Rice

White rice has a mild flavour and soft texture. It is a versatile base for curries, stir-fries, stews, salads and simple side dishes.

Brown rice has a firmer bite and a slightly nutty flavour. It works well in salads, bowls, curries and wholesome side dishes.

Basmati rice is a fragrant long-grain rice that cooks up light and fluffy. Ideal with curries, pilafs, spiced stews and dishes from India and the Middle East.

Jasmine rice is a fragrant rice with soft, slightly sticky grains. Delicious with Thai curries, stir-fries, grilled chicken, fish and vegetables.

Risotto rice has short, starchy grains that release creaminess during cooking. Ideal for classic risotto with stock, butter, cheese and vegetables.

Sushi rice is a short-grain rice that becomes slightly sticky after cooking. It is used for sushi, onigiri, rice bowls and Japanese preparations.

Sticky rice becomes firm and sticky after steaming. It goes well with Southeast Asian dishes, grilled meat, coconut milk, mango and sweet desserts.

Wild rice is not a true rice, but it is used in much the same way. The dark grains have a firm bite and a distinctive, nutty flavour.

Red rice has a reddish-brown colour, a firm bite and a full, slightly nutty flavour. It works well in salads, bowls, rice dishes and side dishes.