Rinse rice under cold running water until water runs clear, 1 to 2 minutes; drain and set aside. Preheat oven to 350˚F.

Pour in the crushed tomatoes, 1 ½ cups broth, and the rice along with a teaspoon of any seasoning mix you typically enjoy. Mix it well, reduce the heat to a low simmer, and cover the pot with a lid.

To make the broth, heat the oil in a large frying pan and add the onion, garlic and celery. Cook for 2–3 minutes, then add the tomatoes (if using), thyme and rice and cook for a further 2 minutes.

Pilau rice is the perfect accompaniment to a curry feast. The Hairy Bikers add whole cardamom, cloves, bay and cinnamon for a heady fragrance, along with a nice bit of butter and chicken stock for ...

For this Vietnamese chicken and rice noodle soup, use a good-quality prepared chicken stock or bone broth. For the meat, you can cook and shred chicken meat or rely on leftovers. Lynda Balslev ...