The best quality long-grain rice you can buy here is basmati, which is small and thin and comes from India and Pakistan. It remains firm and separate when cooked and has an enchanting flavour and aroma. My favourite way of cooking it - partially boiled and then left to steam in the saucepan - is inspired by, but less perfectionist than, the Iranian way. It is very easy; once you get used to it you will never fail to make perfect rice.