Yesterday I received the Seductions of Rice by Jeffrey Alford and Naomi Duguid. The cookbook has more than one hundred recipes for rice, as well as information about cultivating and harvesting (with a rice “dictionary”), and several chapters including rice traditions in various countries (China, Thailand, Japan, India, Central Asia and Persia, the Mediterranean, Senegal and North America). Of particular interest was the “Rice Family Tree,” which I have re-printed below:

 

Rice Family Tree (from Rice Seductions)

 

Long-Grain to Medium-Grain

(Traditionally tropical to sub-tropical rices)

Classic American Long-Grain: Carolina rices, long grains, very separate when cooked, non-aromatic

Aromatic Rices: Basmati, Persian rices, Texmati, American Della rices; long grains, very separate when cooked, aromatic, tender

Jasmine Rices: Thai and American jasmine; long grains, slightly clinging when cooked, aromatic

Long-Grain Sticky Rices: Thai sticky rice, black Thai sticky rice; firm grains that clump and stick when cooked

Javanica (bulu) Rices: Traditional Balinese rice, many traditional Javanese and Philippine rice, both sticky and non-sticky

 

Medium-Grain to Short-Grain

(Usually temperate-climate rices)

Japanese Rices: Grown in Japan, the United States, Australia; tender, lightly clumped when cooked

Mediterranean Rices: Arborio, Carnaroli, Valencia, Camargue rices, CalRiso, Egyptian rice; absorb lots of liquid while staying firm

Colored Japonicas: Bhutanese red rice, central Asian devzira; tender absorbent grains

Short-grain Sticky Rices: Pudding rice, Japanese sticky rice, Chinese sticky rice; cooked grains shiny and stick together, slightly sweet taste

 

Recipes in Seductions of Rice range from Egg Fried Rice, Sweet Rice and Pork Dumplings, Sticky Rice Rolls, Thai Red Rice, Roasted Rice Powder, Rice Cakes with Palm Sugar, Sweet Black Rice, Autumn Rice with Mushrooms, Soothing Tea Rice and many more (including entrees and sauces to accompany many of the rice recipes).