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All-in-One Sticky Rice

Leftover Christmas trimmings, lots of different vegetables about to go off in the fridge? Look no further than this delicious dish-it may be a little complicated than normal, but the effort is worth it for the delicious taste (and is a great way to pass the time in this otherwise turbulent period!)

This recipe is taken from The Green Roasting Tin recipe book, and serves 2-3 people!


  • 150g of jasmine/basmati rice

  • 400ml of tinned coconut milk

  • 1tbsp of soy sauce

  • Grated ginger

  • 1 clove of garlic

  • 300g of squash, peeled and chopped into cubes

  • 300g of broccoli, washed and chopped up (or cauliflower-or both!)

For the dressing:

  • 30g of cashew nuts

  • 2tbsp of sesame oil/groundnut oil

  • 2tbsp of lime juice

  • 2tbsp of soy sauce

  • 1 chopped red chilli

  • 20g of fresh coriander

  • 2.5g of grated ginger


  1. Preheat the oven to 180°fan/ 200°C/ Gas Mark 6

  2. Mix rice, ginger, coconut milk, soy sauce and garlic in a roasting tin and top with the squash. Cover with foil and put in the oven for 45 minutes.

  3. Top the rice and squash with the broccoli (and cauliflower), put the foil back on and return to the oven for 15 minutes. At the same time put the cashew nuts in the oven on a small tray.

  4. Mix together the oil, lime juice, soy sauce, ginger, chilli and coriander

  5. Once out of the oven, tip the dressing all over and scatter with the cashews on top.

We hope you enjoy-don't forget to send in your own submissions for a potential feature, we'd love to see what you guys are making over Christmas/winter holidays!

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