Rice?
One of the great things about rice is it is something you can store it up to 30 years, given the right containers, temp & humidity. So you’ve got that advantage working for you.
And since most rice is (relatively) mild in flavor, it’s a perfect flavor delivery system and bulk additive for all kinds of cuisines, in all kinds of dishes, from appetizers to main courses, to sides to desserts.
(Of course, not every rice works for every purpose.)
In my home cuisine (Creole/Cajun), rice is commonly paired with beans & gumbos, and sometimes, we just serve it with butter. It is also the basis for jambalaya, which itself is very similar to African jollof. (Probably evolved from it.).
The southern staple of beef pot roast in a brown gravy is most commonly served with mashed potatoes (typically with the same brown gravy), but it works just as well with rice.
Sometimes, I eat a little rice I prepare sort of sushi style (it’s not actual sushi rice), flavored with a little vinegar, sugar soy sauce and green onion as a light meal or side.
The Spanish have paella. Risottos come in all kinds of flavors. Stir fries are similarly flexible.
Rice is a common ingredient in stuffed peppers all around the world.
Rice is a perfectly acceptable substitute for noodles in many soups, especially chicken soups. Around here, you sometimes find a Mexican chicken soup with avocados and rice instead of the usual tortilla soup.
Rice puddings are tasty, if you like that kind of thing. (I do.) Rice cakes are an option.
I’m planning in learning how to make turmeric butter rice...which is almost as simple as it’s name. This also intrigues me:
Tah-dig is the Persian word for the crunchy layer of rice that forms on the bottom of the pan. We think it tastes fantastic.
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