In Bali, at every meal, rice commonly served on the plate. Not to mention, Asian cuisine that are using mainly rice as the main carbohydrate source. Every grain of rice was precious that rice was a luxury, despite the fact that it was served nearly every time we sat down at the table. Balinese values rice highly enough to eat it every day, often multiple times a day. Not only Balinese, over half of the people on the planet rely on rice as a staple food, which means it constitutes a dominant part of their nutritional diet. Rice, like other grains, is the edible seed of a grass. Aside from the different types of rice out there, which are the products of generations of crop selection, most rice can be classified by how much it has been processed. You can purchase almost every variety of rice in its brown, mostly unprocessed state, or in its polished form. Rice has been grown in Bali since colonial times. Here are kind of rice you can eat and buy in Bali.
Jasmine rice is an indica variety that is grown primarily in Indonesia. The grains are slightly shorter and a little bit plumper and the aroma is similar to that of basmati but far more pronounced, particularly when the rice is relatively fresh. It loses much of its aroma after extended storage, which is why new-crop, or recently harvested, jasmine rice commands a premium price. Jasmine rice tends to offer a harder bite when cooked. Obviously, jasmine rice is what you’d serve alongside many Asian dishes, whether you’re making something like curry and fried rice, Jasmine is also the variety you’d want to use for.
Also known as glutinous or sweet rice, sticky rice is a short-grain japonica variety that has a relatively large amount of amylopectin, which makes it incredibly sticky. It’s primarily used in Asian cuisines, both in sweet dishes as when served with mango and sweetened coconut milk, or when used to make mochi and as a side dish when served as part of a Thai meal, or when wrapped with a bunch of flavorful ingredients for the dim sum staple. Much like dried beans, sticky rice must be soaked to ensure even cooking. Sticky rice is also used to make toasted-rice powder, which provides a nutty toasted note to a variety of Thai dishes, such as larb. It too, comes in unpolished form, but rather than the dun color of other rice varieties that retain their bran, sticky rice comes in purple and black.
Black rice is typically used to make desserts, and takes on a more purplish hue when cooked. The grain has a similar amount of fiber to brown rice and, like brown rice, has a mild, nutty taste. You can find this rice in a small eateries in every corner of Seminyak or vegetarian restaurant.