From steamed rice, fried rice, and rice noodles, to sticky rice, you’ll see rice in many dishes when it comes to Asian cuisine. Ever wonder why that is? BFF is here to explain the history of rice in Asian culture.
Rice originates in East Asia, tracing back more than 10,000 years ago. The domestication and cultivation of rice spread across the entire Asian continent. Later, it was introduced to the rest of the world.
According to Chinese mythology, rice was given as a gift from the animals after a large flood, giving the Chinese people a source of plentiful food.
Rice thrived in China’s wet rural environment and became the principal food staple of the region. Rice is versatile and filling, providing a satisfying meal. It is also affordable to grow and eat.
Fried rice is the most common way of cooking this delicious cereal crop, though rice can be used to make both sweet and savory dishes. It can also be ground down to make rice flour which can then be made into a variety of products. In Asian cookery, rice flour may be mixed into a paste and then cut into long strands to make scrumptious noodles.
The grain can have innumerable different flavors and may vary from different types of grains to the terrain. It is rich in nutrients, vitamins, and minerals, and is an excellent source of complex carbohydrates. There are many different types of rice with many different qualities. Quality factors relate to grain length, stickiness, aroma, texture, and flavor.
In Asian cultures, rice is associated with women and fertility. Religious ceremonies have been conducted for productiveness of the rice crop, fertility of domestic animals and humans alike. These ceremonies may be incorporated into how it’s grown to how it’s harvested. Rice is still considered sacred and has shaped cultures and traditions for centuries in Asia.
Rice is so deep-rooted in their food culture that it serves as the focal point of festivals. It has been a popular and lucrative export for Asian countries.