Noodles and Rice

We offer a selection of rice varieties to suit different dishes, including:

• Sushi rice: A short-grain rice that becomes sticky when cooked, making it ideal for sushi, Japanese rice bowls, and onigiri.
• Long grain rice: A versatile rice that cooks up light and fluffy, perfect for stir-fries, fried rice, and as a side for many Asian dishes.
• Short grain rice: Known for its slightly sticky texture, short grain rice is ideal for dishes where a softer, clumpier texture is desired, such as rice porridge or Asian rice bowls.

Here’s a quick guide for cooking each type:

• Sushi rice: Rinse well until the water runs clear, then use 1 part rice to 1.25 parts water. Bring to a boil, reduce heat, and simmer covered for about 10-12 minutes. Let it rest for 10 minutes, then season with rice vinegar, sugar, and salt if using for sushi.
• Long grain rice: Rinse well, then use 1 part rice to 2 parts water. Bring to a boil, reduce heat, and simmer covered for about 15-18 minutes. Let it rest for 5 minutes before fluffing with a fork.
• Short grain rice: Rinse thoroughly, then cook with 1 part rice to 1.5 parts water. Bring to a boil, cover, reduce heat, and simmer for about 15-20 minutes. Let it rest for 5-10 minutes.

Yes, rinsing is recommended, especially for sushi and short grain rice, to remove excess starch, oxidised rice bran oil and any contaminants. achieve the ideal texture. We advise following these steps:

1. Place the rice in a bowl, colander or sieve and cover it with water.
2. Swirl the rice around with your hand so that the water turns cloudy.
3. Drain the water, ensuring that no rice is lost.
4. Repeat this rinsing process until the water runs clear. We typically find it requiring at least 3-4 rinses.

There are numerous types of noodles available across Asia. Some common examples include:

Wheat Noodles: Made from wheat, flour and water, these are one of the most common types of noodles and are available in various shapes and sizes.

Rice Noodles: Made from rice flour, these noodles can be thin or wide and are commonly used in Southeast Asian cooking.

Egg Noodles: Made from wheat, flour and eggs, these noodles are known for their rich, yellowish appearance.

Soba Noodles: Made from buckwheat flour or a combination of buckwheat and wheat flour. These noodles which are also known as ramen noodles, hail from Japan and feature a nutty flavour.

Udon Noodles: Made from wheat, these thick, white Japanese wheat noodles are known for their chewy texture and most commonly found in soups and stir-fries.

Glass Noodles: Made from mung bean starch, these translucent noodles are particularly popular in stir-fries, soups, and salads.

Instant Noodles: Pre-cooked and dehydrated noodles that can be quickly prepared by adding boiling water, often accompanied by flavouring packets.