Most people who I know that enjoy cooking have trouble making the perfect rice. Even people that are accomplished in the kitchen struggle here. There are several methods people recommend, such as soaking rice for half an hour before cooking, adding 2 parts water to 1 part rice and cook with the lid on until all the water has gone etc. And some of these methods are improvements, but often the rice is still stuck together, rather than nice individual grains with a little bite. That's where this rice comes in - it is brilliant. Really brilliant. Now I do complicate the cooking process slightly from just boiling the rice in a pan and then serving, but ...  Read the complete review

One thing I love doing is cooking. I enjoy cooking up real feasts from scratch for the people in my life and they seem to enjoy a good curry, Chinese meal or a hot chilli and of course for that I need a serving of a rice as an accompaniment. Although I consider myself to be a rather good cook we all have our downfalls...and rice in mine. I get so busy that I put a pan of rice on and I usually allow it to burn dry or something which is why I either buy a carton of microwave rice or at best the plastic pouches that I cook in a pan but am reminded about them cos I poke the handles out of the pan! However of late I've been a little short on cash and so ...  Read the complete review

Due to the 'global recession' or what have you the price of rice has gone up. Not long ago it used to be possible, by bulk-buying it in 10kg sacks, to get excellent quality Basmati rice - which is a particularly long-grained variety of (in this case white) rice with a distinctive fragrance and fine texture, that's mainly grown in India - for less than £1 a kilo. I read something once about Basmati rice having to be 'watered by the coldest, snow-melt fed rivers rising in the high Himalayas,' but I'm not sure if that was just flowery marketing rhetoric or a strict agricultural requisite. Now the price has risen by almost three-quarters, and I am reduced to buying it in .  Read the complete review