Rice with broccoli

Cook the rice until it is nearly tender, then stir in small broccoli florets for the final 4–5 minutes. For more control, steam the broccoli separately for 4–6 minutes and fold it through the cooked rice.

Yes. Add frozen florets straight to the pan for the last 5–7 minutes of cooking; thawing first can make them watery. Keep the lid on so the rice cooks evenly, and check that the broccoli is hot throughout.

Try it with garlic, ginger, spring onions and a little soy sauce, or stir through lemon zest and grated hard cheese. It also works as a base for a fried egg, tofu, chicken or prawns.

Cool it quickly, ideally within an hour, then refrigerate it in a covered container and eat within 24 hours. Reheat only once, until steaming hot throughout; don’t leave cooked rice at room temperature for long.

Yes. Add a splash of water, cover loosely and microwave, stirring halfway through, until steaming hot throughout. Reheat it only once, and make sure it has been chilled promptly after cooking.

No. Rice with broccoli can be simply cooked rice mixed with broccoli, while risotto is made by gradually adding stock to rice and stirring it to release starch, giving it a creamy texture. Vegetable risotto also commonly includes other vegetables.