The Rice Association

The Rice Association The official page of the UK Rice Association - bringing you recipes, nutritional info, top tips and

The Rice Association is the trade association for the UK's rice millers. No rice is grown in the UK but British companies import rice overseas and mill it in the UK and the industry is worth about £750m to the UK economy. UK rice millers are passionate about the products they provide and are keen to share their enthusiasm and rice know-how with you.

We're finishing on something sweet 🍰🍚These Raspberry Cheesecake Rice Pots made with sushi rice (or short grain rice) fol...
13/09/2026

We're finishing on something sweet 🍰🍚

These Raspberry Cheesecake Rice Pots made with sushi rice (or short grain rice) folded through a vanilla cheesecake mix, layered with crushed digestives and a quick raspberry compote. All the cheesecake feeling, none of the faff 💕

But don’t put away those saucepans just yet...

More than 3.5 billion people enjoy rice as a daily food staple and this week we've shown just a handful of ways to make it shine on your plate. 💚

Download our FREE recipe booklet to find all our Rice Week recipes in one place! any day of the year! 💚

Get your free booklet here 👉 https://www.riceassociation.org.uk/national-rice-week

Rice... for breakfast? Hear us out 🍳🍚Our Savoury Mushroom & Egg Breakfast Rice Bowl is a weekend brunch worth getting up...
12/09/2026

Rice... for breakfast? Hear us out 🍳🍚

Our Savoury Mushroom & Egg Breakfast Rice Bowl is a weekend brunch worth getting up for. Fluffy Basmati, golden chestnut mushrooms, jammy eggs and a zingy lemon and herb yogurt bringing it all together.

All ready in 30 mins!

Savoury breakfasts are having a real moment, and rice makes the perfect base 💚

When will you be making this? 👇

Ingredients
200g Basmati rice
4 eggs
15ml olive oil (1 tbsp)
300g chestnut mushrooms, sliced
150g thick Greek yogurt
Zest and juice of ½ lemon (approx. 15ml juice)
15g fresh parsley or chives, finely chopped

Method
Cook the Basmati rice according to pack instructions. Drain, fluff with a fork and keep warm.

Bring a saucepan of water to the boil and carefully add the eggs. Simmer for 7 minutes for jammy yolks, then transfer to cold water and peel.

Meanwhile, heat the olive oil in a frying pan over medium-high heat. Add the mushrooms and cook for 6–8 minutes until golden and softened. Season to taste.

In a small bowl, mix together the yogurt, lemon zest, lemon juice and chopped herbs.

Divide the warm rice between bowls. Top with mushrooms and halved eggs, then spoon over the herby yogurt.

Batch cook your way through the week 🍚Say hello to our Creamy Sweetcorn, Cheddar & Spinach Rice Bake with creamy Carnaro...
11/09/2026

Batch cook your way through the week 🍚

Say hello to our Creamy Sweetcorn, Cheddar & Spinach Rice Bake with creamy Carnaroli rice, sweet pops of sweetcorn, melty mature cheddar and a good handful of hidden greens 🧀

Serves 4, is ready in 35 minutes and reheats beautifully - make it once and you've sorted lunchboxes, a quick tea, or a 'can't face cooking' evening later in the week ✨

That's the beauty of batch cooking with rice: one dish on Sunday, dinner sorted on Wednesday.

Ingredients
250g Carnaroli rice
800ml water
200g frozen sweetcorn
100g spinach, roughly chopped
125g cream cheese
3 spring onions (approx. 45g), finely sliced
2g smoked paprika (1 tsp)
80g mature cheddar, grated (reserve 20g for topping)

Methos
Preheat the oven to 200°C / 180°C fan / gas mark 6.

Add the rice and water to a saucepan and bring to the boil. Reduce to a simmer and cook for approximately 20 minutes until tender and creamy. Drain any excess liquid if needed.

Stir through the sweetcorn, spinach, cream cheese, 60g cheddar, spring onions and smoked paprika while the rice is still warm, mixing until creamy and the spinach has wilted. Season to taste.

Spoon into a medium baking dish and scatter over the remaining cheddar.

Bake for 5–6 minutes until golden and bubbling.

Leave to stand for a few minutes before serving or portioning into containers for lunches.

Rice stretches further than you think, works with whatever's in the fridge, and turns odds and ends into something that ...
10/09/2026

Rice stretches further than you think, works with whatever's in the fridge, and turns odds and ends into something that actually feels like a meal 🍚

✔ Affordable and easy to stretch across more than one meal
✔ Keeps for ages, so there's always a dinner in the bag
✔ Works with every flavour from a katsu-style fakeaway to a creamy, cheesy bake
✔ Naturally gluten free, low in fat and a great source of energy

One ingredient, thousands of possibilities. That's worth celebrating! 💚

Ready to ?

Our Crispy Chicken Curry Rice Bowls are a katsu-inspired takeaway favourite, made at home 😍The secret? Long grain rice. ...
09/09/2026

Our Crispy Chicken Curry Rice Bowls are a katsu-inspired takeaway favourite, made at home 😍

The secret? Long grain rice. It cooks up light and fluffy with the grains staying separate, so it holds its own under a creamy coconut curry drizzle 🍚

We've cooked the peas with it too, so that's one less pan to wash 🙌

Who's making this tonight? 👇

Ingredients
250g long grain rice
150g frozen peas
600g chicken breast, sliced into strips
60g breadcrumbs
4g curry powder (2 tsp), divided
15ml olive oil (1 tbsp)
15g tomato purée (1 tbsp)
1-2 tbsp of mango chutney
250ml light coconut milk
3 spring onions (approx. 45g), finely sliced

Method
Cook the rice according to pack instructions. Stir through the peas for the final 2 minutes of cooking, then drain and keep warm.

Meanwhile, place the breadcrumbs in a shallow bowl with 1 tsp curry powder and a little black pepper. Lightly brush the chicken strips with a little oil, then coat in the breadcrumbs.

Heat the olive oil in a large non-stick frying pan over medium heat. Cook the chicken for 4–5 minutes on each side until golden, crisp and cooked through. Transfer to a plate and keep warm.

In a separate pan, stir together the remaining curry powder and tomato purée for 30 seconds to toast the spices. Add the mango chutney and coconut milk, stirring well. Simmer gently for 3–4 minutes until warmed through and slightly thickened. Season to taste.

Divide the rice between bowls, top with sliced crispy chicken and spoon over the creamy curry drizzle. Finish with sliced spring onions.

Rice IS good for you 🍚Rice has been feeding families for thousands of years and whichever variety you choose, short, med...
08/09/2026

Rice IS good for you 🍚

Rice has been feeding families for thousands of years and whichever variety you choose, short, medium or long grain, the benefits are all the same:

✔ A natural source of energy
✔ Low in fat, cholesterol & sodium
✔ Naturally gluten free
✔ Fibre friendly
✔ Contains nutrients including B vitamins, Vitamin E and potassium

No long ingredients list, no complicated swaps. Just a simple, affordable staple that quietly does a lot of good 💚

So this week at home, in a lunchbox, or when you're eating out and about.

07/09/2026

Stop scrolling - it’s National Rice Week! 🍚✨

Let’s be honest: rice is the unsung hero of the pantry. It’s simple, it’s reliable, and it saves dinner every single time. But this week? We’re taking it to the next level. 🔥

Rice is so much more than basmati and long grain — think arborio, sushi rice, Carnaroli and beyond. It even comes in an incredible range of colours, from black and purple to red and pink! We created 5 BRAND-NEW RECIPES using 5 different rice varieties to prove this humble grain can literally do it all:

🍤 Coconut Lime Prawn Rice — Creamy arborio magic

🍗 Crispy Chicken Curry Rice Bowls — Classic long grain fakeaway

🧀 Creamy Sweetcorn, Cheddar & Spinach Rice Bake — Indulgent Carnaroli comfort

🍳 Savoury Mushroom & Egg Breakfast Rice Bowl — Basmati for breakfast? Absolutely.

🍰 Raspberry Cheesecake Rice Pots — Yes, sushi rice dessert is a thing!

Breakfast, meal preps, comfort bakes, and dessert—rice is doing the heavy lifting this week. 💚

Are you ready to ?

Find all 5 full recipes here 👉 https://www.riceassociation.org.uk/national-rice-week

🗓️ Save the date. National Rice Week is almost here! 🍚From 7th - 13th September, we're celebrating the store cupboard st...
01/09/2026

🗓️ Save the date. National Rice Week is almost here! 🍚

From 7th - 13th September, we're celebrating the store cupboard staple that quietly does it all, and we're asking one simple question... are you ready to ?

Expect brand new recipes, easy tips to help you cook rice with confidence, and plenty of inspiration for busy weeknights, lunchboxes and lazy weekends 💚

Short, medium or long grain, there's a rice (and a recipe) for every occasion.

👉 Follow along and get ready to make rice your hero ingredient this September.

One week to go! 🎉 National Rice Week starts Monday 7th September.Here's how to join in and :🍚 Try a new rice dish🌾 Cook...
01/09/2026

One week to go! 🎉 National Rice Week starts Monday 7th September.

Here's how to join in and :

🍚 Try a new rice dish
🌾 Cook a rice variety you've never used before
🥡 Create a fakeaway favourite at home, with rice as the star
🍱 Batch cook a rice dish to make a busy week easier
💚 Share your creations with friends and family

Tag us using and we'll reshare our favourites ✨

Which challenge are you taking on? Let us know below 👇

Just because National Rice Week is coming to an end doesn’t mean you should stop cooking or choosing rice! 🍚💚This week w...
14/09/2025

Just because National Rice Week is coming to an end doesn’t mean you should stop cooking or choosing rice! 🍚💚

This week we’ve celebrated the incredible versatility of rice with five BRAND NEW recipes – from brunch bowls to one-pan wonders and even a tropical dessert. ✨

Here’s a reminder of the dishes to keep on your menu long after is over...

🍳 Savoury Rice Breakfast Bowl with Crispy Eggs & Sriracha Yogurt
🍆 Jewelled Basmati with Sticky Miso-Maple Aubergine
🍗 Spanish Chicken & Bomba Rice with Smoky Paprika
🧀 Creamy Carnaroli Pesto Risotto with Peas & Cheddar Crumb
🥭 Coconut & Mango Sushi Rice Sundaes

Nutritious, affordable and endlessly adaptable, rice is a true store-cupboard hero. So why not keep exploring new varieties and continue to – every day, not just this week? 🌟

Click the link in our bio for the full recipes.

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21 Arlington Street
London
SW1A1RN

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