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Alphabetical list of rice recipes follow (limited to 100 recipes per page). There are 370 recipes in total:
| A Potage of Roysons (A Pudding of Raisins) Origin: English | Blank Maunger Origin: English | Chicken in Lettuce Leaves Origin: British |
| Aegean Salad Origin: Greek | Blinchaty Pirog (Beef-stuffed Crepe Stack) Origin: Russia | Chicken of the Woods with Wild Rice Origin: American |
| Aloha Wild Rice Origin: Hawaiian | Blue Bayou Jambalaya Origin: Cajun | Chicken Salad Origin: British |
| Anguillan Rice and Peas Origin: Anguilla | Borage Soup Origin: British | Chicken Stroganoff with Wild Rice Origin: Fusion |
| Antipasto Rice Origin: Italian | Bosnian Chorba (Bosnian Lamb Soup) Origin: Bosnia | Chicken with Lemon and Rice Origin: Morocco |
| Arancini di Riso (Rice 'Oranges') Origin: Italy | Braak (Stuffed Vine Leaves) Origin: Libya | Chicken, Bacska Style Origin: Czech |
| Arroz con Leche (Rice with Milk) Origin: Colombia | Brown Rice and Sesame-fried Vegetables Origin: Fusion | Chicken-Sausage Jambalaya Origin: Cajun |
| Arroz con Pollo (Chicken With Rice) Origin: Mexico | Bubur Ketan Hitam (Black Rice Pudding) Origin: Brunei | Chickweed Rice with Salad Origin: British |
| Arroz de Coco e Papaia (Rice with Coconut and Papaya) Origin: Angola | Bukharan Pilaf Origin: Uzbekistan | Chop Suey Origin: Fusion |
| Arroz Español (Spanish Rice) Origin: Spain | Cabbage Jambalaya Origin: Cajun | Chrov Plav (Rice Pilaf with Dried Fruit and Nuts) Origin: Azerbaijan |
| Arroz Integral com Mantiega de Amendoim e Bananas Origin: Angola | Cajun Fried Rice Origin: Cajun | Chrov Plav II (Fruited Pilau Rice II) Origin: Russia |
| Arroz Verde (Green Rice) Origin: Angola | Cajun Gumbo Origin: Cajun | Chubbagin Lélé et Raabie Origin: Mauritania |
| Asian Coconut Rice Origin: Asia | Cajun Quiche Origin: Cajun | Churah Gerteh (Rice and Peanut Porridge) Origin: Gambia |
| Asparagus Risotto with Black Truffle Coulis Origin: Monaco | Cajun Shrimp and Oyster Jambalaya Origin: Cajun | Classic Rice Pudding Origin: British |
| Asparagus Risotto with Jus de Viande Origin: Monaco | Cajun Stuffed Peppers Origin: Cajun | Clover Salad Origin: Fusion |
| Austrian Tomato Soup Origin: Austria | Calas Origin: Cajun | Coclo (Large Meatballs) Origin: Algeria |
| Azerbaijani Plav (Azerbaijani Pilaf) Origin: Azerbaijan | Camel Chubbagin Origin: Mauritania | Coconut Rice Origin: West Africa |
| Bánh lọt (Sweet Rice Pasta) Origin: Vietnam | Canja Origin: Cape Verde | Coconut Rice with Pork Origin: Ghana |
| Bacon and Rice Creole Origin: Louisiana | Canja de Gahlinha (Cape Verdean Chicken Stew) Origin: Cape Verde | Coconut, Red Beans and Rice Origin: Anguilla |
| Baked Savoury Rice Origin: Britain | Cape Kedgeree Origin: South Africa | Corn and Rice Bread Origin: Angola |
| Basic Cajun Jambalaya Origin: Cajun | Carob Chip Spice Biscuits Origin: America | Corned Beef Musubi Origin: American |
| Basic Jollof Rice Origin: Nigeria | Cashew, Prawn, Brazil Nut and Lemon Rice Origin: Fusion | Cozido à portuguesa (Portuguese Meat Stew) Origin: Portugal |
| Beans and Rice Origin: West Africa | Catfish Jambalaya Origin: Cajun | Cream of Rice Origin: American |
| Beef in Bisort Leaves Origin: British | Cawl Mamgu (Grandma's Soup) Origin: Welsh | Cream of Rice Pudding Origin: British |
| Beef in Lettuce Leaves Origin: British | Ceebu Jën (Rice and Fish) Origin: Senegal | Cream of Salsify Soup Origin: British |
| Beef Salad Origin: British | Celtic Cakes Origin: China | Creamy Chicken and Rice Origin: American |
| Beefsteak Mushroom and Hen of the Woods Risotto Origin: British | Cephalonian Meat Pie Origin: Slovenia | Creole Fried Rice Cakes Origin: American |
| Belizean Rice and Beans Origin: Belize | Chanterele Risotto Origin: Italian | Creole Jambalaya Origin: American |
| Benachin Origin: West Africa | Cheesy Chicken with Rice Origin: British | Croatian Sarma Origin: Croatia |
| Bengali Pilau Rice Origin: India | Cherry Biscuits Origin: British | Crockpot Arroz con Pollo (Crockpot Rice with Chicken) Origin: American |
| Bhuna Khichuri Origin: India | Chicken and Beef Benachin Origin: Gambia | Crockpot Brown Rice and Chicken Origin: American |
| Bhutanese Red Rice Origin: Bhutan | Chicken and Rice Soup Origin: Fusion | Crockpot Cajun Sausage and Rice Origin: American |
| Biram Ruzz (Baked Rice and Chickents) Origin: Egypt | Chicken Biryani Origin: India | |
| Birch Sap and Cleavers Risotto Origin: British | Chicken Gumbo Origin: Cajun |
Many cooks are apprehensive about baking, thinking it to be an extremely laborious and involved process. Following a complicated recipe and ensuring that everything is 'just so'. In fact, the basic sponge cake recipe is a very simple one and this article takes you through some of the rules and pitfalls of baking and gives you two sponge cake recipes to try. Follow this guide and they will come out perfectly every time.
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.
Ethiopia is one of the most ethnically, geographically and religiously divers countries in the World. Indeed, it's one of the world's oldest countries and the second country to have become officially Christianized. Ethiopian cuisine is also unique and wholly native and here you will find a taster of that cuisine, with a classic bread and stew combination.
Mushrooms are an amazing foodstuff, neither plant nor animal but a whole kingdom of life all their own. Though many mushrooms are cultivated the vast majority can only be found in the wild. Here you find recipes for both wild and cultured mushrooms so that you can know how to get the best out of them...
Humans have been making cheeses as long as they have been farming and cheeses represent a versatile and useful storage food available in a staggering array of variants. Learn a little about cheese and discover two classic cheese-based recipes.
The traditional recipes of Wales are what might be thought of as 'peasant food' the kind of recipes made by the poor who want to make the most out of what little food they had. This, in some respects, has left Wales with a blank culinary slate where some very exciting modern foods, bringing together influences from all over the world have been created. Here I give an example of a traditional Welsh dish and an example of a recipe from the new breed of Welsh cookery...
Chillies are a South American fruit, unknown to the rest of the world before 1492. Learn about this amazing spice and find two rather unusual chilli-based recipes for a jam and a sorbet
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.
The main course is the most important part of any formal meal, with preceding courses leading up to it. Here you will learn a little more about main courses as well as how they developed in Ancient Rome. In additional a recipe for a classic Roman main course is provided.
'Efo' is the generic term in Nigerian for a stew (which, confusingly, are typically called 'soups' in West Africa). The recipe given below is for the archetypal 'soup' base which can be extended by the addition of meat and vegetables. If you want a classic Nigerian meal then this is the basis you need.