I like rice. It has a nice flavour of it’s own — mild and delicate. The sticky kind is my favourite. I’ve been asked how to make rice “perfectly” in the past, and when they say perfectly they mean the way it’s made in hotels and restaurants so that it comes out “one-one” they always say. In other words, so that the grains are still separate but perfectly cooked. And the answer is, I have no clue. I’ve never bothered to know. I like mine sticky! But maybe I’ll make that an upcoming adventure. In the mean time, try this recipe, it will work just as well with “non-sticky” rice!