11 New Ways To Cook With Rice

Cook the rice as per the pack instructions.

To cook the tomatoes, preheat the oven to 180°C/Gas Mark 4. Add the cherry tomatoes to a large baking tray and toss them in 1 tablespoon of olive oil. Bake for 20-25 minutes or until soft and browning a little. Set aside.

To make the dressing, add all the ingredients to a jar and mix to combine then season to taste.

To serve, toss the rice with the dressing, fresh herbs and feta. Top with the roast tomatoes.

Put the rice into a small pan with 180ml of cold water, put the lid on and bring to the boil. Lower the heat and simmer very gently for 13 minutes. Remove from the heat and leave to steam for 10 minutes with the lid on. Remove the lid and stir in the rice wine vinegar. Divide between two bowls.

Meanwhile, cook the edamame beans in a separate small pan of boiling well-salted water for 3 minutes, then drain and cool.

Mix the marinade ingredients together in a small mixing bowl and stir in the salmon. Set aside. Mix the sauce ingredients together in a separate small bowl and set aside.

Arrange the carrot, edamame beans and pickled cucumber (or other pickles), with a little of its juice, in groups over the rice around the edge of the bowls. Then add the salmon, with its marinade, in the same way. Remove the avocado halves from their skin with a large spoon, fan out the slices and arrange on the rice.

Drizzle the sauce in lines over the top of the bowls or spoon it into the bowls. Scatter with the spring onions and some toasted sesame seeds. Serve.

Mix your cold rice with the salt and soy sauce.

Heat the oil in a non-stick pan over high heat, add in your rice and stir to coat in the oil.

Pat the rice down to ensure good contact with the pan until you start to get crispy edges, remove from the pan.

Heat a little more oil and fry your mushrooms and the whites of the spring onion on high heat until browned, add in the carrot and cook for 1 minute.

Add the rice back into the pan with the edamame beans and cook for 2 minutes.

Divide between two bowls and then fry 2 eggs on high heat until bubbling and lacey.

Top your rice with an egg, sliced green spring onions and sesame seeds.

To make the rice, fry the spring onion in a large pan with the oil. Now add the rice, coconut milk and water. Stir, then cover pan with lid and simmer until the liquid is absorbed (12-14 minutes).Once the liquid is absorbed, turn off the heat, keeping the lid on the rice for 10 minutes. Season to taste.

To make the dressing, add all the ingredients to a jar and mix to combine.

For the chicken, preheat the oven to 180°C/Gas Mark 4. Score the chicken breasts and heat the oil in a griddle or frying pan. Cook the chicken for 7-8 minutes on one side. Transfer the chicken to a large baking tray and spoon over the dressing. Bake for 5 minutes until they are bubbling.

To serve, spoon the coconut rice into bowls, top with the chicken and your choice of garnish.

To make the arancini, mix the leftover risotto with the peas, lemon juice and cheddar, seasoning to taste.

Scoop up a golf ball-sized amount and roll into a ball. Place the balls on a plate ready for rolling.

To make the crumb, break up the toast a little and add to your food processor and blitz until you get a fine crumb and add to a shallow dish.

Add the plain flour to a shallow bowl and the beaten egg to another.

Roll each arancini in a little flour, then egg and finally coat in the breadcrumbs. Repeat.

Drizzle a baking tray with olive oil and add the balls. Bake for 25 minutes, turning halfway through.

To serve, top with a little olive oil and fresh herbs.

Heat the oven to 200°C/Gas Mark 6.

Roughly chop 2 of the Cooks&Co Green Frenk chillies and put them in a large roasting tray, approximately 25cm x 35cm. Cut the courgette in half lengthways and then cut into half-moon slices. Add to the tray along with the rice, Cooks&Co Roasted Pepper strips, preserved lemon, olives, dried spices and pour over the stock. Briefly stir everything together. Cover the tray with a piece of foil, wrapping tightly to prevent any steam escaping. Put it in the oven for 20 minutes.

Meanwhile, combine and mix the harissa, yoghurt and a pinch of salt and use this to coat the salmon all over.

Remove the tray from the oven, take off the foil, taking care as the hot steam escapes and sit the salmon on top, spreading excess yoghurt on top of the fillets. Season with salt and black pepper and drizzle the whole thing with a little olive oil. Return to the oven and cook for a further 20 minutes.

Lift the salmon onto serving plates. Run a fork through the rice to separate the grains and serve scattered with pistachio nuts, a squeeze of lemon juice and extra chillies.

Heat the milk and around 50ml of water in a large pan on a low heat. Add the fish, skin-side down, and poach for around 5 minutes. Remove carefully and flake it – set aside and reserve the liquid for later.

Heat the olive oil in a large frying pan and fry the onion before adding garlic, ginger, turmeric and curry powder. When the onion is soft, add the rice and allow it to soak up the flavours in the pan.

Make the reserved poaching liquid up to around 150ml to 200ml with water before adding it to the pan. Simmer for around 10 minutes.

Meanwhile, in a pan of boiling water, boil the eggs for around 6 minutes – this should give you a gooey yolk (although you can boil for longer if you prefer.)

Once the rice is cooked, stir through the haddock and watercress. Quarter the cooked eggs and place on top to serve.

Slice the aubergine and place face down in the tin, generously season with salt and leave to soak and release moisture.

Place the rice in a pan, with 300ml of water, ½ tsp of salt, cover and bring to boil.

Once it is boiling, remove from the heat and leave for 10 minutes covered.

Wash and slice courgettes, tomatoes, onions and garlic. Rince the aubergines, pat dry with a kitchen towel and brush with some olive oil.

Preheat the oven to 189°C/Gas Mark 4. To assemble the Tian, drizzle some olive oil at the bottom of the tin, spread the cooked rice and crumble the 2 tbsp of Boursin on top.

Cover the rice with the vegetable slices, tomato, courgette, aubergine, onion, garlic then drizzle with olive oil, herbes de provence, and season well with salt and pepper.

Cook for 45 minutes to 1 hour and serve hot.

Place the stock cubes in a large bowl with 900ml of boiling water and mix until well dissolved.

Place a pan over a medium heat and add a drizzle of olive oil. Once warm, add the chopped garlic, onion and a pinch of salt, mix well and cook for 5-10 minutes until soft.

Once the onion has become soft, stir through the risotto rice and paprika, and cook for 2 minutes before adding a quarter of the hot vegetable stock.

Mix well and leave to simmer for 30 minutes, stirring constantly and topping it up with a quarter of the stock every time the risotto rice looks like it has absorbed most of the water.

While the risotto rice simmers, place all of the paste ingredients into a blender. Blend until smooth, adding a dash of water to create a red paste.

Once the risotto rice feels soft and has absorbed all of the water, stir through the red pepper paste and parmesan (or nutritional yeast).

Cook for 5-10 minutes until everything is piping hot and cooked through.

To make the rice salad, cook the rice as per the pack instructions. Drain and set aside.

In the meantime, pan fry the salmon steaks in a little oil for 2-3 minutes on each side. Set aside and flake up when cool. In a separate frying pan, add the onion and fry for 5-6 minutes. Now add the cabbage and courgette and fry for 2-3 minutes. Add in the cooked rice.

To make the dressing, add all the ingredients to a jar and mix to combine.

Add the rice and greens to a large bowl, add the flaked salmon and toss lightly to combine. Serve with dressing and fresh mint.

In a medium pan, combine the sushi rice, plant based milk, coconut milk and sugar and stir well. Bring to the boil, then reduce the heat and simmer gently, stirring occasionally, for 12-15 minutes or until the rice is tender and has thickened. Stir in the vanilla extract.

To serve, divide into bowls and top with the mango, coconut and pistachios. Add a little additional coconut milk if needed.