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June 5, 2012
It's tough to resist a restaurant with the motto “Eat rice, drink tea, slurp noodles, stay healthy.” With its natural wood and stone accents and sensuous lighting, the cool/casual Rice & Company is the perfect place to do some serious noodle slurping. Choose from Chinese favorites, classic sushi and sashimi, plus imaginative specialty rolls like “Wicked” - spicy tuna, cucumber, yellowtail and avocado in a garlic ponzu. Or go beyond the basics to hibachi and teriyaki, accompanied by a delectable Asian-themed cocktail - Ginger Ninja, anyone?
April 7, 2014 | By Ingrid Schmidt, Special to the Los Angeles Times
Los Angeles-based models-turned-fashion-designers Anine Bing and Katheryn Rice both count Alessandra Ambrosio and Rosie Huntington-Whiteley among those stepping out in their clothes, and each captures a take on effortless West Coast style. But the similarities end there. Both designers "understand what the cool girls like, in a different way. But it's the same girl," says Jeannie Lee, owner of Satine boutique on West 3rd Street, which carries both lines. Hard rock Danish-born Bing's eponymous label (
December 22, 2011
Sweet rice Total time: 55 minutes, plus soaking time Servings: 6 Note: My grandma uses Sho-Chiku-Bai brand sweet rice. The rice, light soy sauce, lop cheong and dried black mushrooms are available at Chinese markets. 3 cups sweet rice 6 dried black mushrooms 2 ounces dried shrimp 6 cups boiling water, plus extra for rinsing and soaking the rice, mushrooms and shrimp 1 tablespoon vegetable or peanut oil 3 cloves garlic, minced 3 Chinese-style sausages (lop cheong)
April 4, 2014 | By Dana Sullivan Kilroy
Not milk? Choosing milk for your morning cereal or coffee used to be pretty simple: skim, low-fat or whole. These days, though, market shelves and refrigerators are crowded with an array of alternatives: soy, almond, rice, hemp and more. While some people opt for these beverages because they're vegan, they have allergies or because they're lactose intolerant, the beverages are increasingly popular for another reason too. "We're all being encouraged to eat a more plant-based diet, and some of these products fit that category," says Andrea Giancoli, a spokeswoman for the Academy of Nutrition and Dietetics and a policy analyst at the Beach Cities Health District Blue Zones Project in Hermosa Beach, an initiative to develop healthier communities.
April 22, 2010
Wild rice sources Eden Foods: $1.05 per ounce for a 7-ounce bag. Available at Whole Foods stores throughout Southern California; (888) 424-3336; Native Harvest: 90 cents per ounce, plus shipping for an 8-ounce bag. (888) 274-8318; North Bay Trading Co.: 72 cents per ounce, plus shipping for a 1-pound bag. (800) 348-0164;
November 15, 2006
Total time: 1 hour, 20 minutes Servings: 16 Note: From Christian Shaffer. 1/4 cup blanched hazelnuts 10 ounces (1 1/2 cups) wild rice 1 small onion, sliced 1 parsnip, peeled, roughly chopped 2 3/4 teaspoons kosher salt, divided 1 small butternut squash (about 1 1/2 pounds), peeled and seeded 4 tablespoons salted butter, divided 1 large pomegranate 2 tablespoons roasted hazelnut oil Freshly ground black pepper, to taste 1. Heat the oven to 375 degrees.
January 9, 2008
Total time: 1 hour, 25 minutes Servings: 4 Note: Kochujang, or Korean red-pepper paste, and thinly sliced beef can be found at Korean markets. 1/4 cup low-sodium soy sauce 2 tablespoons plus 2 teaspoons sesame oil, divided 1 1/2 tablespoons sugar, divided 2 cloves garlic, minced 1 teaspoon crushed roasted sesame seeds 1/4 teaspoon freshly ground black pepper 1 teaspoon finely minced ginger 1 pound thinly sliced rib-eye steak 2 cups short grain rice 1 cup julienned carrots (2 inches long)
September 30, 2009 | Jenn Garbee
Ask chefs to dish on their favorite variety of rice and you'll likely hear words such as fragrant, floral, nutty. But when craft brewers talk about the grain, it's not quite as reverent. "Rice is considered by many brewers what the nasty industrial brewers use to water down their beer," says Maureen Ogle, author of "Ambitious Brew," a book exploring the history of brewing in the U.S. "Craft brewers treat rice almost as if it's rat poison." But recently, a handful of craft brewers in California, Colorado and Washington are challenging that blanket disdain for the grain by introducing complex, full-flavored rice beers.
March 10, 2012 | By Noelle Carter, Los Angeles Times
Dear SOS: I absolutely love the food at RockSugar in Century City. Everything is always so fresh and delicious. One of my favorites is the festive rice. Do you think you could obtain the recipe? Helga Niederhoff Pacific Palisades Dear Helga: RockSugar was happy to share its recipe for this wonderfully fragrant and flavorful rice. A garnish of chopped cashews emphasizes the nutty flavor of the rice. RockSugar's festive rice Total time: About 1 hour Servings: 8 to 10 Note: Adapted from RockSugar Pan Asian Kitchen in Century City.
October 1, 2008
Total time: 40 minutes, plus soaking and chilling times Servings: 6 Note: Adapted from "Cardamom and Lime: Recipes from the Arabian Gulf," by Sarah al-Hamad. She writes, "Milky desserts are very popular in the Middle East, and this one is a particular favorite -- the rice thickens to give it texture. There are many ways of making muhalbiya: with rice, with rice flour, or with corn flour, the way it is made in Lebanon and Syria. Top with chopped pistachios to add some color and crunch.
March 26, 2014
Re “ Drying up the delta ,” March 23 Bettina Boxall's front-page article - accompanied by striking photos of flooded fields being fed by scarce water from sources that also supply our vanishing Northern California delta - is all the testimony that we should need to impress upon us the grotesque priorities that we are still following in allocating our state's most critical natural resource. Those priorities mean that we are growing rice for shipment to Asia by flooding an expanding desert landscape in the heart of the Central Valley, while millions of Californians are experiencing a disastrous water shortage and we deprive our most productive growers of reasonable access to water.
March 15, 2014 | By Seema Mehta
BURLINGAME, Calif. - Former Secretary of State Condoleezza Rice said Saturday that the crisis unfolding in the Ukraine was the direct result of Russian control of oil in that region of the world and emphasized that the United States needed to develop its domestic energy resources, maintain a robust military and avoid isolationism. "I know that people are tired. I know that after more than 10 years of war and terrorism and engagement abroad, and sometimes it doesn't look like there's light at the end of the tunnel, we can think, well, we'll let someone else do it," Rice told hundreds of delegates and guests at a California Republican Party luncheon here.
March 10, 2014 | By Carolyn Kellogg
A generation before "Twilight" stole teen girls' hearts, Anne Rice's "Interview With the Vampire" and its sequels explored the romance and eroticism of the vampire myth. No matter who was telling the stories of their loves and misdeeds, the vampire Lestat was at the center of the story, a magnetic, selfish antihero. The undead Lestat, who was played by Tom Cruise in the 1994 film "Interview With the Vampire," will return in a new novel in October. Rice announced the upcoming publication of "Prince Lestat" on "The Dinner Party," an Internet show co-hosted by Christopher Rice, her son. "It is a big vampire chronicle," she said.
February 20, 2014 | Sam Farmer
INDIANAPOLIS - A scant three weeks into the off-season, the NFL is dealing with three public relations infernos, two involving current players. There's the Miami Dolphins bullying saga, chronicled in a just-released investigation that pulled back the curtain on the team's toxic locker room culture. The Dolphins have fired their offensive line coach and longtime trainer, and player suspensions could be in the works. There's the arrest of retired Pro Bowl safety Darren Sharper, most recently an NFL Network analyst, on charges that he drugged and raped two women.
February 12, 2014 | By Ricardo Lopez
The U.S. Food and Drug Administration is investigating the illnesses of children in three states in recent months that have been linked to Uncle Ben's infused rice served in schools. The cluster of illnesses have affected children in Texas, Illinois and North Dakota. At three schools in Katy, Texas, 34 students and four teachers experienced skin reactions, burning, headaches and nausea last week after eating Uncle Ben's "Mexican flavor" infused rice.  The symptoms lasted about 90 minutes, officials said.  Similar reactions were reported at an Illinois school in December and a daycare center in North Dakota in October.  Mars Foodservices, which produces the product, has recalled 5- and 25-pound bags of various rice products primarily sold to schools, restaurants, hospitals and other commercial establishments.
December 22, 2013 | By Mary MacVean
People who avoid gluten will say they're grateful for the dozens of new products that have enabled them to eat bread, cookies, snack bars and other baked goods. They'll also sometimes say that many of those products are not very good, and contain ingredients they'd rather not eat. Enter the upper echelons of bakers, people like Valerie Gordon, who has been experimenting with gluten-free cakes and cookies for her Valerie shops and cafes in Los Angeles. She has a variety of gluten-free baked goods these days: blue corn muffins, chocolate cake, brownies, chocolate chips cookies and a snack mix. And more is on the drawing board.
May 20, 2010
Basic rice congee Total time: About 1 hour Servings: 4 to 6 Note: Adapted from "The Seductions of Rice" by Jeffrey Alford and Naomi Duguid. They write, "Some people like their congee thin, with the rice grains cooked until broken and somewhat shapeless. We prefer it the consistency of a thick soup, with the rice grains intact. You can adjust the consistency by adding extra water. The list of accompaniments given here is meant as a guideline. Sprinkle them on top of your congee or stir them in; feel free to add other textures and flavors to the array of garnishes and condiments you set out on the table."
October 30, 2013 | By Rene Lynch
They found the home listing in the PennySaver, of all places. Todd Porter and Diane Cu barely glanced at the interior of the run-down three-bedroom, two-bathroom house when they arrived for a walk-through, and instead they headed straight to the sprawling backyard overgrown with brush and suffocated by a giant pine. "We looked at each other and said, 'This is it,'" Porter recalled. PHOTO GALLERY: Inside the "Bountiful" garden The Costa Mesa backyard wasn't neat or squared off like Southern California yards are supposed to be. Instead, the 11,000-square-foot lot was a jagged, oddly shaped U. It was perfect for the couple's plans: To carve out a quiet oasis where they could live a garden-to-plate lifestyle.
October 28, 2013 | By Cecilia Hae-Jin Lee
Bibimbap is so ubiquitous on Korean restaurant menus that it's almost impossible to single out just one. Adding to the complications - as with so many other dishes in Korean cuisine - there are several varieties. Of course, so much depends on personal taste. Do you like your bowl to be sizzling? Egg or no egg? Seafood or meat? Spicy or mild? The most popular is the dolsot bibimbap ( dolsot = stone pot, bibim = mixed, bap = rice), served in a flaming-hot stone bowl, seasoned and lightly greased with a thin layer of sesame oil. Usually a raw egg is cracked into it just before serving.
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