'Have you eaten your rice today?'

Kusherie (Brown Rice and Lentils) - Eygpt

Did you know that there are more than 40,000 varieties of rice?

I didn’t know that until I attended a class called “The International Flavor of Rice” at the Church of Jesus Christ of Latter-day Saints cultural hall on May 28.
This class was one of a series to encourage people to store food, and to teach them how basic staples can be used.
A class featuring Dutch-oven cooking is planned for July.
We also learned from Ginger Haney, the instructor who researched the staple, that a common greeting in China is, “Have you eaten your rice today?”
Other tidbits I found on the Internet:
In China, at the beginning of the new year, people do not say, “Happy New Year!” but “May your rice never burn!”
In Taiwan, China, & Japan death is symbolized by chopsticks stuck into a mound of rice.
In Singapore, a good job is an iron rice bowl, and being out of a job, a broken rice bowl.
In Japan, auto titans are even rooted in the rice fields: Toyota means bountiful rice field and Honda means main rice field.
In Lao PDR and Thailand, the phrase for eating rice is synonymous with eating food.
Sources: W.W. Williams, "From Asia’s Good Earth," Hemispheres, December 1996. IRRI, Sustaining Food Security Beyond the Year 2000, Medium-Term Plan 1998-2000, 1997
From, “Rice and Japanese Culture” by Yoko Kano June 29, 2004 at Duke University “What do you Know About Asia.”
Out of the dozen or so dishes that were available to sample I chose just a few that I especially liked, and I invite you to share your favorites - just add them in the comments section or email them to me at angel@bmeagle.com.
Thai Chicken and Rice Soup
While this recipe does call for fish sauce, trust me, it is not even slightly fishy tasting - it just adds to the overall flavor, which is very good!

Coconut Rice - Brazil
Serve as a side dish with chicken, steak or pork - add pineapple chunks or slices if you like. Serves 4-6.

Arroz con Leche (Milk with Rice) - Peru
This recipe, submitted by Merry Henry of Mt. Vernon, would make a yummy dessert.

Kusherie (Brown Rice and Lentils) - Eygpt
Kathy Bates of Prairie City who prepared this dish said she made it with two onions instead of three and she used a gourmet-type of brown rice. It was delicious Kathy!

Thai Chicken and Rice Soup

While this recipe does call for fish sauce, trust me, it is not even slightly fishy tasting - it just adds to the overall flavor, which is very good!
8 C. chicken stock
4 C. water
1 Tbsp. Thai green curry paste
4 garlic cloves, coarsely chopped
1 (2-inch) piece peeled fresh ginger, coarsely chopped
1 tsp. coriander seeds, crushed
2 C. loosely packed whole fresh cilantro leaves plus 1/2 C. chopped
1 C. jasmine rice
3/4 lb. boneless skinless chicken breast, thinly sliced crosswise, then slices cut lengthwise into thin strips
1 14 oz. can unsweetened coconut milk, stirred well
1/4 lb. snow peas, trimmed and cut diagonally into 1/4 inch strips
2 Tbsp. Asian fish sauce
2 Tbsp. fresh lime juice
1 1/2 tsp. salt, or to taste
Combine stock, water, curry paste, garlic, ginger, coriander seeds and whole cilantro leaves in a 3 to 4 quart saucepan, simmer, uncovered until ginger is softened, about 15 minutes. Pour through a paper towel lined sieve into a 5 to 6 quart heavy pot and discard solids. Stir rice into soup and simmer, uncovered, stirring occasionally, until tender, about 15 minutes.
Add chicken and poach at a bare simmer, uncovered, until just cooked through, about 3 minutes. Stir coconut milk, snow peas, and fish sauce and simmer, uncovered, until peas are crisp-tender, about 2 minutes. Remove from heat and stir in lime juice, salt and chopped cilantro. Serve with lime wedges. Serves 8 main course settings.

Arroz con Leche (Milk with Rice) - Peru

This recipe, submitted by Merry Henry of Mt. Vernon, would make a yummy dessert.
2 C. water
1 can evaporated milk
2 cans of sweetened condensed milk
1 C. rice
1 tsp. vanilla extract
lemon peel (optional)
1 cinnamon stick
ground cinnamon
Soak rice in cold water for one hour, drain. In heavy saucepan bring rice water and cinnamon stick(s) to a boil. Add optional lemon peel, lower heat and simmer until rice is cooked. When rice is very well cooked remove cinnamon stick(s) and lemon peel, add vanilla extract, evaporated milk and sweetened condensed milk. Cook, stirring constantly until it reaches desired consistency. Place in individual serving cups and chill for about 1 1/2 hours. Garnish with ground cinnamon and cinnamon stick before serving. Serves 4-6.