Rice does not generally need much help making its case. It is cheap, filling, keeps for months in the cupboard and can turn up at breakfast, lunch, dinner and, as it happens, pudding without seeming remotely out of place.
That versatility is the point of National Rice Week, which returns from 7-13 September. Rather than treating rice as the anonymous bit underneath a curry or alongside a stir-fry, this collection puts it firmly in the foreground, using different grains for very different jobs.
