Saving rice in the era of global warming
Look inside my pantry any given week, and you’ll see rice paper for summer rolls, rice noodles for my slapdash version of pad Thai, a few packets of rice ramen, sake, rice wine vinegar, and rice cakes that the teenager likes to smear with peanut butter. There’s a bag of arborio for an occasional herby risotto, brown rice for rainy day khichdi, a basmati from Bryce Lundberg’s farm in Northern California, and a red rice that Anna McClung, a plant breeder, developed from a variety considered a weed. In the freezer now, there’s a tub of dosa batter, made of rice flour and lentils, from my local Indian grocer.