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.
Yotam Ottolenghi
Related Like brown rice, black rice is unmilled, and it is the dark outer husk that makes it so nutty and ch... YOTAM OTTOLENGHI I love using rice as a flour; I'll grind roasted rice and dip fish in that. It gives a beautiful... MARCUS SAMUELSSON Smiles, rainbows and a grain of rice. I could survive on that! ANTHONY T. HINCKS I like rice. Rice is great if you're hungry and want 2000 of something. MITCH HEDBERG I found that when I went from Albany to Savannah, that I needed to put that white rice away, and I n... PAULA DEEN When I'm doing a movie, I eat the same thing every day. For lunch, it's tuna salad or chicke... SYLVESTER STALLONE There are eight or nine leading varieties of rice grown in Japan, all of which, except an upland spe... ISABELLA BIRD When it comes to things such as sugar and rice, most people believe that brown is superior to white.... MOKOKOMA MOKHONOANA I like rice. Rice is great if you're hungry and want 2000 of something picketing, but I don't know h... MITCH HEDBERG The company tries to introduce foods from around the world, ... Every grain of rice looks like a jew... ALEX LEVINE Go where your customers take you! For example, did you know that Sony's first product was a rice... NAVEEN JAIN The first thing I do whenever I go to Thailand is seek out the closest restaurant or stall selling m... HANYA YANAGIHARA Rosie's is as simple as a hubcap and as unpretentious as its own rice pudding. FRANCIS X. CLINES Where life is colorful and varied, religion can be austere or unimportant. Where life is appallingly... C. NORTHCOTE PARKINSON For a quick, healthy meal that's also fun for kids, I serve fish tacos: soft tortillas, lettuce,... KIM RAVER With sushi, it is all about balance. Sometimes they cut the fish too thick, sometimes too thin. Ofte... NOBU MATSUHISA As South Drowns, Rice Soaks in NY MICHAEL CHERTOFF There's a lot of prep work in the rice. Making the rice is actually the most labor-intensive part of... ALICE YIP I can make chicken curry, rice, kheema... I am a foodie and enjoy varied cuisines. My favourites are... DULQUER SALMAAN Dinner is often a stew of beans or legumes, which are awesome for dieting; they give you that meaty ... NADIA GIOSIA Rice cakes and peanut butter is my favorite snack in the whole wide world. MAGGIE LAWSON Make a stir-fried rice dish with some cut-up chicken and any vegetables folded into the rice for a &... ALEX GUARNASCHELLI I think Hadley is to Rice as Scowcroft was to Kissinger; not inclined to think or act independently. MICHAEL LEDEEN Anyway, it seems to me that the way most people go on living (I suppose there are a few exceptions),... HARUKI MURAKAMI Instead of trying crazy diets now, I just live by a few easy rules: I try to stay away from white fl... JENNA USHKOWITZ To become a celebrity is to become a brand name. There is Ivory Soap, Rice Krispies, and Philip Roth... PHILIP ROTH If you give me rice, I’ll eat today; If you teach me how to grow rice, you'll never see me again. VIKRANT PARSAI Don't dunk your nigiri in the soy sauce. Don't mix your wasabi in the soy sauce. If the rice... ANTHONY BOURDAIN I like to eat Wheaties Fuel for breakfast with fresh fruit and egg whites. For lunch, I like to eat ... ALBERT PUJOLS I've been hyper-conscious about staying away from rubbish. I don't eat white bread, white ri... FLEUR EAST Miss Rice talks very tough. We have gotten used to this nonsense. Miss Rice is a bit emotional about... AKBAR HASHEMI RAFSANJANI Exporting rice is not a profitable business anymore, but now it's business as usual because many of ... APICHART ANUKULARMPHAI Chicken, brown rice, and veggies is a great healthy dinner option. It's full of whole grains and... MIA HAMM As long as I have rice to eat, and pure water to drink, I can find joy within. CONFUCIUS I've been working with the Texas Rice Growers Association to see about getting Texas rice sold to Ir... TED POE The nice thing about rice is you can season it the way you like. JERRY SWANSON We are concerned by [Korea's request] that rice be excluded from the negotiations. BOB STALLMAN I love Indian food, and my favourite dish is dal rice. MADHUR BHANDARKAR Give a bowl of rice to a man and you will feed him for a day. Teach him how to grow his own rice and... CONFUCIUS Why do people give a tiny grain of rice, when they are capable of providing thousands of them. ANONYMOUS I'm half Puerto Rican and every Friday we have rice and beans and chicken in my house - so that&... VICTORIA JUSTICE I think the Canadian Football League is a great league, but it's not the NFL, and I'm not Je... DARREN FLUTIE Next was Alice. I gave her a book by Anne Rice because she is always talking about her. And she look... STEPHEN CHBOSKY I like both potatoes and rice. You can do a lot with both of them. But if I could eat only one carbo... NOBU MATSUHISA As an undergraduate I majored in British and American literature at Rice University. DAVID EAGLEMAN I knew rice and gravy would be a hit. Who grew up here and never ate rice and gravy? I'm glad no one... BOB MOORE This study suggests that consumers are in need of convenient, simple-to- prepare whole grain foods a... BRYAN CROWLEY Talk doesn't cook rice. CHINESE PROVERBS The food I eat the most is probably steamed, plain white rice. I know its really, really, really bor... ELIZABETH GILLIES The hot spots right now are along the Red and Wild Rice rivers. DAVE ROGNESS I love my cooking tools because I enjoy cooking - a Vitamix for smoothies and a rice cooker for stee... JOHN MACKEY My favorite dish is brown rice with lentils, roasted red and yellow peppers, and fennel, with a swee... CHRISTIE BRINKLEY The lakes are very polluted in Madison, and wild rice is a natural filter. KATIE ALLEN If I'm in the 'hood, I like Chef Creole's Haitian rice and stewed chicken. DJ KHALED Talk does not cook rice. CHINESE PROVERBS Me, sexy? I'm just plain ol' beans and rice. PAM GRIER Men had suddenly become a scarce commodity, if not quite as sought after as rice. JOHN BURNHAM SCHWARTZ The other day she made red beans and rice. I still haven't figured that one out. BECKY BENELLI Maybe I can talk my good friend Jerry Rice into the same thing. TIM BROWN Black glutinous rice works in both savoury and sweet dishes. It's a popular pudding rice in sout... YOTAM OTTOLENGHI A measuring jug is also vital when cooking rice, as this is always measured by volume rather than by... DELIA SMITH “Armand to Louis: “You realize this woman writes that her vampires sparkle in the sun!” Louis ... ANNE RICE To suggest that Cheryl Rice is anything less than ridiculously over-qualified would be like question... ERIC PHILLIPS Without rice, even the cleverest housewife cannot cook CHINESE PROVERBS She [Rice] made it clear that she didn't want Gaza to become a large prison, but what we see now is ... DIANA BUTTU The market is overbought short term. People are looking for an excuse to sell. That came in the form... MICHAEL JAMES I dislike Condoleezza Rice more than [President] Bush. The thing about it is that she's gotten a fre... SPIKE LEE Rice is great if you're really hungry and want to eat two thousand of something. MITCH HEDBERG Rice Krispies happens to be one of my favorite junk foods, just as I regard Michener as superior amo... CHRISTOPHER LEHMANN-HAUPT Rice Krispies happens to be one of my favorite junk foods, just as I regard Michener as superior amo... CHRISTOPHER LEHMANN It wasn't a hard choice. They look at people that graduate from Rice. JONATHAN ARCENEAUX This is a conversion story on the level of Augustine. Anne Rice was a daughter of darkness. DAVID KUO In the end, the great leveler in any sport is performance on the field or on the court. Kids don'... CHEECH MARIN I have read every book in the 'Dune' series and every Anne Rice book. LORRAINE TOUSSAINT I wasn't eating the right kinds of calories. I didn't know about healthy carbs such as brown... ALISON SWEENEY I know how great Jerry Rice was in his prime, ... I saw it firsthand. MIKE SHANAHAN I'm expecting a decline in acres of rice statewide. It's a question of how much. CHUCK WILSON We can give more rice if North Korea asks it in the talks, KIM JONG IL I grew up in Louisiana. We have red beans and rice, and there's a Popeye's on every corner. DANIEL CORMIER Condi Rice talks tough but she cannot be tough herself. AKBAR HASHEMI RAFSANJANI The music as always had a dark sweet luster, but it was more than ever like an endless beginning-a t... ANNE RICE Emergency supplies have been sent to the refugees including rice and noodles, and they will be treat... EDI SUSILO Eating rice cakes is like chewing on a foam coffee cup, only less filling. DAVE BARRY I love all sorts of music. I'm really into Damian Rice and Amos Lee. ODETTE ANNABLE It's kind of crazy what I can do and what I can't do. It's simple things like rice and q... CHRISSY TEIGEN In South Korea, rice farmers get large income support from the government, which also leads to highe... ANDREW WORK These funds will help with the expansion of our facilities so that we can better serve the rice grow... GARY MURPHY I'll cook a batch of brown rice or quinoa and keep it in the fridge, so when I get hungry, I can... MARISA MILLER Did you see any rice in there? Maybe we could fill Cinder's head with it." Everyone stare... MARISSA MEYER A small pepperoni pizza on a tortilla is healthier than salmon teriyaki with rice and carrots. JORGE CRUISE We sprinkled rice here to honor their spirits. TSURU KIMURA We applaud the FDA for defining what whole grain is. Unfortunately, the FDA has not defined any clai... RUTH LITCHFIELD [She usually worked the front of the restaurant, which serves traditional Puerto Rican dishes - rice... LUIS RODRIGUEZ Prada ... and I don't know who else. I think what I have here is like rice and beans. EMILIO ESTEFAN We found the Chinese room so we can eat rice and wonton soup and spring rolls. RESI STIEGLER It's going to be another challenge for our guys. Southern Miss is probably the hottest team in the l... DARON SCHOENROCK Real nutrition comes from soybeans, almonds, rice, and other healthy vegetable sources, not from a c... INGRID NEWKIRK Beside the ungathered rice he lay. / His sickle in his hand. HENRY WADSWORTH LONGFELLOW Rubenesque: the word for masterpiece curves. Screw you, unsalted rice cakes. CHRISTINE HEPPERMANN Rice Lake has excellent ice. It's one of the few places we can curl in the summers. COURTNEY GEORGE
More Yotam Ottolenghi
The differences between a tart, a pie and a quiche are a blur. YOTAM OTTOLENGHI You can really taste the difference between a shop-bought and a good homemade mayo. YOTAM OTTOLENGHI Black glutinous rice works in both savoury and sweet dishes. It's a popular pudding rice in sout... YOTAM OTTOLENGHI Most pumpkin dishes involve scooping out the seeds, cutting off the skin, and chopping up the flesh ... YOTAM OTTOLENGHI For me, the end of childhood came when the number of candles on my birthday cake no longer reflected... YOTAM OTTOLENGHI The smells of slow cooking spread around the house and impart a unique warmth matched only by the fl... YOTAM OTTOLENGHI On many occasions, an informal buffet and casual seating offer a little more intimacy than a loud ga... YOTAM OTTOLENGHI Herbs deserve to be used much more liberally. YOTAM OTTOLENGHI You can be vegetarian and eat fish. It's your choice, just say: 'I am what I am.' There ... YOTAM OTTOLENGHI The way to entice people into cooking is to cook delicious things. YOTAM OTTOLENGHI Almost every culture has its own variation on chicken soup, and rightly so - it's one of the mos... YOTAM OTTOLENGHI I get great pleasure from stuffed foods, from an apple strudel to a vegetable samosa, from a whole r... YOTAM OTTOLENGHI As is always the way with pancakes, the first hotcake to come out of the pan will probably be a bit ... YOTAM OTTOLENGHI There is a unique freshness when eating buckwheat noodles cold with plenty of herbs and citrus acidi... YOTAM OTTOLENGHI If I must choose between healthy and tasty, I go for the second: having only one life to waste, it m... YOTAM OTTOLENGHI Brussels sprouts are really quite versatile. YOTAM OTTOLENGHI A great fig should look like it's just about to burst its skin. When squeezed lightly it should ... YOTAM OTTOLENGHI One man's trash is another man's treasure, and the by-product from one food can be perfect f... YOTAM OTTOLENGHI Halva works brilliantly in ice-cream. YOTAM OTTOLENGHI The combination of olive oil, garlic and lemon juice lifts the spirits in winter. YOTAM OTTOLENGHI Some heat, some spice and plenty of citrus are the building blocks of many North African fish dishes... YOTAM OTTOLENGHI My maternal grandmother made fantastic ox tongue with velvety roasted potatoes. She cooked sweet red... YOTAM OTTOLENGHI Poaching white fish in moderately hot oil guarantees soft-textured flesh and allows you to prepare a... YOTAM OTTOLENGHI As with lemon juice, the more sorrel you use, the more it has to be balanced with something sweet, s... YOTAM OTTOLENGHI Even in the busiest kitchen, there's always a point at the end of the day when you go home. YOTAM OTTOLENGHI The difference between a bland tomato and great one is immense, much like the difference between a s... YOTAM OTTOLENGHI A food processor, or even one of those small bowls that fit on a stick blender, is a real treasure. ... YOTAM OTTOLENGHI The most important thing for me is to walk the little alleys of the city, to find the little alcove ... YOTAM OTTOLENGHI I am sure that in the story of Adam and Eve, the forbidden fruit was a fig and not an apple, pear or... YOTAM OTTOLENGHI A well-made salad must have a certain uniformity; it should make perfect sense for those ingredients... YOTAM OTTOLENGHI Pasta with melted cheese is the one thing I could eat over and over again. YOTAM OTTOLENGHI My father always cooks more polenta than he needs for a meal. The excess he spreads on an oiled surf... YOTAM OTTOLENGHI Some days, just occasionally, when I've had just one too many chickpeas, drizzles of olive oil o... YOTAM OTTOLENGHI People don't know how good cauliflower is, because they always have this image of cauliflower ch... YOTAM OTTOLENGHI For my money, celery hasn't got a mean bit of fibre in its body, and we all need to start being ... YOTAM OTTOLENGHI Celery leaves are an underused ingredient, most likely because supermarkets sell mostly leafless sta... YOTAM OTTOLENGHI How can something that's 95% water be so divisive? Alone among vegetables, the poor, innocent st... YOTAM OTTOLENGHI Good asparagus needs minimal treatment and is best eaten with few other ingredients. YOTAM OTTOLENGHI For those, like me, who can't rely on being given a home smoker this Christmas, you can build yo... YOTAM OTTOLENGHI Shimeji are those odd-looking clusters of small mushrooms you often find in so-called 'exotic... YOTAM OTTOLENGHI Pot barley takes longer to cook than pearl, but an overnight soak in water will speed things along. ... YOTAM OTTOLENGHI Barley and mushroom is a soothing combination. It's mainly a textural thing, with the barley bot... YOTAM OTTOLENGHI I rarely cook traditional risotto, but I love other grains cooked similarly - barley, spelt or split... YOTAM OTTOLENGHI Though not a true cereal but a fruit, buckwheat seeds resemble cereal grains and are often used in a... YOTAM OTTOLENGHI Sweet potatoes are ideal for lazy days: just bake, then mash and mix with yogurt, butter or olive oi... YOTAM OTTOLENGHI I keep returning to the combination of artichoke, broad beans and lemon. The freshness of young bean... YOTAM OTTOLENGHI Speaking as someone who didn't go through the U.K. school system, with all the culinary baggage ... YOTAM OTTOLENGHI Custard is controversial: what makes it a custard, how best to cook it and, crucially, is it to be e... YOTAM OTTOLENGHI In certain European cuisines, vegetables are cooked a long time. I take the term 'al dente' ... YOTAM OTTOLENGHI Middle Eastern cuisine has the same depth of ingredients and processes as other cuisines. They just ... YOTAM OTTOLENGHI I'm a firm believer that the world should be your oyster when you're cooking. People should ... YOTAM OTTOLENGHI Orange blossom water would make a magical addition to your store cupboard. YOTAM OTTOLENGHI I always preferred my father's pasta the next day, when he'd put it in a hot oven with heaps... YOTAM OTTOLENGHI Chipotles, which are dried jalapeno peppers, give out a terrific smoky flavour - they're warm, e... YOTAM OTTOLENGHI Fresh egg pasta is traditionally served in the north of Italy with butter, cream and rich meat sauce... YOTAM OTTOLENGHI Dinner parties are still highly popular, and I believe they always will be. YOTAM OTTOLENGHI Tossing doughnuts, fritters or fried dumplings in fennel sugar adds grown-up complexity without dimi... YOTAM OTTOLENGHI Many people struggle to make hummus that lives up to their expectations at home, and recreating a fa... YOTAM OTTOLENGHI I love my garlic press; in fact, it is probably my one true desert island gadget. But I'm happy ... YOTAM OTTOLENGHI Nearly all edible seaweeds - or 'sea vegetables,' as they ought technically to be called - b... YOTAM OTTOLENGHI I always pan-fry sprouts - it retains texture and enhances flavour. YOTAM OTTOLENGHI Like parents, cooks shouldn't have favourites, but some recipes inevitably shine more than other... YOTAM OTTOLENGHI Healthy is in the eye of the beholder. YOTAM OTTOLENGHI I have to admit that I can't take a whole fig and eat it on its own as I would a peach or mango.... YOTAM OTTOLENGHI Most fish require a short cooking time, but cephalopods are the exception to this fishy rule. As wit... YOTAM OTTOLENGHI If the first bite is with the eye and the second with the nose, some people will never take that thi... YOTAM OTTOLENGHI Just-poached vegetables show off their natural attributes and taste fresh and light in a way you nev... YOTAM OTTOLENGHI A quick shallow fry is a great way to transform leftovers, and no more so than in the case of risott... YOTAM OTTOLENGHI Vegetarian and frugal it may be, but the chickpea is one of the most versatile ingredients you could... YOTAM OTTOLENGHI The only way reliably to gauge the heat of any particular chilli is to cut it in half, so exposing t... YOTAM OTTOLENGHI My all-time favourite classic use of ricotta is in gnudi: fluffy, cheesy dumplings of almost etherea... YOTAM OTTOLENGHI Cobnuts have a fresher flavour than any other nut I know of and go very well with autumnal fruit and... YOTAM OTTOLENGHI Fusion food as a concept is kind of trying to quite consciously fuse things that are sometimes quite... YOTAM OTTOLENGHI Breakfast is always the best time for something juicy, sweet and fresh - it just feels like the righ... YOTAM OTTOLENGHI Scamorza, an Italian curd cheese often labelled 'smoked mozzarella,' melts fantastically wel... YOTAM OTTOLENGHI Most British cheeses are now vegetarian and are labelled accordingly. However, French and Italian ma... YOTAM OTTOLENGHI Infants have around 30,000 tastebuds, only about a third of which survive into adulthood, so a child... YOTAM OTTOLENGHI I love the way soft white cheese such as ricotta or the creamier mascarpone reflect the milieu in wh... YOTAM OTTOLENGHI There's nothing more marvelously wintery than orange root veg mash; some butter is all it needs. YOTAM OTTOLENGHI Tiny quails may not seem as impressive as a mammoth turkey, but there is something refreshing about ... YOTAM OTTOLENGHI The tang of tamarind is a great way both to flavour and lighten up slow-cooked savoury dishes. YOTAM OTTOLENGHI I have a terrible tendency to lick my fingers when I cook. So much so that I got a telling off from ... YOTAM OTTOLENGHI Some breakfast cereals only come into their own as children's party treats: what are cornflakes ... YOTAM OTTOLENGHI The emotive power of hummus all over the Middle East cannot be overstated, being the focus of some s... YOTAM OTTOLENGHI Pizza was made for television in so many ways: it is easy to heat up, easy to divide and easy to eat... YOTAM OTTOLENGHI Way back when I was a junior pastry chef, I'd bake loads of muffins every morning, as many as 12... YOTAM OTTOLENGHI Take your average couscous salad, and it's almost always a sloppy mush, no matter how much atten... YOTAM OTTOLENGHI It's hard to beat the rough texture of steel-cut oats, with their slight resistance against the ... YOTAM OTTOLENGHI Like brown rice, black rice is unmilled, and it is the dark outer husk that makes it so nutty and ch... YOTAM OTTOLENGHI Tahini is fantastically versatile, its deep, nutty flavour a harmonious match with roasted vegetable... YOTAM OTTOLENGHI Eating ready-made meals is about being very passive, and actively cooking is something that nothing ... YOTAM OTTOLENGHI My secret with kale is to add lots of sweet or sharp flavours to offset some of that grassy intensit... YOTAM OTTOLENGHI Chefs don't use white pepper just to avoid spoiling the whiteness of pommes puree or bechamel. I... YOTAM OTTOLENGHI Buttermilk's palate-cleansing tartness is one reason it's used a lot in southern India, wher... YOTAM OTTOLENGHI There are many reasons I feel at home in the U.K., but if I were asked to pinpoint the moment I knew... YOTAM OTTOLENGHI There used to be a time - it isn't so much the case now - that vegetarianism was some kind of re... YOTAM OTTOLENGHI Sorrel adds a unique grassy sharpness to salads and dressings, but it can be hard to come by. YOTAM OTTOLENGHI Date syrup is a natural sweetener that has wonderful richness and treacly depth; I drizzle it over s... YOTAM OTTOLENGHI Call me tacky, but I love the union of sweet and sour, even in some now-unloved Oriental dishes inco... YOTAM OTTOLENGHI Chinese sausage, which is widely available from Asian grocers and online, is sweet, rich, and entici... YOTAM OTTOLENGHI Believe it or not, I'm as much a fan of a supper shortcut as the next person. YOTAM OTTOLENGHI I have yet to meet a carnivore who doesn't love a sausage roll. YOTAM OTTOLENGHI Greek yogurt with some olive oil stirred in can transform many dishes. YOTAM OTTOLENGHI Yogurt sauce, as you may have noticed by now, is a regular presence in my recipes - that's becau... YOTAM OTTOLENGHI Good-quality nuts, toasted in a little butter and salt, make a magical addition to many salads. YOTAM OTTOLENGHI Tagliatelle comes from the word tagliare, meaning 'to cut.' Tagliolini are simply thinly cut... YOTAM OTTOLENGHI Dried porcini add a substantial, deep flavour to otherwise more neutral vegetables. I use them in ri... YOTAM OTTOLENGHI Leeks are normally given the job of flavouring other things, such as stocks and soups, but I find th... YOTAM OTTOLENGHI Swiss chard is undervalued in Britain. It's a great substitute for spinach and keeps its shape w... YOTAM OTTOLENGHI The taste of any simple tomato-based salad is dependent on the quality of the tomatoes. YOTAM OTTOLENGHI Turkish cuisine is, to my mind, one of the most exciting and accomplished in the world. YOTAM OTTOLENGHI This is, in Israel for sure, the earliest church. YOTAM TEPPER The fact that you see banks on the streets, you don't know who the owners are. Many banks are owned ... YOTAM ZULU Mosaics, in general, and inscribed mosaics in particular from the 3rd and 4th centuries are very rar... YOTAM TEPPER This is a very ancient structure, maybe the oldest in our area. YOTAM TEPPER