Rice

Greek rice from Serres: Carolina, clove, glazed, parboiled and mixed, along with basmati.
Carolina, with its short and round kernel, produces starch and is the right choice for risotto, stuffed rice and rice pudding. The clove and parboiled remain grainy and are suitable for pilaf and salads, while basmati accompanies dishes with curry and spices.
Rinse the rice until the water runs clear when you want it grainy — and don't rinse it at all when making risotto.