Basmati rice

Rinse it in several changes of cold water until the water is less cloudy, then drain well. Simmer one part rice with one and a half parts water, covered, for 10–12 minutes; take it off the heat and leave it covered for 5 minutes before fluffing with a fork.

Soaking is optional, but 20–30 minutes in cold water can help the grains cook evenly and lengthen. Drain it thoroughly and shorten the simmer by a few minutes so it does not turn soft.

Cool it quickly, ideally within an hour, and refrigerate it in a shallow, covered container. Use it within 24 hours and reheat it only once, until steaming hot throughout; don’t leave cooked rice at room temperature.

Its long, fragrant grains are a natural fit for biryani and pilaf, and it is often served alongside curries and dals. For biryani, parboil the rice before layering it with the spiced filling so the grains finish cooking without becoming mushy.

Brown basmati retains its bran, so it has more fibre: 3.3 g per 100 g, compared with 0.5 g in basmati rice. It also has more fat, at 3.1 g versus 1 g per 100 g.

Basmati is typically long-grained and fragrant, with a drier, more separate texture; jasmine rice tends to be softer and slightly sticky. Jasmine rice has 7.5 g of protein per 100 g, compared with 9.2 g in basmati rice.

Yes. Basmati works well in pilafs, rice salads and as a side when you want distinct grains; rinse it first and use the same covered, absorption-style method. Its aroma is more pronounced than that of standard long-grain rice.