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With rice wafer, pandan syrup and mango gel.
Lapis layer cake and creamy brown rice pudding served with seeded tuile, rice pudding foam and toasted ground Tilda brown rice ice cream.
For an extra fruity salad, replace dried apricots with some freshly segmented orange.
Serve with lobster instead of chicken for a more premium menu option.
Try topping the rice with sliced peaches or apricots.
Indulgent coconut rice pudding made with creamy Arborio rice, coconut and almond milk.
By Stuart Fay, The Bell Inn, Horndon on the Hill.
With coconut, rice granola and pistachio.
Wild rice and mushroom burger patties made with mushrooms fried in garlic, cumin and chilli and cooked basmati and wild rice.
With thanks to Alex Wilcock and her students at Farnborough College of Technology who created this delicious recipe.
A flavourful vegetarian and gluten-free brunch menu alternative that is perfect for sharing.
Fresh sea trout paired perfectly with healthy superfoods, Wholegrain Brown Basmati rice and a Royal Jubilee Dressing.
