Rice

For the recipes in this book, the best rice to use is simple long-grain white rice, of which there are many varieties. I particularly like basmati or Thai rice (sometimes also known as Jasmine Fragrant rice). Both are superior varieties, which are drier and fluffier when cooked. They are now widely available. Avoid pre-cooked or ‘easy-cook’ rice as both these types have insufficient flavour and lack the necessary texture.