Paperback; Published 12/17/2002; 288 Pages; ISBN 9780060938420
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Bhutanese red, Thai jasmine, Indian basmati, Italian arborio, and Texas long grain. Once there was just white rice, now there are endless varieties available on grocery shelves. Learn how to select the right type for every dish, as well as the best way to prepare and cook each kind. Also included are sauces to serve over rice, recipes for leftovers, and information on rice products such as rice flour, mochi, and sanko. With sections on rice vocabulary, the history of rice, and alternative uses for the grain, this is not only a book of recipes but also a much-needed culinary resource.
Offers techniques and the best cooking method for each type of rice. Includes information on rinsing, soaking, rice cooker methods, and the size and shape of your pot. Did you know that stovetop rice is best cooked in a wide saucepan with more surface area?
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