Rice dish

Also known as Risotto Milanese, this classic risotto is traditionally served with Osso Buco but makes also a great simple dinner on its own.

This oven-baked risotto with spicy Italian sausages is one of those fabulous one-pot, no fuss recipes that make mid-week dinners a pleasure rather than an ordeal.

Rizogalo is a traditional Greek-style creamed rice pudding that can also be served cole. Often spiced with cinnamon and lemon peel, it is also delicious served topped with nuts and honey.

Essentially a simple spicy pilaf, green rice is a great side dish for any number of mains, but especially good with Asian-style crispy-skinned chicken and Cajun-spiced fish.

Pumpkin, spinach and toasted pine nuts go together beautifully in this creamy, filling risotto.

Fluffy, fragrant and full of spices, this beautiful yellow coconut rice goes beautifully alongside traditional Indian curries.

Packed full of flavour and protein, this tasty chicken and mushroom rice dish is beautiful drizzled with an Asian soy dressing and served straight out of the pot.

This is the easiest way to make rice without a rice cooker. And, it's one of the basic recipes all households should know!

Pilaf is a dish that is common to many parts of the world, even if cooked under a different name. It's basically rice cooked in broth or stock, then seasoned, spice and added to. Basmati is the best variety of rice for this Indian chicken pilaf.

Freshly grated zest and fresh thyme perfume this light and tasty turkey and lemon risotto. If you prefer, you can use chicken breasts in place of the turkey.

You will need about 1 bunch of silver beet for this recipe. Silver beet is high in non-haeme iron, which is important in a vegetarian diet. Iron from plant sources isn’t absorbed as well as haeme iron from meat. Including vitamin C either in the dish (we used lemon juice in this recipe) or with […]

To prevent them from drying out, keep finished ura-maki wrapped in plastic, uncut, until ready to serve. Goes well with sesame dipping sauce, and oysters osaka. Note

Serve risotto quickly after stirring the radicchio through the rice, as the radicchio will discolour from the heat. This recipe is not suitable to freeze. Note

This recipe is best made just before serving, and not suitable to freeze. Note

If you cannot find doongara rice, use white long-grain rice instead. Doongara rice was developed and is grown in Australia. It’s a white, long-grain rice similar to basmati, and has a higher content of amylose (starch) than other rice, which means it is more slowly digested ­ it has a lower glycaemic index than most […]

Thai sticky rice (also known as glutinous' or sweet' rice) is a short, fat and chalky white rice that becomes soft and sticky once cooked.

Use a vegetable peeler to cut the cucumber into ribbons. If taking the salad to work for lunch, keep the dressing separate until ready to serve. Note

You need to cook about 1¾ cups of white medium-grain rice to get the amount of cooked rice required for this recipe. Note

This fragrant pilaf with crunchy almonds is a great accompaniment to meat stews and curries.

A Western-influenced Japanese rice dish with prawn and fish in a creamy sauce.

Oozy and delicious Italian-style risotto packed full of pork, pine nuts, cointreau and lemon thyme.

Allspice, also known as pimento or Jamaican pepper, is so-named because it tastes like a combination of clove, nutmeg, cinnamon and cumin ­all spices. It is available from spice shops and supermarkets. Note

Pan-fried chicken with an aromatic and flavoursome cranberry and pine nut pilaf.

The crunchy sesame seed crust on the tuna gives a nutty aroma while leaving the tuna rare. Note

This recipe is best made close to serving. Note

Flat-leaf parsley can be substituted for the basil. A simple covered cooking method replaces the usual labour-intensive non-stop stirring required in more traditional risottos. Best results will be achieved by using arborio rice, but you can use any medium-grain rice, such as calrose. Note

When cooking risotto, it is vital to use Arborio or Carnaroli rice as these grains release the starch that gives risotto its creaminess. Swap the vegetables in this recipe for whatever is in season. Note

Pearl barley is a nutritious grain that has had the husk removed, and then has been hulled and polished so only the ‘pearl’ of the original grain remains, much the same as white rice. It is available from health-food stores and most supermarkets. Note

The recipe is best made close to serving. Note

Leftover risotto makes great risotto cakes; simply shape cold risotto into patties, then pan-fry until browned lightly on both sides. Note

A quick and healthy pilaf for a busy midweek dinner.

Baby green beans can be used instead of snake beans. Note

Some clams might not open after cooking. These might need prompting with a knife or might not have cooked as quickly as the others ­you don’t have to discard them, just open with a knife and cook a little longer if you wish. Note

Freeze beef for about an hour­ this will make it easier to slice. To obtain ginger juice, squeeze grated fresh ginger into a sieve set over a bowl. A piece of ginger measuring about 10cm in length will yield 2 tablespoons of grated ginger; this amount of grated ginger should in turn yield the 2 […]

We’ve used brown long-grain rice in this recipe because of its lovely nutty taste, but you can replace it with white long-grain rice if you wish. You need to cook about 1⅓ cups rice for this recipe. Note

Risotto cakes came about as a way of using up left-over risotto. It is far easier to shape the cakes when the mixture is cold. It is worth lining oven trays with baking paper to stop the cakes sticking. Note

A healthy and simple mixed vegetable and stir-fried rice dish that can be spiced up with chicken or fish.

Chicken drumettes are drumsticks with the end of the bone chopped off. They are also sold as “lovely legs”. Note

You need to cook 1 cup (200g) rice for this recipe. Or, use two 250g sachets of pre-cooked jasmine rice. Nasi goreng seasoning is a spice paste found in sachets in the Asian food section of supermarkets. Note

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Moroccan-style couscous spiced with harissa; a great side served with saucy meat dishes.

Use the freshest, sashimi-quality fish you can find. Raw fish sold as sashimi has to meet stringent guidelines regarding its handling and treatment after leaving the water. We suggest you seek advice from local authorities before eating raw seafood. Recipe not suitable to freeze. This is the perfect dish if you love sushi but haven’t […]

Harissa is a delicious spicy Moroccan paste made from dried red chillies, garlic, oil and caraway seeds.

A fragrant and simple spiced lamb dish with rice and lentil from Australian Women's Weekly.

Substitute pork with chicken. This recipe is best made just before serving. Note

A quick and easy Asian-style beef stir fry for busy midweek dinners.

Use any rice you like for this recipe, just make sure it’s cooked properly so every grain is separate. You could use about 3½ cups of cold leftover rice if you happen to have it, if not cook, rinse and drain the rice the day before the picnic. Keep the rice in the fridge. Assemble […]

You will need about 1⅓ cups (265g) of uncooked rice for this recipe. Note

You could also add some coarsely chopped fresh coriander or finely chopped fresh chilli to the corn salsa. Couscous, the North African cereal made from semolina, lends an intriguing crunch to the coating on the chicken. Note

Before starting the recipe, boil the kettle so you have boiling water ready to go into the saucepan to blanch the brussels sprout leaves. You need to plunge the leaves into iced water, so make sure you have some on hand. You could also use a portion of cold-smoked, boneless trout, if you prefer. Note

The traditional paella pan is shallow and wide. One large or two smaller frying pans can be used. The mixture should only be about 4cm deep. Note

Keep salad refrigerated; bring to room temperature before serving. Note

You need one trimmed corn cob to get the amount of corn kernels required for this recipe; canned corn kernels or frozen corn kernels, if you prefer. Note