Rice pudding goes by many names and exists in many places. The Greek version is called rizogalo. If you haven't been acquainted with it yet, now's your chance.
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. Johnson, who co-authored with food writer Danica Novgorodoff for Flatiron Books, begins with tips on mastering the basics — they endorse the washing of rice, for instance — as well as exploring the different kinds of grains you might encounter, like Carolina Gold, Jefferson Red and Thai Red Cargo.