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On Rice: 60 Fast and Easy Toppings That Make the Meal Paperback – January 1, 1997

17 customer reviews

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Editorial Reviews

Amazon.com Review

Instead of pasta, try rice as the base for meals. Every day more than one and a half billion people around the world rely on rice as their mainstay. This gives Rick Rodgers lots of ethnic inspiration for toppings to serve over steamed or boiled rice. Rodgers packs flavor into recipes using a modest number of ingredients. Lots of these dishes cook in less than 30 minutes, so they can even qualify for week-night dinners. On Rice includes a comprehensive, illustrated guide to types of rice and careful instructions for cooking them. And be sure to check out the dessert recipes-- they're scrumptious ways to use leftover rice.

About the Author

Rick Rodgers is a well-known cookbook author, cooking teacher, and radio and television guest chef. He is the author of several cookbooks, and his recipes have been featured in such publications as Food & Wine and Woman's Day. He lives in New Jersey.

Frankie Frankeny is a San Francisco-based photographer whose work has illustrated many books, including Wookiee Cookies (0-8118-2184-6) and The Christmas Cookie Book (0-8118-3095-0).

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Product Details

  • Paperback: 144 pages
  • Publisher: Chronicle Books; Later Printing edition (January 1, 1997)
  • Language: English
  • ISBN-10: 0811813525
  • ISBN-13: 978-0811813525
  • Product Dimensions: 8.1 x 0.5 x 8.8 inches
  • Shipping Weight: 1.2 pounds
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (17 customer reviews)
  • Amazon Best Sellers Rank: #1,598,879 in Books (See Top 100 in Books)

More About the Author

Rick Rodgers is one of the most versatile professionals in the food business. Through his work as a cooking teacher, food writer, cookbook author, freelance cookbook editor, and radio and television guest chef, his infectious love of good food reaches countless cooks every day.

Rick has been guest chef on the national television shows Today, CBS Morning Show, Good Morning America, Cooking Live with Sara Moulton, Food Network Challenge, and many others, including media appearances in every major local market.

Rick's combination of down-to-earth humor and solid information brought him the prestigious Bon Appetit Food and Entertaining Award for Outstanding Cooking Teacher. In addition to his publishing work, Rick teaches sold-out cooking classes from coast-to-coast, as well as the occasional international stint (including Korea and France) and he is a speaker at many festivals and seminars.

Rick lives in the New York City area. His website is www.rickrodgers.com.

Customer Reviews

Most Helpful Customer Reviews

13 of 13 people found the following review helpful By A Customer on July 8, 1998
Format: Paperback
"On Rice" contains an eclectic collection of recipes with all types of flavors from a variety of cultures. You won't be limited to Asian dishes, although there are a few well-chosen ones here--there are Spanish, Portuguese, French, Moroccan, and Caribbean-inspired flavors in here. The photographs are truly appealing, and the fact that most of the recipes can be prepared in under 30 minutes makes this an everyday cookbook for me. Even my husband (who, unlike me, is not one to browse through cookbooks for the fun of it) was moved to consult this cookbook on his own initiative due to the fact that the ingredient lists are not dauntingly long, in addition to the aforementioned pictures, ease of preparation, and variety of flavors.
Try some of the longer recipes on the weekends, but with this book you can put together a simple but exciting meal after a hard day's work during the week, too. And if you get a rice cooker, it becomes even easier to make these dishes because you can focus on the toppings. I've had this book for only five months and already it's spattered across several pages from kitchen use.
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11 of 11 people found the following review helpful By A Customer on December 7, 2002
Format: Paperback
I have another book by Rick Rodgers, and I really liked it, so when I saw this one I thought I'd check it out. Five recipes into it I wanted to head to the kitchen and cook. Before this book, I didn't cook meals with rice very often. I do now. The recipes are not complicated, and I always have the ingredients in my kitchen. The recipes that say "Can be cooked in under 30 minutes" really CAN be cooked in under 30 minutes. I haven't encountered a dud recipe yet. All are delicious. Among my favorites are Shrimp and Green Beans with Peanut Sauce, Chicken and Asparagus with Mustard-Tarragon Sauce and Sirloin and Black Bean Chili (in under 30 minutes no less!). This book is a boon to all those of us who work a long stressful day, and then have to come home and cook.
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9 of 9 people found the following review helpful By A Customer on February 12, 2000
Format: Paperback
I have turned to this book again and again for geat, easy meals. Much of the book is non-vegetarian, but the recipes within the 'from the garden' section are great. I especially like the greek tomato sauce with artichokes and feta, and tonight I am going to try to moroccan tagine. The best thing about the recipes is the interesting spicing. Even recipes that sound traditional and boring get a twist from a few different spices.
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10 of 11 people found the following review helpful By Jennifer H Tatroe on December 13, 1999
Format: Paperback
On Rice is one of the few cookbooks I've found that actually have recipes for the way my husband and I eat. There are very few "big hunk of meat" recipes in this book. The meals are light, filling, and easy to make. They range from slight twists on the familiar to the surprisingly simple exotic.
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12 of 14 people found the following review helpful By "katnet3" on January 20, 2000
Format: Paperback
I bought this book hoping to find recipes with a lot of flavor and minimal effort when it comes to preparation. The recipes definitely take minimal effort to prepare, which is a blessing, but the flavor part is where the book goes weak. This is all about 'good enough' eating. Nothing too adventurous, nothing too fancy. Recipes range in cooking styles from American to Italian to Asian to Moroccan, but none of them stand out as exceptional. The spicy Szechuan eggplant is quite good, the curried cauliflower just okay because it asks you to use preprepared curry powder instead of the author's own spice blend, the chicken ragu the kind of fare you'd expect to find at a homey, local restaurant--yummy, nothing exceptional. It's an inexpensive book and I don't regret buying it, but it's not peppered with culinary jewels. There are a lot of good ideas, though, so if you want another book in your collection, get it. If you want more exotic fare, try Seductions of Rice. That's a very good book.
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6 of 6 people found the following review helpful By A Customer on July 26, 1999
Format: Paperback
I rarely find a cookbook where ever dish I make is wonderful. "On Rice" hasn't disappointed me yet and I doubt it will. Under 30 Minute recipes are just that and taste like you spent much longer. Ingredients are things you'll probably already have on hand, and the few you don't will enhance your culinary closet!
It also explains the difference between various rices, gives suggestions for which rice works best for which dish and all directions are clear!
There is a mixed vegetable Venetion (spelling?) stew that is not only delicious, but it reheats fabulously for lunch the next day.
A must for anyone's collection.
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5 of 5 people found the following review helpful By Michael J. Ashworth on July 5, 2002
Format: Paperback Verified Purchase
An outstanding collection of simple meals with clearly described instructions. The Chicken and Asparagus with Mustard-Tarragon Sauce is one of my favorites. Rick Rodgers really delivers with this book full of 30 minute marvels.
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4 of 4 people found the following review helpful By A Customer on June 30, 1999
Format: Paperback
My husband and I love to cook together, and Rick Rodgers' book has given us a lot of inspiration! These are recipes that can be adapted easily for two people or for large groups, and the range of flavors makes for an original and tasty meal every night. The shrimp and green beans in spicy peanut sauce has become a weekly meal in our home, and we've also enjoyed the paella, all of the chicken dishes, the pork shops in beer-braised cabbage, and the Mongolian-style beef. Even the rice pudding turned out well. Bon appetit!
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