This was an interesting cookbook giving the history of rice and different types of rice and how to use and cook them. I liked that they explained the different types of rice from countries around the world and how they are used in those countries. There were also really helpful charts showing how to cook each type of rice and on the stovetop and in pressure cookers. There were many awesome recipes including desserts. I didn't realize rice was so versatile! I loved the photographs that accompanied the book. My favorite part was at the end, it gave you organizations to support their efforts. This would be a great gift for any rice lover or chef!


Thanks to NetGalley and Chronicle Books for access to this ARC.

Thanks to the publisher and NetGalley for letting me review this book.
This book gives a bit of history of rice along with the various types. I don’t think most people realize how many rice varieties there are. The System of Rice Intensification was interesting to read about and definitely better for the planet. There are several recipes that call for using left over rice, which is great. I like that there are more than just rice pudding recipes in the dessert section.The pictures throughout the book showcasing how rice is grown and dried along with the recipes was a nice touch. I enjoyed reading about the various rice farmers and their stories sprinkled throughout this book.
The pictures dispersed throughout the book were great. It’s cool that there’s so many types of rice. I think to most of us, rice is just a side dish instead of being the main dish. This was an interesting read. This book makes me want to try the different types of rice besides the usual ones we think of when we think of rice.

An intriguing array of ways to prepare rice dishes to broaden one’s palette and make better and more varied use of this diet staple.

Secret confession: I don't like rice. Or at least, I don't like cooking rice. This book has taught me how make rice and rice based dishes that actually taste good, and have the right texture. Well done!

In their book, Rice is Life, authors Caryl Levine and Ken Lee, offer much more than just another recipe book (though the recipes are awesome too!). Levine and Lee begin with the history of many kinds of rice and their introduction to rice culture through their travels and the beginnings of their rice importing business of black “Forbidden” rice beginning in 1995 through their company, Lotus Foods. They also explain the ecological advances made in growing rice, explaining the System of Rice Intensification (SRI), which allows farmers to use an average of 25%-50% less water.
Beautiful photography are presented throughout, illustrating the rainbow of rice varieties available to modern cooks, as well as photos of rice-growers working in their fields. Stunning (and mouth-watering!) photos of many of the dishes presented will make readers eager to jump in and try some new dishes.
Rice-cooking is explained in detail, along with suggestions for finding your own preferred consistency, bearing in mind that each batch of rice you buy may require a slightly different water-to-rice ratio based on harvest and storage. There is a handy cooking chart to help make the process easier, with instructions for boiling, steaming, using a rice cooker, and pressure-cooking, and troubleshooting tips to improve your technique.
Recipes are separated into sections ranging from Rice & Eggs to Snacks & Soups, to Salads and Main Dishes, and of course Desserts. Ingredients are given in Imperial as well as metric quantities
With a focus on new methods to make rice growing a viable and economically productive process for farmers and for the world, as well as new ways to eat rice in our daily lives, by the end of this gorgeous book you will agree with Caryl Levine and Ken Lee that Rice IS Life!

Very informative and in depth cook book. There are so many different types of rice that I had no idea about. I can't wait to try some of these recipes, which all look tasty and simple to make.

Though I tried many different things I cannot download this book so I am unable to review it. I am so disappointed that most of the books I am interested in do not have a Kindle viewing option. I am an apple user and have an outdated iPad and though I have a new Mac Book Air neither support the NetGalley Shelf app. Though I have an iPhone it is hard to read a book on it due to some vision issues. Though I am more than happy to read and give an honest review of new books I am at a loss to do so..........

Wow. Who knew that a book about rice would be so intriguing and informative. I loved this book, the photos, the information on rice, history, and especially the recipes. I know have a newfound appreciation of rice. I enjoyed this book, and appreciate Netgalley, the publisher, and the author for allowing me to read and review.

Rice is Life isn't just your ordinary cook book. The book starts by asking the reader a question that guides the entire book: "What is rice?" What follows is a veritable feast - an clear but thorough description of rice and it's variations that shows us how passionate Levine and Lee are on the subject. I couldn't help but be swept along as well, learning more than a bit along the way. And it's not just the information that excites, the recipes are unique as well, elevating what is easy to consider a side or base into dozens of exciting dishes. From a cheesy rice based play on the classic Eggs Benedicts, to staples like Avgolemono (Greek Chicken and Rice soup) or Hianese Chicken and Rice, introductions to unique types of rice like sticky black rice in the Beet Rice Bowls with Avocado-Chickpea Spread, all the way to tasty treats in the form of a Horchata Milkshake or Chamomile Rice Pudding with Strawberries. There really is something for everyone here, for any meal and any diet. It was a joy to sit down, read through, and the get started cooking.

i received an ARC of this book from netgalley and it left me hungry! i loved reading about all the different kinds of rice that are available and i loved seeing pictures of all the different kinds. rice is a simple ingredient that i feel is overlooked, but plays a very important roll in diets.

i can't wait to try some of the recipes! the pictures made me want to try the recipes even more. not every recipe has a picture, but the ingredients made it sound really interesting to want to cook. there are recipes for side dishes and main meals.

i grew up eating fried rice, so it was really interesting how ken lee creates fried rice. it's like arroz con gandules...everyone makes it different, but it's still "the same." i can't wait to create ken lee's fried rice.

These people are rice nerds and I appreciate it. They have serious experience with the growing of rice which they both understand the business and human ethics behind the rice industries. All off the recipes were great and a lot of them are going on my to cook list. Some of the recipes were reaches and mainly some version of rice pudding. While I love rice, rice pudding isn't exactly up my alley.

Overall, this is a great book that takes inspiration from the many many cultures that consume rice.

I learned a lot about rice from this book. There are many varieties of rice. I didn't know the reasons for soaking or rinsing rice before reading this book. The recipes are great, though there were several where fish is a main ingredient that the recipe wouldn't be the same without. Those with fish allergies may want to know that. There are many non fish recipes in this book too. The pictures were also very well done.

I received an ARC from Netgalley in exchange for an honest review.

This is a solid cookbook, there's a good balance of recipes and anecdotes, though I was not very interested in all of the talk about the business side of growing rice. The photos were great, and the diversity of recipes presented, both in terms of type of dish and country of origin/inspiration was good. At times it did feel like there was much more text than I would have expected, it would've been nice if there were more photos of the recipes included to balance it out.

Thank you NetGalley and Chronicle Books for the copy of Rice Is Life. I loved the history of rice and discussion about the different varieties. I also loved the pictures. I love rice and can’t wait to try some of these recipes. I will be buying a copy of this book to add to my collection!

2 stars
Unfortunately there were only about 2 or 3 recipes in the whole book that I could see myself cooking. I will say the pictures in the book are beautiful though.

Wow… I thought I knew everything there was about rice (not really, but I thought I I knew enough), but no. I learned things about rice that I had no idea about and I am so intrigued. So much, that I actually want to order a copy for myself when this book actually comes out.

Educational and practical. The recipes look delicious and simple. Can’t wait to try them out!!

I was drawn to this book because I love rice and I don’t really know how to cook rice well. Rice is Life is a comprehensive, informative, and inspiring book that covers rice in its many forms. I am walking away from this book ready to tackle rice!

The photography was gorgeous and inspiring - most, if not all, recipes had a photo! Some standouts include furikake rice balls, summer rice salad with tomatoes, corn, and roasted peppers, and chamomile rice pudding with roasted strawberries.

Get this book! It is well researched and beautifully made. Thank you to NetGalley and Chronicle Books for the ARC. Rice is Life is out 10/11/22.

Rice is Life is a handbook for all things rice! Recipes are the meat of the book with beautiful photography and styling that will make you hungry. I was adding items to my online grocery cart as I scanned the recipes, especially the Forbidden Rice! Caryl and Ken started a company that imports rice varieties but they have done so much more. They have revived an interest in traditional varieties that were disappearing, supported renewal and environmentally friendly agriculture practices that make life easier on the small farmers in rural Asian and African areas, thus making the quality of life better for the farmers.

The book begins with a primer on the varieties of rice and its history. Special mention is made of how important rice has been to human history and how we have lost many varieties, and the abundant use of fresh water to grown the rice. The new rice agriculture supported by the authors and their company use less fresh water preserving it for human use. Chapters follow on eggs and rice, main rice dishes and desserts from all over the world.

This is an amazing book by amazing people!

A combination cookbook and advertisement/essays on for their rice growing company Lotus Foods. Interesting combination and interesting to learn more about rice agriculture and impacts on people who produce it. The recipes are from a wide range of cuisines and seem to be many I will enjoy.

Thank you so much to NetGalley, the publisher, and author for providing this book for my honest review. I will be buying this beautiful work of art the minute it is available. I thought I would get an interesting cook book, but this is truly a work of art. The pictures from around the world celebrating a variety of cultures surrounding rice and how it is such an important part of so many cultures has to be my favorite thing about this book. The history of rice is well researched and so interesting. I had no clue there were so many varieties of rice. The recipes are also unique and delicious. I especially enjoyed the rice and egg section as that basic recipe is a staple in our house. I really appreciated the unique twists to a simple recipe like rice and eggs. I highly recommend this book to absolutely everyone. There is something for everyone in this beautiful book. Thank you again to NetGalley, the publisher, and author.