Elevate this humble staple to be the star attraction of your meal. We've got all the rice recipes you'll need. The whole grain gang is here: white, brown, risotto, paella and sticky rice.
The festival probably sees the most congee being made - and eaten - at the one time.
A flavour explosion - from the koji rice to salted kombu, black rice - this one has a nutty flavour and is full of antioxidants.
The chicken skin is sticky and crisp and if you want to barbecue it, I recommend butterflying the chicken and cooking it over barely smouldering coals.
An earthy turmeric leaf cake filled with coconut, rice, jaggery and cardamom, commonly found on Indian's west coast.
Rice, tomato and herb gets a great big hug from silverbeet to create a wholesome and satisfying snacking sensation.
This is a riff on the traditional Persian rice dish called tahdig, which is tinged golden from saffron and cooked on the stovetop to develop a crusty rice base....
A favourite chicken dish at Finca Buenvino in Andalucia, Spain. Chickpeas are used in myriad dishes in Spanish cuisine.
This is my interpretation of the iconic Spanish dish, paella. The oil from the chorizo imparts a delicious flavour.
The name translates as 'three or five', as this blend traditionally has three or five ingredients (although every cook in Sri Lanka has their own recipe).
A crispy rice crust is a must and stay clear of the chorizo, says Movida’s Frank Camorra, “it freaks the Spaniards out”.
Paella is the ultimate dish to feed a crowd. This mixta version combines seafood with pork, chicken and chorizo, so the dish explodes with flavour.
Paella is a one-pan wonder. Its trademark soccarat - that crunchy layer of rice at the base of the pan - infuses the saffron rice with a caramelised flavour.
The best parts about sayadieh, the classic Lebanese fish and rice dish, are the caramelised onions and aromatic fish stock used to cook the rice.