Steamed, simmered, fried or broiled, rice packed with both protein and carbohydrates. Printed in Hong Kong, 1996. The Definitive Book on the Magic of Rice Cooking Sri Owen, Doubleday, London, 1993. There are recipes to suit every occasion, whether formal or informal entertaining, quick suppers and family meals, light lunches or snacks. Printed in Singapore, 1993. 94p.
Photo accompanies each recipe.
Pubished by the Philippine Rice Research Institute, Munoz, Nueva Ecija, Philippines, 1999.