amino acids you need. This article tells you about how breads works and gives you a basic recipe for a wheat bread containing maize flour.
An ice cream is a cold dessert made, at the most basic level, with cream and flavourings and which is whipped to incorporate air into the mix both before and during the freezing process. However, Italian ice creams (gelati) have more flavour and are whipped less so they contain less air and are creamier. French ice creams (glaces) are based on an egg custard and taste rich and creamy. Find out more about these frozen desserts and how to prepare them.
Chocolate is a spice processed from the seeds of the cocao tree. It was first used and cultivated almost 3000 years ago and is a mainstay of modern snacks and sweet dishes. But chocolate is a much more versatile ingredient than this and can be used in a whloe range of sweet and savoury dishes. Here you will find recipes for a classic chocolate cake as well as a Mexican stew with chocolate.
The article focuses on the Chinese construction machinery sector, its rapid development and changes that have taken place due to the global economic crisis.
Ghana is one of the most fertile and productive of West African countries. It is also the inheritor nation of the Ga and Ashanti poeples, ancient rulers of West Africa. The cuisines of Ghana are diverse and characterized by he use of chillies, native spices and boiled eggs in the cooking. Here you will find two typical Ghanaian recipes.
According to tradition, marmalade came to Scotland in 1797 when Mrs Janet Keiller had to do something with a ship-load of ripe oranges her husband had bought. From this was born Dundee Marmalade and this bitter-sweet product has been a traditional part of Scottish cookery ever since. Here you will find recipes that include marmalade as an essential ingredient.
Learn a little about the origins of British biscuits and American cookies and how these classic baked goods differ from one another. Also presented is a recipe for a classic American chocolate chip cookie and a traditional British tea-time biscuit.
Hazelnuts are an important part of the Autumn's bounty and humans have been collecting and harvesting them for many thousands of years. Today, however, we tend to use them only as nuts and do not cook with them. To re-dress the balance, here is an introduction to hazelnuts along with some hazelnut-based recipes for you to try at home.
West African cuisine is all based around making the most of all the ingredients available. This is a hearty, cheap and quite spicy stew that makes use those parts of the animal that we in the West tend to ignore - hearts and livers. The dish is very tasty and makes a wonderful accompaniment to rice. It's very cheap to prepare and extremely healthy for you.
Pork and Aubergine in Hot Sauce is a classic Chinese dish, heavily influenced by the cuisine of Sichuan, China, with its use of hot chilli sauce and mouth-tingling Sichuan pepper (actually a citrus fruit rather than a true pepper!). Learn the secrets of this simple but delicious dish today.