Westmill celebrated National Rice Week in style…

During National Rice Week, Tollyboy along with the rest of Westmill celebrated the flavours of rice, by sharing rice favourites from every part of the world.

From biryani to jollof, staff at Westmill Foods really got into the spirit of National Rice Week by cooking an array of rice dishes from across the globe using their portfolio of rice brands – including Tolly Boy, Habib and Green Dragon.

Exotic dishes such as macau, jollof, sushi, lamb biryani & pineapple fried rice were on the menu for the fortunate tasters at Westmill this week!

Senior Rice Brand Manager, Steven Perry said: “At Westmill we are in the fortunate position of having a workforce that is representative of the communities and consumers we serve. For National Rice Week we wanted to do something that reflected this in an engaging and meaningful way for all of our employees and what better way to do this than by making authentic rice dishes & by highlighting the versatile nature of rice!’’

was Apart from the authentic South Asian, African and Oriental dishes that got everyone’s mouth-watering, there was also a Great British Bake Off style competition held amongst the staff to make the best traditional British rice pudding. The competition was – aptly called ‘The Great Rice Pudding – Off’. (is there no bake? Or is a word missing in the name?)

The excellent and varied standard of dishes cooked so far during National Rice Week goes to show that no matter how diverse we are there is one thing that binds us all – Rice!

Quick Rice Facts:

  • Rice is the main food for half of the world’s population
  • Rice is cultivated on every continent except Antarctica
  • There are over 29,000 grains in one pound of long grain rice
  • Rice is the symbol of life and fertility, which is why it is thrown at weddings
  • The Chinese word for rice is the same as their word for food 



The Tolly Boy rice brand was established in 1962 and has since become a traditional family favourite. Tolly Boy selects only the finest paddy which is de-husked after harvesting and then cleaned and milled to deliver consistent high quality.

This guarantees perfectly cooked rice and satisfied families at every meal. The range includes Basmati, Long Grain and Easy Cook Long Grain varieties in pack sizes ranging from 500g to 40kg.

Tolly Boy Rice – bringing meals & families together!

Lamb Biryani

Lamb Biryani

Ingredients to Serve 8

  • 8 cloves
  • Cardamom (3 tbsp)
  • 2 onions, thinly sliced
  • Garlic
  • Ginger
  • Chopped fresh coriander Leaves
  • 500g lamb chops
  • salt to taste
  • Lamb biryani masala mix
  • Natural yogurt
  • Fresh lime
  • Mustard seed
  • Water
  • Clarified butter/ ghee
  • Rose water
  • Saffron
  • Curry leaves
  • Tolly Boy Basmati Rice enough to serve 8



  1. Cook rice in rice cooker with half a tbsp of salt and add 8 cloves, 3 tbsp of

cardamom and one tbsp of cinnamon.

  1. Cook lamb chops and add one cup of water and one tbsp of salt.
  2. Take another pan & add Sunflower or Rapeseed oil, sliced onion, curry leaves,

& mustard seed and let them sputter. Add fennel seeds and sauté until they turn a gold colour then add some water, salt and lamb biryani mix. Leave for 10 minutes then add 2 spoons of yogurt. Leave for 3 minutes and add cooked lamb. Leave for another 10 minutes until lamb is tender and then add lime juice.

  1. Take another big pot, add lamb biryani mix with the rice on top. Add some saffron and rose water and some Clarified butter/ ghee. Cover the pot and leave for 10-15 minutes. Serve Hot.


Baked rice with chicken


  • 1 onion
  • 2 cloves of garlic
  • 1 red or yellow pepper
  • 3 sprigs of fresh flat-leafparsley
  • Olive oil
  • 1 tablespoon sweet smokedpaprika
  • 250 gm Tolly Boy basmati rice
  • 8 skinless boneless chickenthighs
  • A pinch of dried chilli flakes (add more if you prefer it extra spicy)
  • 500 ml passata
  • 300 ml chicken stock
  • salt and pepper to taste
  • 2 lemons



  1. Preheat the oven to 180ºC/350ºF/gas 4.
  2. Peel and finely chop the onion, peel and finely grate the garlic and deseed and

roughly chop the pepper. Pick the parsley leaves and put aside, then finely chop

the stalks.

  1. Heat 1 tablespoon of oil in an ovenproof casserole pan on a medium heat. Once

hot, add the onion, garlic, pepper, chilli flakes, parsley stalks and paprika. Cook for around 5 minutes, or until the onion begins to soften, stirring regularly.

  1. Add the rice, then stir everything around until the rice is coated in all the flavoured

oil. Pour in the passata and chicken stock, then add the zest and juice of 1 lemon.

  1. Submerge the chicken in the sauce, bring to the boil, then reduce to a simmer for

approx 2 minutes. Scrunch up a wet piece of greaseproof paper, then open it out and place on top of the dish. Place a tight fitting lid on the casserole, then place in the oven and allow to cook for 45 minutes to 1 hour, or until the rice is tender and the chicken is cooked through, season to taste with salt and black pepper. Pour some of boiling water, if required.

  1. To garnish, sprinkle with finely chopped parsley leaves. Cut the remaining lemon into wedges for squeezing over. Serve Hot.


Sweet potato, pumpkin seed and rice salad



  • 130 gm Tolly Boy easy cook brown wholegrain rice
  • 1 tin of black beans
  • 20 gm fresh coriander
  • 1 garlic clove
  • 15 gm fresh root ginger
  • 1 lime
  • 30 gm raw pumpkin seeds
  • 1 red chilli
  • 2 soy sauce sachets (16ml)
  • 300 gm sweet potato



  1. Preheat the oven to 240 C.
  2. Cut the sweet potatoes into large bite-size pieces (skins on) and add them to a baking tray, drizzle with 1tbsp olive oil and season generously with salt.
  3. Place the tray into the oven for 25 mins or until they’re cooked.
  4. Rinse the rice, add it to a pot with plenty of cold water and bring to the boil over a high heat.
  5. Once boiling, reduce the heat to a minimum and cook for 15-20 mins or until tender with a slight bite.
  6. Once cooked, drain and return to the pot.
  7. Add the pumpkin seeds to a separate baking tray. Put them in the oven until they turn a slightly darkened brown, then set aside for later.
  8. Peel and finely chop (or grate) the garlic.
  9. Peel the ginger (scrape the skin off with a teaspoon) and finely chop (or grate).
  10. Cut the chilli in half lengthways, de-seed and chop finely.
  11. Combine the garlic, ginger, chilli and soy sauce in a small bowl with 2 tsp of brown sugar and 3 tbsp of olive oil. Half the lime and squeeze juice into the bowl and whisk it all together – this is the dressing.
  12. Drain and rinse the black beans.
  13. Once the rice is cooked tender, add in the black beans and cook for a further 4 mins.
  14. Drain the rice and beans and allow to steam dry for 1-2 mins or until it had cooled down slightly, before returning them both to the pot.
  15. Chop the coriander fine, including the stalks and chop the seeds to a coarse consistency.
  16. Add the sweet potato, dressing, chopped coriander and seed mixture to the

rice and bean pot and combine gently.

  1. Serve Hot.


Chicken paella



  • 1 tbsp olive oil
  • 2 chicken breast fillets, cut into chunks
  • 2 small onions, finely sliced
  • 1 big garlic clove, crushed
  • 1 tsp turmeric
  • A pinch of saffron
  • 1 tsp paprika
  • 300 gm paella rice
  • 850 ml hot chicken or vegetable stock
  • 200 gm frozen peas
  • 1 lemon, cut into wedges
  • ½ small pack of parsley, finely chopped



  1. Heat the oil in a deep frying pan over high heat. Add the chicken and brown all over

– don’t cook completely. Once browned, transfer to a plate. Reduce the heat to a minimum, add in the onions and cook slowly until softened, for about 10 mins.

  1. Add the garlic, stir for 1 min, stir in the spices, then tip in the rice. Stir to coat the rice in the oils and spices for about 2 mins, then pour in the hot stock. Bring to the boil, return the chicken to the pan and simmer for about 20 mins, stirring occasionally.
  2. Add the peas to the pan and simmer for a further 5 mins until the rice is cooked and

the chicken is tender. Season well and serve with the lemon wedges and chopped




Pineapple Fried Rice Thai style



  • Cooked Green Dragon Thai Fragrant rice – 2 bowls
  • 1 whole Pineapple
  • Onion 1 head
  • 3 egg pieces, beat well
  • Luncheon meat 1 tin
  • Prawns 150g, divined and seasoned with salt and pepper lightly
  • String beans 20 pieces
  • 3 Spring onions
  • Amoy light soy sauce 2 tsp
  • Pride coconut milk 1 tin
  • Rajah mild madras curry powder 1 tsp (optional)



  1. Cook the rice in coconut milk instead of water, one day before.
  2. Cut the pineapple into half. Put the top aside for garnishing.
  3. Then cut the pineapple flesh out of the other half, leaving a nice looking rectangular

container box inside the pineapple without making holes. Soak the flesh in mild salty

water for half an hour. Then rinse and pat dry for use. For the pineapple box, also pat

dry before use.

  1. Boil the string beans in hot water for 3 minutes, then cut into pieces 1 cm in size.
  2. Cut the onion and luncheon meat into dices.
  3. Heat oil in a pan and fry the onion, luncheon meat and the shrimp until golden brown,

add the string bean for a quick stir-fry, then remove and set aside.

  1. Add oil into pan and add the egg, rice, and stir-fry until all ingredients are combined well for about 3 min. Then move the ingredients to the periphery of the wok and create an empty well in the centre of the wok, add oil and curry powder and fry until the curry powder releases an aroma. Now combine the rice, onion, meat, prawns and string beans mixture with the fried curry powder and combine together. Add Light Soy Sauce, and

Salt/Pepper for seasoning.

  1. Put the pineapple and spring onion back into the rice and stir until all ingredients are mixed evenly.
  2. Put the rice inside the pineapple halves from which the flesh has been scooped out and serve.

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