A Quote by Yotam Ottolenghi
Black glutinous rice works in both savoury and sweet dishes. It's a popular pudding rice in south-east Asia, where you'll often come across it cooked with water, coconut milk and a pandan leaf.
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The first thing I do whenever I go to Thailand is seek out the closest restaurant or stall selling mango-and-sticky rice: it's a little hillock of glutinous rice drenched in lashings of coconut milk and served with fresh mango.
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.
During Wimbledon, I ate only rice and pineapple. My coach cooked for me. He made sweet rice.
I get great pleasure from stuffed foods, from an apple strudel to a vegetable samosa, from a whole roasted bird with a sweet and savoury stuffing to a vine leaf filled with rice and spices.
We sit and read the paper in conjunction with having a little breakfast. Usually fruit salad, or I make myself a smoothie with rice milk, coconut water and yogurt.
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 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.
What's this about rice milk? I didn't even know rice had nipples!
The tang of tamarind is a great way both to flavour and lighten up slow-cooked savoury dishes.
I eat only white foods: eggs, sugar, grated bones, the fat of dead animals; veal, salt, coconut, chicken cooked in white water; fruit mold, rice, turnips; camphorated sausage, dough, cheese (white), cotton salad, and certain fish (skinless).
The Rice Dream rice milk is like a savior in my life, and I couldn't live without it. The Earth Balance soy butter is so good you could eat it with a spoon.
You can add things to savoury dishes as you cook, but sweet dishes are more challenging.
Cows' milk and soya milk isn't good for me. Almond milk and rice milk is OK. I don't really drink alcohol, either. Maybe wine but only sometimes.
When I hear people flatteringly say, 'You're an expert on East Asia...' I'm certainly an observer of East Asia, and central Asia, and ASEAN, and to a lesser extent South Asia and the Gulf, but there's always something behind the wall in China.
If you love Black people, why are you destroying Haiti? If you love Black people, why did you, [Hillary] Clinton, stop them from the rice that they were producing in Haiti to feed themselves and other Caribbean nations? You put the rice industry out of business; and now rice is coming from Arkansas, chicken coming from Arkansas, when it once was growing right there in Haiti.
Like all rice, black rice is great at absorbing flavours, but it's just as happy to act as a satiny bed for a poached egg, say, if you want to keep things simple.
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