31/07/2016
Included in the diet of 70% of the world’s population, rice is one of the most consumed foods in the world.
With more than two thousand documented varieties and combinable with lots of side dishes, rice is one of the most versatile cereals. We cook it with patience and try to eat it with the best from the sea or mountain and, if possible, with the best of both.
We cannot do without it in the pantry of our homes, because it rounds off various dishes and we consider it, on its own, a festive food and part of a family meal on Sunday. Probably, this tradition is the legacy of our ancestors, who were fishing at sea or worked the land during the week and spent the morning of their holiday preparing a dish while making the most of everything they had. Furthermore, when there is rice, homes are filled with aromas, and the boiling sound of pans lures all those who are hungry early.
The best thing about this cereal is that, to enjoy it, it does not need to be accompanied by an array of ingredients. Depending on the variety, it already has a special flavour and aroma on its own, and we like it with anything we find in the fridge or pantry. In summer, with salads, fresh ingredients or seafood, and in winter, with soups, meat or vegetables.
Several municipalities around Catalonia organise on Sundays, especially in the spring and summer months, as they coincide with festivities, great popular meals with rice as a signature dish. In fact, arrozadas (rice meals) have already become a popular tradition that brings together friends and families around the tables in a relaxed and unpretentious atmosphere.
Rice is starring many meals at home and, although Sunday is the best day to enjoy it (as it is usually the day with more spare time to devote it to our beloved ones), we have adapted it to the weekday hustle by using it in simple dishes that require less preparation time and achieve the best flavour thanks to this cereal.
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