Directions

Toasted rice:

1Heat a large frying pan over a medium-high heat and dry-toast for 10 minutes, stirring with a wooden spoon for more even browning. It should be golden brown and aromatic after 10 minutes.

2Transfer the toasted rice to a medium saucepan which has a tight-fitting lid* with the water and salt. Bring to a boil, stir, and lower the heat to very low. Cover with the lid and leave to cook for 10 minutes.

3Without removing the lid, remove the pot from the heat and leave to steam for 10 minutes.

4Fluff up with a fork, gently stir in the toasted sesame oil and soy sauce, and serve.

Aromatic rice:

1Put the rice into a bowl with roughly double the volume of water. Swish it around for 20-30 seconds until the water is very cloudy. Use a fine-mesh sieve (strainer) to drain the rice.

2Rinse the rice again under the tap, then transfer rice to a medium saucepan that has a tight-fitting lid*. Add the water, salt, garlic, carrot, celery and ginger, bring to a boil, give it a stir, and reduce te heat to very low. Cover with a the lid and leave to cook for 12 minutes.

3Without removing the lid, remove the pot from the heat and leave to steam for 10 minutes.

4Pick out and discard the vegetables, fluff the rice up with a fork, and serve.

Herb and lime rice:

1Put the rice into a bowl with roughly double the volume of water. Swish it around for 20-30 seconds until the water is very cloudy. Use a fine-mesh sieve (strainer) to drain the rice.

2Rinse the rice again under the tap, then transfer rice to a medium saucepan that has a tight-fitting lid*. Add the water and salt, bring to a boil, give it a stir, and reduce the heat to very low. Leave to cook for 12 minutes.

3Without removing the lid, remove the pot from the heat and leave to steam for 10 minutes.

4Fluff up the rice with a fork, add the herbs, lime juice and olive oil, gently stir, and serve.