Rice is more than just a side dish. It’s a versatile grain that can be the star of the show, taking on a multitude of forms and flavors. From the creamy richness of risotto to the airy lightness of sushi rice, the nutty depth of brown rice to the fragrant sweetness of jasmine, rice offers endless culinary possibilities. It is therefore not surprising that every culture has its own creative way of preparing rice to make it a regional specialty. This book will whet your appetite for the diversity of rice in over 100 recipes from all regions of the world while offering insights into the harvesting, the different varieties, and the rich history of the grain across cultures. Rice and shine with this collection of recipes for every home cook! Tove Nilsson Jakobson has authored internationally acclaimed books such as Ramen, Thai, or Egg.