Garden and Gun gives chef Justin Devillier a shout out this week. David Thier writes, "Popcorn rice is nutty, strong, and a little toasty... Whatever it is that rice is, this is more. At La Petit Grocery in New Orleans, chef Justin Devilier uses it in everything he makes, but prefers it when it's sitting on its own outside of spices and sauces. It can be disconcerting to be served plain rice at a gourmet restaurant. Disconcerting until you taste it." [G&G]
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