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Cooking with rice

Cooking with rice

Being able to cook light fluffy rice or a rich, creamy risotto are both enviable skills. And ones well within your grasp. So take a deep breath, have a sip of wine maybe, get reading and then give it a go.

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Cooking with short grain rice

Short grain rice tends to be almost round and is typically moist when cooked, giving sticky rice which is perfect for desserts and puddings. Short grain rice is also typically used in the preparation of sushi and paella.

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Cooking with medium grain rice

In Europe, medium grain rice is typically associated with risotto as it is creamy when cooked. Medium grain rice is also particularly suitable for puddings, desserts and other dishes that utilise liquid in the cooking method.

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Cooking with long grain rice

Long grain rice has long slender kernels which remain firm, separate and retain their shape after cooking. Regular long grain rice expands both in length and width when cooked will typically be used as a side dish or in those dishes where it is preferable for rice to remain firm, such as kedgeree or biryani.

Basmati is a type of long grain rice and is a protected variety which can only be grown in certain regions in India and Pakistan. 73% of the basmati rice in the UK is grown in India.