Rice does not generally need much help making its case. It is cheap, filling, keeps for months in the cupboard and can turn up at breakfast, lunch, dinner and, as it happens, pudding without seeming remotely out of place.
That versatility is the point of National Rice Week, which returns from 7-13 September. Rather than treating rice as the anonymous bit underneath a curry or alongside a stir-fry, this collection puts it firmly in the foreground, using different grains for very different jobs.
There is Arborio rice simmered with coconut milk, Thai curry paste and prawns for a one-pan dinner that sits somewhere between risotto and fakeaway; long grain rice topped with crisp chicken and a creamy curry sauce; and Carnaroli folded through sweetcorn, spinach and plenty of cheese before being baked until bubbling.
Rice for breakfast may sound less familiar, though much of the world would disagree. Here, Basmati is paired with golden mushrooms, jammy eggs and lemony herb yoghurt for something considerably more interesting than another bowl of cereal.
And because there is apparently no meal rice cannot infiltrate, sushi rice also makes its way into pudding, folded through cream cheese and yoghurt and layered with raspberries and crushed digestives.
Five recipes, five rather different arguments for keeping a few varieties in the cupboard.
Coconut lime prawn rice
A bright, tropical-inspired one-pot with creamy coconut rice, juicy prawns and pops of sweetness from peas and red pepper.
Serves: 4
Prep time: 10 minutes | Cook time: 25 minutes
Ingredients:
15ml olive oil (1 tbsp)
1 red pepper (approx 180g), finely sliced
30g red Thai curry paste (2 tbsp)
250g Arborio rice
400ml light coconut milk
600-850ml vegetable stock (as needed)
200g frozen peas
300g cooked king prawns
Zest and juice of ½ lime (approx 15ml juice)
Method:
1. Heat the olive oil in a large sauté pan or shallow casserole dish over medium heat. Add the pepper and cook for 3-4 minutes until softened.
2. Stir in the Thai curry paste and cook for 30 seconds until fragrant.
3. Add the Arborio rice and stir well to coat in the curry mixture.
4. Pour in the coconut milk and 600ml of the hot stock. Bring to a gentle simmer and cook for approximately 25 minutes, stirring occasionally. Add the remaining stock gradually as needed, until the rice is tender and creamy.
5. Stir through the peas and prawns for the final 2-3 minutes until heated through.
6. Finish with the lime zest and juice. Season to taste.
Tip: For extra freshness, finish with chopped coriander or sliced spring onions. You can swap the prawns for chunks of salmon or tofu if preferred. If the rice thickens too much while standing, loosen with a splash of hot stock before serving.
Crispy chicken curry rice bowls
A family-friendly fakeaway inspired by katsu-style curry, with crispy golden chicken served over fluffy rice, sweet peas and a creamy coconut curry drizzle.
Serves: 4
Prep time: 15 minutes | Cook time: 25 minutes
Ingredients:
250g long grain rice
150g frozen peas
600g chicken breast, sliced into strips
60g breadcrumbs
4g curry powder (2 tsp), divided
15ml olive oil (1 tbsp)
15g tomato purée (1 tbsp)
1-2 tbsp of mango chutney
250ml light coconut milk
3 spring onions (approx 45g), finely sliced
Method:
1. Cook the rice according to pack instructions. Stir through the peas for the final 2 minutes of cooking, then drain and keep warm.
2. Meanwhile, place the breadcrumbs in a shallow bowl with 1 tsp curry powder and a little black pepper. Lightly brush the chicken strips with a little oil, then coat in the breadcrumbs.
3. Heat the olive oil in a large non-stick frying pan over medium heat. Cook the chicken for 4-5 minutes on each side until golden, crisp and cooked through. Transfer to a plate and keep warm.
4. In a separate pan, stir together the remaining curry powder and tomato purée for 30 seconds to toast the spices. Add the mango chutney and coconut milk, stirring well. Simmer gently for 3-4 minutes until warmed through and slightly thickened. Season to taste.
5. Divide the rice between bowls, top with sliced crispy chicken and spoon over the creamy curry drizzle. Finish with sliced spring onions.
Tip: The mango chutney adds a gentle sweetness and extra fakeaway flavour, but you can leave it out if preferred. Add shredded carrot or quick-pickled cucumber for freshness and crunch or swap the chicken breast for boneless chicken thighs for an extra juicy finish.
Creamy sweetcorn, cheddar and spinach rice bake
Creamy, cheesy and comforting, with pops of sweetcorn and hidden greens. Perfect for batch cooking and reheating throughout the week.
Serves: 4
Prep time: 10 minutes | Cook time: 25 minutes
Ingredients:
250g Carnaroli rice
800ml water
200g frozen sweetcorn
100g spinach, roughly chopped
125g cream cheese
3 spring onions (approx 45g), finely sliced
2g smoked paprika (1 tsp)
80g mature cheddar, grated (reserve 20g for topping)
Method:
1. Preheat the oven to 200C/180C fan/gas mark 6.
2. Add the rice and water to a saucepan and bring to the boil. Reduce to a simmer and cook for approximately 20 minutes until tender and creamy. Drain any excess liquid if needed.
3. Stir through the sweetcorn, spinach, cream cheese, 60g cheddar, spring onions and smoked paprika while the rice is still warm, mixing until creamy and the spinach has wilted. Season to taste.
4. Spoon into a medium baking dish and scatter over the remaining cheddar.
5. Bake for 5-6 minutes until golden and bubbling.
6. Leave to stand for a few minutes before serving or portioning into containers for lunches.
Tip: This reheats brilliantly, making it ideal for lunchboxes or meal prep – just make sure it’s fully cooled first, before portioning into food-safe containers. Try swapping the sweetcorn for peas or adding a pinch of chilli flakes for gentle warmth. For extra crunch, scatter over toasted breadcrumbs before baking.
Savoury mushroom and egg breakfast rice bowl
A cosy breakfast or brunch bowl with golden mushrooms, fluffy Basmati rice, jammy eggs and a zesty herb yoghurt.
Serves: 4
Prep time: 10 minutes | Cook time: 20 minutes
Ingredients:
200g Basmati rice
4 eggs
15ml olive oil (1 tbsp)
300g chestnut mushrooms, sliced
150g thick Greek yoghurt
Zest and juice of ½ lemon (approx 15ml juice)
15g fresh parsley or chives, finely chopped
Method:
1. Cook the Basmati rice according to pack instructions. Drain, fluff with a fork and keep warm.
2. Bring a saucepan of water to the boil and carefully add the eggs. Simmer for 7 minutes for jammy yolks, then transfer to cold water and peel.
3. Meanwhile, heat the olive oil in a frying pan over medium-high heat. Add the mushrooms and cook for 6-8 minutes until golden and softened. Season to taste.
4. In a small bowl, mix together the yoghurt, lemon zest, lemon juice and chopped herbs.
5. Divide the warm rice between bowls. Top with mushrooms and halved eggs, then spoon over the herby yoghurt.
Tip: This is a brilliant way to use up leftover rice – just make sure it has been cooled, stored and reheated properly, then warm it through with a splash of water. Add wilted spinach or avocado for extra goodness or swap mushrooms for roasted tomatoes or grilled halloumi for a different twist.
Raspberry cheesecake rice pots
Creamy, fruity and fresh with a cheesecake-style twist – a fun dessert pot where the rice still shines.
Serves: 4
Prep time: 10 minutes, plus chilling time | Cook time: 15 minutes
Ingredients:
140g sushi rice
330ml water
150g cream cheese, softened
120g thick Greek yoghurt
5ml vanilla extract (1 tsp)
30ml maple syrup (2 tbsp), plus 15ml (1 tbsp) for the compote
200g raspberries
60g digestive biscuits, crushed
Method:
1. Rinse the sushi rice well, then add to a saucepan with 330ml water. Bring to the boil, cover and simmer gently for 12-15 minutes until tender and the water has absorbed. Leave to cool slightly – the rice should still feel soft and glossy.
2. Place 100g raspberries in a small saucepan with 1 tbsp maple syrup. Simmer gently for 2-3 minutes until softened and jammy. Set aside to cool.
3. Beat together the cream cheese, yoghurt, vanilla and 2 tbsp maple syrup until smooth and creamy.
4. Fold the slightly warm rice through the cheesecake mixture until coated and creamy.
5. Divide between jars or glasses, layering with crushed digestive biscuits and spoonfuls of raspberry compote.
6. Finish with the remaining raspberries and chill for 15-20 minutes, if time allows.
Tip: For extra cheesecake flavour, stir through a little lemon zest or top with extra biscuit crumb just before serving for crunch. This also works beautifully with strawberries or blueberries depending on the season.
National Rice Week runs from 7-13 September 2026 and is organised by The Rice Association to celebrate the versatility of rice and encourage people to cook with it in new ways. For more recipes, cooking inspiration and information about the campaign, visit riceassociation.org.uk.
