Techniques
Rice masterclass
Simon Rimmer checks out different rice grains and cooking methods.
Every region, especially within Asia and the Mediterannean has its favourite style of cooking rice.
Short-grained varieties are best for risottos and creamy puds; basmati for biryanis and pilafs, while glutinous rice with its sticky texture is ideal for South East Asian dishes.
Read more about: Different types of rice
Short-grained varieties are best for risottos and creamy puds; basmati for biryanis and pilafs, while glutinous rice with its sticky texture is ideal for South East Asian dishes.
Read more about: Different types of rice
