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Basmati is the heroic base of so many meals, from pretty Persian pilafs to banquet-worthy Uzbek plov.
Try it crispy in a spinach, chick pea and date salad, flavoured with coriander in a weeknight curry dish, or simply add it to a soothing meal of baked eggs and tomato sauce.
Always soak basmati in cold water for at least 30 minutes before cooking. For a light and fluffy end result we favour the absorption method, which means double the water to rice.