West rice story


There are almost as many types of rice as there are ways to cook it! And there's a secret to every recipe, to bring out all the potential of this much-loved grain.

Creole style : This cooking technique is used for rice to be served in a salad or as a side dish (long grain). Cook one volume of rice in three volumes of salted boiling water with the lid off. The secret: Flavour your water with a stock cube or some spices, such as curry powder, ginger and cinnamon.

Covered : This is a variation of creole-style, using two-times less water and leaving the lid on throughout. Remove from the hob for the last few minutes and fluff with a fork before serving. The secret: Don't add too much salt, as the rice absorbs all of the water.

Pilaf : The rice is lightly sautéed in butter or oil before adding twice its volume of water. Cover and leave on a low heat until all of the water is absorbed. The secret: Brown a few spices (e.g. paprika, cumin) in the butter before adding your rice.

Risotto : Like a pilaf to start with, with the stock then added gradually, one ladle at a time. The secret: Always stir in the same direction to help release and mix the starch, as this is what makes a risotto smooth and creamy.