Jasmine rice

Rinse it until the water is mostly clear, then combine one part rice with one and a half parts water. Bring to a boil, cover and simmer gently for 12 minutes; take it off the heat and leave it covered for 10 minutes before fluffing with a fork.

Rinsing removes loose starch, which can make the grains stick together. Swirl the rice in cold water and drain it a few times, until the water is mostly clear.

Cool it quickly, ideally within an hour, and refrigerate it in a covered container. Use it within 24 hours and reheat it only once, until steaming hot throughout.

Its fragrant, slightly sticky grains go especially well with Thai curries, stir-fries and grilled fish or prawns. It also works as a base for rice bowls with vegetables, egg or tofu.

Yes, but basmati is usually more separate and less fragrant in a different way. Basmati has 9.2 g of protein per 100 g, compared with 7.5 g in jasmine rice.

Allow about 75 g of uncooked rice per person for a main-meal serving; it will absorb water and make a substantially larger portion when cooked.

Its characteristic popcorn-like aroma comes largely from a naturally occurring aromatic compound called 2-acetyl-1-pyrroline. The fragrance is especially noticeable while the rice cooks.