Spending time in Abu Dhabi the past month of January has been an incredible experience – learning about the culture, the traditions, and of course, the cuisine. What struck me was how integral rice is a part of their culinary lives.
Everything is either made with rice, or served with rice. Rice is at every meal – breakfast, lunch, and dinner, often part of snacks, and is a part of cultural traditions as well.
On my first trip to a local market, Lulu Market, which is rife with all kinds of exotic (to me) food items, one of the first things that I noticed was how large their smallest bags of rice were for purchase. There were no eight-ounce boxes, rather the most petite offering was a one-kilogram bag, with much larger options available.
And the plethora of varieties was incredible – so many types I had never heard of! Suffice it to say, I knew I had to ‘dig in’ to rice during my time in Abu Dhabi – I wanted to leave no grain unturned!
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The Grain for All
Rice is one of the most important staple foods in the world. Scientists believe people first domesticated rice was in India or Southeast Asia, and arrived in Japan in about 3,000 years ago.
Today rice is eaten by more than half of the world’s population (3.5 billion people) who depend on it for about 80 percent of their food requirements.
While playing a prominent role in diets world-wide, it is particularly popular in Latin America, parts of Africa, and Asia. In Asia, rice it also accounts for more than 70% of calories that are consumed. As many are fond of saying in Asia, “rice is life.”
It’s worth noting that more than 90 percent of the world’s rice is grown in Asia, principally in China, India, Indonesia, and Bangladesh, with smaller amounts grown in Japan, Pakistan, and various countries of Southeast Asia. Rice is also cultivated in parts of Europe, North and South America, and Australia.
It is therefore not surprising that it has ‘claimed the throne’ as one of the most consumed staple foods worldwide, due to its versatility, affordability, and high caloric yield, making it a reliable source of sustenance.
A Deeply In-Grained Connection
I have always loved the proverb, “Give a bowl of rice to a man and you will feed him for a day. Teach him how to grow his own rice and you will save his life.”
Rice is not just a grain; it represents the essence of life itself. That’s why you may have heard it referred to as the ‘staff of life.’ Held in high regard, and viewed as a sacred crop, rice plays a significant role in the religious traditions and cultures of people worldwide. Its symbolism is deeply rooted in the themes of fertility, prosperity, and sustenance.
In China, rice and other foods are offered to their deceased ancestors as a way of honoring and connecting with them, during a special festival called Qingming. For those still living, this act symbolizes the respect and care they have for their departed family members, who they believe are always watching over them.
Rice holds great significance in India as well. When you observe a Hindu wedding, you’ll often see the bride and groom pouring rice over each other. This is a way of blessing their future fertility, prosperity, and of course, happiness.
There is also a ritual called griha pravesh, where an urn of rice is placed outside the entrance of the house of the bride to be. She will then ‘tip it over her foot” also as a way of welcoming wealth and happiness into her home.
In Bali, rice is used in elaborate daily offerings called canang sari that are placed at temples and other sacred sites. The offerings that usually include rice, flowers, and incense, are a way of seeking protection from the spirits, as well as showing gratitude for the many blessings that have been bestowed upon them in their lives.
An Infinite Variety from Which to Choose
Not all rice is the same – there are many different types, and each has a notably different taste texture, flavor profile, and nutrient base. There are, in fact, more than 7,000 varieties of rice worldwide that come in a variety of colors, shapes, and sizes.
The most common varieties consumed in America are white rice and brown rice. White rice is the most popular, but brown rice is runs a close second…so what is the difference between the two?
Brown rice is a whole grain. That means it contains all parts of the grain — including the fibrous bran, the nutritious germ, and the carb-rich endosperm.
It’s chewy, and takes longer to cook due to its tough bran exterior. Brown rice also contains about eight percent protein, a small amount of fat, and is a great source of thiamine, niacin, riboflavin, iron, and calcium.
White rice, on the other hand, has had the bran and germ removed. Because the most nutritious parts of the grain have been removed, white rice is left with very few essential nutrients, which is why it is often enriched with added nutrients such as iron and B vitamins.
Short, Medium or Long Grain – Why Should I Care?
Whether a rice is short, medium or long grain really does matter because it affects the texture and consistency of the dishes prepared.
• Short-grain rice has the most starch, which is what makes the rice sticky. It also has a softer, more tender texture than a medium-grain rice when cooked. Sushi and Spanish bomba rice are two common two of the popular varieties of short-grain rice used in both sweet and savory dishes, and can be fermented to make a nice rice wine.
• Medium-grain rice, like short grained, cooks up in a similar way in that it’s sticky, but it’s lighter, fluffier, and doesn’t clump together as much as short grain rice. Arborio and Carnaroli, and Japonica (‘table rice’ in Japan, China, and Korea) are nice examples of a medium grain rice, and are preferred when making dishes like risotto or even a rice pudding.
• Long-grain rice has a firm, dry texture, and stays separate and fluffy after cooking. The grains also are long and slender, four times as long as they are wide. Basmati and Jasmine rice are common varieties of long-grain rice, and are great when used for a variety of dishes ranging from stir-fries to salads.
Rice is Nice
Rice is a rich source of carbohydrates, which helps fuel your body, and make you feel satisfied after you’ve eaten. And while you’re fueling up, remember that at least half of your recommended daily grains come from whole grains, brown rice is a whole grain, so ideal but don’t pass up white rice either, it has plenty of nutrients, and is a good source of folate.
For those with diabetes, research has shown that brown rice can help control blood sugar levels. White rice, on the other hand, with a glycemic index of 64, can, conversely, spike blood sugar levels, so take caution and eat in moderation.
Brown rice has also been associated with heart health. It’s higher in fiber, which can help lower cholesterol, which in turn, reduces the risk of heart attacks and stroke. One of the reasons behind this is that brown rice contains vitamins and minerals that help the blood transport oxygen and perform other vital functions in your system.
While we’re touting the benefits of brown rice, we should also mention that it contains phenolics – antioxidants that occur naturally in plants (like those found in olive oil) – and those antioxidants may reduce the risk of cancer by keeping free radicals from damaging cells in the body.
Everything’s Better with Rice
While rice didn’t find its way to Greece (at least according to some accounts) until the 10th century, I am so glad it finally did because as a child I still remember it making its way to my family table, as a delicious part of many holiday celebrations.
At Christmas time we often stuffed our Christmas turkey with an aromatic mixture of ground meat and rice, along of course with chestnuts, pine nuts, raisins, spices, and lots of other goodies. It also was frequently served up on wedding tables throughout Greece, and still is to this day.
In Greek cuisine, rice is often prepared with plenty of vegetables or greens, making for a complete meal. The following are some great examples beside the famouse Gemista (stuffed vegetables) and Dolmades (stuffed grape leaves):
Gamopilafo means “wedding risotto” (or “wedding rice”) in Greek. It is a popular dish traditionally served at Cretan weddings, and is closely tied to Greek Orthodox wedding traditions.
This complex Greek dish couples together rice with different types of meat, usually goat, lamb, veal, chicken, and occasionally pork. The meat is cooked separately, and the broth from the meat is then used to cook the rice, which has added to it, lemon juice and generous amounts of butter.
For the final presentation, the dish is served with the meat sliced on top of the rice, accompanied by fresh slices of lemon.
Spanakoryzo is traditionally prepared during Lenten fasting period, is also enjoyed year-round.
Served as a main course, in its simplest form it is a vegan dish that consists of long or medium grain rice, diced onions, fresh spinach, grated tomato or tomato paste, lemon, and dill, which is then slowly simmered until creamy like a risotto. I then like topping it off with a little feta cheese and a fresh squeeze of lemon.
For those wishing for something a little more complex, the dish also welcomes the addition of some spring onions, chickpeas, leeks, and any variety of spices and herbs. Described as a country dish, it can also be served hot or cold.
Then there is my favorite, the ultimate comfort food, Ryzogalo, which I can’t get enough of – the Greek version of rice pudding. Super light and very creamy, this dish can be made with short grain rice, whole milk, cinnamon, vanilla, sugar or honey, and some lemon zest.
It all cooks up in one pot, starting with the milk which you want to boil up along with the rice, until it’s light and fluffy. You then add the rest of the ingredients except the lemon zest, cooking slowly until thickened and the consistency of a warm custard. Then add the lemon zest, turn off the heat and let it cool to thicken further.
I love freshly made, warm rice pudding, but that’s just me. Once safely cooled from the stovetop, put it in the refrigerator until the pudding is completely set. When ready to serve, each dish can be topped off with some ground cinnamon and if you like, a drizzle of honey.
As you know, I am not a fan of using sugar, but for this dish, eaten only in moderation it is truly soul- satisfying and memorable.
Keep Calm and Rice On
No matter what cuisine, or what technique is used to make rice, one thing is certain – for nearly the entire world, rice really is life.
All photo credits are Chef Loi
