Boiled rice

Allow about 75 g of uncooked rice per adult as a side portion; it makes roughly 180–200 g once cooked. Measure it before cooking, as rice expands considerably.

Rinse long-grain rice under cold water until the water runs clearer. Put one part rice and one and a half parts water in a covered pan, bring to the boil, then simmer gently for 10–12 minutes; leave it covered for 5 minutes before fluffing with a fork.

Cool it quickly, ideally within an hour, and refrigerate it as soon as it is cool. The Food Standards Agency advises keeping cooked rice in the fridge for no more than one day.

Yes. Cool it quickly, divide it into portions and freeze it as soon as possible; reheat from frozen until steaming hot all the way through.

It is a familiar side for curry, chilli con carne and stir-fried dishes. Basmati is especially popular with curry, while plain long-grain rice works well alongside saucy meals.

Yes: boiled rice has 142 kcal per 100 g, compared with 73 kcal in boiled potatoes. Rice also has more carbohydrate per 100 g: 29 g against 12.3 g in potatoes.

Yes—cold, chilled rice works best because the grains are firmer and less likely to clump in the pan. Chill leftover rice promptly, keep it refrigerated for no more than a day, and reheat it only once until steaming hot.