【明報專訊】When I was small, I used to think there were two types of rice in the whole world — Thai rice and sushi rice. The former was our daily staple, served hot. The latter was a gourmet that we had at special occasions, served cold. Imagine my shock when our staple rice brand got discontinued and a new flavour was introduced to the household — there are more than two kinds of rice! Since this earth-shaking discovery, rice has taken my tastebuds to new sensations and heights over the years. Herbs-infused chicken Pilau (抓飯) made with long grain rice remains one of my favourite dishes, while the Norwegian rice pudding made with short grains stays a sinful late night desire.