Yotam Ottolenghi
Yotam Ottolenghi
Yotam Ottolenghi Yotam Assaf Ottolenghiis an Israeli-born British chef, recipe writer and restaurant owner...
NationalityIsraeli
ProfessionChef
Date of Birth14 December 1968
CountryIsrael
bowl meals plain rice served southern stuff
Buttermilk's palate-cleansing tartness is one reason it's used a lot in southern India, where meals often end with a small bowl of the stuff served with plain rice and pickles.
brown former outer rice therefore
The difference between brown and white rice is that the former is not milled. With the outer bran and germ intact, the rice is therefore chewier and nuttier.
brown longer nutty outer rice takes
Like brown rice, black rice is unmilled, and it is the dark outer husk that makes it so nutty and chewy. It's also why it takes longer to cook than many other rices.
act bed black great rice
Like all rice, black rice is great at absorbing flavours, but it's just as happy to act as a satiny bed for a poached egg, say, if you want to keep things simple.
add asian available baby chinese few rice strips widely
Chinese sausage, which is widely available from Asian grocers and online, is sweet, rich, and enticingly smoky. I add it to steamed rice with strips of omelette and a few baby veg stir-fried with soy.
absorb bread easy hugely hungry italy northern pasta rice
Polenta is to northern Italy what bread is to Tuscany, what pasta is to Emilia-Romagna and what rice is to the Veneto: easy to make, hungry to absorb other flavours, and hugely versatile.
across both coconut cooked milk popular pudding rice works
Black glutinous rice works in both savoury and sweet dishes. It's a popular pudding rice in south-east Asia, where you'll often come across it cooked with water, coconut milk and a pandan leaf.
apple filled great leaf pleasure rice stuffed vegetable vine
I get great pleasure from stuffed foods, from an apple strudel to a vegetable samosa, from a whole roasted bird with a sweet and savoury stuffing to a vine leaf filled with rice and spices.
absolute food height rice
The combination of lentils with rice or bulgur is the absolute height of Levantine comfort food. I could eat it every day.
add chicken dried freshness fruit red rice sharp tiny
Barberries, or zereshk, are tiny dried red fruit with a tremendously sharp flavour. They come from Iran, where they're used to add freshness to rice and chicken dishes.
absorb cooked love rarely rice similarly split
I rarely cook traditional risotto, but I love other grains cooked similarly - barley, spelt or split wheat. I find they have more character than rice and absorb other flavours more wholeheartedly.
brown cultivated lead rice valuable varied
I now understand how varied the world of cultivated rice is; that rice can play the lead or be a sidekick; that brown rice is as valuable as white; and that short-grain rice is the bee's knees.
full home purely quite
Too many books are full of recipes that aren't doable at home. They are purely aspirational. They are quite frightening, even for me.
meals people serve
These days, meals are more open to personal preferences. People like to serve themselves.