Rice, Noodles and Pulses

Cooking with these basic foods is infinitely rewarding. They can be the foundations for any meal, from the simplest to the most elaborate; think of the billions of daily breakfasts, lunches and dinners around the world that have at least one of these as a principal element. Rice and noodles – the starches – will take up something of the flavour of any sauce or liquid with which they come in contact, while the legumes – beans, peas and, above all, lentils – add their own flavours to the dish without losing their identity and texture. In most Asian countries, rice is indeed the real staple. Don’ t be surprised if you are offered plain boiled rice with a fried noodle dish as an accompaniment. Lentils, or dhal, are definitely not a staple in Southeast Asia, simply a side dish. In most Asian countries people still eat rice three times a day. Even a substantial meal of meat or poultry or fish, with vegetables (including potatoes), is still considered just a snack if there is no rice.