Rice, in Asia, is serious business. The culturally diverse region eats a variety of rice – Basmati rice, Jasmine rice, multigrain rice or Japonica rice and more – and cooks it in different ways. Photo: Jonathan WongRice, in Asia, is serious business. The culturally diverse region eats a variety of rice – Basmati rice, Jasmine rice, multigrain rice or Japonica rice and more – and cooks it in different ways. Photo: Jonathan Wong
Rice, in Asia, is serious business. The culturally diverse region eats a variety of rice – Basmati rice, Jasmine rice, multigrain rice or Japonica rice and more – and cooks it in different ways. Photo: Jonathan Wong

How to cook rice: in Asia, it’s no laughing matter

  • Comedian Nigel Ng’s ‘Uncle Roger’ send-up of BBC presenter Hersha Patel’s cooking had Asia in stitches, but our love affair with rice is a serious business
  • Rice features on coats of arms, is appreciated like wine, and the average Asian eats 60kg a year. The secret to cooking it? It’s about how you rock the wok

Topic |   Food and agriculture
Rice, in Asia, is serious business. The culturally diverse region eats a variety of rice – Basmati rice, Jasmine rice, multigrain rice or Japonica rice and more – and cooks it in different ways. Photo: Jonathan WongRice, in Asia, is serious business. The culturally diverse region eats a variety of rice – Basmati rice, Jasmine rice, multigrain rice or Japonica rice and more – and cooks it in different ways. Photo: Jonathan Wong
Rice, in Asia, is serious business. The culturally diverse region eats a variety of rice – Basmati rice, Jasmine rice, multigrain rice or Japonica rice and more – and cooks it in different ways. Photo: Jonathan Wong
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