Rice dishes without dairy hiding in the method

Pilafs and fried rice can start with butter instead of oil, even when the name gives no warning. Creamy casseroles may use milk or a cheese sauce to bind the rice, and mashed vegetables served alongside it may contain milk or butter. Soups and curries can also be finished with cream, yoghurt or butter, so check the cooking fat, liquid and garnish as well as the ingredient list.

Yes. Use a neutral oil or sesame oil for the pan, then add the rice, vegetables, protein and seasonings as usual. The main checks are bottled sauces, stock and any prepared meat, since dairy can appear in processed ingredients even when the frying method is dairy-free. Keep the heat high enough to dry the rice rather than adding butter for gloss.

Use olive oil, rapeseed oil or another suitable cooking oil in the same role, usually enough to coat the grains and soften the aromatics. A dairy-free stock can add savoury flavour and moisture, while herbs, toasted nuts or dried fruit provide richness and contrast. For a crisp topping, use oil rather than butter, and check stock cubes, spreads and seasoning blends for milk ingredients.