Have a rice day

Have a rice day

Fabulous flavoured rice dishes from around the world.

Frittelle di Riso
These sweet rice fritters are a tradition in Tuscany, especially on Saint Joseph's Day.

Frittelle di Riso


  • 350g uncooked rice
  • 1 litre milk
  • 50g (¼ cup) sugar
  • Zest of lemon
  • 30ml (2 tbsp) butter
  • 3 extra-large eggs, separated
  • 45ml (3 tbsp) rum
  • 120g (1 cup) cake flour
  • 10g (1 sachet) instant yeast
  • Oil, for frying
  • Icing sugar, for dusting
  1. Combine the rice, milk, sugar, lemon zest and butter in a saucepan, bring to the boil and simmer until the rice is cooked.
  2. Remove from the heat and cool lightly, then stir in the egg yolks and rum.
  3. Beat the egg whites in a bowl until stiff, and then fold into the rice.
  4. Stir in the flour and yeast.
  5. Heat the oil in a deep pot.
  6. Shape spoonfuls of the rice mixture into little balls and fry in batches until golden brown.
  7. Remove with a slotted spoon and drain on paper towel.
  8. Serve dusted with icing sugar.

Baked red rice
A hearty traditional Brazilian dish, perfect for a crowd.

Baked red rice



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  • 250g long-grain rice, washed and drained
  • 30ml (2 tbsp) oil
  • 1 onion, finely chopped
  • 1 clove garlic, crushed
  • 3 tomatoes, peeled, seeded and chopped
  • 15ml (1 tbsp) tomato purée
  • 5ml (1 tsp) dried oregano
  • 2.5ml (½ tsp) cayenne pepper
  • Salt, to taste
  • 60g cheddar cheese, grated
  1. Cook the rice in boiling salted water for 5 minutes. Drain, rinse and set aside.
  2. Heat the oil in a large pan and fry the onion until softened.
  3. Add the remaining ingredients, apart from the cheese. Add the rice and mix through.
  4. Transfer to a greased ovenproof dish and sprinkle over the cheese.
  5. Bake at 190°C for 15 minutes.
  6. Brown the cheese under the oven grill before serving.

Russian Plov
A version of pilau or pilaf, this hearty one-pot dish originated in Uzbekistan.

Russian Plov


  • 100g lamb fat
  • 400g lamb, cubed
  • 2 large onions, finely sliced
  • 5ml (1 tsp) whole peppercorns
  • 30ml (2 tbsp) coriander seeds
  • 30ml (2 tbsp) cumin seeds
  • 5 large carrots, peeled and grated
  • 400g (2 cups) rice, uncooked
  • 1 litre vegetable, lamb or beef stock
  • Salt and pepper, to taste
  1. In a heavy-based pot with a lid, heat half the lamb fat until smoking and brown the lamb cubes in batches. Set aside.
  2. Heat the remaining lamb fat and fry the onions on low heat until golden brown, about 10 minutes.
  3. Add the spices and fry for 2-3 minutes.
  4. Add the carrots and fry for 2-3 minutes.
  5. Add the rice and stir-fry until golden and coated with oil.
  6. Return the meat to the pot with any juices and add the stock.
  7. Cover with a lid and simmer until the stock has been absorbed and the rice is cooked, stirring occasionally. Serve hot.

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