There are hundreds varieties of rice grown around the world. Rice is a staple in India, Asia, Middle East and parts of the Mediterranean. Yet, for all this, few know of the different types of rice. Rice originated in India, and it is first mentioned in the Yajur Veda (c. 1500-800 BC) and then is…
Rosa Matta rice is a rosy pink rice from Kerala on the West Coast of India.
How to eat Vegetarian Banh Cuon – Rice Rolls – Chinese and Vietnamese.
How to perfect this common method of cooking rice.
An exceptional way to cook rice.
A beautiful spring risotto, with asparagus. Enjoy!
I love this in the middle of winter, made in one of those Chinese clay cooking pots, cooked on a lazy Sunday afternoon.
A beautiful dish made with oven roasted and caramelised pumpkin/squash.
Another Great Risotto Dish. Italian food is just wonderful!
I made this for my daughter once and she said, omg, that is just like in India! I had this for breakfast every morning. She loves the smell of it cooking. Me too.
Another lovely risotto, and this one uses one of my most favourite vegetables — Eggplant. Soft and silky, it goes deliciously well in risotto.
There are hundreds varieties of rice grown around the world. Used in India, Asia, Middle East and parts of the Mediterranean as staple cereal.
A Vegetable Pulao from the beaches of Goa. SUMMER!
Risotto a creamy, moist, flavoured rice dish, Italian in origin, and is very, very easy to make, but takes around 20 minutes at the stove (stirring). The basis of all risotto dishes is the same.
Two ways to enjoy this perfect dish.
We have a theme going at the moment – baked tomato recipes. Today’s recipe is from Greece, and my friend Lia introduced me to these. Nice one, Lia! 🙂
In Kitchen Diaries II, Nigel Slater begins his July 20 entry with “I am no kitchen pedant”. I totally agree with him, with a major exception.
Bisibelebath (also spelt Bisi Bele Bath), meaning hot lentil rice, is a much loved dish of the Karnataka and surrounding regions of South India. In form, it is similar to a kitchari (rice and lentils cooked together), but more like a variant of a mixed vegetable Sambar with Rice (Sadam Sambar) as it has tamarind…
I did an Ayurvedic cooking class with Tim in Sydney – and this is one of the treasures from it. Make it in the morning as your coffee is brewing, and it is ready for lunch where ever you are. I make it lots – varying the ingredients every day.
Who does not like a Rice Pud? There is something so comforting about them. I usually bake my first one for the year as cold weather sets in. I know that I have accepted the arrival of winter as soon as the first Rice Pudding is in the oven.
Recently I was asking why Race Kuzhambu has the name Race? Nobody seems to know and certainly a time spent researching this question on the internet did not yield any results.