No need to be a purist

The Indians are remarkably purist in their rice cooking. They are not quick to embrace the various colours, forms and consistencies of rice in the way we in the West have.

They are big fans of good, white basmati rice that should be as white as snow and smell a little of musk. The wild rices, black, red and brown rices of the world are looked at askance. The highly elastic, starch-addled sticky rices loved by so many across Asia – are seen as a downright comedy carb in the eyes of many Indians. Strange isn’t it? It might be a case of if it ain’t broke, then why fix it. The white, elegant musk of eyes down, obedient basmati works as a meek and humble foil for the powerful, brassy might of Indian curries. Indians really don’t want the flavour of rice to interfere with the delicate balance of spices. Brown rice and red rice have far too much to say.