Whether steamed, baked, fried or rolled, rice is the most widely consumed staple food worldwide with many varieties that vary by region. 101 Things To Do With Rice offers recipes using both long and short grain, wild, risotto, brown, Basmati and more.
Donna Kelly is the author of several cookbooks, including French Toast, 101 Things To Do With a Tortilla, 101 Things To Do With Chicken, 101 Things To Do With Tofu, 101 Things To Do with Canned Soup, and 101 Things To Do With a Toaster Oven.
Kelly was born and raised in Southern Arizona. She has four children and works as a prosecuting attorney. She lives in Provo, Utah.
When it comes to rice, this inexpensive spiral-bound cookbook has just about everything you need. I was especially pleased to see directions for cooking all kinds of rice, leading into a wide variety of recipes that includes Porcupines on p. 18 (easy, fun and kids love them), stalwarts like Spanish Rice (p. 35), regional specialties like Louisiana Dirty Rice (p. 32), and international fare like Mexican Burrito Rice Bowls (p. 106). I was very pleased to see that I had been making Unstuffed Beef and Cabbage (p. 89) for years, except that I sneak a half teaspoon of ground cumin into the ingredients and use a different name. If cooking rice appeals to you, especially if it enables you to avoid high-sodium ready-mixes, this is a great little book to have. Please note, though: no illustrations, no index.