Rice is a versatile grain and to cook it perfectly requires just a few simple rules. All rice is long-grain, medium-grain or short-grain. Within these three types, there are many variations – brown, white, red, black, fragrant, sticky, creamy-cooking, firm-cooking and more – that all take slightly different times to cook.
Long-grain Cooks to give separate, fluffy grains ideal for pilafs, salads and most savoury dishes.
Medium-grain Slightly more clingy than long-grained when cooked. Ideal for croquettes and for eating with chopsticks. Special varieties, such as arborio, are used for risotto and other dishes.
Short-grain Cooks to soft, moist grains that cling together, perfect for puddings and sushi.
Cooking methods
Boiling This method keeps the grains separate, but can taste a little watery. Bring a large saucepan of slightly salted…
