Rice is the grain that feeds more people in the world than any other, going back many thousands of years-to 6,000 BC in Northern Thailand, 5,000 BC in Northern India, and 10,000 BC in Kashmir. It is grown in paddy fields (water-filled beds) in countries all over the world-India, China, Indonesia, Thailand, Japan, the US, Greece, Turkey, and others. There are so many wonderful ways to use rice that you could cook a new recipe per day for the rest of your life and not run out. Just be sure to use the correct rice type for the recipe or the dish will not be successful. For example, risottos need Arborio rice, a fat, starchy grain, which cooks to a soft, creamy texture yet remains a firm middle. Jasmine is aromatic and used in Thai cooking: it is a long grained yet sticky rice that remains moist and tender. Don’t be afraid to make mistakes. Just learn how to cook each type, use a heavy pan, and don’t overcook-or buy a rice cooker.
