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Rice is the second most widely cultivated grain in the world and a staple in China, India, South-east Asia, Africa and Latin America. 

It is always cooked before eating and is also made into flour, flakes and cakes. There are number of ways of cooking rice. 

Boiling is a method that is suitable for most types of rice, but particularly for basmati, American long grain, and brown rice. 

It is not recommended for Thai fragrant rice. 

The rice is washed in rice strainers using cold running water to get rid of impurities, and then put into a large pan. For every cup of rice, about 5 cups of water are added to the pan, which is then covered and brought to the boil.  The pan is then uncovered and left to simmer until the rice is tender. 

Rice strainers are then used again to drain the excess water from the cooked rice and to rinse the rice thoroughly with plenty of fresh hot water. The final step is to place these rice strainers over the pan, cover with the pan lid, and leave the rice to stand for about 5 minutes.

Japanese rose, kokuho rose, and calrose are three of the varieties that are available outside of Japan.  Rice strainers play a slightly more important role here.  The grains have to be washed thoroughly in very cold water, then drained and set aside in the rice strainers to stand for an hour.  Only then are they cooked as per the absorption method.  The rice is then tossed with some Japanese rice vinegar, sugar and sea salt.

Regardless of which types of rice or cooking methods are used, rice strainers are a must for any cook as they are essential tools in the preparation and cooking process.