From Library Journal
Rice is cheap, healthful, easy to prepare, and, as Simmons shows, versatile enough to be served for every course of a meal. She includes recipes for soups, salads, appetizers and side dishes, many entrees, and sweets, along with separate chapters on risotto and pilaf and on wild rice. Simmons is the author of several previous cookbooks, including (with Lori Longbotham) Better by Microwave ( LJ 9/15/90); her recipes are clear and uncomplicated, and while most are simply made, some are elegant enough for guests. For most collections.
Copyright 1991 Reed Business Information, Inc.