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 Black, Brown, Red and White: What Could Be Nicer than Rice? Diana Sturgis 
On July 14, Renee Marton welcomed us to her home with refreshing glasses of icy brown rice, toasted almond and coconut Horchata. Our group of seven members then viewed a DVD on rice varieties and production that was both interesting and informative. We also looked at and noted the differences (visual and aromatic) between twelve kinds of dry rice, set out on a tray and labeled.In the kitchen, we sat around a large work island set with lovely silverware and china and enjoyed a delicious four course meal prepared for us by Renee, including a chilled Rice and Tea Soup with Crab (made with imported jasmine rice) followed by Beet and Pancetta Risotto (short grain Carnaroli rice). Next came Laotian Yellow Rice and Duck (US Jasmine rice) and finally Candied Lemon Rice Pudding (sticky rice) topped with balsamic syrup and fruit. Three different sake’s were served chilled, in shot glasses. Thanks to Judy Rusignolo (in charge of marketing for the USA Rice Federation) who supplied the DVD and American rice information packets (go to www.menurice.com for the risotto recipe). The organic medium grain brown rice came from Massa Organics (www.massaorganics.com, where you can get the Horchata recipe). Appreciation also goes to Joan Garvin who spent the afternoon setting things up with Renee, and to Diana Battista who stayed afterwards to clean up and deal with the dishes. Many thanks to Renee, our charming host, for a truly delightful program.
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Photo Credits: Tomatoes- Food Stylist: Delores Custer, Photographer: Dennis Gottlieb; - |  |
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