Warm up your winter

Stay warm with these awesome recipes courtesy of Excella

Creamy Rice Pudding

Prep 25 min

In a clean saucepan, combine 1½ cups cooked rice, 1½ cups milk, sugar and salt.

Cook 20 min

Ready In 45 min


  • ¾ cup uncooked white rice
  • 2 cups milk, divided
  • ¹⁄cup white sugar
  • ¼ teaspoon salt
  • 1 egg, beaten
  • ²⁄cup golden raisins
  • 1 tablespoon butter
  • ½ teaspoon vanilla extract


  1. Bring 1½ cups water to a boil in a saucepan; stir rice into boiling water. Reduce heat to low, cover, and simmer for 20 minutes.
  2. In a clean saucepan, combine 1½ cups cooked rice, 1½ cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining ½ cup milk, beaten egg, and raisins; cook 2 minutes more, stirring constantly.
  3. Remove from heat and stir in butter and vanilla.

Chicken Savoury Rice

  • 700g boneless skinless chicken breasts chopped into chunks
  • 1 sweet onion, chopped
  • 1 green bell pepper, diced
  • 5 cloves garlic, minced
  • 425g can diced tomatoes
  • 1 cup uncooked Excella white rice
  • 2 cups chicken broth
  • ¾ cup frozen green peas
  • 2 tablespoons butter
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • ½ teaspoon cayenne pepper


  1. Heat butter in a large pot over medium heat, spreading the melting butter over the bottom of the pot. Add chicken and sauté until cooked on all sides, about 5 minutes, stirring occasionally. Add ham and stir with the chicken.
  2. Add onion, bell pepper, and garlic. Cook until the onion turns translucent, a few minutes, stirring occasionally.
  3. Add diced tomatoes (including liquid), rice, chicken broth, thyme, paprika, and cayenne. Stir well.
  4. Bring to a boil. Cover and reduce heat to medium-low. Let simmer until the rice is tender and most of the liquid is absorbed, about 20 minutes.
  5. Season with salt to taste. Stir in green peas. Optionally, garnish with chopped parsley.



  • 4 Tbsp Excella sunflower oil
  • 1 onion, diced
  • 2 garlic cloves, finely diced
  • 1 green pepper, diced
  • 1 red pepper, diced
  • 600g fresh tomatoes, chopped
  • 2 Tbsp tomato paste
  • 1 tsp paprika
  • 1 tsp cumin seeds
  • 1 tsp sugar
  • Salt and pepper
  • 4-6 large eggs
  • Handful fresh coriander


  1. Heat the Excella sunflower oil in a deep frying pan and add the onion, frying until nicely coloured. Add the garlic and cook for a bit, before adding the diced peppers.
  2. Cook the peppers until tender, then add the tomatoes, tomato paste, sugar and spices. Bring to a simmer and cook for about half an hour until the sauce is nicely reduced, much like a pasta sauce. Season to taste and adjust spices.
  3. Create dents in the tomato sauce for the eggs and gently crack an egg into each dent.
  4. Cover and cook until the egg white has hardened, but the yolk is still nicely runny.
  5. Sprinkle with fresh coriander and serve with crusty bread.