To cook rice in any form is to take a jaunt around the world, which is perhaps more evident in this chapter than it is in the others. From Japanese sushi rice balls to Greek-inspired stuffed grape leaves the recipes encompass the globe from Asia to the Mediterranean. The recipes illustrate the amazing versatility of this unassuming grain. There are rice pancakes made from leftover risotto, Turkish-and Persian-style pilafs, classic Chinese fried rice, Greek-style stuffed vegetables, and Arancini deep-fried rice balls from Sicily. Many recipes are reminders of the countries I have visited; others are from places I dream of visiting as I dip my cup into a sack of rice. Tips for Making Little Rice Pancakes The technique for rice pancakes is similar to risotto, but one can be less vigilant about the stirring. I find that stirring each time you add more hot broth is sufficient. To ensure evenly sized pancakes, use a 1/3-cup measure. Or spread the cooked rice in a 13 × 9-inch baking pan. The thin layer of rice will cool quickly and easily can be divided into 12 equal portions.
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