Category: Rice Dish


Cauliflower risotto

By Sonia Sultana


Asparagus, mint and lemon risotto

This is such a simple, clean and delicious risotto. When buying asparagus, have a look around because there are lots of varieties available now - purple-tipped, white, thin straggly Japanese, wild Spanish and dozens of good locally grown English. In this recipe, the stalks are finely sliced to an inch below the tips - this will give you lots of flavour from the stalks and you'll then have those whole beautiful tips as a bit of a prize! There are variations on this risotto that I love to do, like sprinkling in a little picked crab or lobster meat or fresh, peeled prawns or sliced scallops - all of these work particularly well with asparagus if you fancy a little upgrade.

By Sonia Sultana


Seafood risotto

This risotto is something very special. You will need a mixture of seafood – try red mullet, monkfish, bream, John Dory, cod, mussels, clams, prawns and a little sliced squid. You can either use bought fish stock to make this risotto or you can have a go at making your own, as I do here. (Ask your fishmonger for the fish heads to use in the stock – these usually go into the bin, so you shouldn’t be charged for them). I’m going to make it in a slightly different way to the normal method, where I would fillet the fish before adding the bones and fish-heads to the stock, so bear with me!

By Sonia Sultana


Sorrel risotto with crumbled goat’s cheese

This gorgeously fresh green risotto is delicious with the creamy cheese stirred through.

By Sonia Sultana



By Sonia Sultana


Oozy courgette risotto

This is the coming together of three beautiful ingredients – mozzarella, basil and courgette – to make an oozy, cheesy, scrumptious risotto. White wine gives any risotto a beautiful depth of flavour, but don’t worry if you haven’t got any, swap in the same amount of extra stock instead – it will still taste fantastic. This recipe includes two of your 5-a-day, so it’s comfort food that still delivers on the nutrition front – you’ve got to love it!

By Sonia Sultana

Soboro rice

Soboro Rice

Soboro Don (Minced Chicken & Egg on Rice). This dish is usually served at the end of a meal.

By David Calito

rice sushi

Sushi rice

Sushi is a Japanese food consisting of cooked vinegared rice combined with other ingredients, seafood, vegetables and sometimes tropical fruits.

By David Calito


Mushroom Cantonese Rice

Mushroom Cantonese rice is a dish of steamed rice stir-fried in a wok, often mixed with other ingredients (vegetables). It is sometimes served as the penultimate dish in Chinese banquets, just before dessert.

By David Calito

Gimbap sushi

Gimbap Sushi

Gimbap or kimbap is a popular Korean dish made from steamed white rice (bap) and various other ingredients, rolled in gim (sheets of dried laver seaweed) and served in bite-size slices

By David Calito


Casamiento (marriage)

Rice and Bean when they get together is like a marriage that why is a perfect combination.

By David Calito


Fried Rice

Fried rice or Cantonese rice is a dish of steamed rice stir-fried in a wok, often mixed with other ingredients, such as eggs, vegetables, and meat.

By David Calito