A Quote by Yotam Ottolenghi

Rice and vermicelli is a common combination in Arab and Turkish cooking - it has a lighter texture than rice on its own. — © Yotam Ottolenghi
Rice and vermicelli is a common combination in Arab and Turkish cooking - it has a lighter texture than rice on its own.
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.
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.
I love using rice as a flour; I'll grind roasted rice and dip fish in that. It gives a beautiful, crunchy texture.
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.
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.
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.
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.
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.
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.
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.
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.
I have some figures which compare the cost of one kilo of airplane compared to one kilo of rice. One kilo of airplane costs thirty thousand US dollars and one kilo of rice is seven cents. And if you want to pay for your one kilo of high-tech products with a kilo of rice, I don’t think we have enough.
What's this about rice milk? I didn't even know rice had nipples!
During Wimbledon, I ate only rice and pineapple. My coach cooked for me. He made sweet rice.
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.
A measuring jug is also vital when cooking rice, as this is always measured by volume rather than by weight
This site uses cookies to ensure you get the best experience. More info...
Got it!