2,881 icing recipes

Gingerbread rice bran muffins made with whole wheat flour, molasses, ginger, cinnamon, and raisins. Low-fat, egg yolk-free, and high in fiber for a healthier breakfast muffin.

Chocolate rice pudding made with Mexican chocolate, cinnamon, and vanilla, set with gelatin and layered with Kahlua-spiked whipped cream. A rich Mexican-inspired dessert.

Thai scented rice that you make in your rice cooker from the Rice Cooker Gourmet.

Gluten-free banana bread made with rice flour, potato starch, and unflavored gelatin for structure. Folded egg whites keep it light and tender.

Pepper steak strips simmer round steak with green pepper, mushrooms, tomatoes, and red wine for a saucy microwave dinner spooned over fluffy rice. A retro weeknight classic built for a busy night.

Black bean and rice salad with a generous amount of fresh cilantro tossed in a lime juice and garlic dressing. No-cook vegetarian side ready in 15 minutes.

Southern-style wild rice pilau with browned chicken livers, brown rice, and fresh herbs simmered in low-sodium broth. A rustic, iron-rich side dish that's lighter than you'd expect.

Rotel and rice corn soup with spicy diced tomatoes, sweet corn, red pepper, and tortilla strips in a vegetable broth. A 30-minute pantry-friendly vegetarian dinner.

A rice pudding style custard dessert from Louisiana.

Ground chicken sloppy joes loaded with bell pepper, onion, and rice in a tangy sauce, piled on toasted buns. A lighter twist on the classic that kids devour.

Buttery caramel macadamia shortbread made with brown sugar, rice flour, and cornstarch for a melt-in-your-mouth crumble. Bakes in one pan and cuts into 25 bars.

Apple Cinnamon Pudding is a dairy-free rice pudding cooked in apple juice with cinnamon and pecans, then chilled until firm and cut into squares. A simple vegan dessert.

Baked sweet risotto with arborio rice, ripe bananas, brown sugar, cinnamon, and creme de cacao. A creamy, hands-off rice pudding dessert that bakes covered for one hour.

Elaine's dolmas are vegetarian grape leaves stuffed with brown rice, pine nuts, currants, mint, and dill. A Mediterranean mezze classic made vegan with TVP instead of meat.

Vegetarian fried rice with carrots, bell pepper, corn, fresh ginger, and chili in a wok with soy sauce. Uses cold pre-cooked rice for the best texture.

Vegetarian stuffed grape leaves (dolmades) with rice, pine nuts, raisins, tomato, and cinnamon. Slow-simmered in olive oil and lemon, served chilled with yogurt-mint dipping sauce.