This is an easy way to use leftover rice – either plain or flavoured – to make a quick, tasty supper. Just omit step 1.
¼ cup risotto rice
½ tsp sunflower oil
6 button mushrooms, sliced
2 tbsp crème fraîche or cream
salt and freshly ground black pepper
1 tsp chopped fresh parsley
1. Put the rice in a large bowl and pour over enough boiling water to cover generously. Stir well, then microwave for 8 minutes until soft, stirring once or twice. Alternatively, put the rice in a large mug and pour over enough boiling water to cover. Stir well, then microwave for 1½ minutes. Continue to microwave in 30-second bursts for 7 minutes, stirring and topping up with boiling water, as necessary, and being careful not to allow the liquid to boil over. Drain well and set aside.
2. Put the oil and mushrooms in a large mug and microwave for 1 minute until just soft.
3. Add the cooked rice with the crème fraîche or cream and season with salt and pepper. Microwave for 2 minutes until hot.
4. Sprinkle with the parsley to serve.