Rice

It is astonishing how much disagreement reigns over the best way of boiling rice. This may be because it has only comparatively recently been grown in Europe, and a certain mystery still clings to its preparation. Having tried some of the more complicated methods, I am pleased to say that the easiest and quickest also gives the best results.

The best rice for boiling is the long-grain or Patna variety. Short-grain rice is suitable for puddings where the grains need to be highly absorbent. I generally use rather more rice than specified - just under 225 g (8 oz) for two people. Leftovers can be used up in salads, or combined with other ingredients in stuffings.