A Quote by Boo Weekley
I like rice, as long as they let me put my own stuff on it. You can bring me white rice or brown rice; just let me doctor it up.
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I now understand how varied the world of cultivated rice is; that rice can play the lead or be a sidekick; that brown rice is as valuable as white; and that short-grain rice is the bee's knees.
You can actually eat very clean at Chipotle. They have white rice, they have brown rice, and they have chicken. I stay away from the guac and the sour cream. I just get lettuce, double-meat chicken, and a white or brown rice.
I found that when I went from Albany to Savannah, that I needed to put that white rice away, and I needed to turn that into Savannah red rice because they were big into that sausage, tomato-y, bell pepper-y rice mixture.
The difference between brown and white rice is that the former is not milled. With the outer bran and germ intact, the rice is therefore chewier and nuttier.
I really focus on natural products, so I love using unrefined products instead of refined ones. I swap white rice for brown rice or quinoa. I use brown rice pasta instead of regular pasta, nut milk or oat milk instead of dairy milk, and coconut yogurt instead of cows' yoghurt, etc.
Growing up at my grandmother's table, she always had rice. She might do something as exotic as potatoes or spaghetti, but there was still always rice, just in case you needed a little rice fix.
The rice bowl is to me the most valid reason in the world for doing anything. A piece of one's soul to the multitudes in return for rice and wine does not seem to me a sacrilege.
When I was a kid, brown rice felt like punishment. Like the ever-increasing amount of whole wheat flour that would appear in my mom's pancakes and waffles, brown rice with dinner felt like we had done something really wrong.
During Wimbledon, I ate only rice and pineapple. My coach cooked for me. He made sweet rice.
There are eight or nine leading varieties of rice grown in Japan, all of which, except an upland species, require mud, water, and much puddling and nasty work. Rice is the staple food and the wealth of Japan. Its revenues were estimated in rice. Rice is grown almost wherever irrigation is possible.
Like brown rice, black rice is unmilled, and it is the dark outer husk that makes it so nutty and chewy. It's also why it takes longer to cook than many other rices.
When I went to visit this rice cake plant, I hadn't realized how the rice cakes were made. As soon as I saw the molds of rice and how the heat pops it like popcorn, the light bulb went off. This is popped. This isn't baked or fried.
If you give me rice, I'll eat today; if you teach me how to grow rice, I'll eat every day.
I do quite like rice and beans weirdly, I don't know how or why. For me I always eat my beans first one by one and then savour the rice because it is bloody fantastic.
This sounds like a brag, but I know how to make good fried rice. I learned in college. There are two secrets - take the rice after you cook it and let it get cold in the fridge. Then cook the egg like you're making a fried egg and just before it's done, dump the rice and veg on it and swirl it around.
I love my cooking tools because I enjoy cooking - a Vitamix for smoothies and a rice cooker for steel-cut oats. I travel with a small rice cooker. I soak oats overnight, and when I get up, I just turn the rice cooker on, and it cooks the oats perfectly every time.
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