Rice
This crispy, chewy one-pot pizza rice has all the flavours of a vegetarian supreme
Buttery arborio rice is baked with vegetables and herbs before being topped with a trio of cheeses.
- Lucy Tweed
Adam Liaw’s rice pudding with apple compote and brown butter
Rice pudding is a comforting classic. Keep the heat low and stir it occasionally to stop it catching on the bottom of the pot.
- 2 hrs +
- Adam Liaw
Adam Liaw’s white wine teriyaki chicken bowl
No sake at home? No problem. A few tablespoons of dry white wine is all you need for this simple teriyaki chicken bowl.
- < 30 mins
- Adam Liaw
The order to make RecipeTin Eats’ Chinese takeaway dishes
Your step-by-step guide to making the five dishes, so you can serve the banquet all at once.
- 30 mins - 1 hr
- RecipeTin Eats
RecipeTin Eats’ special fried rice
Fried rice is only special when there are loads of add-ins. This one delivers.
- < 30 mins
- RecipeTin Eats
Adam Liaw’s baked chicken and tomato risotto
This simple budget- and family-friendly dish lets your oven do all the work.
- 1-2 hrs
- Adam Liaw
Sticky pork sausage rice bowls
This is a straightforward crowd-pleaser that gets the job of dinner done. I love the uneven caramelised bits 'n' bobs you get using sausage instead of mince, and the way the sauce thickens and caramelises in as long as it takes you to cook a pot of rice. It's lovely eaten warm but equally delightful made ahead and enjoyed as a cold salad.
- < 30 mins
- Katrina Meynink
Sashimi rice bowls (donburi)
Rice bowls are a real favourite in our house. They're simple to put together and can be varied, depending on what you have on hand. Whenever I buy sashimi-grade fish, I love to make sashimi don, here with shiso, apple and topped with a vinegary soy dressing. Just before eating, use your chopsticks to mix everything together. The dressing will then season the rice and all the other ingredients beautifully.
- < 30 mins
- Julia Busuttil Nishimura
Tomato and basil risotto
When the weather co-operates, February is the month for tomatoes. They're never better than at the end of summer, and I always try to use as many as possible at this time of year. Tomatoes are the absolute star of this risotto. Use whichever variety of tomatoes you have that look and feel juicy and ripe. But remember, risotto waits for no one, so eat this marvellous summer dish the minute it's ready.
- 30 mins - 1 hr
- Danielle Alvarez
