A Quote by Maya Angelou
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.
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Growing up, before my mom would cook our rice, she would rinse the rice out and pour it out three times. And after the fourth pour, she'd pour it into a little bowl, and she'd rinse her face with that. It's known to help whiten the skin and nourish it because essentially inside the water you have all the essential nutrients from the rice.
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.
Mum's home food was comfy, exquisite and she was also capable of the most wonderful gourmet food. She'd mix the rice and dal with stuff and roll these easy-to-pick-up extra-softened little balls of 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.
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.
I am extremely close to my grandma. Growing up, she would always do my hair; she was always the one who would make me chocolate milk or rice when I came home.
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.
I like both potatoes and rice. You can do a lot with both of them. But if I could eat only one carbohydrate for the rest of my life, I wouldn't choose bread, potatoes or even noodles. I'd go for rice instead; I eat more of that than anything else.
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.
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.
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.
What's this about rice milk? I didn't even know rice had nipples!
I like rice. Rice is great if you're hungry and want 2000 of something picketing, but I don't know how to show it.
Miss Rice talks very tough. We have gotten used to this nonsense. Miss Rice is a bit emotional about this, and we predicted that she would have a more emotional approach to this.
When I'm doing a movie, I eat the same thing every day. For lunch, it's tuna salad or chicken salad and cole slaw. That's it. For dinner it's either veal and rice, fish and rice or steak and rice. It gets boring; boy, does it get boring.
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.
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