Five Tasty Recipes for National Rice Week: Celebrate the versatility of rice from 8th-14th September 2025
Say hello to five new flavour-packed recipes this National Rice Week (8th-14th September), each designed to showcase just how versatile rice can be – from brunch through to dinner and even dessert. Whether you’re feeding the family, cooking solo or hosting friends, there’s a recipe to suit every occasion.
Featuring short, medium and long grain varieties – including aromatic Basmati, plump Bomba and creamy Sushi rice – each dish celebrates the different textures, flavours and cuisines that rice brings to the table.
Naturally low in fat, cholesterol and sodium, rice is not only nutritious (rich in essential vitamins, minerals and a great source of energy!) but also incredibly convenient. It’s quick to cook, easy to portion and ideal for batch cooking. Leftovers? No problem! Rice stores well, can be frozen and, yes, reheated safely too.
This National Rice Week, why not try a new variety or dish? Here’s a taster of what’s cooking…
- Savoury Rice Breakfast Bowl with Crispy Fried Eggs & Sriracha Yoghurt: a brunch-worthy long grain dish with bold flavours and a protein punch
- Jewelled Basmati Rice with Sticky Miso-Maple Aubergine: using Basmati rice (long grain), this dish is perfect for your Friday night fakeaway – delicious!
- Spanish Chicken & Bomba Rice with Sweet Peppers and Smoky Paprika: a one-pan wonder using medium grain Bomba rice for a Mediterranean twist
- Creamy Carnaroli Pesto Risotto with Peas & Crispy Cheddar Crumb: rich, velvety Carnaroli rice (short grain) stirred through with fresh pesto and sweet peas, then finished with a golden cheddar crumb for an irresistible crunch
- Coconut & Mango Sushi Rice Sundaes: a dreamy short grain dessert layered with mango, lime zest and toasted coconut.
Easy, affordable and endlessly adaptable, rice continues to be a store-cupboard staple for good reason. This National Rice Week, give your mealtimes a makeover – one grain at a time.
For more tips on maximising rice in your meals and further recipe inspiration to rice up your life head to: https://www.riceassociation.org.uk/recipes
Spanish Chicken & Bomba Rice with Sweet Peppers & Smoky Paprika
Serves: 4
Prep: 10 mins
Cook: 20–25 mins
A vibrant one-pan rice dish bursting with paprika, sweet peppers and golden chicken.
Ingredients:
- 2 tbsp olive oil
- 4 boneless, chicken thighs (approx. 450g; skin on)
- 2 red peppers, sliced thinly
- 3 garlic cloves, finely chopped
- 1 tsp smoked paprika
- 300g Bomba rice
- 3 tbsp sun dried tomato purée
- 850ml hot chicken stock – add more if needed
- 200g frozen peas
- Pinch of saffron (optional)
- Sliced lemon wedges, to serve (optional)
Method:
Heat olive oil in a shallow casserole dish. Season chicken to taste, including the paprika. Sear for 3–4 mins per side until golden. Remove and set aside.
Add the garlic and peppers to the same pan. Sauté for 3–4 mins until softened.
Stir in tomato purée, smoked paprika, then add the rice and saffron (if using). Mix to coat.
Pour in hot stock, stir, then return chicken to the pan, pressing gently into the rice.
Simmer, uncovered, over medium heat for approx. 18 mins, or until rice is just tender and most of the liquid absorbed. Stir in peas for the final 2–3 mins.
Season to taste and serve with lemon wedges and fresh parsley.
Cook’s Tip:
If you’re short on time, pre-soak the Bomba rice in warm water for 15–20 minutes to speed up cooking. You can also slice the chicken thighs into smaller pieces for faster cooking and more flavour in the rice. Leftovers are delicious cold or turned into arancini-style rice cakes the next day.
Jewelled Basmati Rice with Sticky Miso-Maple Aubergine (VE)
Serves: 4
Prep: 15 mins
Cook: 30 mins
Aromatic basmati tossed with lemony sultanas and fresh herbs, topped with irresistibly sticky, roasted aubergine slices and finished with a pop of pomegranate.
Ingredients:
- 300g basmati rice
- 2 medium aubergines, sliced into 4 lengthwise and scored
- 2 tbsp white miso paste
- 1 tbsp maple syrup
- 2 tbsp soy sauce / tamari
- 3 tbsp olive oil
- 60g sultanas
- 4 tbsp pomegranate seeds
- Juice and zest of 1 lemon
- 20g fresh parsley, chopped
Method:
Preheat oven to 200°C. Mix the miso, maple, soy sauce, and 2 tbsp of olive oil.
Place aubergine on a tray, brush with the glaze. Roast for 30 mins, flipping halfway, until golden and sticky.
Rinse rice well, then cook in salted water until fluffy. Drain, then stir in the sultanas, lemon zest, 1 tbsp olive oil and parsley. Season to taste.
Spoon rice onto plates and top with sticky aubergine and pomegranate.
Cook’s Tip:
Add extra crunch and protein by topping with toasted almonds, pine nuts, or crispy chickpeas. Swap sultanas for chopped dried apricots or cranberries for a slightly tangier note. The miso glaze works beautifully on tofu or mushrooms if you fancy a mix.
Creamy Carnaroli Pesto Risotto with Peas & Crispy Cheddar Crumb (Veggie)
Serves: 4
Prep: 10 mins
Cook: 25 mins
Super creamy, pesto rice with bursts of sweet peas, finished with a golden, crunchy cheddar topping.
Ingredients:
- 300g Carnaroli rice
- 200g frozen peas
- 6 tbsp green pesto
- Juice and zest of ½ lemon
- 40g mature cheddar, grated
- 45g breadcrumbs (fresh)
- 1 tsp olive oil
Method:
Cook the rice in boiling water for 18–20 mins until tender but with a little bite. Drain and return to the pan.
Boil the peas for 2 mins, then drain.
Stir the pesto, peas and lemon zest into the hot rice. Season to taste.
Meanwhile, heat the olive oil in a non-stick frying pan over medium heat. Add breadcrumbs and toast for 2–3 mins until golden and crisp.
Remove from the heat and stir through the grated cheddar – the residual heat will melt it just enough to create a crunchy crumb.
Spoon the pesto rice into bowls and top generously with the cheddar crumb.
Cooks Tip:
For an extra punch, stir a little finely grated garlic or a handful of spinach through the pesto before adding it to the rice. The cheddar crumb can be made in advance and stored in an airtight jar for sprinkling over soups, pasta, or even roasted veg.
Savoury Rice Breakfast Bowl with Crispy Fried Eggs & Sriracha Yogurt (Veggie)
Serves: 4
Prep: 10 mins
Cook: 15 mins
Think grain bowl meets brunch – fluffy rice with herby oil, crispy-edged eggs, creamy yogurt, and a fiery swirl of sriracha.
Ingredients:
- 240g long grain rice
- 2 tbsp olive oil
- 2 tbsp chopped chives or parsley
- 4 eggs
- 120g thick Greek yogurt
- Zest of 1 lemon
- 1 tbsp sriracha (adjust to taste)
Method:
Cook rice according to pack instructions.
Transfer to a bowl and mix with 1 tbsp olive oil, herbs, salt and pepper.
Mix the yogurt with lemon zest and sriracha.
Fry eggs in remaining oil until whites are crisp and yolks are to your taste.
Serve rice in bowls, topped with eggs and a big spoonful of yogurt sauce. Drizzle with extra sriracha if you like it hot.
Cook’s Tip:
This is a great way to use up leftover rice – just warm it in a pan with a splash of olive oil or stock. You can swap in soft-boiled or poached eggs if you prefer. Add sliced avocado, sautéed mushrooms or roasted cherry tomatoes to turn this into a brunch platter.
Coconut & Mango Sushi Rice Sundaes (VE)
Serves: 4
Prep: 10 mins
Cook: 25 mins
Lush coconut rice layered with ripe mango, lime zest and toasty coconut – fresh, creamy and delicious served in jars. Perfect for on the go!
Ingredients:
- 200g sushi rice
- 400ml full-fat coconut milk
- 200-300ml plant-based milk of choice
- 2 tbsp maple syrup
- 1 ripe mango, diced
- Zest of 1 lime
- 2 tbsp toasted coconut flakes
Method:
Rinse rice and place in a saucepan with coconut milk and plant milk. Bring to a simmer, cover and cook gently for 20–25 mins until sticky and creamy.
Stir in maple syrup and half the lime zest.
Cool slightly. Layer in jars or glasses with chopped mango.
Finish with toasted coconut and remaining lime zest.
Cook’s Tip:
For extra indulgence, layer in a spoonful of coconut yogurt or cashew cream. You can also use tinned mango or swap for pineapple or poached pears in colder months. This makes a lovely breakfast or snack and keeps well in the fridge for up to 3 days.
