Short-grain rice

Allow about 75 g of uncooked rice per person for a side dish; use around 100 g for a generous main-course portion. It swells as it cooks, so measure it dry.

Rinse it in cold water until the water is much less cloudy. Put one part rice and about 1¼ parts water in a pan, cover and simmer gently for 10–12 minutes; take it off the heat and leave it covered for 10 minutes before fluffing.

Yes. Rinse it well, then cook it until tender and sticky; once it has cooled slightly, fold in sushi vinegar. Its clingy texture helps the rice hold together when you shape maki or nigiri.

Pudding rice is a type of short-grain rice, and it’s the one commonly used for British rice pudding. Bake it slowly with milk, sugar and a little butter at about 150°C until creamy, usually around 2 hours.

Keep it in a sealed container in a cool, dry cupboard, away from steam and damp. A tight lid helps stop it absorbing moisture or picking up other smells.

Cool it as quickly as possible, ideally within 1 hour, then refrigerate it and use it within 1 day. Reheat it only once, until steaming hot all the way through, following Food Standards Agency advice.

You can, but it will be stickier and less separate. It works well in rice bowls and dishes where the grains should cling together, but long-grain rice is a better choice for a fluffy pilaf or salad.