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Rice is the bargain staple that stretches a shop into a meal, ready to go with whatever's in the fridge. It's endlessly versatile, soaking up spices, herbs and sauces, being the star of a risotto as well as sitting beside a curry. Yet it's also unforgiving. Too little care and you're left with sticky clumps, scorched grains or chalky middles.

You don't need to admit defeat and switch to microwaveable rice packets. I spoke to chefs who have mastered the art of cooking rice, and they kept circling the same ideas. Across the board, the advice was to focus on liquids, right from the moment you take the grains out of the packet. Bobby Geetha, award-winning chef and Founder of Kerala Canteen, shares his secret to the best-tasting rice: "Before cooking, I wash the rice gently three times in cold water, until the water runs clear, never cloudy. For certain styles like boiling, soaking isn't necessary, but for the best texture and flavour, I recommend soaking rice for at least 20 minutes beforehand."

Bobby, who grew up in Kerala, South India, says that rice is more than just a staple-it's a part of his culture. That's why he's set on the absorption method-very similar to a pilaf style-to "lock all the flavour into the grains rather than washing it away".

He said: "The key is to season the water first, before adding the rice, and then adjust seasoning once the rice is in."

Italian chef Danilo Cortelini, Riso Gallo Italian Rice ambassador and MasterChef Professional finalist, pushes for a "tasty, well flavoured stock base" as the foundation of great results, then elevates things at the end.

Mark McShane, founder of the Food Hygiene Certificate, also swears by stock: "I cook it in stock instead of plain water. This doesn't add any prep time to the process and gives rice a depth of flavour it otherwise lacks.

"Measure your rice and substitute the stock for the exact amount of water the recipe calls for."

Fragrance matters, too, and it doesn't have to be loud. Chef Sudha Saha, patron of Spice Fusion in Worcestershire, champions a minimal move that pays off.

"A single bay leaf will infuse every grain," said Sudha. He frames rice as a willing partner for simple addins-think coriander and parsley for freshness, a pinch of cumin or turmeric for warmth, and citrus zest or juice for a clean, bright edge.

If you're craving gentle creaminess, Saha also points to coconut milk as a pantryfriendly option.

That finishing moment is where chefs build signature character with the lightest touch. Danilo's "good quality butter" brings sheen and depth that flatters almost every style, from basmati to arborio.

Meanwhile, Bobby swears by "a drizzle of virgin coconut oil" which "enhances the aroma" and adds a gentle, nutty sweetness. Many diners find it easier to digest.