Nigel Slater introduces this special issue on rice: there's a rice revolution going on in India, plus four classic rice recipes from around the world
It is difficult to overstate the importance of rice. Not so much in my kitchen, where it will appear once a week, maybe to bolster a scarlet chicken curry or make a pot of lime and coconut-scented pork go further. It may be the base of a pilau with flecks of mint and pomegranate or, if it is one of the round, short-grain varieties, baked with milk and sugar under a billowing bronze skin. But for many, rice is the single most important part of their diet, an ingredient that is adored, worshipped, woven into the fabric of life.
In the Indian state of Bihar, a group of farmers recently broke world records for the yield of rice per hectare. No GM grain is involved – this is simply about their method of planting. Their work could make a difference to production worldwide, changing lives in the process. John Vidal takes a closer look at the thinking behind their methods and how the effects could be felt on a wider scale. We have first-class rice recipes too, from Georgio Locatelli's risotto to a dish of chicken and chorizo from Fino's Nieves Barragán Mohacho.
There are recipes from me that sing the praises of seasonal ingredients to brighten the dark days – Sicilian blood oranges, Italian lemons and our own rhubarb and crisp pickled vegetables. Australia's Neil Perry brings us a little sunshine, with recipes for buttermilk fried chicken, eggs with tamarind and a rather wonderful chocolate cake. And we bring you good things to drink as David Williams checks out interesting examples from some less well-known wine-producing regions, including China and Slovenia.
We also have lunch with Alexandra Shulman, editor of Vogue, the delightful Jeremy Lee on the perfect Welsh rarebit, and our own Jay Rayner. In fact we are bursting at the seams with good things to eat, drink and read. Enjoy.