Rice cooking divides people into two tribes: the rice cooker posse and the pan-cooking purists who scorn the appliance and parade their skills. Although I love my rice cooker and couldn’t be without it, I admit that the best ever (GOAT, if you like) rice dishes are made without one.
Rice is the third most popular grain in the world, after corn and wheat – which might come as a surprise. Though admittedly, it is the number one staple in Asia, parts of Africa and South America. But rice dishes are present in all ethnicities and cuisines because it is grown all around the world.
True, predominantly you will find paddy fields in tropical and subtropical regions, but also in some locations that might be surprising including Spain and Italy (though it figures), California and recently even the Cambridgeshire Fens. Considering UK rainfall, it makes sense – sort of.
And rice dishes are wonderful and varied world round, so here is my top ten favourites, from classic risotto and paella to Creole jambalaya and Polish golabki, rice stuffed cabbage rolls. All rice, all rice!
Paella is considered a difficult dish to cook but my recipe is absolutely foolproof. With chicken and prawn, but main ingredients can vary. For best results use paella rice, Bomba or Calasparra and an ordinary large frying pan.
Persian baked rice should have a crispy tahdig layer at the bottom, which is beyond delicious. And the easiest method for perfect Middle Eastern rice with crispy bottom layer is to bake it in the oven - gorgeous every time!
Pink Mexican rice, arroz rojo, is easy and incredibly tasty. Spicy Mexican restaurant style rice is cooked like pilaf, with tomato and onion puree for the colour, chillies for the heat and diced potato and carrot for the texture.
They cook rice in Eastern Europe and for a very traditional dish too. Cabbage rolls stuffed with a pork mince and rice filling, baked in simple tomato sauce – that’s Polish golabki, the ultimate comfort dish. Also, the best use of the outer cabbage leaves.
Risotto needs a short-grained rice, like Arborio or Carnaroli, and at least half an hour of constant stirring. But the results reward the effort: mushroom risotto made with dried porcini and masses of Parmesan and butter is a royal feast. I love it just with a green salad.
Italians have their arancini and the Japanese - yaki onigiri, grilled rice balls glazed with miso and stuffed with pickles. They taste like cooked sushi but are considerably easier to make - with a cookie cutter.
Creole dirty rice is a lesson in frugality, with just a minimum meat input you get a bomb of flavours and a healthy main course ready in about 40 minutes. My dirty rice is made with minced pork and homemade Creole seasoning,
Middle Eastern comfort food, beloved across the region: mejadra is a simple lentil and brown rice dish. My recipe includes a great fried onions shortcut tip. Levantine rice and lentils were the biblical Esau’s ‘bowl of stew’. Probably.
Jambalaya sounds like a song and tastes like heaven. Chicken, sausage and prawn jambalaya, Creole style with tomatoes, with a homemade Creole seasoning is a wonderful and satisfying dish, even thousands of miles away from Louisiana. Foolproof cooking method: it’s oven baked.
And finally something for those who love their rice cookers because the best Asian fried rice is made with cold leftovers. But this beef and shiitake mushroom fried rice is worth cooking the rice specially for it. It is also the best dish you can make with the smallest piece of beef fillet or sirloin.
Beef and mushroom fried rice
RECIPE