Rice: questions and Band 8 answers

I'd say I have it about three or four times a week. It's such a staple in my household, so we usually pair it with stir-fried vegetables or a mild curry. Just yesterday, actually, I cooked a big batch of steamed jasmine rice for dinner.

Definitely egg fried rice with spring onions and a bit of soy sauce. It's really quick to whip up, especially if you're using leftover grains from the night before. Whenever I want a bit of comfort food after work, that's my go-to meal.

Yes, absolutely. It's widely consumed across the country, particularly alongside traditional stews and grilled meats. Even though potatoes and bread are also really common, you'll find a bag of long-grain or basmati rice in almost every kitchen cupboard.

I did, yes. My mother taught me the classic absorption method when I was about twelve. To be honest, I managed to burn the bottom of the pan the first few times, but eventually I got the hang of measuring the water accurately.

I reckon consumption will stay fairly steady, but people might switch to healthier varieties like brown or wild rice. More people are becoming health-conscious these days, so they might cut down on refined white grains while still keeping rice as a base.