For centuries, rice has been the main, perhaps most glorious, staple in Thai households. Even now, when Italian pasta and Japanese ramen restaurants seem to outnumber eateries offering fine Thai cuisine, no other carbs can supplant the soft, fragrant and nutrient-rich Thai rice. At the end of the day, when we crave gastronomic comfort _ and not fashionable fillers _ only a plate of warm jasmine rice, accompanied by a simple side dish, will provide true gratification for both our palate and stomach.
One of the most popular proverbs among Thais runs, "There's fish in the water, there's rice in the field" _ suggesting that our country, boasting 62 million rai of rice plantations, is blessed with rich food supplies. Yet, rice doesn't just symbolise national abundance. In our agricultural society it also represents the culinary sacredness and farmers' dedication. We Thais don't just eat rice, we respect it. And unlike other types of cereal (such as corn and wheat) that may be more popular when modified, rice is preferred when it comes in its purest, almost unaffected form.
However, intense competition in the food industry and the dynamic evolution of world gastronomy have lately been influential factors revolutionising the classic ingredient.
This article is older than 60 days, which we reserve for our premium members only.You can subscribe to our premium member subscription, here.