Product Description The complete guide to choosing, using and cooking the world's best-loved grain, with over 200 truly fabulous recipes. Rice is prized by cooks everywhere for a texture that makes it the perfect partner for almost any ingredient, from a handful of herbs to an extravagant array of seafood. This book opens with an introduction to different types of rice and the many products made from it, and takes a close look at how it is grown and harvested, the etiquette of eating it, and its history since the early days of cultivation in South-east Asia 8000 years ago. The recipes that follow cover every way of cooking rice, in an international tour, from an Indian biryani to a Middle Eastern pilaff, and from Cajun jambalaya to Spanish paella. There are timeless international classics such as curry, sushi, aromatic and fried rice, paella, biryani, kedgeree and sweet rice pudding, and a special emphasis on the risotto. A kitchen manual identifies the rices of the world, showing how to store, prepare and cook them perfectly. All the delicious recipes are presented with step-by-step instructions and beautiful photographs for successful and confident cooking. About the Author Christine Ingram left a career in financial journalism to pursue her interest in food and cooking, with several years as a food editor for Woman magazine. She has written many best-selling cookbooks.
