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Lapis layer cake and creamy brown rice pudding served with seeded tuile, rice pudding foam and toasted ground Tilda brown rice ice cream.
Bring a taste of the Islands to your school canteen with this Caribbean classic, bursting with warming spices and robust flavours.
Created by New City College student chefs, winners of the Tilda Best Use of Rice Award at Zest Quest Asia 2019.
Fragrant Jasmine Rice
Sliced grilled duck breast served on a bed of beautifully aromatic Tilda Fragrant Jasmine rice.
Indulgent coconut rice pudding made with creamy Arborio rice, coconut and almond milk.
Chicken Satay served with a satay sauce, Tilda Jasmine Lonton, pickled cucumber and handmade Tilda Arborio Rice crackers.
With coconut, rice granola and pistachio.
On Sweet Potato Cream with Wild Mushroom and Parmesan Risotto Pane.
Rhubarb Rice Pudding with Roasted Almond Flake and Caramelised Orange Peel, made using Tilda’s Fragrant Jasmine Rice.
Fresh sea trout paired perfectly with healthy superfoods, Wholegrain Brown Basmati rice and a Royal Jubilee Dressing.
With thanks to Alex Wilcock and her students at Farnborough College of Technology who created this delicious recipe.
Wild rice and mushroom burger patties made with mushrooms fried in garlic, cumin and chilli and cooked basmati and wild rice.
A flavourful vegetarian and gluten-free brunch menu alternative that is perfect for sharing.
