Rice Dishes Quotes

The last time I celebrated a special occasion, I hashed together a paella with some chicken, some frozen veg, long-grain rice, chilli and a shake of turmeric for colour - and it didn't disappoint.

On tour, people know that if they ever ask me what I want to eat, I will always say Asian food. I'm becoming a stereotype, but it's what I want to eat. I want to eat rice.

Korean food is primarily based on herbs and shoots and sprouts. There's no pasture land in Korea; we eat like Hobbits.

I cook a very exotic Hyderabadi rice dish called Hyderabadi biryani, which takes an entire day to cook, and the last time I cooked it was multiple years ago, but someday I'll cook it again.

Everyone knows about hot dogs and the Big Apple. But for me, New York City street food is all about the Biryani Cart.

Sushi is taking over the world. It's like pizza: you can get it everywhere.

In Japanese, sushi does not mean raw fish. It means seasoned rice.

I love cooking Japanese food at home. It's so easy to make an easy fry, a saute, or a quick braise and serve it over a bowl of rice with pickles and a side salad.

I'm learning with my mom how to cook more Spanish food. I'm trying to make a good paella, but that's a real art.

Before I turned vegetarian, I used to often cook seafood or my favourite breakfast of eggs and bacon. Now, I love making pulao or rice with lots of spices and vegetables.

I knew more about produce from the sea than any of my schoolmates, and my reports in school, from kindergarten on, amused and shocked my classmates and teachers. I told them how we ate with chopsticks, had rice and seaweed for breakfast, raw fish, octopus, and sea urchin eggs for supper, and cakes made from sharks.

I'm a curry and rice girl.

Like all Iranian kids, I grew up feeling strongly that the best part of dinner was tahdig, the crisp, golden crust that forms at the bottom of every pot of Persian rice - and sometimes other dishes, too.

Julia Child came to my house and wanted a lesson in making risotto.

Cajun is country food by farmers and fisherman that arrived in Louisiana from Acadiana, Canada.

We all know that Nigerian jollof rice is the best anywhere. We beat the Ghanaians and Senegalese hands down.

I love rice and pasta.

The cornerstone of every Persian meal is rice, or polo.

I am a Bengali, I like my rice.

I love Japanese food - it's a really healthy way of cooking and it is very easy: I often just steam the vegetables and fish together, make a space for the noodles, and I have a great healthy meal in 15 minutes.

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.

The jambalaya of the American South owes a lot to the cuisines of the islands and western Africa, and it's my favorite of this type of one-pot cookery.

What I like about Calcutta is the food. I like simple Bengali food like dal, shukto, fish, and mutton.

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.

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.