Rice recipes

Rice is a good base for dozens of everyday dishes — from a simple side with chicken to rich risottos and one-pot meals. Here we gather rice recipes: mushroom risotto, vegetable risotto, dishes with chicken and rice, pan dishes and traditional versions. Rice goes well with both meat and vegetables, so it easily finds a place on the weekly menu.

Featured recipes

  • Sicilian Arancini with Meat Ragu — Crispy rice balls filled with rich meat sauce, a classic of Sicilian cuisine.
  • Creamy Curry and Saffron Sauce — A quick and easy creamy sauce with curry and saffron, ideal for pasta or as an accompaniment to chicken and rice dishes.
  • Japanese Vegetable Fondue — A quick and fun Japanese 'fondue' where everyone at the table cooks their own vegetables in a delicious sauce. Ideal for informal gatherings.

Quick and easy recipes

  • Creamy Curry and Saffron Sauce — A quick and easy creamy sauce with curry and saffron, ideal for pasta or as an accompaniment to chicken and rice dishes.
  • Japanese Vegetable Fondue — A quick and fun Japanese 'fondue' where everyone at the table cooks their own vegetables in a delicious sauce. Ideal for informal gatherings.

Latest in this topic

  • Creamy Curry and Saffron Sauce — A quick and easy creamy sauce with curry and saffron, ideal for pasta or as an accompaniment to chicken and rice dishes.
  • Japanese Vegetable Fondue — A quick and fun Japanese 'fondue' where everyone at the table cooks their own vegetables in a delicious sauce. Ideal for informal gatherings.
  • Sicilian Arancini with Meat Ragu — Crispy rice balls filled with rich meat sauce, a classic of Sicilian cuisine.

Frequently asked questions

What is the ratio of rice to water?

For white rice it is usually 1 part rice to 2 parts water. For risotto the liquid is added gradually during cooking.

How do I get fluffy rice?

Rinse it before cooking, cook it over a low heat with the lid on, and after cooking leave it covered for 5 minutes so the steam spreads evenly.

Which rice for risotto?

Arborio or carnaroli are best — they contain more starch, so the risotto turns out creamy. Ordinary long-grain rice is not a good choice for risotto.