In summer, the side dish becomes the main course
Who wants to spend more time than necessary in the kitchen in summer? A bowl of delicious rice is a good alternative
Not really a star in Europe
Apart from a few classic rice dishes such as paella or risotto, rice is rarely in the spotlight in European cuisine and tends to be an unloved side dish.
Quite different in Asia. Rice is revered there. In countries such as Indonesia and the Philippines, there are countless stories in which deities and rice play the leading role. In villages, there were and still are rice camps where a strict ceremony is held when visiting.
Japanese Rice Terraces at Maruyama, Kumano, Japan © Alamy Stock Photo
In these countries, rice can be an independent dish or part of a combination of dishes. Rice must not be missing – then a dish would be incomplete.
Special bowls are used for the rice, which are sometimes made of wood with fine lacquer work and keep the rice warm for a long time. In the traditional arrangement of several Japanese dishes, the bowl of rice can always be found at the bottom left.
Nothing is missing here
A bowl of excellent rice smells delicious and tastes aromatic. That’s all you need for a satisfying and light meal. Excellent Japanese rice varieties are now available from many sources.
After a long, busy day, the rice is cooked quickly, so you only have to spend a little precious summer time in the kitchen. A good salad takes a lot more time in comparison, just for the logistics, careful preparation and dressing.
So just forget about Uncle Ben and parboiled rice, which often tastes washed out and tasteless, making it a justifiably unpopular side dish to accompany spicy dishes.
Treat yourself to a high-quality rice, for example from Japan, and when you look at the price, consider how much work goes into cultivating a rice field, in the water-rich plains, on rainy rice terraces or in the high mountains.
Growing rice involves a lot of effort and expense, especially if you want the rice grains to end up on your plate or in your bowl as unbroken as possible.
Who wants more
We recommend a classic of cookery literature: The Rice Book. The book by Indonesian author Sri Owen takes readers to the rice fields of Indonesia, Vietnam and India as well as to Japanese research institutes.
In an entertaining way, it tells the story of the rice plant and the great importance of rice in many Asian countries. With numerous loving black and white illustrations, the book, which is carefully illustrated in detail, provides an insight into rice cultivation and the myths surrounding rice in Asia.
In addition, the The book contains numerous international recipes with rice, from the rice soup congee, which is often cooked in many countries for someone who is not feeling quite so 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 a major role.
Daifuku Rice Cake, Market in Tokyo, Japan © Alamy Stock Photo
Acquiring a taste for it
Perhaps this summer is the ideal time to get a taste for rice. Especially in the evening, rice is a light dish that won’t cause sleepless nights. So get your rice stove, steamer or simple pot ready.
Sri Owen, the author of the aforementioned book, is a renowned cookbook author who is 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 increase understanding and interest in Indonesian cuisine through her writing. She has won numerous awards for her work, but there are still very few Indonesian restaurants in England and the rest of the world.
One of our favorite recipes in her rice book is the rice and salmon parcels. The rice and salmon are baked in filo pastry and served with a ginger and caper paste.
Still not in the mood for rice? Well, then there’s still sake to get a taste for.
Cover photography © Glorious Me 2024
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