White rice

Rinse it until the water runs almost clear, then simmer one part rice with about one and a half parts water, covered, over low heat for 10–12 minutes. Take it off the heat and leave it covered for 5–10 minutes before fluffing with a fork.

Rinsing removes loose surface starch, which helps the grains stay separate; swish the rice in cold water and drain it two or three times. Skip rinsing when you want a stickier result, such as for rice served with chopsticks.

Long-grain rice cooks into separate grains, so it suits pilafs, salads and meals served with curries. Short-grain rice is stickier and works well for rice bowls and dishes where you want the grains to cling together.

You can swap white rice for brown rice in many meals, but white rice cooks faster and needs less water; follow the cooking method for the white rice. It is not a good direct swap for risotto rice, which releases starch to make the dish creamy.

Cool it quickly, ideally within an hour, and put it in a covered container in the fridge. Eat it within 24 hours, and reheat it only once, until steaming hot throughout.

Yes: rinse the rice, drain it well, then add rice and water to the cooker using its markings or the instructions for that rice. Keep the lid closed while it cooks, and let it stand for about 10 minutes before fluffing.

Keep it in an airtight container in a cool, dry cupboard, away from steam and strong-smelling foods. Properly stored white rice keeps for a long time, but discard it if it develops an unusual smell, dampness or signs of insects.