When I discovered the bulk bins at Bread & Circus (which would later become Whole Foods) many moons ago, I became obsessed with trying all the different rice from all over the world that they had on offer. It opened up a new frontier for me, and was one of many factors which fueled my love of cookbooks. Over the years on the In the Kitchen With column, we have had some great rice recipes which use different varieties of rice, and different cooking methods. The recipes we’ve collected here are also great for warmer weather because they don’t require the use of the oven. –Kristina
Danielle Chang, founder of Lucky Rice, shared her method for making Perfect Steamed Rice, a great starting point for anyone who loves short-grain rice. Leftover steamed rice is the base for her fried egg-topped Indonesian Fried Rice, also known as Nasi Goreng, a simple dish with layers of flavor and texture.