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Jun 1, 2011 06:28 AM

June 2011 Cookbook of the Month: SEDUCTIONS OF RICE

Welcome to the June 2011 COTM, SEDUCTIONS OF RICE by Jeffrey Alford and Naomi Duguid. We will use this thread for general discussion about the book, menu planning, and online links to the books' recipes. Please post full reviews in the appropriate threads linked below and include the recipe page number. The Chowhound Team has asked me to remind you that verbatim copying of recipes to the boards is a violation of the copyright of the original author. Posts with copied recipes will be removed.

White Rice, Black Rice, Congee: The Chinese Way

Jasmine, Sticky Rice, Thai Red: The Thai Way

Gohan, Sushi, Moki: The Japanese Way

Cela, Polo, Pulao: The Persian Way

Pilaf, Paella, Risotto: The Mediterranean Way

Yassa, Mafe, Debon Diem: The Senagelese Way

Hoppin' John, Rice and Peas: The North American Way

Basmati, Gobindavog, South Indian Red: The Indian Way

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  1. And for those of you who like to look at past months:

    1. I know the basmati link is out of order, have asked the Chowhound team to fix it for us. Have got to get to a doctor's appointment - should've done it when I got home (sorry). Paula

      2 Replies
      1. re: bayoucook

        Okay. Saw my doctor, had my physical, all is well - except this is the temp on my deck:

        It's June 1st. July and August are our hottest months. God help us and save us from hurricanes!

      2. This looks great. I might not be able to get to the library any time soon, so I was wondering if anyone knows of some online recipes from this book.

        2 Replies
        1. re: luckyfatima

          Hi luckyfatima,

          Here's a link to the book's index in Eat Your Books. Whether or not you are a member, you are able to view the full index of the book's recipes and EYB has just recently added a new feature where they've been adding links to any recipes available online. The "Basic Rice Congee" is just one such example on this first page of the index you'll find here:

        2. I'm surprised. So little of the discussion so far has been about the actual rice. (Here or there of course).

          For folks using rice cookers, how is that working out so far?


          7 Replies
          1. re: The Dairy Queen

            ditto that, and i've had a "general" question about a type of indica (long grained) rice that i'm looking for, but haven't really known where to add it/ask in the discussions, since it would conceivably fit in various chapters (or not!)

            1. re: The Dairy Queen

              I've just been using the rice suggested in the serving directions for individual recipes. IOW, I've been looking for recipes we'd like to cook Then looking for the type of rice required or recommended. Right now in the pantry we have Carolina long grain, aborio, white jasmine, white and brown Basmati and wild. But those are our staples anyway. We're not going crazy buying specialty rices we probably won't use more than a few times. I do want a Thai black, the Bomba, sticky rice and maybe the French red.

              Here's the on-line store I found and will order from if I can't find what I want in my area...


              1. re: Gio

                I was surprised to find that my local market has Chinese black rice and fair-trade (Bhutanese, I think) red rice in the bulk section, along with all the others.

                1. re: Caitlin McGrath

                  Caitlin: I discovered the Bhutanese red rice when I first got the first Ottolenghi cookbook. They had a wonderful salad recipe with quinoa, red rice, and some other grains, along with dried fruits, greens, etc.

                  There it was in the bin. I wasn't surprised, given where I was shopping. I figure it's the same place you were shopping.

                  1. re: Caitlin McGrath

                    Local Whole Foods has black forbidden rice, Thai pink rice (which is what I think they call red in the book; it is semi-polished), and some other specialty rices in the bulk bins.

                    1. re: Caitlin McGrath

                      has anyone tried the Thai red/pink semi polished rice? i'll have to go see if my WF carries it. thanks for the tip Caitlin.

              2. I'm intrigued by "Louisiana Pecan and Popcorn Rice" (page 389), will be ordering some probably.
                Gio, looks like you have 6 or 7 "staples" -- that's 5 or 6 more than I can call familiar!