Rice is not just a side dish; it often takes center stage, offering different culinary experiences depending on the type of rice used. It can be sticky, creamy, airy, crunchy, nutty, fragrant, or gooey, and it uniquely absorbs the flavors of spices and broths when cooked. Not surprisingly, each culture has its own creative approach to making rice a regional or national specialty.
Rice, Rice, Baby dives deep into kitchens around the globe to bring you some 100 athome recipes, from risottos to paellas to bowls and more. From basmati to jasmine, brown to gooey, round-grain shari to black, arborio to red, and carnaroli to japonica and bomba. This book also offers insights into the harvesting of rice, the different varieties, and the rich history of the grain across cultures. Rice and shine with this collection of recipes for every home cook