A cauliflower lover’s delight, this hearty pilaf doubles-down on nutty flavours and textures with burnt butter, wild rice and toasted almonds. Perfect for barbecues, picnics and desk lunches.
Congee, also known as jook in China and chao in Vietnam, is one of the world’s most comforting dishes. It has a mild flavour, but when served with condiments it can be as tasty as your palate demands. Top it with a couple of seared scallops for a little bit of luxe.
In this one-pot Indian classic, the rice soaks up all the spicy goodness and chicken juices. Use a heavy-based casserole to keep it from scorching on the bottom. Start this recipe a day ahead to marinate the chicken.
Braising is a fool-proof method of ensuring meat remains succulent, and when combined with stock and aromatic herbs, it gets all the more flavourful.
This take on an Asian classic sees creamy black rice paired with caramelised bananas and crunchy rice crisps. The rice crisps are optional, so if they seem like a bridge too far, opt for coarsely chopped salted peanuts instead. Begin this recipe a day ahead to dry out the jasmine rice and soak the black rice.