In the summer, the side dish takes center stage
Who wants to spend more time than necessary in the kitchen during the summer? A bowl of delicious rice is a great alternative.
Not really a star in Europe
Aside from a few classic rice dishes like paella or risotto, rice rarely takes center stage in European cuisine; instead, it tends to play a more modest role as a side dish.
It’s quite different in Asia. There, rice is revered. In countries like Indonesia and the Philippines, there are countless stories in which deities and rice play the leading roles. In villages, there have been and still are rice stores, and visiting them involves a strict ceremony.
Japanese Rice Terraces at Maruyama, Kumano, Japan © Alamy Stock Photo
In these countries, rice can be served as a dish on its own or as part of a meal. Rice is an essential component—without it, a meal would be incomplete.
Special bowls are used for rice; these are sometimes made of wood with intricate lacquerwork and keep the rice warm for a long time. In the traditional arrangement of several Japanese dishes on a tray or on the table, the bowl of rice is always placed at the bottom left.
Nothing is missing here
A bowl of excellent rice has a wonderful aroma and a rich flavor. That’s all it takes for a satisfying yet light meal. Excellent Japanese rice varieties are now available from many sources.
After a long, busy day, the rice cooks quickly, so you don’t have to spend much of your precious summer time in the kitchen. A good salad, on the other hand, takes considerably more time—just for the logistics, careful preparation, and dressing.
So just forget about Uncle Ben’s and parboiled rice, which often tastes washed-out and bland, making it little more than a side dish—and one that’s not exactly popular—to go with heavily seasoned meals.
Treat yourself to some high-quality rice—from Japan, for example—and when you look at the price, consider how much work goes into cultivating a rice field, whether in a water-rich plain, on rain-drenched rice terraces, or in the high mountains.
Growing rice requires a great deal of effort and hard work, especially if you want the grains of rice to end up on your plate or in your bowl as intact as possible.
For those who want more
For those interested, we recommend a classic of culinary literature: *The Rice Book*. Written by Indonesian-born author Sri Owen, the book takes readers on a journey through the rice fields of Indonesia, Vietnam, and India, as well as to Japanese research institutes.
In an entertaining way, the author tells the story of the rice plant and the great significance that rice holds in many Asian countries. With numerous charming black-and-white illustrations, this meticulously detailed book offers insight into rice cultivation and the myths surrounding rice in Asia.
In addition, the book * * features numerous international recipes using rice, ranging from congee—a rice soup that is often prepared in many countries for someone who isn’t feeling quite well—to delicious cakes and desserts made from rice or rice flour.
A lovely gift for someone planning a trip to Thailand, Vietnam, or another country where rice plays an important role.
Daifuku Rice Cake, Market in Tokyo, Japan © Alamy Stock Photo
Got a taste for it
Summer is the perfect time to develop a taste for rice. Especially in the evening, rice is a light meal that won’t keep you up at night. So grab your rice cooker, steamer, or even just a simple pot.
Sri Owen, the author of the aforementioned book, is a renowned cookbook author who is considered an authority in England. Born in Indonesia, she moved to London in 1962 with her husband, an English professor of Asian history, and has spent her life trying to foster a better understanding of and greater interest in Indonesian cuisine through her writing.
Although it has won numerous awards, there are still relatively few Indonesian restaurants in England and the rest of the world.
One of our favorite recipes in her rice cookbook is the rice and salmon parcels. The rice and salmon are baked in phyllo dough and served with a ginger-caper paste.
Still not in the mood for rice? Well, then there’s always sake—maybe that’ll help you develop a taste for it.
Cover photo © Glorious Me 2024
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