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Creole Jambalaya
A summery rice dish, packed with succulent chicken, vibrant vegetables and spices for a bold, hearty one-pot dish.
Crème Brûlée with Tilda Fragrant Jasmine Rice
Serve with coconut ice cream and warm pistachio cookies.
Corn-fed Chicken filled with Tilda Basmati & Wild Rice
On a broad bean, pea and smoked bacon sauté chive volute.
Coconut and Sultana Rice Pudding
Try topping the rice with sliced peaches or apricots.
Warm Coconut Arborio Rice Pudding
Indulgent coconut rice pudding made with creamy Arborio rice, coconut and almond milk.
Sautéed Diver Scallop, Broad Bean and Pea Risotto
Seafood and Chicken Paella with Tilda Arborio Rice
Coconut Jasmine & Ginger Brûlée
With thanks to Alex Wilcock and her students at Farnborough College of Technology who created this delicious recipe.
Seared Sea Bass with Dill Dressed Basmati & Wild Rice
Coconut Basmati Rice Pudding with Passion Fruit Jelly
Seasonal Vegetable Risotto with Tilda Arborio Rice
Chunky Lamb Chilli with Easy Cook Basmati Rice
For a twist, try serving the Chicken or Lamb Jalfrezi in mini naan breads, along with a yogurt dressing for a deliciously hot kebab.
Smoked Haddock Kedgeree Coulibiac
With curry spices, Basmati & Wild rice, spinach, egg and puff pastry.
Cheesy Vegetable and Rice Fritters
Serve with a leafy green salad for added goodness.
Pure Basmati Rice
Basmati Payasam
Delicious pudding made with made with coconut milk, roasted cashews, raisins and pistachios and sweetened with maple syrup.
Truffle Arancini
Deep fried Arborio rice balls with truffle, parmesan and a black garlic mayonnaise.
