Rice deserves to be the star turn every now and then, says Hugh Fearnley-Whittingstall in the Guardian.

Once upon a time, the humble rice pudding was a very grand dish indeed. In medieval Europe, rare, expensive rice was kept locked in the spice cupboard along with all the other imported culinary jewels. In those times, the word “ambrosia” was apt; it meant “food of the Gods”, not “tinned for sale in a corner shop near you”.

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