Le riz de nos reves : Deborah Dupont-Daguet

The Nos rêves series has explored a wide range of themes, from cookies and brioche to boulettes and chocolate, presenting imaginative creations inspired by each subject.

This latest volume focuses on rice, an ingredient deeply rooted in culinary traditions around the world.

Rice is enjoyed across Asia, Europe, Africa, the Americas, and beyond, with an extraordinary variety of cooking methods and flavours that reflect the traditions of each region.

The book presents a diverse collection of recipes, ranging from pilafs, fried rice, and risottos to stuffed dishes and desserts.

Using pots, ovens, and rice cookers, it explores the many different ways rice can be prepared and enjoyed.

The chapter on pilafs introduces dishes such as Dirty Rice from the American South, Indian biryani, rice prepared with soumara, a traditional West African seasoning, Ravitoto from Madagascar, and British Kedgeree.

The book also covers a wide range of cooking techniques, from classic risotto, oven-baked rice with pumpkin purée, and the Greek spinach and rice dish Spanakorizo to stuffed tomatoes and rice-stuffed chicken.

Desserts are equally well represented, featuring traditional specialities from around the world, including Teurgoule from Normandy, French gâteau de riz, Japanese mochi, and Thai mango sticky rice.

By exploring this familiar ingredient from a variety of perspectives, the book offers fresh inspiration and new possibilities for everyday cooking.