3 ways with ... rice

Brown rice salad. Photo / The Aucklander

School dinners
Zing up the rice pudding you remember from nana with an Asian twist by using coconut milk (low fat from a tin is fine). Add more flavour with caramelised condensed milk or chocolate.

Salad Days
A nutty salad of brown or white rice is a fresh change from summer greenery. Add pumpkin seeds, pine nuts, cashews or almonds for crunch, blanched beans, snow peas or peas, finely chopped celery, capsicum or cucumber. Steep in an Asian-style dressing and refrigerate for a few hours to let the flavours develop.

Lunch leftovers
Last night's rice can make today's lunch. Make into patties with egg, dip into breadcrumbs and fry for a variation on the classic Italian risotto balls (arancini).