Page 20 - PowerE-L05-F

Lesson 5

Rice as a Staple Food

Rice is the staple food for most Asians.
Many savory and sweet snacks like rice

noodle, dim-sum and rice pudding are
made from it. Rice porridge, a soupy vari-

ation of rice, is cooked with more water. It
is often fed to infants before giving them

solid food. Now, it has evolved into a main

dish with various ingredients and flavors. Traditionally, rice was steamed on
wood fire or hob, but constant attention is required since it may get overcooked.

As technology progressed, electric rice cooker was invented to ease out rice
cooking. Most Asians prefer eating rice to other food as meal because of its

high carbohydrate component needed by most people on the go. Traditional
Chinese families are accustomed to eating rice for lunch and dinner. Various

rice cultivars, classified according to the shapes and textures of the grain, are
available. Short-grain rice is stickier than long-grain rice. In India, there are

the long-grained Basmati, which is also popular in the UK, long and medium-
grained Patna and short-grained Masoori. Popular choice among the Asian is

the Thai fragrant rice. Whatever the differences in the cultivars, many nations

consider rice as their staple food.

Comprehension

1. Why do Asians prefer rice to other food as their staple food?
2. Name some utensils people usually use in cooking rice these days.

Questions

1. Name some countries consuming rice as their main food.
2. What nutrients can we get from eating rice?

Vocabulary & Expressions

Pudding - a sweet cooked dessert having creamy texture, usually cooked with flour,
milk, and eggs
Porridge - dish made by boiling cereals in milk or water
Cultivar - a variety of a cultivated plant developed by breeding
Evolve - to develop into something progressively
Accustomed – being habitual or adapted

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