Tilda is encouraging operators to add more rice to their menus during National Rice Week and experiment with their offerings.
Tilda has created recipes showcasing rice for chefs to take inspiration from including: rice museli for breakfast and frittata as a lunchtime offer.
Basmati rice can be also used as a replacement for flour in brownies and jasmine rice for breadcrumbs, which would benefit restaurants looking to offer more gluten free menu options.
Craig Dillon, head of foodservice at Tilda said: "The aim of these recipes is to show caterers just how creative they can be with rice. Rice can be used to bulk up dishes, without comprising on taste, increasing profit margins.
"We're hoping that the many benefits of using rice will wow operators during National Rice Week and they'll continue to use it on their menus all year round."
Recipes can be found at www.tildafoodservice.com.