Rainbow or ribbon rice is really simple and easy dish to do. It attracts kids with all the beautiful colours. Those who says no to veggies will eat this with out a word.I used to do these when my kids were little. Still they love this.Kids only look at the colours and the taste. But you can feed them a nutritious meal  all in one.

With adding a cream or other things you can keep them for 3 days. mix them when want and mix to the rice. Even you can do sandwiches with this .

Instead of a mould you can use a cup or small glasses. This is good for a special lunch or an occasion or even for the lunch boxes.

Make sure not to over cook the spinach.Boil carrots and beetroot a day before to avoid lots of work at once. The left overs can be used in salads too.


  • Cooked Rice
  • Boiled carrots
  • Spinach
  • Boiled beetroot
  • Whipping/thickened cream
  • Parmesan or cheddar cheese (Optional)
  • Butter
  • Salt & pepper
  • Herbs



  1. Cook the rice with butter or olive oil. (It give s a nice texture and helps to separate grains easily)
  2. Boil carrot and beetroot.
  3. Stir fry spinach with butter
  4. Separate rice in to 4 bowls.
  5. Blend together carrot, cream, butter and a bit of herbs.
  6. Blend beetroot the same way.
  7. Blend spinach.
  8. Mix in to rice separately and leave one  plain.
  9. Take a mould and fill equally with different colours.



Posted by:The Culinary Corner

<p>Hi, I am Menaka. I was a teacher for 18 years and after migrating to Australia accidentally I found an amazing lady called ” Mary” who directed me to become a chef.I studied 3 years while working and became a qualified chef. After I studied about baking and hospitality management.<br /> My son is very enthusiastic in video editing and wanted me to start recording my cooking.Thats the beginning of you tube channel “The Culinary Corner”<br /> I am a full time employee. I record all the videos by my self.<br /> As a child I started helping and cooking with my granny and I used to experiment and trying various cooking styles. That led me in this path very smoothly. I still try to experiment and adjust recipes to move with this busy and globalised world.</p>

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