Rihanna turns up the heat in her most sizzling shoot to date

She was the raunchiest pop star under the sun before Miley Cyrus came onto the scene but Rihanna has outdone herself with these latest could-be-po photos.

The 26-year-old singer sizzles like she’s never sizzled before in a new shoot for Esqurie magazine in which she is not only topless, she’s also pushing the waist of her jeans down to reveal even more flesh.

Why?

Because she’s celebrating all things food and dink, of course!

Riri stripped off for the Esquire Food And Drink Special for December and obviously felt getting her, er, baps out was appropriately fitting.

She was clearly in the mood to celebrate and even got to share her Caribbean cuisine with the mag, including a variety of dishes such as Garbanzo Bean (Chickpea) Salad, Cod Fish Cakes, Salt Fish And Callaloo and Bajan Rum Punch.

The steamy seven-page shoot will have your taste-buds standing to attention even if you’re not hungry.

Fancy tuing all Rihanna with one of her favourite recipes? Oh, go on then…

Mac A Rih’s (Serves 4-6)

Ingredients:

• 450g small elbow macaroni
• Salt (to cook macaroni)
• 1 medium white onion, grated
• 1 red bell pepper, julienned
• 6 scallion stalks, sliced
• 1/2 cup yellow mustard
• 1/2 cup ketchup
• 11/2 tbsps Eaton’s brand scotch bonnet pepper sauce
• 1 cup water
• 900g Colby-Jack cheese, shredded

Method:
Follow the directions on the package and cook the macaroni and drain in a colander. Leave a little of the water back in the pot, maybe a quarter cup or so. Place the macaroni back in the pot and retu it to the stove. On a low flame add the onion, bell peppers and half the scallions mixed together with a rubber spatula. Once combined, add the mustard, ketchup and pepper sauce and mix together. Add the cheese a handful at a time and incorporate. If the sauce too stiff, add more water to loosen to your desired consistency. Top with remaining scallions and serve immediately.

What does Riri have to say about Mac A Rih’s? ‘This was discovered by accident due to our gas running out halfway through making the original dish, but I fell in love with the taste and texture, so I’ve been making it to perfection ever since.’

Check out all of Rihanna’s delicious Bajan recipes in the Esquire December issue – on sale Thursday 6 November. Read the full interview here. Also available as a digital edition.