Two exciting ways with rice: Italian rice cake, and allspice chicken and rice with dill and yoghurt. Plus a cucumber crunch salad with curried cashews to serve alongside
I find it hard to write about rice without using the word “versatile”. It’s overused, I know, but all the different kinds of rice and ways in which it can be cooked and eaten never cease to amaze me. I love it plain and steamed, as a sideshow. I love it possibly even more, however, when it is the show itself, with a full cast of other ingredients and absorbing the flavours with which it shares the pot. To showcase its versatility, here are two recipes, one sweet, the other savoury, one using short-grain and the other long-grain rice, plus a sharp salad to serve with all manner of rice dishes.
UK readers: click to buy these ingredients from Ocado
UK readers: click to buy these ingredients from Ocado