For such a simple grain, there is a remarkable diversity of recipes featuring rice. From the risottos and paellas of the Mediterranean, the pilafs and pilaus of the Middle East to the huge array of rice recipes used in Asian cooking, this book explores the importance of this staple grain by covering the major rice recipes from around the world. It includes chapters on traditional recipes from South East Asia, the Mediterranean, Europe, Japan, China, India and the Americas and contains 200 recipes and an illustrated glossary covering the many different varieties of rice.