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Byline: Sam Rice This is a mildly spiced, baked rice dish that is very family-friendly, not too hot but super tasty. You can make the dish up to the point [...]

Byline: Diana Henry, The Telegraph's award-winning cookery writer This is based on the Middle Eastern dish maqluba, though this is a vegetarian version. This looks amazing because you can see [...]

Byline: Diana Henry, The Telegraph's award-winning cookery writer This is an approximation of the rice dish that's served at nearly every beach bar on the Algarve. It was one of [...]

Byline: Diana Henry, The Telegraph's award-winning cookery writer The late Nora Ephron famously wrote, in her thinly veiled autobiographical novel Heartburn, 'In the end, I always want potatoes. Mashed potatoes. [...]

Byline: Diana Henry, The Telegraph's award-winning cookery writer This is a combination of a strudel, a wellington and coulibiac. The best thing is to cook the fillings -- except the [...]

Bright, fresh flavours can turn rice into a summer staple - from risottos and pilafs to simple salads By DIANA HENRY Photography by HAARALA HAMILTON Food styling by VALERIE BERRY [...]

THE STAPLE I GREW UP WITH wasn't rice, but potatoes. There was a big jar of basmati, but it was used as a percussion instrument when my siblings and I [...]

T H E M E N U Miso mushrooms with garlic croutons Ginger and rice chicken soup Chocolate rice-cake bites with coconut and pistachios January is when I do a [...]

Byline: Diana Henry, The Telegraph's award-winning cookery writer The staple I grew up with wasn't rice, but potatoes. There was a big jar of basmati, but it was used as [...]

Many of us are counting down the days until the clocks go forward on March 28, bringing with it lighter evenings and the prospect of an al fresco sundowner. But [...]

Byline: ELEANOR STEAFEL The comfort food I reach for most often is pasta. Nothing else provides the sort of balm that a bowl of spaghetti can bring, other than perhaps [...]

Byline: Diana Henry, The Telegraph's award-winning cookery writer A blueprint for baked rice. Just stick to the same quantities of rice and liquid, the same size of pan and the [...]

Byline: Maxine Clark Making a risotto is one of the most calming, sensuous, satisfying cooking experiences I know. Hurry at your peril - this is a dish to be made [...]

Byline: Posh Rice by emily Kydd (Quadrille, PS12.99) Chilli butter spring green pilaf Use frozen baby broad beans to make this quicker. If using older beans, you'll need to double-pod [...]

Hot smoked salmon kedgeree Serves six Ingredients 1 tbsp fennel seeds 1 1/2 tsp cumin seeds 1/2 tsp turmeric 1/4 tsp Kashmiri chilli powder 350g basmati rice 600ml water 1 [...]

Byline: CLAIRE THOMSON 'My children love the riffs I do on pilaf, which I serve with a dollop of yogurt, a sprinkle of toasted seeds and lemons to squeeze. This [...]

Byline: Diana Henry, Cookery Journalist of the Year Donburi is a Japanese 'rice bowl', usually made up of a simple braise and the rice. I've taken this particular idea from [...]

Byline: Diana Henry This is cooked the Persian way, with butter and oil creating a crusty bottom in the pan. It's good with chicken and lamb but especially lovely with [...]

Byline: Stevie Parle There are many different types of rice and I love them all: the short, round, strangely farmyard–smelling red rice of Sri Lanka; the delicate jasmine–infused rice of [...]

Byline: Stevie Parle This is often labelled as sushi rice in supermarkets. Serves four 300g/10 1/2 oz Japanese rice, soaked for 1 hour 360ml/12fl oz water Place the rice in [...]

Byline: Stevie Parle Admittedly, this dish is no oil painting, but it has to be one of the most comforting bowls of food out there and it couldn't be simpler [...]

Serves 4-6 Ingredients 1 litre whole milk the rind of 1/2 a lemon and 1/2 an orange, cut into large strips 1 cinnamon stick 125g calasparra (or other medium-grain) rice [...]

Byline: Nigel Slater Serves 2 Ingredients 300g courgettes 400g broad beans (120g podded weight) 1 litre hot vegetable stock 2 medium shallots or a small onion 60g butter 250g brown [...]

Byline: Stevie Parle Serves 4 Ingredients 150g basmati rice, rinsed thoroughly 250g mixed wild mushrooms such as girolles, pieds de mouton, trompettes de la mort, porcini, dusted clean and torn [...]

Byline: Paul Gayler Serves four Kecap manis is a sweet, thick Indonesian soy sauce available from Tesco, Marks & Spencer, Ocado and orientalfoodshop.com. If you can't find it, use any [...]

Byline: Diana Henry Serves four 50g (1¾oz) butter 1 tbsp olive oil 500g (1lb 2oz) courgettes, topped, tailed and diced 1/2 small onion, finely chopped 1 clove garlic, finely chopped [...]

Byline: Rose Prince Serves 4 Market gardens and supermarkets are full of British courgettes -- I managed to buy globe courgettes in Waitrose but you could also hollow out a [...]

Byline: Diana Henry Serves six as a main course with salad, or eight to 12 as a side dish I know what you're thinking. Stuffed baked tomatoes are usually among [...]

Byline: Xenia von Oswald Serves four If you can't find a green papaya, use raw courgette, white cabbage or deseeded cucumber. Sprouted mung beans are available in health-food shops or [...]

Byline: Diana Henry Serves eight For the dressing 1 clove garlic, crushed juice of 1 small lemon 8 tbsp extra-virgin olive oil 1/2 tsp soft light-brown sugar (optional) For the [...]