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Pimp My Rice: Over 100 Recipes to Make Your Rice More Exciting
Across continents, rice is the dramatic centrepiece of the table and at the heart of life. In Pimp My Rice, Nisha Katona shares recipes from her home kitchen and around the globe, from Pimped Rice Piri Piri to Beefed-Up Bibimbap and even Black Rice & Coconut Sorbet. Showcasing a rainbow of rice types and explaining how to cook them perfectly every time, Nisha takes the fear out of the world’s greatest cereal killer.
Nisha Katona is a rice evangelist, barrister and founder of Mowgli Street Food. She has a worldwide following for her Twitter Curry Clinics and presents a hugely popular YouTube channel.
Nisha Katona is a rice evangelist, barrister and founder of Mowgli Street Food. She has a worldwide following for her Twitter Curry Clinics and presents a hugely popular YouTube channel.
224 pages, Hardcover
First published October 13, 2015
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Displaying 1 - 30 of 33 reviews
March 10, 2016
I received a copy of this book from NetGalley in exchange for an honest review.
Ohhhhhhhh this book made me sad. Sooooo sad.
I love rice. It's such a great snack and I'm always looking for nice, healthy recipes to add to my rotation that include nice, cheap rice.
These are not those recipes. Before I read this book, I considered myself hip. I was cool; I was with it. *insert Dr. Evil dance here*
Unfortunately, these recipes are too hipstery for me. I felt sooooo old reading these recipes. I could definitely see these recipes at a swanky restaurant that my yuppie brother would drag me to in Houston (I'm looking at you, Gold leaf and white truffle risotto!) but I don't think I would want to put in the time or effort to make these at home. Almost all of the recipes seem really high-maintenance with hard-to-find ingredients. I'm just at a place in my life where I need simple and easy (but healthy!).
This isn't a criticism on the book. No, this is much more a sad confession of my un-coolness. The book was really interesting. The pictures are awesome. I actually wish there were more pictures (some of the recipes lack a picture). Katona peppers anecdotes throughout the book but they sometimes come off as pretentious and overly hip.
That's not to say there wasn't anything I liked in this book. I fully intend to try the Salted Cinnamon Overnight Pudding and the Apple-pimped Parmigiana.
This book taught me something about myself but it was something I didn't want to know. I wasn't ready to be old yet, you guys. I still felt young. Until now.
Ohhhhhhhh this book made me sad. Sooooo sad.
I love rice. It's such a great snack and I'm always looking for nice, healthy recipes to add to my rotation that include nice, cheap rice.
These are not those recipes. Before I read this book, I considered myself hip. I was cool; I was with it. *insert Dr. Evil dance here*
Unfortunately, these recipes are too hipstery for me. I felt sooooo old reading these recipes. I could definitely see these recipes at a swanky restaurant that my yuppie brother would drag me to in Houston (I'm looking at you, Gold leaf and white truffle risotto!) but I don't think I would want to put in the time or effort to make these at home. Almost all of the recipes seem really high-maintenance with hard-to-find ingredients. I'm just at a place in my life where I need simple and easy (but healthy!).
This isn't a criticism on the book. No, this is much more a sad confession of my un-coolness. The book was really interesting. The pictures are awesome. I actually wish there were more pictures (some of the recipes lack a picture). Katona peppers anecdotes throughout the book but they sometimes come off as pretentious and overly hip.
That's not to say there wasn't anything I liked in this book. I fully intend to try the Salted Cinnamon Overnight Pudding and the Apple-pimped Parmigiana.
This book taught me something about myself but it was something I didn't want to know. I wasn't ready to be old yet, you guys. I still felt young. Until now.
January 6, 2016
This book sounded really interesting as I do enjoy rice, and I managed to get a copy free for an honest review. The book begins with the author's approach, and a description of different ways to cook rice. Then there are a wide variety of recipes from around the world for breakfast through dessert. There are even a number of beverage and soup recipes. The recipes use 10 of the different types of rice, and each has a feature recipe that provides details on cooking it. Many of the recipes have full-page photos, and all have a short introduction, include the number of servings and preparation time. Ingredients are given in metric, Imperial and US measurements.
I made 3 recipes from the book. The first was the Lemon and Olive Rice. I enjoyed it, but felt that the brown rice could have been cooked more and the dish would have benefited from more olives. The second dish was the Pimped Rice Piri Piri. This one ended up with a LOT more rice than I expected, but it tasted wonderfully. The final dish was the Beefed Up Bibimbap. I've made bibimbap before, and this recipe was quite different. It did turn out well, though, and my husband and I ate it right up. In this case, there was a reasonable amount of rice and beef, but not enough vegetables for the number of servings.
Generally, this book has such a breadth of recipes that there would easily be something for everyone. There is little in the way of special cooking techniques or special equipment needed. Most Western kitchens should be able to prepare the dishes in this book.
I made 3 recipes from the book. The first was the Lemon and Olive Rice. I enjoyed it, but felt that the brown rice could have been cooked more and the dish would have benefited from more olives. The second dish was the Pimped Rice Piri Piri. This one ended up with a LOT more rice than I expected, but it tasted wonderfully. The final dish was the Beefed Up Bibimbap. I've made bibimbap before, and this recipe was quite different. It did turn out well, though, and my husband and I ate it right up. In this case, there was a reasonable amount of rice and beef, but not enough vegetables for the number of servings.
Generally, this book has such a breadth of recipes that there would easily be something for everyone. There is little in the way of special cooking techniques or special equipment needed. Most Western kitchens should be able to prepare the dishes in this book.
June 21, 2025
if it was set for kindle it would be great
I don’t get how newer books still aren’t properly set up for kindle or include more pictures. It’s disappointing for sure.
I don’t get how newer books still aren’t properly set up for kindle or include more pictures. It’s disappointing for sure.
September 28, 2015
Title: Pimp My Rice
Author: Nisha Katona
Publisher: Nourish
Reviewed By: Arlena Dean
Rating: Four
Review:
"Pimp My Rice" by Nisha Katona
My Thoughts...
What a interesting array of rice recipes with short introductions, information and photos. The reader will find recipes from around the world...soups, noddles, salads to name a few. I liked how this author was able to show one how to explore a foreign cuisine for a traditional recipe to a modern twist with even showing what can be done with 'leftover rice.' You will find easy to follow recipes with photos that comes from all over the world and even desserts made with chili, ginger and mango crumble ...wow, now that sounds interesting! What a lovely way to explore some real interesting and filling recipes.
If you are a rice lover be ready for some fantastic recipes of what all you can do with RICE!
Author: Nisha Katona
Publisher: Nourish
Reviewed By: Arlena Dean
Rating: Four
Review:
"Pimp My Rice" by Nisha Katona
My Thoughts...
What a interesting array of rice recipes with short introductions, information and photos. The reader will find recipes from around the world...soups, noddles, salads to name a few. I liked how this author was able to show one how to explore a foreign cuisine for a traditional recipe to a modern twist with even showing what can be done with 'leftover rice.' You will find easy to follow recipes with photos that comes from all over the world and even desserts made with chili, ginger and mango crumble ...wow, now that sounds interesting! What a lovely way to explore some real interesting and filling recipes.
If you are a rice lover be ready for some fantastic recipes of what all you can do with RICE!
January 5, 2016
3.5 Stars
Read all my reviews on http://urlphantomhive.booklikes.com
I like to eat rice, so I'm always looking for new ways to use it in recipes, and this book provides some useful tips and ideas.
It starts with an introduction on different sorts of rice (I admit I didn't know all of them) and different ways to cook rice. This was certainly a useful section for me. The recipes looked great too, there is a lot of variation between different kinds of dishes, but I haven't yet any of them so I can't comment on their quality. However, they look good. As always, I would have loved to see more pictures.
I am certainly planning to make some of the recipes soon!
Thanks to the publisher and Netgalley for providing me with a free copy of this book in exchange for an honest review!
Read all my reviews on http://urlphantomhive.booklikes.com
I like to eat rice, so I'm always looking for new ways to use it in recipes, and this book provides some useful tips and ideas.
It starts with an introduction on different sorts of rice (I admit I didn't know all of them) and different ways to cook rice. This was certainly a useful section for me. The recipes looked great too, there is a lot of variation between different kinds of dishes, but I haven't yet any of them so I can't comment on their quality. However, they look good. As always, I would have loved to see more pictures.
I am certainly planning to make some of the recipes soon!
Thanks to the publisher and Netgalley for providing me with a free copy of this book in exchange for an honest review!
May 30, 2024
I've been struggling to figure what exactly it is about Pimp My Rice that missed the mark for me. As someone who lives in Asia and has rice at nearly every meal and is looking for something to add a bit of variety to that staple this should have been a slam dunk. One of those Go To cookbooks you reach for over and over again. But that isn't really what I got.
I think one struggle here is what is the core idea even about here? "Pimp my rice" conjures notions of a rice cooker full of plain, white rice and then being turned into dozens, or hundreds, of enticing variations that maybe start as "just pilaf" but then rapidly expand beyond there.
Instead, the very first recipe is a banana espresso...with rice milk. Do recipe writers not understand that you don't get a second chance to make a first impression? Is there actually anything "rice" about this, other than the extremely contrived usage of rice milk? After that we've got things like yogberry mint milk (it has a tablespoon of rice bran), rice crispy waffles (using rice crisp cereal), and crumbled cloud crepes (flaked rice and rice flour). None of that is quite what I had in mind when I picked up the book.
Don't get me wrong, it's not only that. There are a few varieties of rice pudding, though they all tend to be sweet rather than savoury, unfortunately. And some genuinely interesting recipes like the blinis made with brown rice.
But none of these really feel like they are showing off rice to its best. Probably the book shouldn't have started with breakfast. Once you get past the breakfast section, things improve. Though the dessert section tends to revert back to "we're using rice flour!" and there are still recipes here and there whose inclusion of rice feels a bit...marginal? Where the rice is a secondary or even tertiary player. Like the meatloaf or meatloaf that just happen to have a bit of rice mixed in. Or a soup that is made using rice flour noodles.
I think one thing that sticks in my craw a bit it is hard to sense a structure here. It doesn't help that the table of contents is anemic (only listing the major headings of breakfast, starters, mains, sides, and desserts) and there's no appendix so you're left skimming the entire book looking for something interesting. With titles that sometimes don't help when skimming because they are whimsical instead of informative. "Serious carb-on-carb action", "a top two-handed tart", and "Calcutta comforter" mean I have to stop and read the entire recipe to figure what they're even about. And as you skim the book you'll come across a beer-infused Japanese claypot chicken next to a Portuguese piripiri followed by jerked chicken, cajun chicken, pollo arroz, biryani, Hungarian pork, rendang, and more.
It sounds like it should be a fascinating global sampler of rice dishes but somehow it doesn't come across that way? Maybe because there might be two Hungarian dishes separated by a dozen pages. So it doesn't feel like an exploration of global rice dishes so much as a completely random collection of recipes.
The recipes themselves all seem pretty decent to me. As in, there's a nice variety, none of them seem overly fussy or using super crazy ingredients. The flavors are all probably a bit out there if you've got ordinary kids or are cooking for someone who doesn't like to explore much. Gin & tonic coriander salmon is going to require some pretty open-minded dining partners, for instance.
The section on sides is probably closest to what I envisioned the entire cookbook being.
Ultimately, I think my main problem is one of organisation of the book more than anything else. I can't help but think that if these same exact recipes were put in some other order -- by region? by type of rice? I dunno -- I would have liked this more.
I think one struggle here is what is the core idea even about here? "Pimp my rice" conjures notions of a rice cooker full of plain, white rice and then being turned into dozens, or hundreds, of enticing variations that maybe start as "just pilaf" but then rapidly expand beyond there.
Instead, the very first recipe is a banana espresso...with rice milk. Do recipe writers not understand that you don't get a second chance to make a first impression? Is there actually anything "rice" about this, other than the extremely contrived usage of rice milk? After that we've got things like yogberry mint milk (it has a tablespoon of rice bran), rice crispy waffles (using rice crisp cereal), and crumbled cloud crepes (flaked rice and rice flour). None of that is quite what I had in mind when I picked up the book.
Don't get me wrong, it's not only that. There are a few varieties of rice pudding, though they all tend to be sweet rather than savoury, unfortunately. And some genuinely interesting recipes like the blinis made with brown rice.
But none of these really feel like they are showing off rice to its best. Probably the book shouldn't have started with breakfast. Once you get past the breakfast section, things improve. Though the dessert section tends to revert back to "we're using rice flour!" and there are still recipes here and there whose inclusion of rice feels a bit...marginal? Where the rice is a secondary or even tertiary player. Like the meatloaf or meatloaf that just happen to have a bit of rice mixed in. Or a soup that is made using rice flour noodles.
I think one thing that sticks in my craw a bit it is hard to sense a structure here. It doesn't help that the table of contents is anemic (only listing the major headings of breakfast, starters, mains, sides, and desserts) and there's no appendix so you're left skimming the entire book looking for something interesting. With titles that sometimes don't help when skimming because they are whimsical instead of informative. "Serious carb-on-carb action", "a top two-handed tart", and "Calcutta comforter" mean I have to stop and read the entire recipe to figure what they're even about. And as you skim the book you'll come across a beer-infused Japanese claypot chicken next to a Portuguese piripiri followed by jerked chicken, cajun chicken, pollo arroz, biryani, Hungarian pork, rendang, and more.
It sounds like it should be a fascinating global sampler of rice dishes but somehow it doesn't come across that way? Maybe because there might be two Hungarian dishes separated by a dozen pages. So it doesn't feel like an exploration of global rice dishes so much as a completely random collection of recipes.
The recipes themselves all seem pretty decent to me. As in, there's a nice variety, none of them seem overly fussy or using super crazy ingredients. The flavors are all probably a bit out there if you've got ordinary kids or are cooking for someone who doesn't like to explore much. Gin & tonic coriander salmon is going to require some pretty open-minded dining partners, for instance.
The section on sides is probably closest to what I envisioned the entire cookbook being.
Ultimately, I think my main problem is one of organisation of the book more than anything else. I can't help but think that if these same exact recipes were put in some other order -- by region? by type of rice? I dunno -- I would have liked this more.
December 19, 2018
All things rice. And I love it!
I have never thought much about a rice - just a side dish to my meat (I love this side dish, btw). But wait - in my Central Eastern cuisine, we use it much more! And I have fully realized that just when reading this lovely, inspiring cookbook. The rice truly all the way, in soups, main dishes, side dishes, desserts, even drinks! And I would very much try anything from this book. Because all looks lovely and the dishes have this lovely twist, too - adding some spices here, some herbs and/or fruits there, vegetables, butter, meat, tea, rose petals...all you think. And it works! Well, I haven´t had a rice pudding with compote for years - and it is a staple of the school kitchens here in my country. And I love sushi and bibimbap and nasi goreng and wild rice...and I am for sure going to try some of the recipes in this book.
After all, Ms Katona is barrister turned chef, a woman of Indian origin living in UK - with her Hungarian husband! Zesty and inspiring, like her recipes.
All is accompanied with with some facts for a better dinner conversation, useful tips and very, very beautiful photos.
Recommended read.
I have never thought much about a rice - just a side dish to my meat (I love this side dish, btw). But wait - in my Central Eastern cuisine, we use it much more! And I have fully realized that just when reading this lovely, inspiring cookbook. The rice truly all the way, in soups, main dishes, side dishes, desserts, even drinks! And I would very much try anything from this book. Because all looks lovely and the dishes have this lovely twist, too - adding some spices here, some herbs and/or fruits there, vegetables, butter, meat, tea, rose petals...all you think. And it works! Well, I haven´t had a rice pudding with compote for years - and it is a staple of the school kitchens here in my country. And I love sushi and bibimbap and nasi goreng and wild rice...and I am for sure going to try some of the recipes in this book.
After all, Ms Katona is barrister turned chef, a woman of Indian origin living in UK - with her Hungarian husband! Zesty and inspiring, like her recipes.
All is accompanied with with some facts for a better dinner conversation, useful tips and very, very beautiful photos.
Recommended read.
November 30, 2018
Provided by #netgalley three long years ago …
Fun, funny, and with something for everyone (plus a few things that look like something one should never try, but Katona will convince you), Pimp My Rice is a journey through a much-underplayed worldwide staple. This book really celebrates the versatility of the grain as well as celebrating the numerous cultures who have developed it as a primary foodstuff. Katona is clever and the book reads easily, though many of the recipes are not quite what I would call "easy". This is an important cookbook during these gluten-free times.
P.S.: The cover is a lot cooler than it looks here: it looks like dark wainscoting and the letters and rice are in metallic bronze.
#pimpmyrice
Fun, funny, and with something for everyone (plus a few things that look like something one should never try, but Katona will convince you), Pimp My Rice is a journey through a much-underplayed worldwide staple. This book really celebrates the versatility of the grain as well as celebrating the numerous cultures who have developed it as a primary foodstuff. Katona is clever and the book reads easily, though many of the recipes are not quite what I would call "easy". This is an important cookbook during these gluten-free times.
P.S.: The cover is a lot cooler than it looks here: it looks like dark wainscoting and the letters and rice are in metallic bronze.
#pimpmyrice
November 26, 2018
- available in SG NLB 641.6318 (SK
March 11, 2022
Cool new recipes for me to try. Could have included more pictures.
January 11, 2024
wow wow wow
Wow- who knew you could do so much with rice?
Have a rice cooker so a great accompaniment to this. So many ideas, I can't wait to get started
Wow- who knew you could do so much with rice?
Have a rice cooker so a great accompaniment to this. So many ideas, I can't wait to get started
September 17, 2015
Rice is so easy to cook so I love it, but it's often thought to be bland and unappealing. I find rice dishes are great for serving a quick meal but I'm pretty limited to only a handful of recipes using only a few spices. This book seems ideal for making meals we can all enjoy as a family.
I was surprised to see breakfast in the book. A few simple ingredients into a blender and you've got a rice based smoothie. Cook the rice with different ingredients and you have a fruit topped porridge. I was surprised at how much sugar and honey was included in some of these, so not all the breakfasts are toddler or diabetic friendly. I have to admit I'm not a morning person at all, so I will probably try these for lunch instead. The Red Pecan Pancakes look like they could be a new favourite.
Each recipe has a short introduction and there are further pages of information scattered through the book. The pictures look amazing and really make the dishes seem appetising.
Lunches include soups, spicy noodles, chicken goujons, salads and a variety of dishes from around the world. Soup, spicy noodles, salad, risotto and sushi all have simple to follow recipes. There are plenty of ways to explore foreign cuisine from the traditional dishes to the modern twists added by the Nisha. Leftover rice is also put to good use in mouthwatering snacks.
Main courses have a more substantial list of ingredients but still have easy to follow instructions. They come from all over the world and look really appetising. Paella, jambalaya, biryani dishes are complemented by gin and tonic coriander salmon and Lebanese rose petal rice.
Desserts made from rice don't normally appeal to me. Start talking about Chilli, Ginger and Mango Crumble and I suddenly change my mind. There are the expected rice pudding dishes but some lovey surprises like Scotch Bonnet Chocolate Button Risotto and Korean Doughnuts.
A lovely way to explore wholesome, appetising and filling recipes that have simple easy to source ingredients.
I received this book from NetGalley. For more of my reviews visit mrsredsreviews.wordpress.com
I was surprised to see breakfast in the book. A few simple ingredients into a blender and you've got a rice based smoothie. Cook the rice with different ingredients and you have a fruit topped porridge. I was surprised at how much sugar and honey was included in some of these, so not all the breakfasts are toddler or diabetic friendly. I have to admit I'm not a morning person at all, so I will probably try these for lunch instead. The Red Pecan Pancakes look like they could be a new favourite.
Each recipe has a short introduction and there are further pages of information scattered through the book. The pictures look amazing and really make the dishes seem appetising.
Lunches include soups, spicy noodles, chicken goujons, salads and a variety of dishes from around the world. Soup, spicy noodles, salad, risotto and sushi all have simple to follow recipes. There are plenty of ways to explore foreign cuisine from the traditional dishes to the modern twists added by the Nisha. Leftover rice is also put to good use in mouthwatering snacks.
Main courses have a more substantial list of ingredients but still have easy to follow instructions. They come from all over the world and look really appetising. Paella, jambalaya, biryani dishes are complemented by gin and tonic coriander salmon and Lebanese rose petal rice.
Desserts made from rice don't normally appeal to me. Start talking about Chilli, Ginger and Mango Crumble and I suddenly change my mind. There are the expected rice pudding dishes but some lovey surprises like Scotch Bonnet Chocolate Button Risotto and Korean Doughnuts.
A lovely way to explore wholesome, appetising and filling recipes that have simple easy to source ingredients.
I received this book from NetGalley. For more of my reviews visit mrsredsreviews.wordpress.com
July 5, 2015
This is a fantastic cookbook for those that look for something that is a bit different then their everyday cookbooks.
Not because this cookbook has such extreme recipes but because it is different.
It has a more vibrant and "out-there" feel to it, that makes it very fun and interesting to look through this book. It clearly is not your typical cookbook that gives you the recipe and nothing else.
This cookbook has color and for a lack of a better word: funk.
The pictures of the food are fantastic, and eye-catching and make you want to try everything all at once.
The recipes are written in clear words and easy to follow steps and most recipes are very easy and fast to make as well.
There are also unique recipes with rice in this book that i have not yet seen anywhere else, which is always a big plus for me, since i have a lot of cookbooks and look through a lot of food-blogs in search for good recipes. So when i find a book that has recipes that i have not yet seen, i am always declined.
I also love the little blurbs above the recipes that talk a little about them. So is for example the recipes for "Jambalaya" a little something about how this dish was best known for its scene in "Mrs Doubtfire", which i just loved and ended with "judge your diners carefully. Have your Heimlich handy". How can you not love a cookbook that not only has great recipes but pop culture references and slightly sarcastic/snarky comments?
This book is an experience that i can only recommend to everyone, from master chef to newbie. If you are looking for an inspiration or a simple recipe that can become your weekly stable. I am sure that you can find what you are looking for in this book. And you will also get fantastic pictures and cute little anecdotes. Who wants more from a cookbook?
This book was given to me via NetGalley in exchange for a honest review.
Not because this cookbook has such extreme recipes but because it is different.
It has a more vibrant and "out-there" feel to it, that makes it very fun and interesting to look through this book. It clearly is not your typical cookbook that gives you the recipe and nothing else.
This cookbook has color and for a lack of a better word: funk.
The pictures of the food are fantastic, and eye-catching and make you want to try everything all at once.
The recipes are written in clear words and easy to follow steps and most recipes are very easy and fast to make as well.
There are also unique recipes with rice in this book that i have not yet seen anywhere else, which is always a big plus for me, since i have a lot of cookbooks and look through a lot of food-blogs in search for good recipes. So when i find a book that has recipes that i have not yet seen, i am always declined.
I also love the little blurbs above the recipes that talk a little about them. So is for example the recipes for "Jambalaya" a little something about how this dish was best known for its scene in "Mrs Doubtfire", which i just loved and ended with "judge your diners carefully. Have your Heimlich handy". How can you not love a cookbook that not only has great recipes but pop culture references and slightly sarcastic/snarky comments?
This book is an experience that i can only recommend to everyone, from master chef to newbie. If you are looking for an inspiration or a simple recipe that can become your weekly stable. I am sure that you can find what you are looking for in this book. And you will also get fantastic pictures and cute little anecdotes. Who wants more from a cookbook?
This book was given to me via NetGalley in exchange for a honest review.
June 28, 2015
From Netgalley for a review:
Rice can be such a giant pain to cook, something so simple can so often be botched beyond compare, doubly so if you are not relying on ye' old handy rice cooker! It took years to learn how to properly cook rice, and I still make a mess! So seeing a book devoted to my favorite grain, ah yeah, I am so all over that!
So, I really like the style of this book, the vintage lettering and relaxed language of the author makes me feel like I am talking to a friend rather than a lofty chef whose skills I can never match up to. Plus they are a self professed salt fiend, as a fellow salt fiend, I appreciate the call out...we get so little respect with our love of salt.
After the initial methods of cooking rice were completed, I was surprised to see that the recipes start with smoothies and such made with rice milk, my favorite of the various pseudo milks! A clever way to include rice for breakfast. Lots of good uses for leftover rice as well.
In fact all the recipes in this book are quite tasty looking, and a lot of them are gluten free, so yay for me. As always with most cookbooks, I wish there were more pictures. There is a lot of open space at the end of recipes and I feel it would be fine to add a small picture instead of having all that open space. Especially since a lot of the pictures in the book look awesome. I also really liked how this book maintained a quirky tone throughout and used recipes from various cultures and cuisines.
Rice can be such a giant pain to cook, something so simple can so often be botched beyond compare, doubly so if you are not relying on ye' old handy rice cooker! It took years to learn how to properly cook rice, and I still make a mess! So seeing a book devoted to my favorite grain, ah yeah, I am so all over that!
So, I really like the style of this book, the vintage lettering and relaxed language of the author makes me feel like I am talking to a friend rather than a lofty chef whose skills I can never match up to. Plus they are a self professed salt fiend, as a fellow salt fiend, I appreciate the call out...we get so little respect with our love of salt.
After the initial methods of cooking rice were completed, I was surprised to see that the recipes start with smoothies and such made with rice milk, my favorite of the various pseudo milks! A clever way to include rice for breakfast. Lots of good uses for leftover rice as well.
In fact all the recipes in this book are quite tasty looking, and a lot of them are gluten free, so yay for me. As always with most cookbooks, I wish there were more pictures. There is a lot of open space at the end of recipes and I feel it would be fine to add a small picture instead of having all that open space. Especially since a lot of the pictures in the book look awesome. I also really liked how this book maintained a quirky tone throughout and used recipes from various cultures and cuisines.
November 19, 2015
The name says it all really Pimp My Rice is a cookbook about turning the humble grain of rice into a tasty dish for the dinner table.
There are rice dishes for all courses - entree, main to dessert. For any meal of the day - from breakfast to dinner. With all flavours - sweet and savoury to hot and spicy.
There are rice dishes I've never even thought of creating before like Banana Espresso for breakfast and desserts made from rice don't normally appeal to me but seeing the Salted Cinnamon Overnight Pud and I have suddenly changed my mind! There are heaps of main dishes I want to make and the Gutsy Prawn Gumbo and Jambalaya both remind me of New Orleans food I'd love to create at home as a reminder of our recent Honeymoon in the USA!
The recipes are easy to read and follow they are not too fancy or complicated which makes this book perfect for the home cook. I would have liked to see more pictures of each dish as the pictures that were in there were really appealing and made me want to make the dish there and then!
The voice of the author comes through as relaxed, friendly and fun and the summary at the top of each recipe about the dish is a really entertaining way to add a story about each recipe.
I recommend this book to rice lovers it's a really great addition for any home cook, to add to their cookbook collection.
I received a hardcopy of this book from NetGalley and Nourish Books in exchange for an honest review.
There are rice dishes for all courses - entree, main to dessert. For any meal of the day - from breakfast to dinner. With all flavours - sweet and savoury to hot and spicy.
There are rice dishes I've never even thought of creating before like Banana Espresso for breakfast and desserts made from rice don't normally appeal to me but seeing the Salted Cinnamon Overnight Pud and I have suddenly changed my mind! There are heaps of main dishes I want to make and the Gutsy Prawn Gumbo and Jambalaya both remind me of New Orleans food I'd love to create at home as a reminder of our recent Honeymoon in the USA!
The recipes are easy to read and follow they are not too fancy or complicated which makes this book perfect for the home cook. I would have liked to see more pictures of each dish as the pictures that were in there were really appealing and made me want to make the dish there and then!
The voice of the author comes through as relaxed, friendly and fun and the summary at the top of each recipe about the dish is a really entertaining way to add a story about each recipe.
I recommend this book to rice lovers it's a really great addition for any home cook, to add to their cookbook collection.
I received a hardcopy of this book from NetGalley and Nourish Books in exchange for an honest review.
November 8, 2015
I was given an electronic copy by Nourish and NetGalley, in exchange for an honest review.
Growing up in an Indian household, author Nisha Katona grew tired of the same basmati rice day after day. This led her to travel the globe and discover, after all of these years, a love and appreciation for a grain that has abated hunger in the poorest of areas.
With an exceedingly well spoken introduction, my interest in this cookbook rose exponentially. Filled with useful tips such as soaking the rice and easily getting the burnt (tasty) crust off the bottom of the pan, the author clearly has an expert grasp on her subject matter. The pages that I found the most helpful were the individual "How to Prepare" pages for the major rice types. The historical anecdotes and interesting side stories transform Pimp My Rice into more than just a cookbook. Spectacular rice pudding breakfast recipes and equally breathtaking photos are just the beginning. Bringing cuisine from all parts of the world, author Nisha Katona has compiled a cohesive cookbook despite the different origins of said recipes. Pimp My Rice is well thought out and organized, with many recipes that I cannot wait to try. Definitely a five star cookbook, readers of all skill levels will be inspired by both the recipes and the accompanying photos. My only word of warning, with regards to this cookbook: read on a full stomach or be prepared to want to cook immediately.
Growing up in an Indian household, author Nisha Katona grew tired of the same basmati rice day after day. This led her to travel the globe and discover, after all of these years, a love and appreciation for a grain that has abated hunger in the poorest of areas.
With an exceedingly well spoken introduction, my interest in this cookbook rose exponentially. Filled with useful tips such as soaking the rice and easily getting the burnt (tasty) crust off the bottom of the pan, the author clearly has an expert grasp on her subject matter. The pages that I found the most helpful were the individual "How to Prepare" pages for the major rice types. The historical anecdotes and interesting side stories transform Pimp My Rice into more than just a cookbook. Spectacular rice pudding breakfast recipes and equally breathtaking photos are just the beginning. Bringing cuisine from all parts of the world, author Nisha Katona has compiled a cohesive cookbook despite the different origins of said recipes. Pimp My Rice is well thought out and organized, with many recipes that I cannot wait to try. Definitely a five star cookbook, readers of all skill levels will be inspired by both the recipes and the accompanying photos. My only word of warning, with regards to this cookbook: read on a full stomach or be prepared to want to cook immediately.
December 31, 2015
A cookbook focusing on rice dishes, from rice breakfasts to rice salads to rice bowls to rice smoothies to rice desserts. Usually it's actually rice which is the primary ingredient, but sometimes it's rice byproducts like rice milk or rice flour. There's a nice diversity of rice included; most of the recipes use the old standard of long-grain white rice, but there's also glutinous sticky rice, brown rice, wild rice, black rice, and red rice, as well as instructions on how to cook all of them. I didn't get quite as many useful recipes out of the book as I'd hoped (one of the banes of my existence in trying to find good cookbooks is that I'm constantly getting 200-page books that only have three recipes I actually want to make), but I have already tried out "Tea-steeped chickpea pot" (which is really just Chole Bhature with the rice mixed in) and quite enjoyed it.
Which brings me to the one thing I disliked about this book: Katona has to give weird names to each of her recipes. Instead of avgolemeno, it's "Lemony egg soup". Instead of poha, it's "Peanut & potato flattened rice". And then there's "Calcutta comforter", which I'm fairly sure is just a regular cauliflower curry, but the description makes it hard to tell. It would make it a lot easier to use the Table of Contents if she would just call things by their actual names.
I read this as an ARC via NetGalley.
Which brings me to the one thing I disliked about this book: Katona has to give weird names to each of her recipes. Instead of avgolemeno, it's "Lemony egg soup". Instead of poha, it's "Peanut & potato flattened rice". And then there's "Calcutta comforter", which I'm fairly sure is just a regular cauliflower curry, but the description makes it hard to tell. It would make it a lot easier to use the Table of Contents if she would just call things by their actual names.
I read this as an ARC via NetGalley.
January 9, 2016
I received Pimp My Rice as part of a Goodreads giveaway.
Pimp My Rice explores the ubiquity of the world's most popular staple food with recipes from around the world, but with a somewhat-obvious emphasis on Asia.
I'm so excited to try recipes from this book. My boyfriend is 1/4 Japanese, and has gotten me addicted to sticky rice, so I'm particularly intrigued by that section, but the presentation--both the photography and quality of the book itself--has me itching to page through and try one recipe after another. Many do call for a lot of ingredients, many of which may be a little difficult to find without going to a specialty market, but again, seeing as many of these dishes are Middle Eastern or Asian in origin, it's not surprising, and if you're interested enough in this book to buy it, that's a trip you're willing to take. Also of note is that ingredients are measured in both metric and standard US units, making it handy for those who travel/live outside the United States or just prefer to use one system or the other.
Pimp My Rice explores the ubiquity of the world's most popular staple food with recipes from around the world, but with a somewhat-obvious emphasis on Asia.
I'm so excited to try recipes from this book. My boyfriend is 1/4 Japanese, and has gotten me addicted to sticky rice, so I'm particularly intrigued by that section, but the presentation--both the photography and quality of the book itself--has me itching to page through and try one recipe after another. Many do call for a lot of ingredients, many of which may be a little difficult to find without going to a specialty market, but again, seeing as many of these dishes are Middle Eastern or Asian in origin, it's not surprising, and if you're interested enough in this book to buy it, that's a trip you're willing to take. Also of note is that ingredients are measured in both metric and standard US units, making it handy for those who travel/live outside the United States or just prefer to use one system or the other.
May 7, 2016
I grew up with rice multiple days a week as the bed for my beans so I need no help for making rice but for variety? I've long wanted more of that. One of the biggest delights for me was in the breakfast section. Roasting my own rice for genmaicha? Why hadn't I thought of looking for that? While the recipes have a decidedly modern bias, they really do cover the globe from Samoa to Normandy. I tried to think of a specific rice dish that Katona missed out and only thought of dolma. The recipes are written cleanly with hints for consistency and such. Interspersed throughout are highlight pages where Katona focuses on a specific rice tradition like red rice or West African jollof. Not all the recipes are photographed but most are. But there was something about the tone that was just a little too self-consciously hip which rubbed me the wrong way though I guess I should've foreseen from the title "Pimp" and some of the recipes were distinctly above my pay grade. 3.5 stars-I didn't want to read this cookbook, just cook from it occasionally.
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February 15, 2016*** I RECEIVED THIS BOOK FREE FROM GOODREADS FIRST READS ***
I needed this book. My first attempt at cooking rice has prevented me from trying again so I need a little help and inspiration. (Did you know that rice is a lot like Gremlins?? I swear they multiply when hit with water....) Some of the recipes in this book might be a bit too advanced for me, so as a novice, I'll be starting with some of the more basic ones. And wholy moley there are a lot of types of rice! The book has beautiful pictures though. (I like having something to compare my dishes to. Ya know, kind of as a "NAILED IT" moments...)
I needed this book. My first attempt at cooking rice has prevented me from trying again so I need a little help and inspiration. (Did you know that rice is a lot like Gremlins?? I swear they multiply when hit with water....) Some of the recipes in this book might be a bit too advanced for me, so as a novice, I'll be starting with some of the more basic ones. And wholy moley there are a lot of types of rice! The book has beautiful pictures though. (I like having something to compare my dishes to. Ya know, kind of as a "NAILED IT" moments...)
August 9, 2015
I reviewed this book for NetGalley.
I really enjoyed reading this book. It's entertaining as well as informative!
I didn't realize rice can be so much fun! Mis. Katona, a newcomer to cooking rice despite her Indian heritage, has written a very humorous and useful book for fixing that most ubiquitous grain, rice.
There are a number of useful recipes that will transform basic rice into something deliciously unique and astounding. And this book educates and entertains at the same time.
This was a lot of fun to read!
I really enjoyed reading this book. It's entertaining as well as informative!
I didn't realize rice can be so much fun! Mis. Katona, a newcomer to cooking rice despite her Indian heritage, has written a very humorous and useful book for fixing that most ubiquitous grain, rice.
There are a number of useful recipes that will transform basic rice into something deliciously unique and astounding. And this book educates and entertains at the same time.
This was a lot of fun to read!
September 30, 2015
LOVE this cookbook!!!!
I have recently had to teach myself how to cook rice, plain white rice. I tried numerous times over the years and always ended up with crunchy, uncooked rice mixed with half-way decent tasting and textured rice. I kept trying until I finally got it right!!!
I am now cooking a new reciped with rice once or twice a week. I love the recipes that include pomegranate seeds, coconut and lime. My family loves the new dishes they have been getting.
I received a copy of this cookbok from Netgalley in exchange for an honest review. Thank you Netgalley and Ms. Katona!!!!
I have recently had to teach myself how to cook rice, plain white rice. I tried numerous times over the years and always ended up with crunchy, uncooked rice mixed with half-way decent tasting and textured rice. I kept trying until I finally got it right!!!
I am now cooking a new reciped with rice once or twice a week. I love the recipes that include pomegranate seeds, coconut and lime. My family loves the new dishes they have been getting.
I received a copy of this cookbok from Netgalley in exchange for an honest review. Thank you Netgalley and Ms. Katona!!!!
October 11, 2015
I was sent a copy of the book for review through NetGalley, as always, all opinions are my own.
My pantry is littered with half finished bags of rice because I’ve bought them for one specific recipe that I didn’t like and wasn’t sure what to do with them afterwards. Having the book organized by type of rice will make it easy to finish them off. Pimped rice piri piri, cherry red soup, and funky fish fingers top the list of recipes I’d love to try, but honestly, there are very few recipes that I don’t see myself wanting to make out of this book as I have the time.
My pantry is littered with half finished bags of rice because I’ve bought them for one specific recipe that I didn’t like and wasn’t sure what to do with them afterwards. Having the book organized by type of rice will make it easy to finish them off. Pimped rice piri piri, cherry red soup, and funky fish fingers top the list of recipes I’d love to try, but honestly, there are very few recipes that I don’t see myself wanting to make out of this book as I have the time.
December 9, 2015
I received an ecopy from NetGalley in exchange for an honest review
Oh wow this was a great book! I thought rice was always relegated to being a nice side dish but this book has inspired me to put rice front and centre! Cherry Red Soup and Lebanese Rose Petal Rice really caught my eye. There are so many inspired recipes, I don't know where to start. It is also very helpful to have rice cooking tips: there are so many different varieties and each cooking method differs. The photos are lovely and the instructions clear. I can see this becoming a go-to book in my household. Amazing!
Oh wow this was a great book! I thought rice was always relegated to being a nice side dish but this book has inspired me to put rice front and centre! Cherry Red Soup and Lebanese Rose Petal Rice really caught my eye. There are so many inspired recipes, I don't know where to start. It is also very helpful to have rice cooking tips: there are so many different varieties and each cooking method differs. The photos are lovely and the instructions clear. I can see this becoming a go-to book in my household. Amazing!
March 6, 2016
Perfect for the lovers of rice !
Wild, red, brown, black... Sweet for a desert, with meat or recipes for vegetarians... If you are crazy like me about rice, you will find some awesome ideas in this cook book.
I was impressed by the diversity of choice, the combinaison of ingredients and the easyness the author gives us the steps to succeed in making these dishes.
The photos are yummy too!
Almost drooling on the black rice and coconut ice cream!
If you are a fan, you will luuuv it! :-D
Have fun!
http://newbooksonmyselves.blogspot.fr...
Wild, red, brown, black... Sweet for a desert, with meat or recipes for vegetarians... If you are crazy like me about rice, you will find some awesome ideas in this cook book.
I was impressed by the diversity of choice, the combinaison of ingredients and the easyness the author gives us the steps to succeed in making these dishes.
The photos are yummy too!
Almost drooling on the black rice and coconut ice cream!
If you are a fan, you will luuuv it! :-D
Have fun!
http://newbooksonmyselves.blogspot.fr...
August 5, 2015
This book is not just about rice to accompany your Indian or Chinese meal, it s a lovely presented gem of information on what can be done with rice. The different type of rice are divided into section, presented with lovely photography- not only red, black, white or brown but paella, sushi risotto rice and more, are all explained with recipes, as well as the various ways of cooking it.
This book was supplied to me in return for a honest and unbiased review.
This book was supplied to me in return for a honest and unbiased review.
August 11, 2016
I eat rice at least 3-4 times a week. Nisha Katona's book has so many varied rice recipes that I am eager to try out at home. The cookbook is visually stunning to look at, too. I especially loved the Cajun recipes and piri piri. I thought the most inventive recipe was the gin & tonic coriander salmon.
I received an ARC in exchange for an honest review.
I received an ARC in exchange for an honest review.
January 12, 2016
Never knew there was so much you could do with rice! This book has beautiful illustrations, and covers all possible times of day for rice use. I've even found a couple new favorites. Are all the recipes to my liking? Of course not, that will only happen if I write my own recipe book... but it's by all means worth investigating!
April 16, 2016
This Author Loves Rice and it Shows
Filled with great advice on cooking rice just right, as well as mouth-watering recipes to tempt any palate. Ms. Katona loves rice, and that love is reflected in this well-written guide, jam-packed with tasty recipes.
I received my advanced reading copy from the publisher via NetGalley in exchange for an honest review.
Filled with great advice on cooking rice just right, as well as mouth-watering recipes to tempt any palate. Ms. Katona loves rice, and that love is reflected in this well-written guide, jam-packed with tasty recipes.
I received my advanced reading copy from the publisher via NetGalley in exchange for an honest review.
November 23, 2015
A funny little book that offers easy and appetizing recipes centered around rice and sides. Tips on cooking rice and turning out the best results, informative yet to the point. Just what you look for in a cookbook about rice!
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