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 A golden-coloured crust sometimes forms on the bottom of cooked rice. This is the equivalent of the crusty heel of a loaf and it can be broken up and distributed through the white rice or set aside to eat later with a sprinkling of salt.

 Rice is an annual plant typically harvested in the autumn in the northern hemisphere. In Japan, newly harvested rice – shin mai –comes on to the market from September to November. The American equivalent is often labelled as ?new harvest rice?, distinguishing it from previous years’ rice crops. Newly harvested rice is sweet and contains more moisture, so it needs less water to cook.