Archive for the ‘Mr Rice’s recipes’ Category


Mr Rice’s best ever Bolognaise

March 29, 2007

I can’t believe how delicious this was. When Mr Rice cooks one of his signature dishes he likes to remind me that his dad was a chef at the Savoy for a while – obviously this is a way of reiterating that his cooking ability is just one of the many riches of the Rice inheritance. And I have to say pretty much everything he makes lives up to this bold claim. This Spaghetti Bolognaise was definitely, honestly the best I have eaten. In fact just thinking about it again now is almost too much to bear now that it is all gone.


Of course the precious chef never likes to give away all his secrets, so Mr Rice has given me a summary of the ingredients and method. It is up to you to use them as you see fit to make your own version of this stonkingly delicious meal.

Recipe for Mr Rice’s best ever Bolognaise
Beef mince
Smoked bacon
Tinned plum tomatoes
Red wine
Brown, organic spaghetti
Parmesan cheese
Cheddar cheese

Fry the onions and garlic. When soft and translucent, add the mince and chopped bacon and cook until the mince is browned. Then finely grate the carrot into the mixture, cook for a few minutes and then add the tomatoes, breaking them down as you stir the mixture. Use less tomato than you think you should – this is the key to the dish. Then add a slug of red wine to your taste. Cook on a low heat for 30 minutes, stirring occasionally, until the sauce is thick and rich.

Serve with the spaghetti and top with the finely grated parmesan and cheddar.

©2007 Katheryn Rice


Mr Rice makes an omelette

February 27, 2007

After a frazzling day at work, not many things could make me happier than the sight of Mr Rice in the kitchen with his pinny on, lovingly preparing me a cheese and ham omelette. He even garnished it with a side salad of lettuce, red pepper and cherry tomatoes – my favourite salady things. Accompany this with a glass of skimmed milk and it’s the perfect GL tea.

Mr Rice’s Cheese and ham omelette recipe
2 eggs
splash of skimmed milk
50g cheddar cheese, grated
50g honey roast ham, shredded
1 spring onion, chopped
salt and pepper to taste
butter for frying

Warm the butter in a medium frying pan. Mix the milk and eggs together, then pour quickly into the frying pan and stir lightly and gently to give the omelette texture without making it into scrambled eggs. When the egg is still soft, sprinkle the cheese, then ham, then spring onions evenly over the top of the omelette. Keep the heat gentle and keep still for a few minutes while the bottom of the omelette cooks. When it is golden brown on the bottom, flip the omelette and cook the other side. Then fold in half and serve with a light salad.

©2007 Katheryn Rice


Super-trendy prawn cocktail

February 21, 2007

A favourite at Rice Towers is the classic prawn cocktail. Don’t be fooled by the nay-sayers who tell you it’s passe or unimaginative. Mr Rice likes to make it when he’s in show-off mode. Choose good quality prawns, preferably some meaty tiger prawns, sit it on a bed of little gem lettuce, and serve with slices of crusty baguette.

Prawn cocktail

Prawn Cocktail Recipe
500g meaty prawns (preferably tiger)
4 tbsps mayonnaise
4 tbsps tomato ketchup
1 tsp Worcestershire sauce
1/4 tsp garlic puree (optional)
1/2 tsp Tabasco sauce
salt & black pepper to taste
1 tsp lime juice
lime wedges to serve

Mix all the sauce ingredients together, then serve on a bed of little gem lettuce, with crusty granary bread.

GL Tips:

  • Use light mayonnaise and reduced sugar ketchup.
  • The lime juice lowers the overall GL of the dish, so make sure you squeeze those wedges over your finished dish.
  • Use granary bread, not white.

©2007 Katheryn Rice

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