Rice Around the World (Part 2): Plant-Based Cooking Techniques and Global Rice Dishes

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.

For all the links mentioned in today's episode, click here or visit brownble.com/blog