10,000 icing recipes

A whole pumpkin stuffed with sausage, chicken, rice, almonds, and vegetables, then baked until tender. A stunning fall centerpiece dinner that serves 10 and includes scoops of cooked pumpkin in every bowl.

Vegetarian Greek stuffed grape leaves filled with seasoned rice, toasted pine nuts, and sweet currants. Served cold with fresh lemon wedges, these dolmathes make an elegant meze appetizer.

Feijão preto is a Brazilian-style black bean stew slow-simmered with onion, garlic, orange, tomato and coriander, served over brown rice with toasted bread crumbs and orange slices.

Greek mussel pilaf (pilafi me mythia) cooks short grain rice directly in mussel-and-wine broth. The seafood-stock pilaf of the Aegean coast.

Speedy no-fuss rice pudding made with vanilla yogurt instead of slow-simmered custard, sweetened with honey and cinnamon, then layered with fresh summer berries and peaches. A light, chilled dessert.

One-skillet pork chops baked over Spanish-style rice with stewed tomatoes, peppers, and Parmesan. A classic 1950s casserole where the chops baste the rice as everything cooks together.

Thai rice balls in sweet coconut milk made with rice flour and arrowroot, boiled then simmered in warm coconut sauce. A naturally gluten-free Southeast Asian dessert served hot.

Pimento chicken with saffron rice, mushrooms, white wine, green peas, and Parmesan cooked in one skillet. The wine-and-saffron broth gives this complete dinner gorgeous color and floral depth.

A Reuben sandwich in skillet form: corned beef, sauerkraut, and caraway seeds cooked with rice, then topped with Thousand Island dressing and Swiss cheese. One pan, 30 minutes, dinner done.

Creole jambalaya with shrimp, cubed ham, and rice simmered in tomatoes and beef broth with the holy trinity. A one-pot Cajun classic packed with Southern flavor.

Lemony risotto with quartered artichoke hearts, sweet peas, fresh dill, and Parmesan stirred in at the end. A bright, herb-forward Italian rice dish that captures spring in every creamy spoonful.

Savory wild rice and sausage stuffing with earthy mushrooms, toasted walnuts, and aromatic vegetables for turkey or served as a standalone side dish.

Risotto pomodoro made with arborio rice, fresh tomato, garlic, and chicken broth, stirred gradually until creamy. A light Italian tomato risotto with clean, simple flavors.

Vegetarian fried brown rice with mushrooms, scallions, pickled radishes, water chestnuts, and peas in sesame oil. A wholesome, plant-based fried rice with crunch and tang in every bite.

Homemade coconut pittu, a Sri Lankan steamed staple of rice flour and fresh grated coconut packed into a mould and steamed into soft, crumbly cylinders. Naturally gluten-free and served with curry.

Jamaican curry chicken with coconut milk, potatoes, allspice, and fresh ginger simmered until tender. Serve over steamed rice with mango chutney for a Caribbean feast.