Rice

Rice is the staple food of many cultures, in fact more than half the world's population. It comes in many varieties and can be prepared in many ways. Rice should always be rinsed at least three times prior to cooking to remove dust and dirt picked up in the milling process.

Jasmine Rice
Jasmine rice is sometimes called fragrant rice because of its natural aroma and flavour. A long grain rice, it is pure white in colour and cooks to a soft texture. It's flavour complements Thai and Chinese cuisine and is preferred choice of rice in most households.

Basmati Rice
Another long grain rice, this time from India. This is the rice used in Biriyani dishes and it's distinctive taste and aroma is a perfect accompaniment to curries. For best results, rinse the rice in water at least 3 times and allow to soak in the last rinsing for at least 10 minutes. This procedure lengthens the rice grains, resulting in fluffy, separated rice.

Easy Cook Rice
Easy cook rice is par boiled (and then dried) rice, as the name implies, easy to cook and failsafe. It does however, lack flavour and is dull in comparison to other types of rice. Easy cook rice is quick to prepare.

Glutinous Rice
Any rice when cooked with a little too much water becomes sticky. However, glutinous rice or sticky rice is especially cultivated for its starchy and glutinous qualities. It is suitable for people on gluten free diets, as all rice is. Made into dumplings and puddings this rice is consumed in China, the Far East and Japan. The best way to prepare glutinous rice is to soak it overnight and cook in a rice steamer.

Black Pudding Rice
A distinctive rice with an unusual nutty flavour, this rice is cooked with palm sugar to a soft porridge consistency and served with coconut milk. Popular in Malaysia, Singapore, Indonesia and Thailand, it is served as a desert or for afternoon tea.