Rice

To say that rice is a major part of Chinese cuisine would be the understatement of the millennium. White or brown, steamed or fried, rice is in almost every Chinese dish – even the noodle-based ones (rice is still served on the side). It’s used much in the same way bread is used in other cuisines. As a physical base to countless dishes, it soaks up the wonderful sauces and adds a mouth-pleasing texture without affecting flavor. The texture is best when it’s cooked properly and it’s not too mushy nor is it too hard. After all, brittle rice could harm all that expensive dental work we all pride ourselves on. There are few things in this world that are as simple and good as rice, especially the fried rice seen on every Asian take-out menu. Rice is as versatile as bread, having many forms – as dumplings, fluffed by itself, as a porridge, sushi, in soups, on your clothes when you’re done eating, under the couch, just about anywhere. Experiment when you’re cooking your rice and try to add some light flavors to it. But take care to cook it properly – or it could cause a domino effect for your dinner. And we wouldn’t want that.