Rice: from Risotto to Rice Pudding

Rice: from Risotto to Rice Pudding by

For many people, rice is considered to be 'the grain of life'. High in carbohydrate, iron and protein, this unassuming little cereal grain is a powerhouse of nutrition and the basis of some of the most delicious dishes from around the world. This sophisticated, eclectic, but indispensable collection of rice recipes is divided into three sections: long-grain rice; short-grain rice; and coloured rice. In each of the sections you will find an array of savoury and sweet dishes from the world's greatest rice cuisines, all illustrated with stunning photographs.

Most of us have heard of long grain or short grain rice but what about scented rice, Louisiana popcorn, baldo or Australian Calrose? There are more than 2000 different types, with a proportion of the more common to be found here along with the differences between long, medium and short grain clearly explainedAccompanied by a range of internationally inspired rice dishes, sumptuously illustrated with tantalising colour photographs, it shows this small grain's vast, global diversity. Used for more than just an accompaniment to Chinese or Indian food, it is displayed here as ice-cream, cakes, grilled kebab-style, paellas, risottos, biryanis and sushi. Cooking techniques and utensils, storage advice and where to buy are also covered making this a handy reference for anyone normally wary of cooking rice or to an expert rice cooker looking for more innovative ways of using this grain of life. - Lucy Watson

SKU	Nicht verfügbar
ISBN 13	9781740451468
ISBN 10	1740451465
Titel	Rice: from Risotto to Rice Pudding
Buchzustand	Nicht verfügbar
Bindungsart	Paperback
Verlag	Murdoch Books
Erscheinungsjahr	2003-06-01
Seitenanzahl	156
Hinweis auf dem Einband	Die Abbildung des Buches dient nur Illustrationszwecken, die tatsächliche Bindung, das Cover und die Auflage können sich davon unterscheiden.
Hinweis	Nicht verfügbar