Of all the rice books I have accumulated, I would have to say that Seductions Of Rice
, by Alford and Duguid, is definitely the best. It starts by describing all of the different types of rices there are, and there are chapters for Chinese, Indian, Japanese, Thai, as well as some chapters for widespread areas, like Mediterranean. Another one I remember, because there are some delicious, and very hot
recipes, is the Senegalese chapter.
This was the first book I got of theirs, and I later got the rest of their CBs.