Celebrate national rice week with these tasty recipes

National Rice Week takes place from September 14-20, and celebrates the cupboard staple.

Monday, 14th September 2020, 4:50 pm
Updated Monday, 14th September 2020, 4:54 pm
Risotto

Here are some recipes that sees rice take centre stage.

Old fashioned clotted cream rice pudding squares

Prep: 10 minutes

Rice pudding

Cook: 1½ hours

Serves 8

Ingredients

25g butter + extra for greasing

150g short grain pudding rice

100g caster sugar

75g raisins

227g tub of clotted cream

2 medium eggs

700ml whole milk

½ tsp grated nutmeg

Method

Preheat the oven to 160oC, gas mark 3. Butter a 2 litre ovenproof rectangular dish.

Melt the butter in a saucepan and add the rice, sugar and raisins. Stir in the clotted cream until it has melted. Whisk the eggs and milk together and add to the pan. Bring to just below boiling, stirring.

Transfer to the serving dish making sure the rice is evenly distributed on the base of the dish, sprinkle with nutmeg and bake for 1½ hours. Allow to cool slightly before cutting into squares and serving with extra clotted cream.

Cooks tip:

Great served with clotted cream ice cream. Swap the raisins for your favourite dried fruit such as cranberries, cherries or sultanas

Easy-peasy mushroom risotto

Prep: 25 minutes

Cook: 30-35 minutes

Serves 4

Ingredients

30g dried porcini mushrooms

50g butter

2 shallots, diced

2 cloves garlic, finely chopped

250g chestnut mushrooms, sliced

250g arborio risotto rice

100ml dry sherry

500ml vegetable stock

To serve: grated Parmigiano Reggiano and chopped parsley

Method

Preheat the oven to 160oC, gas mark 3.

Soak the dried porcini mushrooms in 400ml boiling water for 15 minutes, drain reserving the juice and chop.

Melt the butter in a large frying pan and fry the shallots, garlic and both mushrooms for 3-4 minutes. Add the rice and stir to coat in the buttery juices. Stir in the sherry and reduce by half then add the stock and reserved porcini liquid. Bring to the boil and transfer to a casserole dish.

Cover and bake for 30-35 minutes until the rice is tender, but there is still some free sauce.

Serve scattered with cheese and parsley.

Cooks tip:

Try adding some diced chorizo for extra flavour.

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