Known in India as the ‘queen of rice’, this fragrant white rice is traditionally grown in the foothills of the Himalayas. Its grains are longer than regular rice, and lengthen further during cooking. The delicate nutty flavour and dry fluffy texture of white basmati rice makes it great for curries and sauces.

TO COOK: Rinse under running water then drain. Add 2 cups of water to every cup of rice. Bring to the boil in an uncovered pot. With the lid on, reduce heat to simmer for about 15 minutes. Turn off heat, then fluff with a fork.