This is what keeps the world turning!

This is the basis of pretty much every long-grain rice recipe. If you measure the rice and the water you don't need to drain it so it retains its nutrients and flavour

What a Pulava!

This started as a conversation with Meg about rice (I know).

Like porridge but nice!

When I had it in Hong Kong it seemed as though the rice had been broken up which made it smoother. I just use rice

Rice. Lovely, sticky, deeply-flavoured rice. Lick the plate

Risotto is sold to cooks as a dark art that normal people can’t do – it’s all about timing, hot stock and standing around for 20 minutes while it comes together.

Anything but plain - you've got to love them Mexicans!

This is the same principle as Plain Rice where you measure the rice and liquid beforehand and cook it until the liquid is gone.

Not that yellow stuff, this is much, much better

Don't get me wrong, I love standard paella; the yellow one with seafood, saffron, chorizo and tomatoes. It tastes of sun, sangria and sex