The Grain That

Feeds the World

By Megan Charlton

W hite rice is arguably the most versatile ingredient in both the traditional and modern kitchen—and the
multitude of recipes worldwide confirm this. White rice also has a rich history in Asian culture. According
to Chinese myth, the grain is said to be made from the blood of a goddess; while walking around a garden hungry,
the goddess stopped in front of an herb that gave a few drops of milk. In turn, she gave the plant drops of her
blood, and rice was created. True or not, the rice plant has sustained life around the globe for centuries and can be
considered the lifeblood of cuisine—both old and new.

Tteokbokki (Korean Rice Cakes)

Korean rice cakes are one of the most widely found street foods in Korea. Rice cakes are soft and chewy,

Biko (Filipino Rice Dessert) making them the perfect vessel to soak up the gochujang seasoning sauce that adds spice and rich umami flavor.
Level up this 20-minute recipe by adding boiled eggs, noodles, or cheese.

Whether you’re on the street or at an upscale
event, this brown sugar-and-rice dessert is found
ubiquitously around the Philippines. Add banana
leaves to the rice while baking to create the authentic,
light Filipino flavor biko is famous for.
Ingredients
2 cups glutenous rice, washed and drained
3 cups canned coconut milk
1 cup water
2 banana leaves (optional)
1 cup dark brown sugar
1 tsp. vanilla
Vegetable or coconut oil
Instructions
1. Preheat oven to 350°. Grease an 8x8 pan with
vegetable or coconut oil. Set aside.
2. In a large pot over medium heat, mix 1 cup
coconut milk and 1 cup water. Add the rice and
banana leaves (optional). Bring to a sim-
mer, then turn heat to low and cover.
3. Let rice cook until all liquids are
absorbed. Ingredients Instructions
4. While rice cooks, combine 2 cups coco- 10 oz. rice cakes 1. Mix Korean chili paste, sugar, Korean chili
nut milk and 1 cup dark brown sugar in 2 fish cake sheets powder, garlic, and water in a bowl until well-
a large pot.
½ medium white onion blended. Set aside.
5. Cook over medium heat, stirring con-
2 cabbage leaves 2. Preheat a wok or skillet to medium high heat.
stantly, until the liquid thickens into a
1 stalk spring onion Sauté onions in cooking oil until soft.
caramel. Reserve half of the mixture for
Cooking oil 3. Add cabbage and stir until soft.
later.
Toasted sesame oil 4. Add rice cakes, fish cakes, and seasoning sauce.
6. Add the cooked rice without the banana
Mix well.
leaves to the pan with the remaining
5. Stir until rice cakes and fish cakes cook through
Seasoning Sauce
syrup. Gently fold the mixture until
(about 2 mins). Reduce heat to low.
completely coated.
2 tbsp. Korean chili paste (Gochujang) 6. Add the spring onion and stir quickly. Garnish
7. Transfer mixture into the greased pan
2 tbsp. raw sugar with sesame seeds and serve.
and spread evenly. Pour the reserved
syrup on top and spread evenly. ½ tbsp. Korean chili powder (Gochugaru)
8. Bake in the preheated oven for 20–30 1 tsp. minced garlic Adapted from mykoreankitchen.com
minutes or until it starts bubbling. Let ⅓ cup water
cool, cut into squares, and serve.
Adapted from foxyfolks.com

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 Jambalaya
You don’t have to travel to Louisiana, US, to find the robust Creole cooking it’s famous for—make it in your
kitchen! Including a variety of meats and vegetables that help create the spicy flavor, jambalaya is a Southern
American staple that you’ll want to add to your weekly dinner rotation.

Ingredients Instructions
1 tbsp. oil 1. Heat oil in a heavy skillet on medium-high heat.
1 pound boneless chicken breasts, cubed Add chicken and sausage. Cook and stir 5 min-
½ pound smoked sausage, sliced utes. Remove from skillet.
1 medium onion, chopped 2. Add onion; cook on medium heat 2 minutes.
1 tbsp. McCormick Cajun seasoning Add seasoning. Return chicken and sausage to
2 ½ cups chicken broth skillet.
1 can (14 oz.) stewed tomatoes 3. Stir in broth and tomatoes; bring to boil. Stir in
1 cup long grain white rice rice. Reduce heat to low; cover and cook 20–25
minutes until rice is tender, stirring occasionally.

Adapted from mccormick.com

Chinese Fried Rice

This recipe originating in the Sui Dynasty of China became a regional staple when Emperor Yang decided
it was his favorite dish. Traditionally a vegetarian dish consisting of eggs and vegetables, modern takes include
adding chicken, shrimp, or any kind of meat to make this a protein-packed meal.

Ingredients Instructions
3 cups long grain white rice 1. Cook rice according to package instructions. Set
2 tbsp. sesame oil aside.
1 small white onion, chopped 2. In a large skillet or wok, add the sesame oil,
1 cup frozen peas and carrots, thawed onion, peas, and carrots. Cook on medium heat
2–3 tbsp. soy sauce until tender.
2 eggs, lightly beaten 3. Move the onion, peas, and carrots to the side
2 tbsp. green onion, chopped and pour the beaten eggs to the other side of
the skillet.
4. Using a spatula, scramble the eggs. Once
cooked, mix the eggs with the vegetables.
5. Add the cooked rice to the vegetable and egg
mixture. Add soy sauce.
6. Stir and fry the rice until warmed through and
combined.
7. Add green onion for garnish, if desired.

Adapted from therecipecritic.com

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