In another of our series of neglected pantry ingredients, food writer Helen Best-Shaw, takes a closer look at rice and finds 10 wonderful recipes to help use up those bags at the back of your kitchen cupboard.
Before you get cooking, remember safety first—as soon as cooked rice is cool keep it in the fridge and use the next day, or freeze it.
Image via Fuss Free Flavours
These delicious, crispy baked samosas are healthier than the deep fried version and are easy and fun to make.
Use leftover rice from a takeaway or cook some extra.
Image via Sprinkles and Sprouts
Risotto is such a simple dish but when cooked well it tastes sublime.
This oh, so pretty, pink beetroot risotto is flavoured with thyme and dotted with creamy homemade ricotta.
Perfect for a cheering dish in the depths of winter, or one to make for Valentine’s day.
These rice stuffed vegetables are the ideal dish to use up the last bits and bobs in the salad crisper the night before you do your food shopping.
This adaptable recipe uses either leftover rice or quick cook so supper can be in the table in double quick time.
Image via Curious Nut
A burger with an Asian twist served in a “bun” made from rice.
This bun is made with sticky sushi rice, making it wheat free, and you can let your imagination run wild with the fillings.
Image via Chew Town
These crispy fritters are made with wild black rice, bacon, and flavoured with fresh herbs and chilli.
Bind with an egg then fry for a simple, but delicious supper or weekend breakfast.
Image via Veggie Inspired Journey
Pair rice and lentils for a protein filled, frugal, easy to prepare vegetable soup that gets you well on your way to your five-a-day.
A hearty soup is warming and a complete meal. A flask of leftovers would make a wonderful lunch for work too.
Image via Cotter Crunch
A satisfying breakfast “porridge” made from jasmine rice cooked in coconut and topped with powerful antioxidant pomegranate.
Make this the night before and enjoy from the fridge, or warmed up.
Image via Framed Recipe
Doodhpaak (or Kheer) is a traditional and popular Indian pudding made by gently cooking rice in sweetened milk.
This version is made with basmati rice, flavoured with cardamom and cooked to perfection in a pressure cooker.
Cooking rice in coconut milk, along with spices and blueberries, makes this sweet twist on the traditional Sri Lankan dish of Kribath.
Once cooked the rice allowed to set, cut into squares and can be served for a sweet breakfast.
Image via Harriet Emily
This simple dish of rice pudding is dairy free and made with coconut and rice milks, and flavoured with warming spices and sweetened with toffee coloured and flavoured coconut sugar.
If you do not have coconut sugar then simply substitute some soft brown sugar.
Rice tastes a lot better with the right wine. Click here to claim your £60 voucher.