NEW YORK — Chef JJ Johnson uses rice at home in many different ways — making crepes with his kids, using leftover rice for his wife’s salad and frying it for dinner multiple ways. “Rice is a Swiss army knife. It can do so much for you,” he says.
This fall he’s tried to prove that with the cookbook “The Simple Art of Rice,” an embrace of how the world has used the humble grain in everything from Seafood Paella to Thai Sticky Rice.
