Traditional recipes

Jamie’s top 10 rice dishes

Jamie’s top 10 rice dishes

Very few staple ingredients have the same global reach as rice. Nearly every country you can think of with a decent climate has a national dish involving rice somewhere within its cuisine. Whether boiled, steamed, fried or baked, rice is perfect and affordable as well, and to celebrate this wonderful ingredient we have put together a collection of new and old recipes from Jamie.

So, let’s kick off in Europe with the versatile dish we know as risotto.

10) Get the basics right and the world’s your oyster. Serve this fluffy rice with one of the suggestions further down the list.

9) If you’ve never attempted a risotto, it really is nothing to be scared of and all the pot-watching efforts are all worth it. This Basic risotto recipe needs to be silky smooth and not stodgy. The stocks and ingredients you choose to add will bring this to life.

8) My English childhood Sundays involved a muddy, cold wrestle at the rugby club and then home for a Sunday roast. For pudding my favourite was always, without exception, a homemade rice pudding. This is an amazing Icelandic version. Full of warming spice and goodness.

7) Kedgeree dates back to the days before India’s independence. The spices were too much for the British palate so a milder dish with more recognisable ingredients was created by local chefs. Scottish-style smoked haddock and India’s beloved rice and spice were combined to create what was originally a breakfast.

6) This curry would not be the same without the addition of a bowl of rice. This Keralan veggie curry is from Jamie’s Fifteen–Minute Meals. The Southern Indian flavours pack a real wallop and as the book title always suggests is dead-easy, quick and delicious.

5) The Thais do a mean hot curry but Jamie’s steamed bass with rice is milder. This recipe from 30-minute Meals asks for the freshest bass, the most comforting spices and a cooling and filling rice side dish. This can be plonked in the middle of the table and everyone can get stuck in – a proper crowd-pleaser.

4) The Mexicans love their rice too and what better way to show off the flavours of Central America than with this warming and classic chilli con carne. Jamie uses Basmati rice for this which has a fluffier and less sticky nature. Tip: add soaked, smoked chipotle chillies to your rice for a smoky kick of heat.

3) The Japanese have turned rice into an art form with sushi. This beef carpaccio dish is inspired by the delicate and intricate mix of spice and seasoning which has made Japanese cuisine so popular. Sushi rice has a higher starch content which makes it sticky and completely irresistible. Practice makes perfect, so keep playing around with the heat and flavours until you find your perfect partner.

2) Back to Europe for our number 2 with another belter from Fifteen-Minute Meals. Again this super-quick beef stroganoff will leave them asking for more. Jamie has added a cool parsley pickle into the mix to turn it into something very special to serve to your family.

1) Number one is an absolute classic dish with rice central to the whole story – paella. Jamie’s favourite paella does that thing which really shouldn’t work, but does; mixing meat and seafood. To us in the UK this takes us back to our holidays in the Spanish sun and just ask any Spaniard – it never gets boring.

For more tips and rice inspiration, have an extra look here. Also, watch Jamie’s mate Pete show you how to cook rice.


Roast Pepper, Prawn & Chorizo Bake | Keep Cooking Family Favourites | Jamie Oliver

Jamie Oliver is a British chef and restaurateur with a string of books, television shows and restaurants to his name.

In 1999 the BBC aired his television show The Naked Chef.

He was the owner of a restaurant chain, Jamie Oliver Restaurant Group, which opened its first restaurant, Jamie’s Italian, in Oxford in 2008.

Jamie Oliver Books #Ad

Recent from Jamie Oliver:

Jamie Oliver published this video item, entitled “Roast Pepper, Prawn & Chorizo Bake | Keep Cooking Family Favourites | Jamie Oliver” – below is their description.

Looking for a rice dish with a bit more oomph?! Then look no further than this tasty one pan recipe.

Juicy prawns, spicy chorizo and sweet roasted peppers sitting on a bed of perfectly fluffy rice. This surf and turf dish will be a satisfying favourite with the family.

Keep Cooking Family Favourites originally aired on Channel 4.

Jamie Oliver YouTube Channel

Got a comment? Leave your thoughts in the comments section, below. Please note comments are moderated before publication.


15. Kate and Will’s Wedding Pie

The royal wedding was something that people the world over talked about. So it is only fitting that the pie inspired by royalty is something to be talked about as well. This recipe must definitely be included on this list because of these four words: Kate. Will. Wedding. Pie. If those four words don&rsquot guarantee a slot here, we don&rsquot know what does.

The recipe can be found in his book Jamie&rsquos Great Britain along with many other great British favorites. A noteworthy characteristic of this dish is, though it is fit for royalty, its ingredients are not too expensive. Though this is said to be a wedding pie, it doesn&rsquot have to only be served at weddings. Pie is a family favorite, so you can definitely serve it at any time, whether it be at a lavish dinner party, family picnic, or at an intimate dinner for two.


The World's 20 Greatest Rice Dishes

Although it’s still up for debate, genetic evidence supports the idea that all forms of Asian rice came from a single domestication that occurred sometime between 8,200 and 13,500 years ago in China. Since then, the staple food has been incorporated into dishes in almost every country in the world, varying from the very simple to the enormously complex. And why not, as rice is perfectly enjoyable in its plain, white, sticky form, but can also be combined with every meat, seafood, and vegetable in existence, along with most spices, too.

In case you didn’t know, September is National Rice Month, so we initially thought it would be fitting to do a roundup of the best rice-based meals in America. However, despite all the wonderful food prepared across the country, we’d be selling this incredibly versatile staple short by limiting the article to domestic dishes.

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To illustrate this fact, we took a little trot around the globe and gathered the absolute best rice dishes from 18 countries. (We included multiple dishes from the same country in a few cases.) Though most of these meals are quite common, we also threw in some suggestions for places to try the various dishes and even included a couple recipes in case you want to try preparing them at home.


World's best: 10 rice dishes you need in your life

--- Learn cooking techniques from across Asia with Diana Chan on the brand-new second season of Asia Unplated with Diana Chan, premieres Thursday 28 January on SBS Food, or stream it on SBS On Demand. ---

Coming in various shades and sizes, this globetrotting grain goes from sweet to savoury, rich to wholesome and everywhere in between.

1. Malaysia: Fried rice

This recipe for a Chinese-Malay favourite was given to Jacob Leung by his mother, who adds curry leaves, kecap manis and fried garlic for a distinctly Malay touch. Leung shared the recipe with Diana Chan during Asia Unplated's second season. Like all good fried rice this recipe requires day-old already cooked rice that's been refrigerated overnight.

2. Iran: Persian steamed saffron rice (chelo)

Best served as part of a Persian banquet, this rich, crusted rice is not your average side. The grains are soaked in water for 2 hours or, ideally, overnight, before being mixed with saffron natural yoghurt, saffron threads and a healthy serving of ghee. For a decorative centrepiece, scatter your chello with pomegranate or barberries.

3. Morocco: Chicken pumpkin tagine with almond pilaf

Rather than serve simple steamed rice, jazz up your basmati into a Moroccan-style pilaf. This recipe uses chicken stock to imbue the grains with richness, while fresh ginger, garlic and coriander leaves add a touch of zing. A generous sprinkling of toasted almonds will take the pilaf to new heights. Oh and marinated chicken cooked with pumpkin, raisins and spices is rather decent, too.

4. Greece: Zucchini flowers stuffed with herbs and rice

From vine leaves to capsicums, the Greeks adore stuffing edible vestibules with herbaceous rice and tomato mixtures. In this gorgeous dish, zucchini flowers are paired with a dill, mint and cumin-spiced mixture then baked to perfection.

5. Vietnam: black sticky rice creams

Sticky rice is adored across Vietnam, where it is commonly boiled, sweetened and turned into a pudding. Upon cooking, the black-ish grains turn deep purple and develop a delightfully yielding bite. This creamy version is adorned with palm sugar and shavings of coconut.

6. Senegal: Jollof rice (Senegalese ceebu jen)

One of West Africa's best known dishes, jollof rice can be somewhat compared to Spain's paella. Featuring firm fish fillets, vegetables and parboiled long-grain rice, the dish is jazzed up with obe ata (African sauce), a sofrito of sorts.

7. Albania: Baked lamb and rice with yoghurt (tave kosi)

Carrying a decidedly Mediterranean vibe, this Albanian classic is comfort food to a tee. Picture chunks of tender, garlicky lamb, oregano-spiked rice and a cheese-like yoghurt crust.

8. Korea: Mixed rice (bibimbap)

Served in a hotpot this all-in-one dish can contain any number of ingredients, but julienned vegetables, crispy rice and marinated meat are the usual suspects. Korean for "mixed meal", bibimbap is meant to be stirred about before eating.

9. China: Healthy sweet congee

A classic breakfast dish, this wholesome congee can be enjoyed warm or cold. Harnessing the goodness of fungus, goji berries and gingko nuts, it's thought to boost health and vitality.

10. India: Hyderabadi-style chicken biryani

Biryani is enjoyed across India, but this version blends Mughal and Andhra Pradesh cuisines. It's said the key to this biryani is cooking your chicken and rice in an airtight pot over a very low flame. This will ensure the grains, which should remain separate and in tact, absorb the rich flavours.

Bonus round: Barbecue pork with prawn fried rice

China Doll apprentice chef Wing took home the trophy for 'best char sui' on Monday night's The Chefs' Line, but it's that sambal-spiced fried rice we're loco about. Find the recipe here and, if you missed the episode, catch it on On Demand.


Recipe Summary

  • cooking spray
  • 1 cup long-grain rice
  • 1 tablespoon olive oil
  • ¼ cup diced carrot
  • ¼ cup diced celery
  • ¼ cup diced onion
  • 2 cloves garlic, minced
  • 2 cups chicken stock
  • 1 bay leaf
  • 1 pinch ground black pepper, or to taste

Preheat oven to 350 degrees F (175 degrees C). Prepare a 2-quart casserole dish with cooking spray.

Spread long-grain rice into prepared casserole dish.

Heat olive oil in a saucepan over medium heat. Cook and stir carrot, celery, and onion in hot oil until onion is soft and translucent, about 4 minutes. Stir garlic into mixture cook and stir 1 minute more. Increase heat to high add chicken stock and bay leaf to the saucepan and bring to a boil. Pour the mixture over the rice in the casserole dish. Cover the dish tightly with aluminum foil.

Bake in preheated oven 20 minutes. Remove aluminum foil and continue baking until the rice is tender and has absorbed most of the liquid, about 20 minutes more. Remove and discard bay leaf season with black pepper. Fluff with a fork to serve.


JAMIE ’S ULTIMATE VEG

Above: Many people want to reduce their consumption of meat, whether for health or money reasons, or out of concern for animal welfare and the future of our planet. Seeking inspiration from around the U.K. and the globe, host Jamie Oliver (center) cooks up a stunning collection of beautiful, vibrant, hearty and healthy vegetarian dishes that are so delicious and easy to make, you won’t even miss the meat.

JAMIE’S ULTIMATE VEG encourages meat-eaters and vegetarians alike to put vegetables at the front and center of their plates, providing simple tips and techniques for turning ordinary “veg” into extraordinary main dishes.

Seeking inspiration from around the U.K. and the globe, host Jamie Oliver cooks up a stunning collection of beautiful, vibrant, hearty and healthy vegetarian dishes that are so delicious and easy to make, you won’t even miss the meat.

JAMIE’S ULTIMATE VEG: Preview

JAMIE’S ULTIMATE VEG encourages meat-eaters and vegetarians alike to put vegetables at the front and center of their plates, providing simple tips and techniques for turning ordinary “veg” into extraordinary main dishes.

EPISODE GUIDE:

Photo credit: Courtesy of American Public Television

For brilliant ideas on how to get more vegetables in our lives, host Jamie Oliver (left) has been around the world meeting inspirational people making ordinary vegetables extraordinary.

Episode 1: “Cottage Pie & Bonkers Chip Butty” airs Saturday, April 18 at 1 p.m. - Jamie kicks things off by turbo-charging veg in a game-changing meat free, veg packed cottage pie, with a stunningly rich gravy and super-fluffy mash.

He's inspired by a trip to Delhi, and after sampling amazing Indian street food, Jamie turns a classic British Chip butty into a spicy potato surprise, bonkers but brilliant, packed full of flavor and crunch.

He goes back to school in London to meet kids who are celebrating veg, and loads a mighty mac 'n' cheese full of greens!

Photo credit: Courtesy of American Public Television

His travels around the world take him to Asia’s biggest fruit and veg market to sample some surprising and stunning produce inspiring him to make an incredible angry green bean salad that packs a punch.

He learns why Brits are being braver about sushi, and gets a lesson in the art of creating homemade sushi from a master Japanese chef, but the kicker is - there’s no fish, just nutritious, delicious veg.

Inspired by his learning, Jamie creates a veggie version of another Asian classic - delicious crispy-bottomed steamed dumplings packing a punch of beautiful broccoli and butternut squash.

Photo credit: Courtesy of American Public Television

Episode 3: "Bean Burger, Charred Salad, Spicy Curry" airs Saturday, May 2 at 1 p.m. - Jamie gets the veg party started with his beautiful, bold, black bean burger, topped with a fresh and colorful salsa, mango and avocado.

On his travels to the Middle East, he’s inspired by their array of stunning, imaginative salads to create a charred, crunchy salad with the most unique croutons.

In India he learns to cook veggies on an epic scale and dishes up a flavorful curry packed with a very humble veg, that’s singing with spices and fragrant herbs.

Photo credit: Courtesy of American Public Television

Episode 4: "Veggie Pad Thai & Cauliflower Cheese Pizza Pie" airs Saturday, May 9 at 1 p.m. - Jamie celebrates veg by turning a Pad Thai into a meat-free feast – silky, crunchy and topped with a crispy chilli egg.

He experiences cooking like he’s never seen before in rural India, and brings home some clever techniques to create a super quick pickle to crown a tray of crunchy, crispy roasted new potatoes a surprising killer combo that will blow your mind.

In the UK, Jamie discovers an inner-city oasis of veg, grown and cooked by the most amazing cooks from around the world. To top it all off, he creates the most amazing deep pan pizza pie with the most incredible and filling - cauliflower cheese, so wrong - it’s right!

Photo credit: Courtesy of American Public Television

Cauliflower Cheese Pizzeta

Episode 5: "Asparagus, Sweet Leek Carbonara, Roasted Cauliflower" airs Saturday, May 16 at 1 p.m. - Jamie puts veg center stage with two recipes for the price of one, embracing beautiful asparagus to make a stunning flavor-packed quiche, buddied up with a sublimely silky soup.

Jamie gets hands-on with the humble leek at an organic farm in England and uses them to make a next level spaghetti carbonara with a luxurious veggie twist.

In the old city of Jerusalem Jamie is exposed to jaw dropping variety of spices and samples a sensational meat free Shawarma.

With his head buzzing with veggie recipes, Jamie cooks up a show-stopping cauliflower roast.

Photo credit: Courtesy of American Public Television

Host Jamie Oliver (right) learns about food cultures around the world that center vegetables.

Episode 6: "Delicious Chili & Pasties" airs Saturday, May 23 at 1 p.m. - Jamie hits us up with a delectable chili that will leave you in no doubt that veg can pack a mighty punch!

In India, he learns mouth-watering new techniques to truly make veggies heroes of any dish and creates his own very unique spiced parsnip soup, full of texture and surprise.

Inspired by his travels to experience traditional and modern street food in the Middle East, Jamie rustles up a mighty mouth-watering meat free pasty with delicious homemade pastry.

Photo credit: Courtesy of American Public Television

No broadcast scheduled for May 30, June 6 and June 13

Episode 7: “Onion Tart, Pumpkin Rice & Butter Bean Stew” airs Saturday, June 20 at 1 p.m. - Jamie gets things going by turning out a deliciously simple showstopping onion tart with a sublimely sticky sweet and sour glaze.

He feels the love for veg in British-Caribbean cuisine, and inspired by the flavors of Jamaica cooks up an authentic creamy coconut pumpkin rice and spicy butter bean stew.

Jamie travels to the Middle East to learn the age-old traditions of stuffing vegetables before letting us in on one of his ultimate veg dishes, a turbocharged stuffed aubergine curry bursting with Indian spices.

Photo credit: Courtesy of American Public Television

Episode 8: “Tomato Risotto, Spinach Pancakes, Summer Veg Blanket Pie" airs Saturday, June 27 at 1 p.m. - Jamie celebrates beautiful veg in an oozy risotto with amazing roasted tomato elegant, classy and seriously tasty.

His travels around the world take him to the ancient city of Jerusalem, just in time for breakfast. Beginning the day with a nutritious veg pack plate of goodness inspires Jamie to rustle up a new breakfast classic guaranteed to knock your socks off - pancakes supercharged with spinach, cheese and chilli.

Back in the UK Jamie’s turning into a student, attending a cookery class with a healthy veg only twist. To help you get more veg in your life, Jamie lets us in on a recipe packed with so much of the good stuff it’ll leave you speechless - a no holds barred summer veg pie bursting with flavor and goodness with a filo pastry crunch.

Photo credit: Courtesy of American Public Television

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50 Rice Dishes

Clockwise from top left: Chinese Sausage Rice Pancakes (No. 47), Mushroom Risotto (No. 10), Apricot-Pistachio Wild Rice (No. 35), Brown Rice-Stuffed Acorn Squash (No. 24), Turkey-Broccoli Rice Casserole (No. 38), Curried Rice with Raisins and Cashews (No. 21)

Clockwise from top left: Chinese Sausage Rice Pancakes (No. 47), Mushroom Risotto (No. 10), Apricot-Pistachio Wild Rice (No. 35), Brown Rice-Stuffed Acorn Squash (No. 24), Turkey-Broccoli Rice Casserole (No. 38), Curried Rice with Raisins and Cashews (No. 21)

1. Lemon Rice Combine 2 cups jasmine ice, 3 cups water, 3 tablespoons butter and 1 teaspoon kosher salt in a saucepan. Bring to a boil, then reduce the heat to low and stir cover and cook until tender, about 17 minutes. Let sit, covered, 5 minutes, then stir in the zest and juice of 1 lemon and 1/4 cup chopped chives season with salt.

2. Citrus Rice Make Lemon Rice (No. 1), adding 1/2 teaspoon each grated orange zest and lime zest with the lemon zest. Gently stir in the chopped segments of 2 oranges.

3. Toasted Garlic Rice Saute 8 sliced garlic cloves in 3 tablespoons olive oil in a saucepan over medium heat until golden, 2 minutes remove to a plate. Add 2 cups basmati rice to the pan and toast, stirring, 2 to 3 minutes. Add 3 cups water and 1 teaspoon kosher salt bring to a simmer. Reduce the heat to low and stir, then cover and cook until tender, about 15 minutes. Let sit, covered, 5 minutes, then fluff and top with the garlic.

4. Toasted Garlic and Sage Rice Make Toasted Garlic Rice (No. 3), frying 8 small sage leaves with the garlic use for garnish.

5. Tomato-Rosemary Rice Saute 2 minced garlic cloves in 3 tablespoons olive oil in a saucepan over medium heat until golden, about 3 minutes. Stir in 2 cups long-grain white rice, then add one 14-ounce can cherry tomatoes, 1 1/2 cups water and 1 1/4 teaspoons kosher salt bring to a boil. Reduce the heat to low, add 1 rosemary sprig and stir, then cover and cook until tender, about 17 minutes. Let sit, covered, 5 minutes, then fluff discard the rosemary sprig.

6. Tomato-Rosemary Rice with Pancetta Brown 4 ounces chopped pancetta in 2 tablespoons olive oil in a skillet, 5 minutes. Stir in 1 chopped small head escarole and cook until wilted. Make Tomato-Rosemary Rice (No. 5) stir in the pancetta mixture.

7. Basic Risotto Heat 4 cups chicken broth and 3 cups water in a saucepan. Heat 1/4 cup olive oil in a large skillet over medium heat. Add 1 cup chopped leeks and 1/2 cup chopped shallots and cook until tender, 5 minutes. Add 2 cups arborio rice and 1 teaspoon kosher salt and toast, stirring, 1 minute. Add 3/4 cup white wine and simmer until absorbed. Stir in enough warm broth to cover the rice continue to cook, stirring occasionally and adding more broth as needed to keep the rice covered, until al dente, 18 to 20 minutes. Remove from the heat and stir in 1 cup grated parmesan, 1/4 cup chopped parsley and 2 tablespoons butter. Season with salt and pepper.

Insert- 50 Rice Dishes

8. Pumpkin-Sage Risotto Make Basic Risotto (No. 7), stirring in 1 tablespoon chopped sage and 1/4 teaspoon nutmeg before adding the rice. Stir in 1 cup canned pumpkin puree with the final addition of broth.

9. Red Wine Risotto Make Basic Risotto (No. 7), browning 8 ounces crumbled sausage (casings removed) in the olive oil before adding the leeks. Stir in 2 tablespoons tomato paste before adding the rice and replace the white wine with red wine. Stir in 4 cups baby spinach with the final addition of broth.

Insert- 50 Rice Dishes

Clockwise from top left: Southwestern Rice-Stuffed Peppers (No. 45), Thanksgiving Fried Rice (No. 37), Pimiento Cheese Rice (No. 18), Sausage-Rice Stuffing (No. 41), Pumpkin-Sage Risotto (No. 8)

Clockwise from top left: Southwestern Rice-Stuffed Peppers (No. 45), Thanksgiving Fried Rice (No. 37), Pimiento Cheese Rice (No. 18), Sausage-Rice Stuffing (No. 41), Pumpkin-Sage Risotto (No. 8)

10. Mushroom Risotto Make Basic Risotto (No. 7), warming the broth mixture with 1/4 cup chopped dried porcini mushrooms. Brown 1 1/2 pounds sliced mixed mushrooms and 2 teaspoons chopped thyme in the olive oil before adding the leeks. Use 1/2 cup parmesan and 1/2 cup truffle pecorino.

11. Seafood Risotto Make Basic Risotto (No. 7), warming the broth mixture with 1 teaspoon saffron threads and omitting the parmesan. Stir 8 ounces chopped cooked shrimp and the chopped meat from 1 cooked lobster into the finished risotto warm through.

12. Arancini Mix 2 cups leftover Basic Risotto (No. 7) with 1/2 cup each grated parmesan and thawed frozen peas and 1 lightly beaten egg. Form into 12 balls, pressing a small cube of mozzarella into the center of each. Dredge in flour, then beaten eggs, then breadcrumbs. Refrigerate 30 minutes. Working in two batches, deep-fry in 365 degrees F vegetable oil until golden brown, about 4 minutes. Serve with warm marinara sauce.

13. Pesto Rice Puree 2 cups fresh basil, 2 tablespoons toasted pine nuts, 1 small garlic clove and 1/2 teaspoon kosher salt in a food processor. With the machine running, slowly add 1/4 cup olive oil. Cook 2 cups carnaroli or arborio rice in salted boiling water until tender, 10 minutes. Drain and transfer to a large bowl let cool slightly. Stir in the pesto, 1/4 cup parmesan and 1/2 teaspoon lemon zest.

14. Tomato-Basil Rice Saute 1 small chopped onion in 1 tablespoon olive oil in a saucepan over medium heat, 5 minutes. Stir in 2 cups converted rice, then add one 15-ounce can tomato sauce and 1 1/4 cups water. Bring to a boil, then reduce the heat to low and stir cover and cook until tender, about 15 minutes. Let sit, covered, 5 minutes, then stir in 1/2 cup chopped basil and season with salt.

15. Greek Rice Salad Whisk 1 1/2 cups plain yogurt with 1/4 cup each lemon juice and olive oil in a large bowl. Stir in 6 cups cooled cooked basmati rice, 3 sliced Persian cucumbers and 1/2 cup each chopped dill and mint season with salt and pepper.

16. Mexican Rice Salad Whisk 1/2 cup mayonnaise with the juice of 2 limes and 1 teaspoon ground cumin in a large bowl. Add 4 cups cooled cooked converted rice, 2 cups thawed frozen corn and 1/2 cup each chopped cilantro, scallions and crumbled Cotija cheese season with salt. Sprinkle with chili powder and serve with lime wedges.

17. Queso Rice Combine 2 cups converted rice, 3 cups water, 2 tablespoons butter and 1 teaspoon kosher salt in a saucepan. Bring to a boil, then reduce the heat to low and stir cover and cook until tender, about 20 minutes. Let sit, covered, 5 minutes, then stir in 1 cup cubed processed cheese (such as Velveeta) and 1/2 cup salsa until smooth season with salt. Top with sliced scallions.

Insert- 50 Rice Dishes

Pimiento Cheese Rice (No. 18)

Pimiento Cheese Rice (No. 18)

18. Pimiento Cheese Rice Make Queso Rice (No. 17), replacing the processed cheese with 1 cup cubed cheddar cheese and 1/4 cup softened cream cheese, and the salsa with chopped pimientos season with cayenne.

19. Moroccan Black Rice Cook 1 1/2 cups black (forbidden) rice as the label directs let cool. Toss with 1/4 cup each chopped pitted green olives and parsley and 2 tablespoons each harissa (or other chile paste) and finely chopped preserved lemon season with salt.

20. Curried Rice Saute 1 chopped onion in 3 tablespoons butter in a saucepan over medium heat, 5 minutes. Stir in 2 1/2 teaspoons curry powder, then add 2 cups basmati rice and toast, stirring, about 1 minute. Add 3 cups water and 1 teaspoon kosher salt. Bring to a boil, then reduce the heat to low and stir cover and cook until tender, about 15 minutes. Let sit, covered, 5 minutes, then fluff.

Insert- 50 Rice Dishes

Curried Rice with Raisins and Cashews (No. 21)

Curried Rice with Raisins and Cashews (No. 21)

21. Curried Rice with Raisins and Cashews Make Curried Rice (No. 20) stir in 1/2 cup each golden raisins, chopped cashews and chopped cilantro.

22. Saffron Rice Saute 1 chopped onion in 3 tablespoons butter in a saucepan over medium heat, 5 minutes. Stir in 2 cups basmati rice and 1 teaspoon each saffron threads and kosher salt. Add 3 cups chicken broth bring to a simmer. Reduce the heat to low and stir, then cover and cook until tender, about 15 minutes. Let sit, covered, 5 minutes, then fluff.

23. Saffron Jewel Rice Bring 2 cups water, 1/2 cup sugar and a pinch of salt to a simmer in a saucepan. Add 1/4 cup each thinly sliced orange zest and grated carrots and cook until tender, about 4 minutes drain. Cook 1/3 cup each pistachios, slivered almonds and dried cranberries and 1/4 teaspoon each ground cumin and kosher salt in a skillet with butter until toasted, 3 minutes. Make Saffron Rice (No. 22) scatter the orange-carrot and pistachio mixtures over the rice.

24. Brown Rice–Stuffed Acorn Squash Combine 1 cup cooked brown rice with 1/2 cup each chopped celery, parsley, scallions and cooked chestnuts season with salt. Halve and seed 2 small acorn squash brush the insides with olive oil and season with salt. Transfer to a baking sheet and bake at 425 degrees F until tender, 35 to 40 minutes. Stuff with the rice mixture and dot with butter. Continue baking until crisp, 20 minutes.

25. Brown Rice with Leeks Saute 2 sliced leeks in 3 tablespoons butter in a saucepan over medium heat, 8 minutes. Stir in 2 cups brown rice, 3 cups chicken broth, 2 bay leaves and 1 teaspoon kosher salt. Bring to a boil, then reduce the heat to low and stir cover and cook until tender, 45 minutes. Let sit, covered, 5 minutes. Stir in 1/2 cup chopped parsley.

26. Brown Rice with Ham and Brie Make Brown Rice with Leeks (No. 25) stir in 1 cup each chopped cooked ham and cubed brie (rind removed).

27. Rice with Green Beans and Almonds Cook 1 1/2 cups long-grain white rice as the label directs. Microwave 8 ounces halved thin green beans with 1 tablespoon water, covered, until tender, 3 to 4 minutes. Saute 1/2 cup sliced almonds in 3 tablespoons butter until the butter is browned stir into the rice along with the green beans, 1 teaspoon lemon zest and 1 tablespoon lemon juice season with salt and pepper.

28. Baked Rice Pilaf Saute 1 chopped shallot in 2 tablespoons butter in an ovenproof saucepan over medium heat, 5 minutes. Stir in 2 cups long-grain white rice, 2 bay leaves and 1 teaspoon kosher salt. Stir in 3 cups warm chicken broth bring to a boil. Stir, then cover and bake at 350 degrees F until the rice is tender, 18 to 20 minutes. Let sit, covered, 10 minutes. Discard the bay leaves.

29. Spiced Rice Pilaf Make Baked Rice Pilaf (No. 28), replacing the bay leaves with 1 broken cinnamon stick, 4 slices fresh ginger and 3 wide strips lemon zest discard before serving.

30. Mushroom-Thyme Rice Pilaf Make Baked Rice Pilaf (No. 28), adding 8 ounces finely chopped white mushrooms with the shallot saute until the liquid evaporates, 20 minutes. Replace the bay leaves with 2 thyme sprigs.

31. Poblano Rice Puree 1 seeded poblano pepper with 1/2 cup each fresh parsley and cilantro, ⅓ cup chicken broth, 1 scallion and 1 garlic clove until smooth. Make Baked Rice Pilaf (No. 28), replacing the shallot with the poblano puree saute 2 minutes. Use only 2 1/2 cups chicken broth.

32. Rice With Vermicelli Toast 1/2 cup chopped vermicelli in 2 tablespoons butter in a large pot over high heat. Add 2 cups converted rice, 4 cups beef broth and 1 teaspoon each garlic powder, onion powder and kosher salt. Bring to a boil, then reduce the heat to low and stir cover and cook until tender, 25 minutes. Let sit, covered, 5 minutes, then stir in 2 tablespoons butter season with salt.

33. Cranberry-Almond Black Rice Cook 1 1/2 cups black (forbidden) rice as the label directs let cool. Toss with 1/2 cup each chopped smoked almonds and dried cranberries, 2 tablespoons each chopped parsley and lemon juice and 1 tablespoon olive oil season with salt.

34. Chipotle-Maple Red Rice Cook 2 cups red rice in salted boiling water until tender, 30 minutes. Drain and transfer to a bowl. Stir in 3 tablespoons each maple syrup and butter and 1/2 teaspoon chipotle chile powder season with salt.

Insert- 50 Rice Dishes

Apricot-Pistachio Wild Rice (No. 35)

Apricot-Pistachio Wild Rice (No. 35)

35. Apricot-Pistachio Wild Rice Cook 1 1/2 cups wild rice in salted boiling water until tender, about 40 minutes. Drain and transfer to a bowl. Stir in 1/2 cup each chopped dried apricots, pistachios, parsley and scallions and 3 tablespoons butter. Season with salt and pepper.

36. Jambalaya Fried Rice Brown 8 ounces diced andouille sausage in olive oil in a large skillet over medium-high heat remove to a bowl. Add 2 chopped celery stalks, 1 chopped onion and 1 chopped green bell pepper to the skillet. Saute until crisp-tender, about 3 minutes. Add 3 minced garlic cloves and 1 1/2 teaspoons Cajun seasoning cook 30 seconds. Add 4 cups cooled cooked white rice and 2 cups thawed frozen chopped collard greens. Cook, stirring, until warmed through. Stir in the andouille and season with salt.

Insert- 50 Rice Dishes

Thanksgiving Fried Rice (No. 37)

Thanksgiving Fried Rice (No. 37)

37. Thanksgiving Fried Rice Saute 1 sliced celery stalk, 1 sliced scallion, 3/4 cup diced roasted turkey, 1/4 cup chopped dried cranberries and 1/4 teaspoon poultry seasoning in 1 tablespoon butter in a large nonstick skillet until golden. Add another 1 tablespoon butter and 3 cups cooled cooked white rice cook, stirring, until lightly browned, 3 minutes. Season with salt and pepper. Top with parsley.

38. Turkey-Broccoli Rice Casserole Bring 3 cups half-and-half to a simmer whisk in 8 ounces cream cheese. Stir in 3 cups cooked white rice, 3 cups each cooked broccoli and chopped roasted turkey and the zest of 1 lemon season with salt and pepper. Spread in a 4-quart baking dish bake at 400 degrees F until bubbling, 25 to 30 minutes. Top with 1 cup grated cheddar and broil until browned.

39. Hoppin’ John Rice Cook 4 chopped thick-cut bacon slices in a Dutch oven over medium heat until crisp. Add 1 chopped onion, 2 chopped celery stalks and 4 chopped garlic cloves and cook until tender, 8 minutes. Add one 16-ounce bag frozen black-eyed peas and 1 cup water. Cover and simmer until tender, 12 minutes. Stir in 3 cups cooked white rice and 1/4 cup parsley and cook, tossing, until warmed through. Serve with hot sauce.

40. Dirty Rice Brown 8 ounces crumbled spicy sausage (casings removed) in 3 tablespoons olive oil in a large skillet over medium-high heat. Stir in 8 ounces chopped chicken livers, 1 chopped red bell pepper, 1 bunch chopped scallions, 2 chopped celery stalks and 2 teaspoons chopped thyme. Cook until the vegetables are almost tender, 8 minutes. Stir in 4 cups cooked white rice and 1/4 cup chopped parsley. Cook, tossing, until warmed through season with salt.

41. Sausage-Rice Stuffing Make Dirty Rice (No. 40), using sweet sausage in place of spicy sausage, omitting the chicken livers and adding 2 teaspoons chopped sage with the thyme cool slightly. Toss with 2 beaten eggs and 1/2 cup chicken broth. Bake in a buttered 2-quart baking dish at 375 degrees F until golden, 30 minutes.

42. Jamaican Rice Saute 4 chopped scallions with 1 teaspoon each chopped garlic and thyme in 3 tablespoons butter in a saucepan until softened. Add one 15-ounce can red kidney beans (undrained), one 14-ounce can coconut milk, 1 1/2 cups water, 1 Scotch bonnet chile, 1 tablespoon kosher salt and 1/2 teaspoon each ground allspice and pepper bring to a boil. Stir in 2 cups long-grain white rice. Reduce the heat to low. Cover and cook until tender, about 35 minutes. Let sit, covered, 5 minutes, then fluff.

43. Cheddar-Beer Rice Combine 2 cups brown rice, 1 1/2 cups each water and beer (wheat or brown ale), 3 tablespoons butter and 1 teaspoon kosher salt in a saucepan. Bring to a boil, then reduce the heat to low and stir cover and cook until tender, 45 to 50 minutes. Let sit, covered, 5 minutes, then stir in 1 1/2 cups shredded mild cheddar and 1 teaspoon dijon mustard until the cheese melts. Top with chopped parsley.

44. Latin Rice with Pigeon Peas Cook 4 chopped bacon slices in 1 tablespoon olive oil in a large pot until crisp. Add 2 cups water, one 15-ounce can pigeon peas (drained and rinsed), 1/2 cup each jarred sofrito and sliced green olives and 1 teaspoon each ground cumin and dried oregano bring to a boil. Add 1 1/2 cups medium-grain white rice. Reduce the heat to low and stir, then cover and cook until tender, about 40 minutes. Let sit, covered, 5 minutes, then fluff.


Rice recipes

Make a meal of this storecupboard staple by using long grain, basmati or easy cook to make simple dishes like pilaf, salad, stir-fry and one-pots.

Egg-fried rice

Don't call the Chinese takeaway – make your own egg-fried rice. Use leftover rice, or cook and dry it on a plate before using so it doesn't stick to the wok

Next level paella

Choose the freshest ingredients for a world-class paella with our ultimate recipe. Serve this classic Spanish seafood dish in the pan to impress your guests

Sausage & fennel risotto

Spruce up a simple risotto with pork sausages and fennel for a comforting and flavour-packed midweek meal. It will go down a storm with family and friends

Japanese rice/gohan

No Japanese meal is complete without gohan – fluffy, slightly sticky rice. Top this versatile food with pickles, spring onions, nori or katsuobushi flakes

How to cook rice

Learn how to cook basmati rice for perfect, fluffy results with an easy video guide from the BBC Good Food cookery team. All you need is a saucepan with a lid, a colander and a fork.


Jamie’s top 10 rice dishes - Recipes

Shutterstock

Shutterstock

Hoppin' John is one of three rice dishes from the good ol' United States of America.

Although it’s still up for debate, genetic evidence supports the idea that all forms of Asian rice came from a single domestication that occurred sometime between 8,200 and 13,500 years ago in China. Since then, the staple food has been incorporated into dishes in almost every country in the world, varying from the very simple to the enormously complex. And why not, as rice is perfectly enjoyable in its plain, white, sticky form, but can also be combined with every meat, seafood, and vegetable in existence, along with most spices, too.

In case you didn’t know, September is National Rice Month, so we initially thought it would be fitting to do a roundup of the best rice-based meals in America. However, despite all the wonderful food prepared across the country, we’d be selling this incredibly versatile staple short by limiting the article to domestic dishes.

To illustrate this fact, we took a little trot around the globe and gathered the absolute best rice dishes from 18 countries. (We included multiple dishes from the same country in a few cases.) Though most of these meals are quite common, we also threw in some suggestions for places to try the various dishes and even included a couple recipes in case you want to try preparing them at home.


Sunday: Easy salmon en croute

Serves four, time: 55 minutes

YOU NEED:

  • 1 onion
  • 1 tbsp olive oil
  • 4 cloves of garlic
  • 500g frozen spinach
  • 1 x 320g sheet of all-butter puff pastry
  • 4 x 130g salmon fillets, skin off, pin-boned from sustainable sources
  • 2 large free-range eggs
  • 1 heaped tbsp red pesto
  • 1 lemon

METHOD:

Preheat the oven to 220C. Peel and chop the onion and place in a large non- stick pan on a medium heat with 1 tbsp of olive oil. Peel, finely slice and add the garlic, then cook for 10 minutes, or until softened, stirring regularly. Stir in the spinach, cover and cook for 5 minutes, then remove the lid and cook for another 5 minutes, or until all the liquid has cooked away. Season to perfection.

Unroll the pastry and place it, still on its paper, in a baking tray. Spread over the spinach, leaving a 5cm border all the way around. Sit the salmon fillets on top, 1cm apart, then use the paper to help you fold in the pastry edges to snugly encase the salmon, leaving it exposed on the top. Beat the eggs and use some to brush the exposed pastry, then bake at the bottom of the oven for 15 minutes.