Asians use rice as a nourishing and integral part of their cuisine. Of course, their rice is not the same as American rice found in supermarkets. HG has written often about the pleasures of rice porridge (“congee” or “jook”). BSK makes the best congee, enriching it with scallops, mushrooms, garlic, turmeric and numerous herbs and spices. BSK uses sushi rice to create this epitome of comfort food, satisfying for breakfast, lunch or dinner. HG uses Italian rice (Arborio or Carnarolli) for HG’s lush risotto, often mixed with in-season asparagus or all-season baby spinach. Last night, BSK used a David Tanis/New York Times recipe for a delicious rice dish that is midway between congee and risotto. The rice is mixed with English peas plus a sofrito of garlic, onions, olive oil, etc. BSK used basmati rice for the dish and, upon serving, mixed in butter and parmesan. Healthy grinds of back pepper. Joy!!
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