Celebrate the versatility of rice from 7th-13th September 2026
To celebrate the return of National Rice Week, The Rice Association has created five new flavour-packed recipes designed to show just how easy, delicious and versatile rice is.
Naturally convenient and the perfect partner to SO many dishes from all corners of the globe, rice is a store cupboard staple for good reason. Whether short, medium or long grain, it can be used in countless ways, helping home cooks create meals for busy weeknights, relaxed weekends, lunchboxes and make-ahead moments.
The NEW 2026 recipes from The Rice Association include:
- Coconut Lime Prawn Rice, a tropical-inspired midweek ‘fakeaway’ using Arborio rice
- Crispy Chicken Curry Rice Bowls, a family-friendly take on a katsu curry using long grain rice
- Creamy Sweetcorn, Cheddar & Spinach Rice Bake, perfect for batch cooking using Carnaroli rice
- Savoury Mushroom & Egg Breakfast Rice Bowl, giving new meaning to the traditional ‘cooked breakfast’ you might expect using Basmati rice
- Raspberry Cheesecake Rice Pots for a fun hybrid dessert with a twist using sushi rice
The recipes use a range of rice varieties, including Arborio and sushi rice from the short grain category, Carnaroli as a medium grain rice and long grain rice varieties such as Basmati too. Try all of them to see how different grains can bring texture, flavour and variety to every meal occasion.
So, whether you’re looking to refresh your midweek meals, try a new rice variety or discover a different way to use a much-loved kitchen staple, make a date with National Rice Week 2026 and get ready to #RiceUpYourLife.
For more information about rice and National Rice Week visit www.riceassociation.org.uk and follow www.instagram.com/thericeassociation / www.facebook.com/TheRiceAssociation.
Coconut Lime Prawn Rice
Serves: 4
Prep: 10 mins
Cook: 25 mins
A bright, tropical-inspired one-pot with creamy coconut rice, juicy prawns and pops of sweetness from peas and red pepper.
Ingredients:
15ml olive oil (1 tbsp)
1 red pepper (approx. 180g), finely sliced
30g red Thai curry paste (2 tbsp)
250g Arborio rice
400ml light coconut milk
600-850ml vegetable stock (as needed)
200g frozen peas
300g cooked king prawns
Zest and juice of ½ lime (approx. 15ml juice)
Method:
- Heat the olive oil in a large sauté pan or shallow casserole dish over medium heat. Add the pepper and cook for 3–4 minutes until softened.
- Stir in the Thai curry paste and cook for 30 seconds until fragrant.
- Add the Arborio rice and stir well to coat in the curry mixture.
- Pour in the coconut milk and 600ml of the hot stock. Bring to a gentle simmer and cook for approximately 25 minutes, stirring occasionally. Add the remaining stock gradually as needed, until the rice is tender and creamy.
- Stir through the peas and prawns for the final 2–3 minutes until heated through.
- Finish with the lime zest and juice. Season to taste.
Cook’s Tip:
For extra freshness, finish with chopped coriander or sliced spring onions. You can swap the prawns for chunks of salmon or tofu if preferred. If the rice thickens too much while standing, loosen with a splash of hot stock before serving.
Crispy Chicken Curry Rice Bowls
Serves: 4
Prep: 15 mins
Cook: 25 mins
A family-friendly fakeaway inspired by katsu-style curry, with crispy golden chicken served over fluffy rice, sweet peas and a creamy coconut curry drizzle.
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.
Cook’s Tip:
The mango chutney adds a gentle sweetness and extra fakeaway flavour, but you can leave it out if preferred. Add shredded carrot or quick-pickled cucumber for freshness and crunch or swap the chicken breast for boneless chicken thighs for an extra juicy finish.
Creamy Sweetcorn, Cheddar & Spinach Rice Bake
Serves: 4
Prep: 10 mins
Cook: 25 mins
Creamy, cheesy and comforting, with pops of sweetcorn and hidden greens. Perfect for batch cooking and reheating throughout the week.
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)
Method:
- 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.
Cook’s Tip:
This reheats brilliantly, making it ideal for lunchboxes or meal prep – just make sure it’s fully cooled first, before portioning into food-safe containers. Try swapping the sweetcorn for peas or adding a pinch of chilli flakes for gentle warmth. For extra crunch, scatter over toasted breadcrumbs before baking.
Savoury Mushroom & Egg Breakfast Rice Bowl
Serves: 4
Prep: 10 mins
Cook: 20 mins
A cosy breakfast or brunch bowl with golden mushrooms, fluffy Basmati rice, jammy eggs and a zesty herb yogurt.
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.
Cook’s Tip:
This is a brilliant way to use up leftover rice — just make sure it has been cooled, stored and reheated properly, then warm it through with a splash of water. Add wilted spinach or avocado for extra goodness or swap mushrooms for roasted tomatoes or grilled halloumi for a different twist.
Raspberry Cheesecake Rice Pots
Serves: 4
Prep: 10 mins, plus cooling/chilling time
Cook: 15 mins
Creamy, fruity and fresh with a cheesecake-style twist – a fun dessert pot where the rice still shines.
Ingredients:
140g sushi rice
330ml water
150g cream cheese, softened
120g thick Greek yogurt
5ml vanilla extract (1 tsp)
30ml maple syrup (2 tbsp), plus 15ml (1 tbsp) for the compote· 200g raspberries
60g digestive biscuits, crushed
Method:
- Rinse the sushi rice well, then add to a saucepan with 330ml water. Bring to the boil, cover and simmer gently for 12–15 minutes until tender and the water has absorbed. Leave to cool slightly – the rice should still feel soft and glossy.
- Place 100g raspberries in a small saucepan with 1 tbsp maple syrup. Simmer gently for 2–3 minutes until softened and jammy. Set aside to cool.
- Beat together the cream cheese, yogurt, vanilla and 2 tbsp maple syrup until smooth and creamy.
- Fold the slightly warm rice through the cheesecake mixture until coated and creamy.
- Divide between jars or glasses, layering with crushed digestive biscuits and spoonfuls of raspberry compote.
- Finish with the remaining raspberries and chill for 15–20 minutes, if time allows.
Cook’s Tip:
For extra cheesecake flavour, stir through a little lemon zest or top with extra biscuit crumb just before serving for crunch. This also works beautifully with strawberries or blueberries depending on the season.