My relationship with rice: rediscovering its richness

Sarah SmithFebruary 20, 2023

Rice is far from boring and is a staple in many cultures. Grab a bowl and let me show you how to make it right.

— Bap meogeossoyo? When my parents call me from Korea, they always ask this question, even if it’s not yet lunchtime. One of the most commonly used Korean greetings seems to lose its meaning when translated into English: “Did you eat bep?”

“Bap” literally means parboiled rice, and the English translation does not reflect the importance of a staple food that is always present in my culture and language. This is not just a matter of sustenance – I know that this is an expression of their affection and concern, similar to asking if I’m all right.

Part of the Museum of the City of New York.Food in New York: more than on the plate” exhibition, Rice Stories shows how rice plays an integral role in the city’s culture and cuisine. The exhibition is connected by the points of view of chefs and culinary journalists. In accordance with Anisha Rathod, a farmer and educator, believes that rice is the backbone of cuisines around the world, feeding many families and communities.

Only in the United States 4.8 million metric tons of rice were consumed in the last financial year. China and India together account for half of the nearly 520 million metric tons of rice consumed worldwide. Oscar Lorenzi, head chef at East Harlem-based Contento, a Peruvian restaurant, said it’s unfortunate that rice doesn’t always get the recognition it deserves.

“Rice never appears on a five-course gourmet menu,” Lorenji said.

However, the key role of rice goes beyond the restaurant menu. In Haiti, rice is an integral part of the local cuisine. It is used in Diri Kol ak Pwa, a rice and bean dish.. Steinhardt Sr. Shereka Dauphin spoke about how Rice keeps her connected to her family and Haitian heritage.

“I eat rice almost every day,” Dauphine says. “I don’t cook much, but my family cooks rice several times a week and eats it almost every day for dinner.”

Dauphine also said that how her mother prepares rice often determines the rest of the meal.

“In many different cultures, rice is seen as a side dish, but in Haitian culture, rice is a very important part,” Dauphine said. “For example, when my mom asks what we would like for dinner, she always asks us, “What kind of rice should I make?” rather than asking for opinions on how vegetables or proteins should be cooked.”

Dauphine’s experience with rice aligns with James Gonzalez, co-owner of Puerto Rican restaurant La Fonda in Spanish Harlem, who says the best rice dishes are “made in the best possible way, from head, heart and memory.”

I fully agree with Gonzalez and Dauphine. As someone who cherishes my Korean cultural background, I usually don’t consider a meal to be complete without a rice based dish. At every Korean BBQ restaurant, you won’t finish your meal until you’re served an iron plate full of fried rice and topped with sliced kimchi, grated mozzarella, and umami sesame oil.

In Rice Stories, Priya Krishna, food reporter for the New York Times, says, “Going to a restaurant is an experience in itself.” If any of the Korean restaurants you visit can’t offer you fried rice after your meal, ask for it. If they say none of them are available, you may want to reconsider your restaurant choice.

In Rice Stories, Krishna asked, “What would you put on a plate of rice to make a complete meal?” For me, the answer is: “Just good rice.” While preparing a rice-based dish in the small kitchen at Carlyle Court, I often find myself in the quandary that pressure cookers are not allowed. Without a pressure cooker to make the chewy yet soft and moist rice I grew up on, I inevitably have to compromise on some of the characteristics of a flawless bap. While I recommend getting an electric rice cooker if you plan on eating rice daily, here’s my recipe for making rice when all you have is a sturdy pot. And it has to be heavy, because light pots don’t reach the optimum temperature for a flawless bap.