One of the world’s most important staple foods, and of paramount importance across Asia, rice is a grain of infinite variety and culinary potential. Far more than a side dish, from jollof to biryani, risotto to rice pudding, there are so many varieties and cooking methods – the world of rice deserves exploration. So, in the second of our series – following on from An Introduction to Pastry – Cat Black gives us an overview of this special grain: An Introduction to Cooking with Rice.

Our feature includes a collection of Core Rice Recipes – this is a curation of basics, from How to Cook Sushi Rice, to the most fundamental Baked Rice Pudding. These recipes will expand your knowledge of some of the main types and uses of rice.

Of course, there is huge variation regionally on even these fundamental recipes, and then endless opportunity to play with different ingredient combinations on top of that. Cat has compiled a series of collections around some of our most popular rice dishes.

Delve into a dozen Middle Eastern Rice Dishes, or what makes the perfect Paella. With over a hundred recipes across eight collections, and explanations that will ensure you know your Arborio from your Carnaroli, your biryani from your pulao, you will find all you need to get started.

And if you find yourself with cravings for even more rice, explore our Rice Bookshelf.