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

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.

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

What a Pulava!

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

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.