Quotes About Rice

An escaped slave named Jerry Rice from the vicinity of the Rice plantations, whose owner was named William Rice—quite probably the brother of James Porter Rice—was listed as a volunteer for the United States Colored Troops for Missouri.

Dinner is usually rice, vegetables and chicken, or I'll make fajitas, and we'll do roast chicken on the weekend.

There is no other way to put it: When Mr. Obama, Secretary of then-State Hillary Rodham Clinton and then-U.N. Ambassador Susan E. Rice launched their Benghazi cover-up tour in the hours, weeks and months after the attack, they knew they were lying.

A measuring jug is also vital when cooking rice, as this is always measured by volume rather than by weight.

Because biryani is all about the rice, this is the time to splurge on some extra-long, premium aged basmati.

I am delighted to resume the leadership of both companies.

Long-, medium- and short-grain rices differ in the amount and type of starch they have.

boudin, the sausage made from pork, liver, onions, rice

Why has East Asia provided textbook examples of collectivism?21 The key is how culture is shaped by the way people traditionally made a living, which in turn is shaped by ecology. And in East Asia it's all about rice. Rice, which was domesticated there roughly ten thousand years ago, requires massive amounts of communal work. Not just backbreaking planting and harvesting, which are done in rotation because the entire village is needed to harvest each family's rice.

Hundreds of years ago in ancient Japan, Japanese farmers began using options to protect the price of their rice crops.

Breakfast was always a slab of cold black toast and a cup of thick black coffee. Lunch and dinner were always the same—a tin plate piled with a suspicious pilaff, mostly rice with occasional bits of lamb and shreds of vegetable matter of indeterminate origin.

We are between the wild thoat of certainty and the mad zitidar of fact.

I dice up a carrot and an onion and fry it with sesame oil and a little vinegar; then I mix in sushi rice. When it's cooked, I scoop pats of rice into tofu skins. They're like rice balls in little purses.

To us in Asia, rice is such a staple, we take it for granted. I didn't even think about how I made it until I came to the Western world.

The Green Revolution focused on the big three - maize, rice and wheat - and the Green Revolution did not adapt the big three to African conditions, other than South Africa, as much as they should have.

Batters are made by combining some sort of flour - usually wheat flour, though cornstarch and rice flour are not uncommon - with a liquid and optional leavening or binding ingredients, like eggs and baking powder.

The first thing I do whenever I go to Thailand is seek out the closest restaurant or stall selling mango-and-sticky rice: it's a little hillock of glutinous rice drenched in lashings of coconut milk and served with fresh mango.

My ad-hoc empirical formula is that wherever you grow a lot of rice, there is a lot of art developing as well. My theory goes on to say that after having a nice meal of rice, one feels lethargic and don't think of work. When you don't think of work, you think of art.

There are eight or nine leading varieties of rice grown in Japan, all of which, except an upland species, require mud, water, and much puddling and nasty work. Rice is the staple food and the wealth of Japan. Its revenues were estimated in rice. Rice is grown almost wherever irrigation is possible.

All middle-income families use carbs to stretch meals, across any ethnic group - whether it's kugel or rice and beans or macaroni and cheese. I remember having pancakes for dinner. But as kids, we thought, 'Breakfast for dinner? This is great.'

My mom has a rare talent for being able to open up the refrigerator, and with the peas, the leftover eggs, the cream, the spinach, the cheese, and a little rice, she can just whip up incredible risotto.

For lunch I like corned beef, white rice and fried onions, which I've eaten for as long as I can remember. My father used to make it; now, no one does it like me.

I found that when I went from Albany to Savannah, that I needed to put that white rice away, and I needed to turn that into Savannah red rice because they were big into that sausage, tomato-y, bell pepper-y rice mixture.

A famous agricultural analogy to this system of karmic classifica¬ tion equates karma with rice. This makes Sanchita Karma the already grown rice that has been harvested and stored in the granary. Prarabdha Karma is the small portion of that stored rice that has been removed from storage, husked, and readied for cooking and eating. Kriyamana Karma is the rice that is now being planted in the field to produce a future crop.