Rice, flour and breads
Basmati vs long grain rice: what really sets them apart
Basmati rice vs long grain rice explained: grain shape, aroma, ageing and cooking. Find out when plain long grain is fine and when basmati is the better pick.
Rice, flour and breads
Plain explainers for basmati rice, atta and chapati flour, besan, semolina and the breads cooked from them, for shoppers at a South Asian grocery.
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Rice, flour and breads
Basmati rice vs jasmine: how the two long-grain rices differ
Basmati rice vs jasmine compared: grain length, aroma, texture and cooking. Learn which rice suits curry, biryani or stir-fry and how to swap one for the other.
Rice, flour and breads
Basmati rice to water ratio: the simple measures that work
The basmati rice to water ratio is about 1 part rice to 1.5 parts water for rinsed rice on the hob. Get exact measures, soaking and resting times, plus fixes.
Rice, flour and breads
Atta flour: what it is and how to use it for rotis and chapatis
Atta flour is fine wholewheat flour used for rotis and chapatis. Learn how it differs from plain and wholemeal flour, how to knead it and how to store it.