Rice Quotes

“To you who eat a lot of rice because you’re lonely,
To you who sleep a lot because you’re bored,
To you who cry a lot because you are sad, I write this down.

Chew on your feelings that are cornerned like you would chew on rice.
Anyway, life is something that you need to digest.”
― Chun Yang Hee

“My eyes were closed, they're open now”
― Damien Rice

“I am such a bad girl," she thought. Yet...”
― Anne Rice, Beauty's Punishment

“I like rice. Rice is great if you're hungry and want 2000 of something. ”
― Mich Ehrenborg

“The moment I put it in my mouth and bit down...
... an exquisite and entirely unexpected flavor exploded in my mouth!
It burst across my tongue, rushed up through my nose...
... and rose all the way up to my brain!"
"No! It can't be!"
"How is that possible?! Anyone with eyes can see there's nothing special to that dish! Its fragrance was entirely inferior to Asahi's dish from the get-go!"
"That there. That's what it is. I knew something wasn't right."
"Asahi?"
"Something felt off the instant the cloche was removed.
His dish is fried rice. It uses tons of butter, soy sauce and spices.
Yet it hardly had any aroma!"
"Good catch. The secret is in one of the five grand cuisine dishes I melded together...
A slightly atypical take on the French Oeuf Mayonnaise. ."
"Ouef Mayonnaise, or eggs and mayonnaise, is an appetizer you can find in any French bistro. Hard-boiled eggs are sliced, coated with a house-blend mayo and garnished with vegetables.
Though, in your dish, I can tell you chose very soft-boiled eggs instead.
Hm. Very interesting, Soma Yukihira.
He took those soft-boiled eggs and some homemade mayo and blended them into a sauce...... which he then poured over his steamed rice and tossed until each and every grain was coated, its flavor sealed inside!
To cook them so that each individual grain is completely covered...
... takes incredibly fast and precise wok handling over extremely high heat! No average chef could manage that feat!"
" Whaaa?!
Ah! It's so thin I didn't notice it at first glance, but there it is, a very slight glaze!
That makes each of these grains of rice a miniature, self-contained Omurice!
The moment you bite into them, that eggy coating is broken...
... releasing all the flavors and aromas of the dish onto your palate in one explosive rush!"
No wonder! That's what entranced the judges. That sudden, powerful explosion of flavor!
"Yep! Even when it's served, my dish still hides its fangs. Only when you bite into it does it bite back with all it's got.
I call it my Odorless Fried Rice.”
― Yuto Tsukuda, 食戟のソーマ 36 [Shokugeki no Souma 36]

“ This hollandaise sauce that's been generously drizzled over the whole dish... I can taste yuzu kosho and soy sauce in it.
That's a decidedly Japanese twist on a typically very European sauce!
The heavy savoriness of thick sliced pork grilled to a crusty golden brown...
... balances perfectly with the briskly tart Shio Konbu seaweed and shiso leaves mixed into the rice!
Then there's the centerpiece of his dish, the tempura egg! It's crispy on the outside and delectably soft and gooey on the inside!
Instead of freezing it, he must have poached the egg before deep-frying it this time!
The whites are unbelievably tender, and the soft-boiled yolk is so creamy you might not believed it's cooked!
To batter and deep-fry a poached egg that delicate without crushing it...
... you'd need skill and a touch bordering on the superhuman!
Just how much has he trained?! How hard has he practiced...
... to make this single dish?!
"Sure does take you back, doesn't it? This Eggs Benedict.
I switched the muffin out for some seasoned rice, a family-restaurant staple.
Then there's the poached egg that I deep-fried. Pork chops for the bacon. Japanese-style hollandaise sauce.”
― Yuto Tsukuda, 食戟のソーマ 36 [Shokugeki no Souma 36]

“At seven, Liam runs out to pick up some food for us. Her returns forty minutes later with seventy pounds of Chinese food from Orange Garden. "I didn't know what everyone liked. Plus none of us had lunch." He shrugs, unpacking egg rolls, pot stickers, barbecue ribs, pork lo mein, vegetable fried rice, sesame chicken, beef and broccoli, ma po tofu, cashew chicken, shrimp with peapods and water chestnuts, combination chow fun, and mushroom egg foo young. White rice, plenty of sauces, and about forty-two fortune cookies. A six-pack of Tsingtao beer.”
― Stacey Ballis, Recipe for Disaster

“Lola Flor pointed to the suman, saying, "Sweet sticky rice cooked in coconut milk and steamed in banana leaves. The banana leaves give the rice its distinctive flavor. They're garnished with latik. Caramelized coconut curds," she added at Derek's confused look. "In the bowl is ginataang bilo-bilo. Chewy rice balls, tapioca pearls, jackfruit, purple yam, and saba banana cooked in sweet coconut milk. The best thing to eat on a cold day like this.”
― Mia P. Manansala, Arsenic and Adobo

“Eggs boil on a steam-bed of rice.”
― Anthony T. Hincks

“His supermarket rarely carried what he wanted anymore, so Cecil had gone to the butcher store around the block from the housing project where the owner was now in the habit of saving chicken feet for him. When he got home, Cecil set a pot of water on the stove. As soon as it boiled, he dropped in the four-pronged feet. After five minutes he took them out and rolled off the skin.
Next Cecil pulled out the old black cast-iron skillet that had been his mama's, poured in some oil, and added the feet, frying them up until they were a golden brown. Throwing in some chopped onion and garlic and cooking them until he could see through the onions, Cecil added rice and covered the whole shebang with water. Some salt and pepper, bring to a boil again, put on a lid, and wait till the rice was fluffy and the chicken feet were tender.”
― Mary Jane Clark, That Old Black Magic

“a combination of all childhood memory / fields of / rice / sugarcane / wheat / barley / cows & buffaloes tilling soil / the red light / of dawn / and tomato plants...”
― Sneha Subramanian Kanta

“My protein was salmon. I closed my eyes, thinking back to---lox. Smoked salmon we often ate on bagels, but I did have rice. What if I ground some of the rice to make a crispy crust on the salmon, then smoked the salmon on a play of lox? The seaweed had the same briny notes as capers, and I could pickle these radishes the way I'd pickled red onions...”
― Amanda Elliot, Sadie on a Plate

“Knives sliced cleanly through the salmon, pink flesh flaking on either side, the crust giving way with a satisfying crunch. Lenore and Maz were eating, too, but I kept my eyes fixed on Luke's fork. He tried a bite of the salmon plain first, chewing thoughtfully, then swept up some of my rice porridge with the seaweed-pickled vegetables, then returned for a bite of everything together, pink salmon and white porridge and pops of green and red all entering his parted lips.
He closed his eyes as he tasted my food. He didn't open them again until he swallowed. "The salmon is perfect," he said. "Flaky and tender, with just the right amount of smoke, and the crunch of that crust is just..." He paused, those bottomless eyes on mine. The tip of his tongue darted over his lower lip. "Incredible."
I didn't mean to smile, just nod appreciatively at any praise, but I felt it curl over my lips anyway. "Thank you."
"I agree," said Lenore. "The salmon is something quite special. Is the crust rice alone?"
"No," I said. "It's ground rice with some panko and a little nori."
She nodded with approval. "And these seaweed-pickled vegetables are stellar. Bright and tangy, a lovely pop of acid against the richness of the salmon and the porridge.”
― Amanda Elliot, Sadie on a Plate

“He has already mastered (or become quite proficient at) a number of skills and techniques such as braises, fricassees, roasting, searing, and sautéing. He was already well versed in pie and pastry making, so teaching him laminated pastry and more difficult cakes and confectionary has proceeded much faster than I anticipated. (I suspect Helena feels the same, though she always pretends to be nonplussed at his progress.) His knowledge and interest in the dishes of other cultures also continues to surprise me. His empanadas, it seems, were only the tip of the bavarois. He makes a delightful curry after the East Indian style, and his fried plantains (both the sweet maduros and the crispy double-fried green ones) have become my new favorite snack before our evening meal. You would love them, Nanay, I am certain.
Nanay, I've also taught him most of the rice dishes in my repertoire (as Helena continues to find rice to be rather lowly---though she eats risotto and paella readily enough when they're on the table), and although he was surprised when I first showed him plain, unadulterated rice as you make it, he soon gobbled it up and has been experimenting with more Eastern-inspired rice dishes and desserts and puddings ever since.”
― Jennieke Cohen, My Fine Fellow

“La mente è vapore che si alza da una ciotola di riso.”
― Laura Pugno, Sirene

“Rice is the crown jewel of Persian cuisine.”
― Naz Deravian, Bottom of the Pot: Persian Recipes and Stories

“In France, caviar, truffles and foie gras are considered to be the three major delicacies.
And when the French eat caviar, they don't drink wine with it.
The French aren't stupid. They're more than aware that no wine goes well with caviar.
That's why they drink vodka with it. But they don't know about sake."
"You're right. Vodka's usually served with caviar."
"But vodka really isn't a drink to have during a meal."
"It's not just caviar--- I don't think wine goes well with any kind of seafood.
It doesn't matter whether the fish is grilled, simmered, raw or in a bouillabaisse. And it's completely out of the question for things like raw oysters, karasumi and sea urchin.
Wine contains far more sodium than sake.
And some of those sodium compounds do not mix well with the fats in the fish, so that distinctive seafood flavor ends up being emphasized even more.
On the other hand, sake has hardly any sodium, so it doesn't bring out the fishiness.
And the sugars from the rice starch enhance the flavor of the food."
"Hmm."
"Come to think of it, shiokara tastes a lot better when you eat it with rice than when you eat it on its own. I guess this is the same thing.
It's the power of rice.”
― Tetsu Kariya, Sake

“Look at the way the rice is shining... it looks like jewels. Each grain of rice retains its original shape... and they're all the same size too. It's stickiness and scent... it's been washed to perfection. Washing the rice just to rinse off the dirt and excess bran without wasting the flavor and scent of the rice is extremely difficult.
I made my fortune before the war at the rice market... I still find time to do research on rice. I'm sure I can figure out what this rice is and where it comes from...
It's Sasanishiki... but it's not from Miyagi. It's Shonai rice, from Amarume-Yamagata prefecture! Well?! "
"That is correct!"
"Wow... he guessed the type of rice and where it came from!"
"I don't believe it!"
"This rice has been dried under sunlight, not by machine--- and you milled it right here, just before washing it, didn't you?"
You cook it over an old-fashioned furnace using firewood for fuel... and just before steaming it, you throw a handful of straw into the fire if you want to cook rice like this."
"Yes."
"Then this miso soup too...
Ah... it's real miso made from domestic soy and natural salt. The dashi is made from katsuobushi, an obushi from Makurazaki. And he used the good part in the center. And the tofu is made with domestic soybeans and real brine.
Aah... this is so good that it's making me cry!”
― Tetsu Kariya, The Joy of Rice

“This is salmon takikomi gohan. You slice the salted salmon into fillet strips and grill just its skin first to give it a savory scent. Then you cut it into cubes and cook them along with the rice.
By placing some Japanese wild parsley on it before eating it, the fishy scent will disappear, making it even more better to eat."
"Hmm. I like how they grilled the skin first to give it the savory scent. And cooking the bones with the rice really brings out the flavor."
"This takikomi gohan lets you taste every essence of the salmon."
"The next one is a classic maze gohan, hijiki rice. A good hijiki is one that's thick and long, with a slight firmness to it. You cook that hijiki along with carrots, shiitake mushrooms, lotus roots and thin fried tofu into a sweet and salty taste and then mix them into the cooked rice."
"Ha ha ha. This is definitely a very Japanese flavor!"
"It's rustic, but it has a rich, fertile flavor that moves my heart.”
― Tetsu Kariya, The Joy of Rice

“It has such a warm and gentle flavor."
"The rice has soaked up the rich flavor of the scallops. Could you teach me how to make it?"
"Of course.
You mix soy sauce with sake and boil it, then place the scallops in it and cook it for about a minute.
After that, you take the scallops out, place them on a different plate, and start cooking the rice.
And when cooking the rice, you pour the broth you used to cook the scallop into the rice.
You won't get the full flavor if you don't cook the black area called the midgut gland together with the scallop. Once the rice is cooked, you put it on a plate and place the scallops on top. That's when you take the midgut gland off."
"Keep the midgut gland on when cooking the scallops, and take it off when mixing them into the rice. That must be the secret.”
― Tetsu Kariya, The Joy of Rice

“Tsukudani is a condiment for rice made of seafood, meat or seaweed that has been simmered in soy sauce and mirin.”
― Tetsu Kariya, The Joy of Rice

“Takikomi gohan and maze gohan are two methods of cooking rice mixed with other ingredients, and they cover a wide range of similar dishes. Roughly speaking, takikomi gohan is a dish where the ingredients are cooked together with the rice, while maze gohan is a dish where the ingredients are mixed into the rice after it is cooked.”
― Tetsu Kariya, The Joy of Rice

“I get to prepping, slicing up fresh tarragon, the grassy floral fragrance enveloping me. I take two pieces of foil and set filets of cod on each one, followed by the salicornes. Drizzle a bit of lemon. A few razor-thin slices of garlic and lemon. A bit of salt and pepper. Paprika. Some herbes de Provence, my special blend. And, finally, the tarragon.
While the fish is baking, I make the rice, deciding to add a dash of cardamom and cumin. Soon, the kitchen smells like heaven, and I feel like I'm floating on my feet. It could be the aromas emanating from the oven, or it could be my wrists, the base notes from the perfume she gave me.
Finally, once the meal is ready, I plate it, adding edible violet flowers as a last-minute garnish. Before bringing Garrance her dish, I taste it. And, oh my, now I'm swept away into a fantasy of the sea---the same one I'd had before when she'd first given me the salicornes, but stronger, more intense. I'm running along the rugged beaches, and then I'm falling on the sand. I can hear the waves crashes, the calls of seagulls, the---”
― Samantha Verant, The Spice Master at Bistro Exotique

“So, what are we cooking for your mom?"
"One of her favorite dishes---nasi campur, a traditional dish from Jakarta, where my father was born." He pauses, flashes a wicked grin. "You'll love it."
"What if I don't?"
"Then there's something wrong with your taste buds." He grins again. "I assure you that you'll be licking your plate."
After giving me a sexy smirk, he unpacks the crate, unloading spices and ingredients, and says, "Nasi campur is one of Indonesia's national dishes---very traditional. The name means 'mixed rice,' and it's typically served with a variety of local dishes, such as chicken satay, beef rendang, prawn crackers.”
― Samantha Verant, The Spice Master at Bistro Exotique

“Steam rises from the surface, smelling of soy and ginger and hot peppers. A fried egg sits atop the slices of braised pork, the golden yolk loose and glistening in the light of the candles. A thick layer of white rice covers the bottom of the bowl, sopping up the rich, porky juices.
"So what exactly is this? Bibimbap?"
"Similar. It's a riff on a Japanese dish---donburi. Meat and an egg with rice.”
― Dana Bate, A Second Bite at the Apple

“This! That powerful intensely rich flavor is the true greatness of A5 beef!"
"And this cut was roasted taking into consideration the angle of the heat!
Heating a cut of meat perpendicularly to its grain ensures the meat will heat evenly and that the greatest amount of juice will be produced.
First class chefs always read the meat's grain when they cook it!"
"Don't forget the rice hiding under the beef petals!
Steamed in butter and beef's own grease, this garlic rice is exquisite!”
― Yūto Tsukuda, Food Wars!: Shokugeki no Soma, Vol. 2

“ While the bird is boiling, it's time to brown the skin...
...extracting all of the fatty oils from it.
Then, in all of that light and delicately rich chicken oil...
...I'll stir-fry some uncooked jasmine rice with garlic and ginger! ”
― Yūto Tsukuda, 食戟のソーマ 17 [Shokugeki no Souma 17]

“ Hainanese Chicken Rice
An entire chicken is steeped in broth at sub-boiling temperatures and is then served with rice steamed in the same broth.
Originally a Chinese dish, it was spread across Southeast Asia by migrants from the Hainan Province. A well-loved staple, it is also known as Khao Man Tai or Singapore Chicken Rice.
*Many restaurants that serve it will also serve chicken soup on the side.
"That makes perfect sense! This dish is an excellent choice for emphasizing the unique deliciousness of the Jidori! I already know it can't help but be good!"
"That one's yours."
"Uh, thanks. I'll dig right in."
Delicious! It's too delicious!
The tender meat so perfectly steeped! Each bite is sheer decadence! The delicate yet bold umami flavors!
But that's not all...
Next comes the very best part!
As if that one bite wasn't enough, after it's swallowed...
... There's the subtle and sophisticated aftertaste!
"Mmm! That decadent flavor lingers in the mouth for so long! Exquisite! Simply exquisite! This dish is the pinnacle of Jidori cooking!"
"Don't stop yet. I've made three dipping sauces to go along with it.
Chili sauce, ginger sauce and some See Ew Dum."
*See Ew Dum is a dark, thick and sweet soy sauce commonly used in Thai cooking. Its viscosity is similar to tamari.
"I made the chili sauce by grinding red peppers and adding them to the broth from the steeped chicken. The ginger sauce is fresh ginger mixed with chicken fat I rendered out of the bird.”
― Yūto Tsukuda, 食戟のソーマ 17 [Shokugeki no Souma 17]

“Many people nowadays are worried about where to get protein. However the top 3 protein sources in the world are rice, peas, and beans.”
― Martins Ate, Martins Ate's 108 Pure Vegetarian Food Cookbook: Excellent munchies recipes for a whole family

“Cultivating excellence, delivering satisfaction.”
― Self