Rice and shine book

Rice is not merely a side dish but often the main feature, offering diverse culinary experiences depending on the type used. It can be sticky, creamy, airy, crunchy, nutty, perfumed, or gooey, and it uniquely absorbs the flavors of spices and broths during cooking. For many people worldwide, rice is a staple, consumed at breakfast, lunch, and dinner.

Various rice types are integral to nearly all global cuisines—basmati, jasmine, brown rice, sticky rice, round grain shari, black rice, arborio, red rice, carnaroli, japonica, and bomba.

• Author: Tove Nilsson Jakobson
• Dimensions: 18 x 2.5 x 24 cm
• Page count: 265 pages
• Language: English

Tove Nilsson Jakobson has authored internationally acclaimed books such as Ramen, Thai, or Egg. Besides being a cookbook author, she is a food stylist, has been a TV chef on Swedish television for 15 years, participates in radio, and co-hosts the popular food and farming podcast Jordkommissionen with Lotta Lundgren.