The Rice Book

The Rice Book by Sri Owen, published by Frances Lincoln in 2003, is a comprehensive exploration of rice, encompassing both culinary and cultural dimensions. This 404-page edition provides an in-depth look at various rice varieties, their nutritional value, and the historical significance of rice across different cultures. The book serves as both a cookbook and an encyclopedia, making it a valuable resource for those interested in the diverse applications and importance of this staple ingredient.

Readers will find nearly 200 recipes from around the world, showcasing the versatility of rice in various cuisines. The book delves into the myths and traditions associated with rice, as well as its role in agriculture and crop science. With its blend of cooking techniques and cultural insights, this work offers a thorough understanding of rice, appealing to both culinary enthusiasts and those interested in the agricultural aspects of this essential grain.