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Lapis Cake
Lapis layer cake and creamy brown rice pudding served with seeded tuile, rice pudding foam and toasted ground Tilda brown rice ice cream.
Jerk Chicken With Rice & Peas
Bring a taste of the Islands to your school canteen with this Caribbean classic, bursting with warming spices and robust flavours.
Gulai Kepala Ikan
Created by New City College student chefs, winners of the Tilda Best Use of Rice Award at Zest Quest Asia 2019.
Fragrant Jasmine Rice
Duck Breast with Red Curry-Infused Fragrant Jasmine Rice
Sliced grilled duck breast served on a bed of beautifully aromatic Tilda Fragrant Jasmine rice.
Warm Coconut Arborio Rice Pudding
Indulgent coconut rice pudding made with creamy Arborio rice, coconut and almond milk.
Chicken Satay
Chicken Satay served with a satay sauce, Tilda Jasmine Lonton, pickled cucumber and handmade Tilda Arborio Rice crackers.
Start Bay Crab, Chipirones and Squid Ink Risotto
Tamarind Pineapple with Arborio Rice Ice Cream
With coconut, rice granola and pistachio.
Thyme Roasted Guinea Fowl
On Sweet Potato Cream with Wild Mushroom and Parmesan Risotto Pane.
Rhubarb Rice Pudding
Rhubarb Rice Pudding with Roasted Almond Flake and Caramelised Orange Peel, made using Tilda’s Fragrant Jasmine Rice.
Wholegrain Basmati Super Food Salad with Sea Trout
Fresh sea trout paired perfectly with healthy superfoods, Wholegrain Brown Basmati rice and a Royal Jubilee Dressing.
Aromatic Hoi Sin Duck & Jasmine Rice Spring Roll
With thanks to Alex Wilcock and her students at Farnborough College of Technology who created this delicious recipe.
Caramelised Risotto & Basmati Baked Mango Tart
By Stuart Fay, The Bell Inn, Horndon on the Hill.
Basmati with Rocket & Sun Blush Tomatoes
Crème Brûlée with Tilda Fragrant Jasmine Rice
Serve with coconut ice cream and warm pistachio cookies.
Feta and Broccoli Basmati Salad
