Tamarind rice, congee and fritters: Yotam Ottolenghi’s favourite rice recipes

Rice three ways: a savoury ‘porridge’ topped with spicy oil and stir-fried Chinese leaves, a layered dish of tamarind-infused grains, chana dal and aromatic oil, and pumpkin rice fritters with chilli soured cream

I’m often asked what my most comforting meal is, of which there are many, and rice always makes it into the top five. Yes, I find comfort in the way it tastes, but it’s also the aroma of rice cooking – that distinct smell of home, which is equal parts sweet and savoury – that warms me up from the inside out. If I’m hungry but short on time, I often make a steaming pot of rice, stir through some butter and cheese and not much else, and still relish every bite. When time is on my side, however, I’ll give rice a more superstar treatment: from porridge to pilaf to fritter, here are just three of the many ways to cook with one of my favourite ingredients.

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