Rice Recipes

I suppose that when we think of rice, we naturally think of the paddy-fields of South-East Asia, or China, or of Indian restaurants. It is true that most of the rice that’s eaten in the world is grown in Asia, but, of course, there is very little to spare for export. So it is that well over half the rice you buy in the shops actually comes from America.

The rice we’ll be using in these recipes will be what is called long-grain rice, or Patna rice, from the days when this type was chiefly associated with that part of North-East India. It is the most common type of rice and the one usually preferred when a dish calls for savoury rice.