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Rice; Uses

Long-grain rice: is best used with rice salad dishes, curries, Mexican and Chinese food; or whenever plain-oiled rice is called for and a neutral taste required.

Thai Fragrant Rice:

The ideal accompaniment to Thai dishes.

The grains are firm in texture and slightly sticky - so easy to pick up with chopsticks.

Uses: Thai food and green curries.

Basmati Rice:

This has an aromatic flavour, and a slender, long grain. The longer and thinner, the better the quality. It"s aged for about 12 months for its flavours to develop.

Uses: Indian curries, some rice-based desserts.

Pudding Rice:

This has a short grain and a chalky appearance. It collapses when cooked, and the grains then tend to hold together.

Risotto Rice:

The most famous of these is Arborio, but Carnaroli and Vialone are others. They are specialities of the Po Valley, and other areas of Northern Italy. They have a short grain, and produce a smooth and creamy mass, when cooked.

Uses: Risotto

Camargue Red Rice:

Originating around the area of the mouth of the Rhone (as the name implies), this variety has a short grain and a slightly brownish colour.

Uses: It"s good in salads, or possibly mixed with long-grain rice to add colour.

Black Rice:

Purplish in colour, used for desserts.

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