rice

first taste: soup and rice

Thank you, Maurice Sendak, for inspiring irreverent, honest, wildness in all of us. My small homage can't begin to express your influence.

jackfruit biryani

To say that my family and I were happy with the results of this experiment would be completely underselling this.

saffron risotto & paprika-fried eggs

You see an egg, I see a crouton.

grilled onigiri in a green tea broth

(Ochazuke with Yaki-Onigiri) If you've never eaten plum onigiri in ochazuke this might seem like an odd grouping of flavours. And words. Some ingredients...

summer paella

I've finally found a vegetarian paella recipe that lives up to my expectations.

the ingredient: sri lankan red rice

This red, whole grain basmati cooks up more like other red rice (like cargo rice), than basmati.

tempered rice

Think of this as Sri Lankan fried rice, butter-fried rice, or as it is known back home, tempered rice.

some day, homemade string hoppers

I am just as fascinated today by the humble string hopper press as I was when I was a kid. Like a Play-Doh tool for grown-ups!

just right for tonight: rice cooker congee

So easy that there's hardly a recipe to speak of. Don't worry about not having anything to flavour the water, congee can be made with nothing more than salt, and if you don't have a rice cooker with a congee setting, check out this simple stovetop recipe for the rice-water proportions you should use.