RICE AND SHINE, NILSSON JAKOBSON TOVE

Rice is not merely a side dish but often the main feature, offering diverse culinary experiences depending on the type used. It can be sticky, creamy, airy, crunchy, nutty, perfumed, or gooey, and it uniquely absorbs the flavors of spices and broths during cooking. For many people worldwide, rice is a staple, consumed at breakfast, lunch, and dinner. Various rice types are integral to nearly all global cuisines—basmati, jasmine, brown rice, sticky rice, round grain shari, black rice, arborio, red rice, carnaroli, japonica, and bomba.