Noodles and Rice

Noodles and rice have played an integral part in Asian and Mediterranean diets for centuries and have gained considerable prominence in the everyday eating habits of modern-day Australia. As staple foods, both have become as important as bread, adding necessary starch and fibre to our diet. rice and noodles respond beautifully when combined with spices, whether as a textural background for more exotic flavours or as a dominant ingredient in famed dishes such as risotto or laksa. They provide the sustaining dishes we turn to when in need of comfort or step into the shadows to let protein star, all the while providing balance and harmony to a meal. Most importantly, rice and noodles can be prepared with relative ease. It is Believed in Asian cultures that you have not eaten unless you have had rice. It is rice that takes centre stage at the table and other foods are there to accompany it. Noodles are a symbol of longevity and are eaten every day in China and Japan to sustain life. That’s reason enough to eat more rice and noodles — and to try out the myriad spice combinations that these versatile starches welcome so readily. Specific Uses Require specific varieties of rice and noodles: don’t be tempted to make risotto with anything other than arborio rice or to substitute Chinese egg noodles for the Japanese udon. Treat quality ingredients with the respect they deserve and you will be rewarded with culinary success every time.