One Grain to Rule them All

... and it's also makes great bread

Rice is de-hulled by hand still to this day

Rice is a grain that sustains the world.

There is something deeply grounding about rice. It is the humble backbone of countless meals, a grain so unassuming yet so profoundly essential. Across continents and centuries, rice has quietly nourished empires, supported revolutions, and graced the most humble family table to the most extravagant banquet.

As Masanobu Fukuoka wisely observed, “The ultimate goal of farming is not the growing of crops, but the cultivation and perfection of human beings.” In its patient growth and simple perfection, rice is the embodiment of this philosophy.

Rice directly from the field in my hand

Rice’s history stretches back some 10,000 years, first cultivated in the wet, fertile valleys of China. From there, its cultivation spread like a whisper of life to India, Southeast Asia, and beyond. As a crop, it thrives where water pools and flows, connecting it symbolically and practically to life’s most vital element.

The photo above is a very old image I took in about 2006 or so, what I call ‘19-forgotten’. It’s in Bali and I think I took this out of the window of a moving car.. I honestly cannot remember. I photographed this with INTENTION, wow, back then, as it’s very similar to the rice paddy that I fell into when I was in the military. It actually saved my life by breaking my fall. I am partial to rice, can you tell?

Today, more than half the world’s population depends on rice as a staple food. Approximately 50% of the global populace consumes rice every day, underscoring its central role in daily sustenance. It is sustenance and heritage, a reminder of the interconnectedness of humanity. At least, I would love to think that, you know?

At its heart, rice is a carbohydrate, a simple energy source that has powered civilizations. A grain of rice contains a wealth of potential: its endosperm stores energy, its bran offers fiber and essential nutrients, and its germ holds a spark of life. While the white polished grains may gleam with culinary refinement, brown rice retains the earthy complexity of its natural state. Both have their place at the table—one as a clean canvas for flavors, the other as a robust foundation for nourishment. Besides, when I make several cups of basmati or jasmine rice for a crowd, they get all swoon and ask me, ‘what’s that smell?’ It’s satisfying, that is for sure.

In the modern kitchen, rice takes on countless forms. It becomes risotto in the hands of an Italian chef (or me), paella under a Spanish sun (or me), or fragrant biryani in the heart of India (or me).

It is transformed into delicate sheets of mochi, fermented into tangy rice vinegar, or distilled into sake, Japan’s liquid poetry. Sake—born of rice, water, and the transformative magic of koji mold—is a testament to the grain’s versatility. In every sip of this ancient brew, there is a celebration of craft, patience, and the alchemy of fermentation. (All of these, so not me. I wish!)

To break down the last item, let me say what a fan I am of all these styles. At one time, in my pantry, I had Carnaroli from Italy for my risotto, Bomba for paella, and many more. It’s a thing for me. Like salt (a WHOLE another story), it’s a passion and they are all so different.

“Rice is the best, the most nutritive and unquestionably the most widespread staple in the world,” said Auguste Escoffier, the father of modern French cuisine. His words ring true in our globalized era, where rice remains a bridge between cultures and traditions. It invites us to pause, to share a meal, and to recognize the beauty of the simple and the essential.

The Intentional Table is a place for these moments, where rice—whether jasmine-scented, sticky, or wild—reminds us of life’s abundance. I saw this first hand at the farm in Costa Rica. I recall the stories of these men and families, that IF they wanted rice, they had to ‘pilar’ or husk it nearly every day for sometimes up to 11+ family members. I cannot fathom that kind of labor now. The rub is, that they are my age, and I have never known work the way the do it. #honoring

As we gather around the table, let’s take a moment to honor rice: the grain that stands as a testament to humanity’s ingenuity, resilience, and unity. Whether your plate holds sushi, jambalaya, or arroz con leche, know that in every bite, you are part of a story that stretches across time and place. Let’s celebrate this tiny grain and its extraordinary legacy. After all, as the Japanese proverb says, “The rice plant grows in silence.” So may we, nourished by its quiet strength, grow in grace and gratitude.

There is a special magic about the rice, or anything else that you make, grow or create with your own hands. I hope that you find that for yourself one day.

Very grateful for you all.

Chef

You see that share button, I am asking you to please share this. I am going to tell you straight, I am eldering now as a chef and I need to find a way to support all my bad habits, like food, water and shelter… so if you could, please share this and I hope that others will find a way to honor me with their patronage. Thank you. Truly. This is not a ploy, it’s a fact. You are appreciated.