National Rice Week takes place from 7–13 September 2026, and The Rice Association is celebrating with five new recipes showing just how much you can do with this everyday kitchen staple.
Rice is one of those ingredients that can earn its place in the cupboard time and time again. From quick family dinners and lunchbox ideas to comforting bakes and desserts, there are so many ways to use it. And with different varieties bringing their own texture and flavour, switching up the type of rice can transform a dish.
This year’s National Rice Week recipes include everything from a coconut and prawn one-pot to a crispy chicken curry bowl, plus a cheesy rice bake, savoury breakfast bowl and a raspberry cheesecake-inspired dessert.
Raspberry cheesecake rice pots
Serves 4 | Prep 10 mins, plus cooling and chilling | Cook 15 mins
A fun dessert that combines soft sushi rice with a creamy cheesecake-style mixture, raspberries and crunchy biscuit crumbs.
Ingredients
- 140g sushi rice
- 330ml water
- 150g cream cheese, softened
- 120g thick Greek yoghurt
- 1 tsp vanilla extract
- 2 tbsp maple syrup, plus 1 tbsp for the raspberry compote
- 200g raspberries
- 60g digestive biscuits, crushed
Method
- Rinse the sushi rice thoroughly, then add it to a saucepan with the water. Bring to the boil, cover and simmer gently for 12–15 minutes until tender and the water has been absorbed. Allow to cool slightly while keeping the rice soft and glossy.
- Put 100g of the raspberries into a small saucepan with 1 tbsp maple syrup. Simmer gently for 2–3 minutes until softened and jammy, then leave to cool.
- Beat together the cream cheese, yoghurt, vanilla and 2 tbsp maple syrup until smooth.
- Fold the slightly warm rice into the cheesecake mixture.
- Layer the mixture in jars or glasses with crushed digestive biscuits and spoonfuls of raspberry compote.
- Finish with the remaining raspberries and chill for 15–20 minutes if you have time.
Cook’s tip: Add a little lemon zest for an extra cheesecake flavour, or sprinkle over more biscuit crumb just before serving. Strawberries or blueberries would work well too.
Coconut lime prawn rice
Serves 4 | Prep 10 mins | Cook 25 mins
A creamy, colourful one-pot packed with coconut, Thai curry flavours, prawns, peas and sweet red pepper. Arborio rice gives this dish a lovely creamy texture.
Ingredients
- 1 tbsp olive oil
- 1 red pepper, around 180g, finely sliced
- 2 tbsp red Thai curry paste
- 250g Arborio rice
- 400ml light coconut milk
- 600–850ml vegetable stock, as needed
- 200g frozen peas
- 300g cooked king prawns
- Zest and juice of ½ lime
Method
- Heat the oil in a large sauté pan or shallow casserole over a medium heat. Add the pepper and cook for 3–4 minutes until softened.
- Stir in the Thai curry paste and cook for around 30 seconds.
- Add the Arborio rice and stir until it is coated in the curry mixture.
- Pour in the coconut milk and 600ml of hot stock. Bring to a gentle simmer and cook for around 25 minutes, stirring occasionally. Add more stock as needed until the rice is tender and creamy.
- Stir in the peas and prawns for the final 2–3 minutes, until heated through.
- Add the lime zest and juice, then season to taste.
Cook’s tip: Finish with fresh coriander or sliced spring onions for extra freshness. You can also replace the prawns with salmon or tofu. If the rice becomes too thick before serving, loosen it with a little hot stock.
Crispy chicken curry rice bowls
Serves 4 | Prep 15 mins | Cook 25 mins
A family-friendly take on a katsu-style curry. Crispy chicken is served with fluffy long grain rice, peas and a creamy coconut and mango chutney sauce.
Ingredients
- 250g long grain rice
- 150g frozen peas
- 600g chicken breast, cut into strips
- 60g breadcrumbs
- 2 tsp curry powder, divided
- 1 tbsp olive oil
- 1 tbsp tomato purée
- 1–2 tbsp mango chutney
- 250ml light coconut milk
- 3 spring onions, finely sliced
Method
- Cook the rice according to the packet instructions. Add the peas for the final 2 minutes, then drain and keep warm.
- Mix the breadcrumbs with 1 tsp of the curry powder and a little black pepper. Lightly brush the chicken with oil, then coat in the breadcrumb mixture.
- Heat the oil in a large non-stick frying pan. Cook the chicken for 4–5 minutes on each side until golden and cooked through. Keep warm.
- In another pan, stir the remaining curry powder and tomato purée for around 30 seconds. Add the mango chutney and coconut milk and simmer gently for 3–4 minutes until warmed through and slightly thickened.
- Divide the rice between four bowls. Add the crispy chicken, spoon over the curry sauce and finish with spring onions.
Cook’s tip: Leave out the mango chutney if you prefer a less sweet curry. Shredded carrot or quick-pickled cucumber would add some crunch, while chicken thighs can be used instead of breast for a juicier result.
Creamy sweetcorn, cheddar & spinach rice bake
Serves 4 | Prep 10 mins | Cook 25 mins
This comforting rice bake combines creamy cheese, sweetcorn and spinach. It’s also a handy option for batch cooking, with portions that can be reheated during the week.
Ingredients
- 250g Carnaroli rice
- 800ml water
- 200g frozen sweetcorn
- 100g spinach, roughly chopped
- 125g cream cheese
- 3 spring onions, finely sliced
- 1 tsp smoked paprika
- 80g mature cheddar, grated, with 20g reserved for the topping
Method
- Heat the oven to 200°C, 180°C fan or gas mark 6.
- Put the rice and water into a saucepan. Bring to the boil, then reduce the heat and simmer for around 20 minutes until tender and creamy. Drain off any excess liquid if necessary.
- While the rice is still warm, stir through the sweetcorn, spinach, cream cheese, 60g of the cheddar, spring onions and smoked paprika. Mix until creamy and the spinach has wilted.
- Transfer to a medium baking dish and sprinkle over the remaining cheddar.
- Bake for 5–6 minutes until bubbling and golden.
- Leave to stand for a few minutes before serving or dividing into portions.
Cook’s tip: This is particularly useful for lunchboxes and meal prep. Allow it to cool fully before portioning into food-safe containers. You can swap the sweetcorn for peas, add a little chilli or top with breadcrumbs before baking for extra crunch.
Savoury mushroom & egg breakfast rice bowl
Serves 4 | Prep 10 mins | Cook 20 mins
Rice isn’t just for lunch and dinner. This breakfast bowl combines Basmati rice with golden mushrooms, jammy eggs and a fresh lemon and herb yoghurt.
Ingredients
- 200g Basmati rice
- 4 eggs
- 1 tbsp olive oil
- 300g chestnut mushrooms, sliced
- 150g thick Greek yoghurt
- Zest and juice of ½ lemon
- 15g fresh parsley or chives, finely chopped
Method
- Cook the Basmati rice according to the packet instructions. Drain, fluff with a fork and keep warm.
- Bring a saucepan of water to the boil and carefully add the eggs. Simmer for 7 minutes for jammy yolks, then transfer to cold water and peel.
- Heat the oil in a frying pan over a medium-high heat. Add the mushrooms and cook for 6–8 minutes until golden and softened. Season to taste.
- Mix the yoghurt with the lemon zest, lemon juice and chopped herbs.
- Divide the rice between four bowls. Add the mushrooms and halved eggs, then spoon over the herby yoghurt.
Cook’s tip: This is a great way to use leftover rice, provided it has been cooled, stored and reheated safely. You could also add wilted spinach or avocado, or swap the mushrooms for roasted tomatoes or grilled halloumi.
For more information about National Rice Week and rice varieties, visit The Rice Association.
