To make the vegetable rice, heat a large fry pan with a medium-high heat and add in 2 tbsp extra virgin olive oil, after 1 minute add in the red bell pepper (cut into ½ inch pieces), the zucchini (cut into ¼ inch rounds and then in half) and the 8 button mushrooms (cut into ¼ inch thick slices), mix the vegetables around with the olive oil, after 5 minutes add in 3 cloves garlic finely minced and season everything with sea salt & black pepper, continue to mix everything together, 1 minute later add in a generous 2 ½ cups of cold water, season the water with sea salt and give it a quick mix, once it comes to a boil add in 1 cup of round rice and give it a gentle mix so everything is evenly distributed, after 11 to 12 minutes and there is virtually no water left, remove the pan from the heat and cover with a dishcloth for 2 minutes, serve at once

To make the shrimp & asparagus rice, heat a large fry pan with a medium-high heat and add in 2 tbsp extra virgin olive oil, after 1 minute add in the asparagus (cut into 1-inch pieces) and mix with the olive oil, 2 minutes later add in 3 cloves garlic finely minced and continue to mix, 20 seconds later add in 1 cup round rice, ½ tsp saffron threads and season everything with sea salt & black pepper, mix together until well combined, then add in 2 ½ cups of cold water, season the water with a little sea salt and give it a gentle mix so everything is evenly divided, after 8 minutes add in the jumbo shrimp (seasoned with sea salt & black pepper), 11 to 12 minutes after adding the water into the pan and there is virtually no water left, remove the pan from the heat and cover with a dishcloth for 2 minutes, serve at once

To make the creamy mushroom rice, heat a large fry pan with a medium-high heat and add in 2 tbsp extra virgin olive oil, after 1 minute add in ½ onion finely diced and 3 cloves garlic finely minced, mix with the olive oil, after 2 minutes add in 12 button mushrooms (cut into ¼ inch thick slices), continue to mix the vegetables around with the olive oil, after 2 minutes season everything with sea salt & black pepper, continue to mix everything together, 30 seconds later add in 1 cup of round rice and give it a gentle mix so everything is evenly distributed, cook the rice for 2 minutes, then add in 1 liter of vegetable broth and mix every other minute, by mixing the rice occasionally it helps the rice release its starch to thicken up the broth and make it creamy, after 16 to 18 minutes and most of the broth has been absorbed but there is still some left, remove the pan from the heat and serve at once

To make the tuna & green bean rice, heat a large fry pan with a medium-high heat and add in 2 tbsp extra virgin olive oil, after 1 minute add in the green beans (cut into 1-inch pieces) and mix with the olive oil, 2 minutes later add in 3 cloves garlic finely minced and continue to mix, 20 seconds later add in 1 cup round rice, ½ tsp saffron threads and season everything with sea salt & black pepper, mix together until well combined, then add in 2 ½ cups of cold water, season the water with a little sea salt and give it a gentle mix so everything is evenly divided, after 6 minutes add in the tuna steaks (cut into 1-inch pieces and seasoned with sea salt & black pepper), 11 to 12 minutes after adding the water into the pan and there is virtually no water left, remove the pan from the heat and cover with a dishcloth for 2 minutes, serve at once

To make the chickpea & spring onion rice, heat a large fry pan with a medium-high heat and add in 2 tbsp extra virgin olive oil, after 1 minute add in 3 cloves of garlic thinly sliced and the bulb of the spring onion finely diced and mix with the olive oil, 2 minutes later add in 1 cup of round rice, 1 cup cooked chickpeas, the green leaves from the spring onion (roughly chopped) and season everything with 1 tsp sweet smoked paprika, sea salt & black pepper, mix together until well combined, then add in 2 ½ cups of cold water, season the water with a little sea salt and give it a gentle mix so everything is evenly divided, 11 to 12 minutes after adding the water into the pan and there is virtually no water left, remove the pan from the heat and cover with a dishcloth for 2 minutes, serve at once