Show Notes:

Listen to part 1 here

Join us in our FREE online vegan cooking course Tofu Mastery

Come meet our online vegan cooking school to help expand your culinary knowledge and technique 

As you probably learned if you listened to part 1 of our celebration of rice, It's one of the most important ingredients in plant-based cooking and food culture worldwide. It feeds billions, it travels continents, it carries centuries of culinary tradition and most of us at home cook it very blandly or in just one way, when there are countless ways.

In this episode of More Plants, we explore how different cultures cook, celebrate, and build flavor with rice. From Jollof rice in West Africa, to risotto in Italy, biryani in South Asia, congee in East Asia, and pilaf in the Middle East, I'll share a bit more about how rice can be transformed with just a few simple changes in the way we cook it.

You’ll also learn:

• Why rice is a foundation ingredient in so many plant-based meals
• How techniques like toasting, simmering in broth, or layering ingredients create depth
• How simple shifts in rice cooking can elevate everyday dishes
• Tips to explore rice varieties and flavors from around the world

If you want to explore new rice dishes and deepen flavors in your cooking, this episode is for you.

👩‍🍳 Want to Master Rice and Other Plant-Based Staples?

Inside our online vegan cooking school, we teach how to build flavor and texture with plant-based ingredients. You’ll learn to:

✔ Cook proteins, grains, vegetables, fruits, baked goods and desserts that carry so much flavor and creativity
✔ Layer ingredients to make meals more satisfying
✔ Cook intuitively while mastering culinary techniques and skills in the plant-based kitchen
✔ Create delicious vegan dishes at home, get organized with shopping and meal planning, batch cooking and so much more

👉 Explore our cooking school here!

🌱 This Week’s Kitchen Challenge

Try a new rice variety or technique:

• Cook rice in vegetable broth instead of water
• Toast it lightly with spices before simmering
• Layer it with roasted vegetables, nuts, or fresh herbs
• Try a rice dish from another culture — Jollof, biryani, risotto, or congee

Notice how a small change transforms both flavor and texture.