Thrice as nice rice recipes from around the world Yotam Ottolenghi
almost 5 years in The guardian
Think you know rice? Try a Korean fusion starter of fritters, a vegetarian Cajun dirty rice and a southern US-style black rice and butternut squash main
You’ve found the perfect water-to-rice ratio for making pilaf; your technique is faultless, your execution spot-on. But now you’re staring down at a bag of short-grain brown rice, not basmati, and the game has changed: from soaking, to salting, to cooking.
Rice is an ingredient with multiple personality types: just when you think you’ve figured it out, you’re met with another variety, another size, shape or colour. Not to mention its purpose: as the main event, a textural addition, a binding agent or to bulk out a meal. Continue reading...
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