• To celebrate National Rice Week (8-14th September), The Rice Association (a UK trade body whose members represent the UK rice sector) have shared five top tips for creating the perfect risotto, as well as combatting common rice myths such as “can you really reheat rice?” and “is rice okay to freeze?”.

• Additionally, to help inspire the nation to get cooking with rice, 2 x delicious Risotto recipes have also been shared.

London, Thursday 21st August 2025 - With 88% of UK households buying rice, it’s clear that as a nation we really can’t get enough. This National Rice Week (8-14th September), The Rice Association have shared five top tips for creating the perfect risotto – from adding a drop of wine vinegar, to using hot (not cold!) stock, and frying the rice in butter or olive oil first.

• Start with a sizzle: Always fry the rice in butter or olive oil, it makes a real difference. This step helps the grains absorb the flavours and maintain their bite-shape when cooked.

• Use good, hot stock: Quality stock will deepen the flavour, and it must be hot. Adding cold stock can damage the rice kernels.

• Add stock smartly: You don’t need to add the continuously. It’s fine to add most of it early on, just be sure to add it gradually in the final 4–5 minutes to avoid overcooking.

• Finish with parmesan and more stock: Stir in parmesan near the end, then add one final bit of stock to make it extra creamy without needing more cheese.

• Balance the richness: Just before serving, try a drop of wine vinegar or lemon juice. The acidity reduces the taste of fat in your mouth.

For Risotto recipe inspiration, please see two dishes below – a Creamy Carnaroli Pesto Risotto with Peas & Crispy Cheddar Crumb and a Prawn, Pea & Goats Cheese Risotto.

Rice is more than just being perfect for risottos however. It’s packed with goodness to fuel your body – including being a natural energy boost (thanks to being a fantastic source of complex carbs) to being naturally low in fat, naturally gluten-free and more.

Plus, with a bowl of rice, there’s minimal wastage. Rice is not only easy to cook, but also easy to store and repurpose. Any leftovers can be safely cooled, refrigerated or frozen for another day – perfect for reheating and enjoying as quick lunches or dinners.

Wait, it’s safe to reheat rice? Yes, as long as you’re careful. Simply cool your rice down as quickly as possible and get it in the fridge within an hour, but don’t keep it longer than 24 hours. Reheat it thoroughly until its piping hot all the way through and never reheat it more than once.

Guess what… you can also safely freeze any leftover cooked rice too! Cool the rice quickly after cooking and freeze as soon as its cold enough. Pack the rice into a container, seal and place into the freezer. It can then be kept for up to one month.

Anything else to know about rice?

Rice is grown on every continent except Antarctica and features in iconic dishes from around the world – from Spanish paella and Italian risottos to fiery Cajun creations and delicate Japanese sushi. This versatile grain stars in everything from main meals and soups to puddings and even breakfasts, with countries starting the day with a rice breakfast such as congee in China and rice porridge in Japan. In fact, one of the most popular forms of rice is eaten as breakfast cereals which combined with milk provide a nutritious start to the day - protein, fibre, carbohydrates are enriched with vitamins and minerals.

Whichever rice you choose though, remember there are almost endless ways to use it – and what’s more, it’s easy to cook and enjoy perfect rice every time.

National Rice Week returns once again this year, encouraging the nation to ‘Rice Up Your Life’, from 8-14th September 2025.

For more information about rice and National Rice Week visit www.riceassociation.org.uk and follow www.instagram.com/thericeassociation / www.facebook.com/TheRiceAssociation.

Creamy Carnaroli Pesto Risotto with Peas & Crispy Cheddar Crumb (Veggie)

Serves: 4

Prep: 10 mins

Cook: 25 mins

Super creamy, pesto rice with bursts of sweet peas, finished with a golden, crunchy cheddar topping.

Ingredients:

• 300g short grain Carnaroli rice

• 200g frozen peas

• 6 tbsp green pesto

• Juice and zest of ½ lemon

• 40g mature cheddar, grated

• 45g breadcrumbs (fresh)

• 1 tsp olive oil

Method:

Cook the rice in boiling water for 18–20 mins until tender but with a little bite. Drain and return to the pan.

Boil the peas for 2 mins, then drain.

Stir the pesto, peas and lemon zest into the hot rice. Season to taste.

Meanwhile, heat the olive oil in a non-stick frying pan over medium heat. Add breadcrumbs and toast for 2–3 mins until golden and crisp.

Remove from the heat and stir through the grated cheddar - the residual heat will melt it just enough to create a crunchy crumb.

Spoon the pesto rice into bowls and top generously with the cheddar crumb.

Prawn, Pea & Goat Cheese Risotto

Cooking - Approx 30 minutes

Serves - 4

2 tbsp olive oil

1 onion, finely chopped (approximately 150g)

3 cloves garlic, minced

200g Arborio Rice ( Could also use Carnaroli Rice)

120ml dry white wine

1.2 litre vegetable/seafood stock

200g frozen prawns

200g frozen peas

100g goats cheese, crumbled

Method

In a large 30cm frying pan, heat the olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until softened, about 6 minutes.

Add the minced garlic and cook for another minute until fragrant.

Add the Arborio rice to the pan and cook, stirring constantly, for about 1 minute until the rice is lightly toasted.

Pour in the white wine and cook, stirring frequently, until the wine is absorbed by the rice.

Begin adding the stock one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue this process for about 15-18 minutes until the rice is creamy and al dente.

When the rice is nearly done, stir in the prawns and frozen peas. Cook for another 5 minutes, or until the prawns are pink and cooked through and the peas are tender.

Stir in the crumbled goat cheese until melted and well combined.

Season to taste.

Remove from heat and let the risotto rest for a couple of minutes.

ENDS

Notes to Editor

For more information on National Rice Week, recipes and images, please contact the National Rice Week press office on 0118 9475 956 or email riceweek@ceres-pr.co.uk.

National Rice Week is an annual campaign run by The Rice Association in the UK which aims to raise the profile of the UK rice sector and encourage more people to choose rice whether that’s demonstrating the simplicity of cooking it at home or being first choice when eating out.

The Rice Association members represent the UK rice milling sector. All rice is grown outside of the UK, yet the rice industry is worth £1bn a year to the UK economy, £525m for retail rice . Consumption of rice has risen 450% since the 1970s with 88% of UK households now buying it . The Rice Association’s main aim is to promote the interests of members in all matters pertaining to the import, preparation, processing, packaging and marketing of rice in the UK.

The Rice Association is a members’ body of UK businesses who are actively engaged in importing, processing, packing or marketing rice. Associate membership is also open to businesses which are in some other way supportive of the rice trade

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