Tilda Easy Cook is a parboiled long grain rice, steamed before milling so the grains hold their shape and stay separate no matter how long they sit in the pot. That forgiving quality is exactly why it is the rice of choice for Jamaican rice and peas, where the grains cook in coconut milk alongside the beans and need to come out fluffy rather than sticky.

Parboiling also locks nutrients into the grain, so easy cook rice keeps more of the goodness of brown rice while cooking and eating like white.

How to cook it

Use one part rice to two parts liquid. Bring to the boil, cover, and simmer gently for around 20 minutes until the liquid is absorbed. For rice and peas, swap the water for coconut milk and the bean cooking liquor, and add spring onion, thyme and a whole scotch bonnet on top.

Good with

• Jamaican rice and peas — the classic Sunday side
• Jerk chicken, curry goat, brown stew chicken
• Jollof and West African rice dishes
• Any dish where the rice needs to hold up in liquid

Supplied in a 1kg pack. Store in a cool, dry place.