Rice, of course, is a primary staple in many areas of the world. It’s cheap, it’s healthy, and it’s easy to start cooking (especially with a $20 rice cooker from Target). Last winter I woke up one morning and decided to catalog my rice. In this post, I’ll go over some tips and tricks about different types of rice I’ve learned to appreciate in my exploration of different cuisines.
This year I planned our Christmas dinner around Ecuadorian food from a cookbook I received the Christmas before. Our soup course was Quinoa Soup with Pork, which bubbled away happily in the background as we put together the other courses. And it made plenty for leftovers another day, always a good thing in this house.