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“At home, a bowl of long-grain white rice will get a stream of melted butter and a crumbling of sea salt and then, as I turn the grains slowly in the warm, golden fat, perhaps a grating of Parmesan, then a little black pepper and lemon juice. A bowl of sticky rice feels more at home with sansho pepper or toasted sesame seeds, crumbs of dried nori and some crisp pickled radish. Another day I will heat the meat juices left over from the Sunday roast and stir them into the rice, streaking them with ribbons of glistening mahogany.” — Nigel Slater
At home, a bowl of long-grain white rice will get a stream of melted butter and a crumbling of sea salt and then, as I turn the grains slowly in the warm, golden fat, perhaps a grating of Parmesan, then a little black pepper and lemon juice. A bowl of sticky rice feels more at home with sansho pepper or toasted sesame seeds, crumbs of dried nori and some crisp pickled radish. Another day I will heat the meat juices left over from the Sunday roast and stir them into the rice, streaking them with ribbons of glistening mahogany.