Four easy ways with rice

These quick recipe ideas using ready-cooked rice will have dinner on the table in next to no time.

Blue cheese and rice frittata

SERVES 6 PREP AND COOK TIME 25 MINUTES Heat 250g packet microwave white long-grain rice according to packet directions. Combine rice with ½ cup coarsely chopped drained char-grilled capsicum, 8 lightly beaten eggs, 100g crumbled mild blue cheese and ¼ cup cold water in a large bowl; season. Pour mixture evenly into two heated oiled frying pans with heatproof handles (base measures 15cm) or one large frying pan; cover loosely with foil. Cook over low heat for 15 minutes. Preheat grill. Uncover the frittatas; cook under the grill for about 5 minutes or until set and browned lightly. Serve the frittata topped with extra 30g crumbled blue cheese.

Cheesy prosciutto rice cakes

SERVES 4 PREP AND COOK TIME 15 MINUTES Heat 450g packet microwave white long-grain rice according to packet directions. Place ½ cup frozen peas in a small heatproof bowl; cover with boiling water. Stand for 1 minute; drain. Combine peas, rice, 2 coarsely chopped slices prosciutto, 2 teaspoons finely grated lemon rind, ¼ cup finely chopped fresh chives, 1½ cups coarsely grated mozzarella, 2 eggs and ½ cup packaged breadcrumbs in a large bowl; season. Heat an oiled large frying pan over medium heat. Using wet hands, shape ¼-cups of rice mixture into patties. Cook patties, in batches, for about 2 minutes on each side or until browned and cooked through. Serve the patties with salad; accompany with tomato relish.

Cheat’s biryani

SERVES 4 PREP AND COOK TIME 15 MINUTES Heat 60g ghee (or olive oil) in a large saucepan over medium-high heat; cook 1 thinly sliced medium brown onion and 2 teaspoons garam masala, stirring, for about 2 minutes or until onion is softened and browned lightly. Add 500g lamb stir-fry strips; cook, stirring, for about 2 minutes or until browned. Meanwhile, heat 450g packet microwave basmati rice according to packet directions. Remove lamb mixture from heat; stir in rice and ⅓ cup raisins. Season to taste. Sprinkle the biryani with ⅓ cup fresh coriander leaves and 2 tablespoons roasted flaked almonds; serve with yogurt and pappadams.

Fried rice omelette

SERVES 4 PREP AND COOK TIME 15 MINUTES Cut 1 large carrot and 1 medium red capsicum into thin matchsticks. Heat a 500g packet microwave fried rice in a microwave according to packet directions. Meanwhile, lightly beat 10 eggs and 2 tablespoons water in a large bowl until combined; season. Heat an oiled medium frying pan over high heat. Cook one-quarter of the egg mixture about 1 minute or until starting to set. Spoon a quarter of hot rice along centre of omelette; top with one-quarter of the carrot and capsicum. Fold the omelette into three; slide onto a warm plate. Repeat to make four omelettes. Sprinkle with 1 cup of fresh coriander sprigs and 1 sliced fresh long red chilli. Serve omelette with chilli sauce and lime wedges.