Rice

Rice

By
Michele Curtis
Contains
12 recipes
Published by
Hardie Grant Books
ISBN
9781742700229
Photographer
Gorta Yuuki

The rice dishes in this chapter originate from Italy, the Middle East, India and Spain, and the different types of dishes use quite specific rice grains. For instance, Italian risottos are made with short, plump arborio rice, while pilafs are made with scented long-grain jasmine rice and Spanish paellas use calasparra rice. Each variety has its own characteristics, but you could use any type of long-grain rice for a pilaf and any type of medium grain rice for risottos and paellas.

Featured Recipes in this Chapter

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