Rice is a quintessential staple in cuisines across many cultures. From sticky rice on the Thai table to risotto in the Italian canon, the grain nourishes eaters around the world. Here we talk to Jiro Dreams of Sushi protegé Daisuke Nakazawa, Chris Jaeckle of All’onda and more about the starch.
International star(ch): Rice’s global reach
Tertulia’s Seamus Mullen, Uncle Boons’s Ann Redding and other New York chefs reflect on the importance of rice in Spain, Thailand and elsewhere.
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