Rice is the starchy seed of Oryza sativa, a semi-aquatic grass whose milled white grains are the staple food for more than half of humanity. Raw, the polished grain is hard, glassy and almost odourless; steamed, it swells into soft, faintly sweet, fluffy or sticky grains that carry the flavours of whatever they accompany. Plain white rice is mild and clean-tasting, while brown rice keeps a nuttier, chewier character — and the prized aromatic types, jasmine and basmati, fill the kitchen with an unmistakable warm, popcorn-and-pandan fragrance the moment the lid comes off.