To make the rice:

Rinse the rice in a bowl of water, drain and strain. Repeat three times to remove any excess starch. Heat the Le Creuset

Cocotte Every on a medium heat. Add 1 cup of basmati rice with 1 1/3 cup of water and season with a pinch of sea salt (a tip is to add the rice to the cocotte in an even layer, lay your fingers on top and pour water over until it covers your fingers).

Bring the rice to the boil, uncovered. While boiling, cover for 5 minutes. Turn off the heat and leave the cocotte on the stove untouched and still covered. Allow to stand unopened for 25 ? 30 minutes. When ready to eat, fluff the rice gently with a fork.

Rice toppers:

1 cup of raw basmati rice = 3 cups cooked basmati rice

The quantities below are for 3 cups cooked basmati rice:

Pot 1: Top with 50g pickled red onion, 100?150g smoked salmon, 1 cup blanched edamame beans, season and enjoy with a squeeze of lime.

Pot 2: Top with 100g ready-to-eat spicy cabbage kimchi, 2?4 soft boiled eggs, fresh crunchy purple cabbage and micro herbs to garnish.

Pot 3: 1 Tbsp ramen chilli oil, 50g mung bean sprouts and 4 sliced spring onions with 1/3 cup roasted and salted peanuts.

Pot 4: Top with 3 sliced baby cucumbers, 3 sliced radishes, a generous squeeze of lime, a drizzle of soya sauce and a few drops of toasted sesame oil. Serve with mixed sesame seeds, toasted seaweed and micro herbs.

Pot 5: Top with 2 small ripe avocadoes halved and cubed, 30g pickled ginger, a swirl of sriracha mayo and a sprinkle of chilli spice. Sliced raw tuna optional.