There are tens of thousands of varieties of rice. Sticky (or glutinous) rice does not contain gluten; the name refers to its texture once cooked. The grains hold together, making them easy to ...
Many cooks favour the absorption method for cooking white long-grain rice. For this, measure the rice by volume in a measuring jug - not by weight - allowing about 65ml/2½fl oz per person if you ...
Creamy and comforting, a good risotto doesn’t have to be complicated. It only takes a few ingredients — rice, broth, cheese and butter — to make one of Italy’s most iconic dishes. In its most basic ...