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Rice, the Staple Food of ASEAN
By_‌Yang Hyang-ja, Food Researcher, Ph. D. in Dining Space Design

increase in appetite as our body recovers from the midsummer heat. In autumn, cells that were fatigued from the heat regain energy, promoting the secretion of digestive fluids and maximizing the functions of our organs. Food has the greatest influence on our bodily health and also gives us the vitality and vigor of life.

While ASEAN countries have diverse food cultures, rice is eaten as the primary staple in all of them.. In other words, rice based dishes are a central feature of their cuisine. However, rice produced in ASEAN is different in taste and texture from the short grain varieties eaten in Korea. Most ASEAN members grow the long-grain varieties, which are not sticky when cooked.

ASEAN countries have been consuming rice for millennia, and over time have discovered new ways of using it, for example, to make rice cakes, porridge, and rice noodles. Rice noodles, commonly known as phở, are enjoyed widely in ASEAN and Korea. Glutinous rice is also frequently used to make rice cakes and sweet rice balls. A dessert made with black glutinous rice, Annam rice, coconut sugar, and coconut milk is one of the most popular dishes. Another interesting difference in rice preparation is that in ASEAN countries, they use broth or coconut milk, along with a rich assortment of spices, to cook the rice. This is in stark contrast to Korea, where rice is generally cooked in plain water without any added seasonings. As this year’s harvest season fast approaches and your body begins craving energy, consider trying one of the many exciting varieties of ASEAN-style rice dishes.

The contents of all articles may differ from the editorial direction of the ASEAN Culture House Monthly.