New Zealand Woman’s Weekly’s 10 ways with rice

It is no wonder this delicious pudding has many adaptations in different cultures and cuisines. However you experience it, this dish is creamy, sweet, spicy and simply moreish!

Traditionally favoured for breakfast, this crazy Anglo-Indian rice and fish dish is a winner for any meal from breakfast to lunch or dinner. I love the unlikely combination of ingredients and flavours that come together so magically to form the perfect comfort dish

sesame dressing Perilla leaves, also known as shiso leaves, belong to the mint family and are available in green and purple-red varieties from Asian grocers. Use the leaves whole or shredded, as an ingredient or a condiment. You can use mint leaves instead. Note

Crispy and delicious cheesy risotto balls are perfect for sharing platters and cocktail parties.

For a healthier option to this pilaf, you could use brown rice instead of white. Note

There’s nothing like a warm nourishing bowl of rice pudding as the weather turns chilly. This creamy recipe, with its gentle spice notes of vanilla and cinnamon, is sure to become a family favourite. Serve with tinned preserved fruit or this decadent fruit compote for a final flourish (shown)

Host a Spanish dinner party and serve this wonderful seafood paella with warm crusty bread.

We’ve used low-GI brown rice to make this risotto a healthier option. Top with fried mushrooms, pecorino cheese and thyme leaves, it’s diabetic-friendly too.