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Wednesday, 21 November 2012
In Asian cultures, rice is one of the most important elements of any meal. This was very much the case as I grew up in our Japanese household in Brazil, and to this day I relish good quality, well cooked rice as part of my cooking in the UK.
Basmati is, in my opinion, one of the best types of rice as far as flavour and versatility go. I love using it for Persian chelow rice, for oriental stir-fried rice or Indian Biryani. So when I recently heard that Tilda was to launch an aged, Vintage Basmati rice my curiosity was piqued.
To learn more about my review and adapted recipe for Japanese Chestnut Rice (Kuri Gohan), one of my favourite autumnal rice dishes, using Tilda's 2006 Vintage Basmati Rice, visit the Tilda website here.