A blank canvas that absorbs the soul of every cuisine.
Staple grain for over half the world; mild and starchy, absorbing surrounding flavors.
Where it comes from
Rice has been cultivated for thousands of years, originating in Asia, where it is considered a staple food and holds cultural significance in ceremonies and traditions.
In the kitchen
Rice acts as a base for countless dishes, whether steamed, fried, or risotto-style, providing substance and texture while soaking up sauces and flavors.
Nutrition (per 100g)
130kcalCal
2.7gProtein
0.3gFat
28.2gCarbs
0.4gFiber
Values are AI-estimated, not from a laboratory database
Pairs well with
Shaoxing Wine
Splash Shaoxing wine into rice at the last minute—its sweet notes lift and enliven the grains.
Mirin
Splash mirin over rice just before serving—its sweet lift and umami touch turn plain grains into a subtle treat.
Vermicelli
Toast vermicelli in oil until golden, then mix with rice. The crunch weaves through the soft grains, adding a surprise with each bite.
Job's Tears
Simmer together on low heat until tender. Job's Tears add a subtle nuttiness to rice — a quiet lift without stealing the show.
Mochi
Steam rice and mochi together for five minutes. Rice stays soft, mochi adds chew—perfect for a comforting bite.
Sweet Potato Noodle
Cook rice as usual, then toss in sweet potato noodles for the last two minutes. The noodles' chewiness plays off the rice's softness — unexpected harmony.
Makgeolli
Pour chilled makgeolli over warm rice just before serving. Creamy tang meets soft grains — a refreshing lift to simple comfort.
Saffron
Simmer saffron threads in hot water, then stir into rice. The saffron's golden hue and subtle earthiness lift the grains.
Cardamom
Cook cardamom pods with rice. The spice infuses subtly, turning plain grains into an aromatic base.
Nori
Warm rice wrapped in nori softens its crunch, releasing a briny, oceanic aroma. Press gently to seal.
Banana leaves
Steam rice in banana leaves. The leaves impart a fragrant, grassy note, elevating the rice's natural sweetness.
char siu pork
Steamed rice soaks up the sweet and savory glaze, balancing the richness of the pork. Serve warm, let the flavors mingle.
Natto
Warm rice tames natto's funk, while its stickiness clings to every grain. Stir gently to coat evenly.
Black Sesame
Grind into a paste and swirl into cooked rice. The nutty paste coats each grain, adding a rich, earthy tone.
Pickled Radish
Pickled radish's tang lifts plain rice. Serve alongside to add crunch and acidity to each bite.
Char Siu
Serve char siu over steamed rice. Rice soaks up juices, balancing sweet and savory.
Piri-Piri Sauce
Stir into warm rice, let sit. The grains absorb the sauce's heat and acidity, lifting the dish with a spicy kick.
barberries
Fold barberries into rice after cooking. Their acidity brightens the grains, offering a sweet-tart contrast.
Spam
Dice Spam, fry until golden, then toss with hot rice. The crispy bits mingle with the soft grains.
