Notes on rice, kept for my own reference.
Long, slender grains that stay separate when cooked. Rinse until the water runs clear, soak for twenty to thirty minutes, and cook in about one and a half parts water to one part rice. Rest it covered for ten minutes before fluffing.
Softer and slightly sticky, with a floral smell. It needs less water than basmati — roughly one and a quarter parts to one — and no soaking. Good with anything that has a sauce.
Short, starchy grains for risotto. Don't rinse them: the surface starch is what makes the dish creamy. Carnaroli holds its shape a little better and forgives overcooking.
Short grain, rinsed well, cooked with slightly less water than its volume and seasoned while warm with rice vinegar, a little sugar and salt. Fan it as you fold to give it a shine.
The bran layer stays on, so it takes longer — forty to forty-five minutes — and more water. Toasting it in the pan for a minute first brings out a nutty flavour.