20/02/2015
Ghillie Basan explores the history and origins of rice, John Quigley makes jambalaya, and Sue Lawrence and Peggy Brunache talk about hosting a stress-free and cheap big dinner.
World food expert Ghillie Basan talks about the history and origins of rice - an everyday foodstuff we take for granted but which has rapidly become the staple food of about half the world's population.
Cook and food anthropologist Peggy Brunache shares some ideas for Caribbean rice dishes and food writer Sue Lawrence talks about some traditional uses of rice closer to home. Plus discovering how to cook the perfect rice and the best uses for leftover rice.
Chef John Quigley demonstrates how to make a simple, spicy jambalaya dish.
If you think having friends round for dinner is going to leave you seriously stressed or out of pocket, let the Kitchen CafΓ© team show you how to spread the cost and workload - welcome to the cost-effective dinner party where everything is shared!
Last on
Clips
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Ghillie Basan explores the world of rice
Duration: 09:45
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John Quigley's jambalaya
Duration: 07:07
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How to reheat rice
Duration: 02:53
Jambalaya
Rice on Βι¶ΉΤΌΕΔ Food
How to cook the perfect rice
Broadcasts
- Fri 20 Feb 2015 13:05Βι¶ΉΤΌΕΔ Radio Scotland
- Sun 22 Feb 2015 12:05Βι¶ΉΤΌΕΔ Radio Scotland except Extra
Podcast
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The Kitchen CafΓ©
Celebrate the joy of Scotland's larder with recipes, reviews, tips and delicious ideas!