10 ways with rice

Cheap, nutritious and versatile - stock up on this staple for quick mouth-watering meals.

1 Rice pudding

Put 125g/4oz short-grain pudding rice into a greased 1.8l/3pt ovenproof dish. Add 1.2l/2pt milk, 50g/2oz caster sugar, grated zest of 1 lemon, 1tbsp vanilla extract and 1tsp grated nutmeg. Bake at gas mark 4/180˚C (160˚C in a fan oven) for 1 hr 30 mins.

2 Pea and bacon risotto

Fry 1 chopped onion and 2 chopped sticks of celery in 2tbsp olive oil. After 3 mins, add 200g/7oz bacon pieces and fry for a few mins. Tip in 350g/12oz risotto rice and gradually add 1.8l/3pt hot vegetable or chicken stock over a period of 20 mins till rice tender and liquid absorbed. Add 100g/31⁄2oz finely grated Parmesan cheese, 200g/7oz frozen peas and a knob of butter. Turn off heat, cover and leave for 5 mins.

3 Brown rice with lentils

Put 150g/5oz brown rice into a pan with 50g/2oz puy lentils and 750ml/1 and a quarter pt veg stock. Bring to the boil, cover and simmer for 45 mins, till rice and lentils are cooked and stock absorbed. Add a handful of chopped parsley and 1tbsp caramelised onion marmalade. Season and serve with a good dollop of fat-free Greek yogurt.

4 Italian style soup

Fry 3 rashers of chopped streaky bacon for a few mins, add 1 chopped onion and 450g/1lb chopped turnip, then cook for 6 mins. Tip in 150g/5oz risotto rice and 1tbsp olive oil, then pour on 750ml/1 and a quarter pt hot stock. Simmer for 20 mins till rice is tender. Serve with finely grated Parmesan and chopped parsley.

Put 300g/10oz washed and drained Thai fragrant rice in a pan together with 200ml/7fl oz coconut milk and 200ml/7fl oz water. Add juice of 1 lime, 2 kaffir lime leaves (Bart Spices do these) and a generous pinch of salt. Bring to the boil, reduce heat, cover and simmer for 8 mins till rice has absorbed most of liquid. Turn off heat and leave covered for 10 mins.

6 Salmon kedgeree

Soak 75g/3oz green split lentils in boiling water. Heat 50g/2oz butter in a flameproof casserole dish, add 700g/11⁄2lb sliced onion and cook for 8 mins. Add 2tsp garam masala and 1 crushed garlic clove, and cook for 30 secs. Drain lentils and mix with 750ml/1 and a quarter pt hot vegetable stock, simmer for 15 mins, then add 225g/8oz basmati rice and 1 chopped chilli. Season, bring to the boil and simmer for 5 mins. Put 350g/12oz salmon fillet on top, cover and simmer for 15 mins more. Serve with salmon broken into flakes and stirred through rice.

7 Curried vegetable rice

Fry 3 chopped spring onions in 1tbsp oil, add 3tbsp korma curry paste and cook for 1 min. Stir in 1 aubergine, 1 butternut squash, cut into cubes, and 350g/12oz rinsed basmati rice. Add 2tsp salt, 400ml can coconut milk and 600ml/1pt boiling water. Bring to the boil, cover and simmer for 15 mins. Serve topped with 200g/7oz fresh baby spinach leaves.

8 Jambalaya fry

Cook 1 chopped onion in 2tbsp oil for 5 mins. Add 2 chopped and deseeded red peppers and cook for 2 mins. Add 200g/7oz cooked, sliced smoked pork sausage. Stir in 225g/8oz American easycook rice, 750ml/1 and a half pt hot stock and 5tbsp Creole sauce (made by Discovery). Bring to the boil, cover and simmer for 15 mins till rice tender and liquid absorbed.

9 Spinach risotto

Fry 1 chopped onion and 1 crushed garlic clove in 25g/1oz butter for a few mins. Add 225g/8oz risotto rice, stir, and add 750ml/1 and a quarter pint hot vegetable stock in 3 batches, stirring from time to time till liquid is absorbed. Add 125g/4oz frozen spinach. Warm, season and serve with grated Parmesan.

10 Pumpkin risotto

Fry 900g/2lb deseeded and chopped pumpkin in 50g/2oz butter for a few mins, with 1 chopped onion. Add 2 crushed garlic cloves and 225g/8oz risotto rice. Gradually add 600ml/1pt hot vegetable stock, stirring from time to time, till liquid is absorbed - this will take about 25 mins.

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