Simmer uncovered for 12 minutes (do not stir), then drain and cover with a lid and steam for five minutes or until the rice is tender.

Reduce heat and simmer for 10 minutes, then rinse under cold water. Cover with a lid and steam over a low heat for five to 10 minutes, or until tender. Do not stir while cooking.

Dumplings:

Usually cooked on top of meat, chicken and vegetable stews.

To make:
Sift 250ml cake flour and 5ml baking powder into a bowl and season to taste. Rub in 30ml butter with your fingertips.

Add 20ml fresh chopped chives or other fresh chopped herbs of your choice, then stir in 60-80ml milk to make a soft dough.

Drop spoonfuls of the dough onto a simmering stew and cover with a lid. Simmer for 15 minutes before lifting the lid.

Couscous:

Best with Moroccan-style stews, meat, chicken, seafood and with vegetable stews.

To cook:
Bring 250ml water to the boil in a saucepan. Add 15ml olive oil, 250g couscous and seasoning to taste.

Stir, cover with a lid and remove from the heat. Steam for two minutes.

Stir in 15ml butter and warm over a low heat while stirring for two minutes to separate the grains.

Flat bread:

Indian-style curries are delicious served with roti and with naan bread.

To make:
Naan bread, place 250g self-raising flour, 5ml salt and 30ml natural yoghurt in a mixing bowl. Gradually add about 115ml lukewarm water to make a soft dough.

Knead for 30 seconds, then cover and leave to rest for one hour. Preheat a grill to maximum. Place a wire cooling rack on a baking tray and heat under the grill.

Divide the dough into eight and roll out each piece into an oblong shape.

Place on hot baking rack and grill for 30 seconds on each side.Brush with melted butter and eat while still warm.

Polenta:

Best served with meat, chicken and vegetable stews with rich sauces, especially Mediterranean-style tomato and herb sauces. Also good with grilled chicken and meat.

To make:
Bring one litre of water to the boil in a large saucepan. Add 5ml salt and 250ml polenta, and stir continuously until smooth.

Reduce heat and simmer for 15 to 20 minutes, stirring occasionally to prevent sticking. When it starts to pull away from the sides of the saucepan, it is ready.

Stir in 20ml butter and one or two cloves of crushed garlic (optional). Season to taste.

Mashed potatoes:

Best served with sausages and gravy, braised steak and gravy, and with rich meaty stews such as oxtail and slow-cooked lamb shanks.

To make:
Peel and cube six potatoes, then boil in a little water until tender. Drain and mash until smooth while still hot.

Add 30ml butter, 30-50ml milk and seasoning to taste. Stir with a fork until smooth.

pasta:

Best with beef, veal, meatballs, seafood and vegetable stews that have plenty of sauce to coat the noodles.

It’s also good with baked chicken, fish and with vegetables in a cheesy sauce.

To cook:
Boil the pasta in a large pot of salted boiling water until al dente or still slightly firm to the bite.