Rice is wonderfully versatile, pairing with pretty much anything you can think of and soaking up the fragrance and flavours of whatever it's paired with. If you've found yourself in a little bit of a rice rut, check out these delicious and easy ways to enjoy rice from around the world.

These are all perfect made with Tilda rice – whether that's simply enjoying some of their fragrant Tilda Pure Basmati Rice on the side of a curry, or going all out and serving it as a celebratory Lebanese hashweh with spiced lamb. We also recommend trying Tilda's Wholegrain Brown Basmati Rice in our arroz rojo, for an extra nutty and nutritious side dish. Tilda have over 50 years of expertise in sourcing only the best quality grains, and know that using the best quality rice is an easy way to elevate any dish.

Basmati rice is perhaps the most famous Indian rice. It’s known for its delicious aroma and long, delicate grains. Although basmati is grown in the Northern Himalayan foothills, rice consumption is actually most prevalent in South India. However, it’s enjoyed all over the country, and our recipe above is inspired by North Indian-style chicken curries, served with fragrant jeera rice. Tilda remove any broken grains during the milling process so their rice has a fluffy and separate texture every time.

Arroz rojo, or red rice, is a Mexican classic. The rice itself isn’t red, but rather it’s made with plenty of tomatoes to give the rice grains a ruddy red colour. Typically arroz rojo is made with just rice, onions, garlic, tomatoes and spices, but does occasionally have diced vegetables mixed in. Here, we’ve served it with charred corn and chipotle black beans, which can be served on the side or mixed into the rice. We’ve also used brown basmati rice, which makes this dish an even more nourishing one-pot meal.

Fragrant jasmine rice is perfect for Cantonese claypot rice. This simple rice dish serves tender, steamed minced beef on top of slightly sticky and tender jasmine rice. An egg yolk gives this dish extra richness, and tai tow choy, or pickled kohlrabi, gives it a touch of acidity. It comes together quickly, but the beef mixture could be made in bulk and then frozen in small portions for an even quicker weeknight meal.

West African coconut rice is made with diced vegetables and plenty of different spices. Here, Lerato Umah-Shaylor serves her coconut rice with grilled chicken suya, fragrant with peanuts and uda pods.

Hashweh is a staple of Levantine feasts, and is sure to be a real crowd-pleaser. The name 'hashweh' means stuffing in Arabic, and although it's often served as a stuffing it can also be enjoyed on its own, like it is here. Rice-based stuffings are also popular in Korea, where sticky rice is stuffed in chicken, and in the USA, where wild rice stuffing is popular at Thanksgiving. We've made ours with Tilda Pure Basmati Rice, which is aged for up to 18 months for a deeper flavour.

This brothy rice dish is a spin on Japanese ochazuke, a comforting dish of green tea or stock over rice. It’s often eaten as a late night meal, or when you’re feeling under the weather. It’s so popular in Japan, packets of instant ochazuke mix are considered a store cupboard staple. We’ve served ours with a non-traditional-but-delicious garlicky bone broth, and juicy chicken teriyaki – sure to put a smile on your face any day.

Nasi kuning is a beautiful, bright Indonesian rice that can be made all in one pot. It uses a mixture of coconut milk and water for richness and fragrance in the rice, and gets its colour from turmeric. Here, Shu Han Lee has served it with spicy, garlicky green beans on the side for even more colour.

Rice and peas, despite the name, is actually made with red kidney beans. This moreish Caribbean rice dish is made with coconut milk, thyme and bay leaves, as well as red kidney beans of course. Long grain white rice is typically used, and Scotch bonnets are a traditional addition, but they can be skipped if you’d prefer to keep things on the milder side.