The rest is technique: a brief rinse (no need to wait for the water to run clear), a longer soak, a shorter cook and two separate but successive rests — before and after the rice is fluffed.

The craft of sushi rice takes sushi chefs years to perfect, but you don’t need to be a pro to make a version at home that, ...

The basic rule is one part rice to one and a half parts water, but the longer you soak it the less time it needs. Drain the rice and place it into a pot with the fresh water. Bring to the boil.

Risotto is made by gradually adding ladlefuls of stock to the rice as you simmer it, until the grains have absorbed all of the liquid and become plump and glossy. There is no need to soak the rice ...

Soak jaggery pieces in water for about 30 to 45 minutes. Then soak some rice for 15 to 20 minutes. In a pressure cooker, add both the soaked rice and water. Cook for 2 to 3 minutes until the rice is ...

Add more water to the bowl to cover the rice by about 2.5cm (1in), then leave to soak for two hours. Strain the rice through a colander. While the rice is soaking, prepare the dried scallops ...

Add more water so the total weight of rice and water is 1.1kg (39oz). Leave to soak at room temperature for at least three hours, then put it in a rice cooker. Put the salted duck leg on top and ...