When rice is done right, it's hard to beat. The aromatic aromas of perfectly fluffy basmati, perhaps enhanced with gentle spices or herbs, is one of the reasons why billions of people across the world eat it as a daily staple. But using inferior quality rice can cause soggy, clumpy grains that don't have the lightness and flavour you'd expect. That's where Tilda steps in.
By using everything from DNA fingerprinting to X-rays, Tilda ensures every single grain in its bags of rice is the very best. No broken grains releasing their starch and no poor quality rice means you'll be able to recreate restaurant-quality rice in your own kitchen. Add to that a simple approach to ensuring the rice is matured and sun-kissed for a stunning natural flavour and you've got a bag of basmati that can go with all sorts of other ingredients (which is why Tilda is known as 'the most sociable rice'). Thai, Indian, Chinese, Moroccan, Mexican – there are all sorts of cuisines that can make the most of Tilda's incredible aroma, taste and texture.
Take a look at the articles and recipes below to discover the best ways to cook (and eat!) Tilda rice.
