The Epic Story of Rice: Gods, Conquests, and a Food Trip Through History

[@OTRontheroad]

Location Pins for This Week: Zhou: maps.app.goo.gl/2MsfXeyQape3SFBGA Mohinga: maps.app.goo.gl/mztCKZ9GDdggd2Ga9 Baan Daeng: maps.app.goo.gl/tzSUdBsvgvaDFwsa8 Hafid: maps.app.goo.gl/JasyXEJhwuDkmqvZ7 Nigerian: maps.app.goo.gl/futn4TfeGHfYEsnZA (this is approximate, go inside the door next to the hair salon and walk up an endless amount of stairs to find the place) Jamaican: maps.app.goo.gl/huhbXYekKhHHVbwLA New Orleans: maps.app.goo.gl/zrWVCdA77Kq266U36 And as always, our filming location for these videos is upstairs at Boonlang: maps.app.goo.gl/ofHzMTaZGsFZDuUQ9

[@RK-cj4oc]

I love these food history videos. Thank you and keep up the amazing work!

[@kulkrafts3143]

Great video and way too much research time for foodies. BUT; If name justifies origin of Jollof Rice then the decimal numbers definitely originated from Arab since decimal number system is called Arabian Numbers. Wrong, number zero is mostly claimed by Indians due to their high population of smart people but oldest number zero is found in Cambodia temple Angkor Wat. It seems people who built Angkor Wat knew decimal number system then Indians learned from them then Indians taught Arabs and Arabs taught Europeans. Although all people group had some method of counting from time of Eve, regardless of biblical Eve or mitochondrial evolutionary Eve. Men probably didn’t need to count. As for origin of rice, long grain rice and short grain (sticky) rice probably had different origins. And the Korean researchers were thorough enough to point out domesticated versus wild rice so I do think 15 thousand year old rice from Korea is oldest found so far, but Koreans don’t have enough populations to argue against Chinese or Indians. Some researcher theorized that sticky rice may have been domesticated when Yellow Sea was dry farmland during last Ice Age, and migrated to higher ground as sea level rose up. I do believe there was multiple modern rice origins based on species like in West Africa, but original rice Eve probably ate was farmed primitively when human weren’t quite Homo Sapiens yet. Who knows who lived in India, China or Yellow Sea.

[@knoahbody69]

@@kulkrafts3143 Yeah that Jollof rice looks a lot like Jambalaya. I didn't know Jamaicans have a version of Curry Rice.

[@CloroxBleach-gz6cb]

Please do history of Bread

[@close_all_tabs]

I just watched your video. Liked it. Subscribed. Now I'm "hungry" for a video about potatoes, in the same quality like this video. :)

[@TomAndersonn]

1 hour of rice lore? I'm watching every second of it.

[@TravisTellsTruths]

Same ❤

[@kaizerkoala]

Real Rice Lore

[@carlosbm8066]

I just thought the same 😅

[@adriank3086]

Subtle, informative, and oh so wonderful. Thank you

[@nathanwolber4503]

Heck yes

[@farmdude2020]

I love that you stepped in to help the gentleman make fufu and then ate the food with your hands per their custom. The compassion and cultural IQ is phenomenal

[@logspiral]

He's clearly a legend you can tell from the moustache

[@seasidescott]

My Filipino family, 50 yrs in the USA, won't eat without rice. For fun I made a standard "white" Thanksgiving dinner with turkey, mashed potatoes, etc, and left off putting out rice only to watch them fidget and look around. After a minute of enjoying their anxiety (but them politely saying nothing) I put out a dish of steamed rice and and everyone smiled and relaxed.

[@OTRontheroad]

I don’t know why this made me laugh out loud but this is great.

[@seasidescott]

@@OTRontheroad -cuz it's true! I did that 20 years ago and they still laugh about that time they thought I'd forgotten the rice. And when I do cook for them they always ask before sitting down if the rice is ready. They don't absolutely trust me, still. My lola here (SF) for many decades and says only one word in English - but it's a good word - "eat! eat!" and she'd smile from ear to ear as we each wolfed down 20 or so adobo drumsticks.

[@ivettecorrea1496]

😂😅🍚👏

[@riorockers]

Stuffing made with wild rice, mushrooms, onions, parsley, and chestnuts is great for Thanksgiving!

[@seasidescott]

@@riorockers - delicious! but... Filipinos need steamed white rice as their xanax.

[@M0rtunodos]

What a good video. I was expecting just the China/India, but the Africa and world angle was refreshing.

[@quinn1883]

There is a reason why Thais always ask "Gin Khao rue yang" it litterally means "Have you eaten rice yet" but it is actually a greeting. Rice is everything .

[@spamtoncrocker9067]

in Chinese, we have that saying too as a way to greet friends

[@903lew]

It’s a greeting yes, but we are also actually asking if you’ve had something to eat. No one wants to spend time with someone hungry.

[@NguyenTrang-kb1js]

We say the same question in Vietnam. With the English word "Rice", rice transfers to many meaning in Vietnamese language: gạo, cơm, nếp, lúc, thóc ..

[@Roboto-chan_1402]

I was fascinated by the fact that growing up my grandmother used to ask me "gin khao yang/ กินข้าวยัง" all the time, and later in life I learned from my Korean friends that "have you eaten?/ Bab mogeosso?/ 밥 먹았어?" is used in place of "how are you?" It's always intriguing to see through the intertwined threads of culture, language and food how we have more in common with than we differ to each other. If only we focused on that rather than arguments, disputes, war, pride and entitlement...

[@huidromjibon7324]

I'm from Manipur, a small Indian state just neighbouring Myanmar. We are mongoloids very much similar in looks, physical structures, social and ethnic culture to Thais, Myanmaris and other people of the South-East Asia. We too greet each other saying, " Chak charabra ?" meaning 'Have you eaten rice yet?' Very strange pleasantly.

[@Kguru04]

I am from South Indian state of Tamil Nadu. Native name "arisi" became rice world over. Not disputing the origin of rice. on whic you have done so much reasearch on. Think it was the trade network Tamils had. Love your vedio and appriciate your effort. One day when I have my own youtube channel, I will make a vegitarian version of each of the recipes in this video.

[@PDeSF]

I am Gujarati auntie. North India like to say "We eat basmati".🔊🎶. I love south Indian rice grown over there and enjoyed with tomato rasam❤.

[@verticalmatt]

Oh im sure it was the Portuguese who picked it up: arisi sounds a lot like arroz

[@samwienska1703]

​@@PDeSF Hi Auntie! I am from Tamilnadu. I like the fafda mirchi combo, Dhokla, etc. I watch more about Gujrati food. I wish I could get a chance to have Undhiyu one day.

[@prawinsama]

​@@verticalmattNo it's not the Portuguese themselves, Greek, Hebrew, Latin, etc...all have their words for rice root origin to Tamil word Arisi.

[@ishthiaqshaik1083]

These Tamil people always poke their head in everything I don't know why do you have this fomo in everything

[@bradmowreader5983]

I live in Sakon Nahkon province Thailand and they just harvested the sticky rice in the field across from my house. Rice is spread out to dry in all the flat places and It produces a wonderful aroma. It's a simple life with only 2 kinds of food. Rice and things that are eaten with rice.

[@scottmcintire8634]

I was in northern Laos last November/December at the tail end of the (dry-farmed Indica?) sticky rice harvest, seeing a line of locals with their sickles cutting down and collecting rice stalks on the outskirts of Luang Prabang, lots of cleared paddy fields on the train ride from Louangprabang province to Oudomxay province, and in a Phongsali province Akha village rice grains being spread out on woven mats to dry in the sun by the villagers. I became a fan of sticky rice with grilled sai oua sausages or grilled tilapia stuffed with a folded stalk of lemongrass, in addition to the lao-lao sticky rice whiskey.

[@1Avatar]

A 4 year "aged" basmati with simple butter and salt shoots me to the moon.

[@joefarang]

" things that are eaten with rice" = a multitude of different kinds of food.

[@DeathMetalDerf]

It sounds flipping amazing to me. Someday I very much hope to be allowed to experience that aroma for myself, first hand.

[@DeathMetalDerf]

@@joefarangliterally so many things

[@stephanieraihana5704]

As indonesian, the largest country in south east asian, we like our rice sticky, round and sweet. More like chinese and japanese rice. Different with middle east or south asian like basmati rice. One of my favourite called pandan wangi, from cianjur, west java indonesia. Thanks for great video documentary ❤

[@TheJojokoonsai]

I don't know how but you can packed so much information in to your videos and still not boring to watch. Thank you for making this channel.

[@OTRontheroad]

Much appreciated, glad you enjoyed it

[@CobraQuotes1]

Wouldnt less information be more boring?

[@itsbonkerjojo9028]

I am just confused over your cmt and op one . Nonetheless I am using this video to sleep for now playing it as background spund. I hope one day I could appreciate this Saga of Rice . ​@@CobraQuotes1

[@itsbonkerjojo9028]

​@@OTRontheroad😊❤☝️😅

[@newgabe09]

@@CobraQuotes1 I think the OP has English as a second language- maybe he meant something like 'overwhelming' :)

[@wrathford]

My late grandpa grew red rice in his garden in Sierra Leone. I'm an avid cook, just like he was, so I was curious to try when I met him for the first time when I was 16. Eating his red rice gave me memories that never happened. The taste felt very nostalgic. I miss my grandpa

[@scottgibbons2904]

Memories that 'Never happened?

[@wrathford]

@@scottgibbons2904 yeah, it’s like a phenomenon of something that feels so surreal that, although it was never actually part of one’s past, conjures something deep within. Almost like deja vu but it’s not that.

[@justincavinder5504]

There is current scientific research and suspicion that our DNA can carry memories or other imprints aside from what was commonly believed.

[@sonoransaguaro3786]

​🌵🏜️ Re; "... memories/ never happened" ...A form of "genetic" memory? in our cultural DNA maybe? Pork/Ham is ...for me. Actually the only meat I eat, or like. Fish, of course. New Orleans.❤

[@sonoransaguaro3786]

@scottgibbons2984🌵Roots in US gulf states, but born & raised in Wichita, KS where there were NO fish and Beef was the most prevalent meat, even over chicken.

[@thekingminn]

Now you got to make a video about tea.

[@MihaiRUdeRO]

China vs India, round 2

[@Sinyao]

@@MihaiRUdeRO Easy, tea was from China, then the British stole the cultivation methods and grew it in India so they wouldn't have to give China silver anymore, while simultaneously getting the entire country hooked on opium. It was one of the contributing factors to the decline of China to the modern day.

[@naughtiusmaximus830]

And opium.

[@thekingminn]

@@naughtiusmaximus830 that is a great idea.

[@asia911]

@@MihaiRUdeRO Nah. Tea is definitely China. India didn't even care for tea until like the 1900.

[@awibs57]

As a half Persian half Chinese (by way of Thailand) this video brings my joy through my whole soul.

[@skeptiwolf5654]

Your genetics are half rice.

[@tangovang8699]

Does your people haves blonde hair blue eyes? Just wondering since you’re Persian

[@cookiescream548]

​@@tangovang8699 she/he probably looks uyghur-ish.

[@siyacer]

interesting

[@beammeupscotty1955]

When you finish a youtube video and suddenly realize it was an hour long, you know it was excellent content. Awesome job! I am an American but I eat a LOT of rice. I had sticky rice with dinner for the last 5 nights. I always have at least 30 pounds of Jasmine and 30 pounds of Sticky rice on hand at all times.

[@paulnielson7007]

Absolutely amazing history of rice. As a previous chef also I am so happy to see the coverage of so many varieties of rice and locations that it was developing. Thank you for this amazing history. “Have you had your rice today”

[@sevenandthelittlestmew]

I have been wanting a video on the history of rice for a while now. There was a show that purportedly told the “history of rice,” but it was really just about the growing and manufacture of rice within the US, and it had no actual history (even of how the US ended up with rice) at all. It was such an epic fail that I ranted to my partner about it for a good 15 minutes. 😂 Thank you for giving us such a concise history on how rice has traveled around and transformed our world, even if there is (obviously) a lot of information that you couldn’t include in this episode. Our family eats rice every day, and even in our home we have multiple types of rice for different dishes, so this episode was very interesting to me.

[@secundusytp4517]

This guy does an excellent job of showcasing good food and giving a detailed historical background on it.

[@RadicalCaveman]

And eating it.

[@aurorium7502]

This is some of your best work , the formatting , the editing , the story and narration. This is high quality educational entertainment 🖤

[@jimwoo9552]

Except the weird camera angles when he's speaking. What's up with that ?

[@TexRenner]

The grass family includes all the major cereals, such as wheat, maize, rice, barley, and oats, and most of the minor grains as well, such as rye, common millet, finger millet, teff, and many others that are less familiar. It also includes such economically important species as sugar cane and sorghum.

[@gaoxiaen1]

Also bamboo shoots and Zizania latifolia, also known as Manchurian wild rice (Chinese: 菰 , 茭白, or 小白筍) but grown for its edible stem.

[@kulkrafts3143]

Supposedly, all life form came from single cell organism so it goes beyond grass family. And who knows who first farmed rice? It may have been Neanderthals. If name justifies origin of Jollof rice then the decimal numbers definitely originated from Arab since decimal number system is called Arabian Numbers. Wrong, number zero is mostly claimed by Indians lately due to their high population of smart people, but oldest number zero is found in Cambodia temple Angkor Wat. It seems people who built Angkor Wat knew decimal number system then somehow Indians learned and taught Arabs, and Arabs taught Europeans. Although all people group had some method of counting from time of Eve, regardless of biblical Eve or mitochondrial evolutionary Eve. Men probably didn’t need to count. As for origin of rice, long grain rice and short grain (sticky) rice probably had different origins. And the Korean researchers were thorough enough to point out domesticated versus wild rice so I do think 15 thousand year old rice from Korea is oldest found so far, but Koreans don’t have enough populations to argue against Chinese or Indians. Some researcher theorized that sticky rice may have been domesticated when Yellow Sea was dry farmland during last Ice Age, and migrated to higher ground as sea level rose up. I do believe there was multiple modern rice origins based on species like in West Africa, but original rice Eve probably ate was farmed primitively when human weren’t quite Homo Sapiens yet. Who knows who lived in India, China or Yellow Sea.

[@ryanjuguilon213]

Except you are just speculating and not refuse to see genetics. Long grain and short grain rice have practucally the same genetic sequence, hence just one specie. Just like humans might have different colors and eye size but genetically are the same

[@channelinikhususbuatliator81]

Grass Lore 🤯

[@KendraEMoyer]

@@kulkrafts3143 As humans evolved southern india and east africa were connected by ice age land bridges. Animals who migrated knew when the sea and weather was right to migrate, just as they do today. Bipedal primates who had become nomadic just to eat followed herds and even imitates their survival tactics when necessary The south indians dravidians became bengalis and tamils and the east african zanj in what became meroe and axum shared black skin and kinky hair; and became abyssinians, nubians, Possibly Benin emerged. they had fire and pictographs and were sharing a language based on astronomy/astrology. here ancient ideas of deity emerged. all worshipped NAGA or serpent deities in some form to celebrate the solar calendar. many flood legends happened all over world in this era they traveled the seas (or the coasts when ice was high and sea levels were low. After 26,000 B.C., hominids in at least five places created or received from traders a solar/stellar calendar based in scientific solstices and equinoxes. the star calendar with twelve major places gave us the twelve months, the twelve tribes, etc. Abraham religions and civilization in Canaan came 20,000 years later!!

[@padapapapa7466]

Feels a bit funny that you are talking about all the cuisines across the world, then go visit restaurants from different countries, and all those restaurants are in Bangkok. Really looks like a food heaven. No wonder why Mark Wiens, and other foodies decided to live there

[@gonsonandenschinder]

I think you can find most cuisines in every major city on our planet.

[@arlenehotep381]

I like the video. I was raised on rice. My parents from Barbados. I love hearing the history of the foods we eat.

[@dondobbs9302]

Great point; most OTR videos don't go to far "OTR" (on the road) from Bangkok. If you watch his "why I do this" videos, he kind of explains why he stays in Grung Thep (Bangkok.)

[@TreeofHelll]

In my experience, Bangkok isn't the place at all for THE best Thai food. Chiang Mai, and other smaller provinces ARE.

[@dondobbs9302]

@@TreeofHelll After over ten years in C.M. I'd agree at least to the extent that I find Lanna cuisine superior to others.

[@logspiral]

I know much more than I did before I started watching so well done

[@amdupperon2942]

ARE you thinking, planning on doing one on onions?

[@mikedaniel1771]

Wow. Epic video. It combines archaeology, history, cuisine, culture all in one massive dose of interesting delivery. Almost as massive as the amount of rice eaten that day. Subbed

[@fedesartorio]

What an incredible video! You’re stretching the boundaries of what KZbin can provide. I hope you can make many more videos like this one, I’d love to get a historic perspective on some spices, or preservation techniques, or cooking methods! I’m super grateful for your work!

[@krishnajayaswal6051]

There's a video on spices, also on chillis on his channel

[@darlenegrant3665]

Amazing. I learned a lot about rice for two years living with 3 different rice growing families in Cambodia.

[@dougsinthailand7176]

Pilaf, biryani, risotto, paella, all have variations (possibly original) where the dry rice is sautéed before liquid is added, instead of boiled.

[@DeathMetalDerf]

This was one of the most unexpectedly fascinating things I've ever seen. Rice is frickin' rad, man!

[@JDUDEadventure]

Awesome story telling. I live in South East Asia, i have always wondered the story of rice and thank you for giving me closure.

[@JayGee-j9p]

Your video is so entertaining and informative. The tempo is perfect , the breath of your knowledge is astounding. I’m certain that your dishes are excellent as well.

[@sonoransaguaro3786]

AMAZING hour! I've saved it under several headings... Cultural Cusines, World History, Agriculture... Wonderful presentation!!🎉Thank you!🙏❤️❤️❤️

[@horseenthusiast9903]

This video makes me so happy!!! I eat rice one way or another pretty much every day. Since I have Celiac disease, I can't eat wheat, rye, or barley, which is kind of a bummer (especially since that bars me from many historical foods I'm interested in and from foods that are important to the cultures I'm from). But my family has known about this disease since I was very little, so it's very normal to me. We can have all kinds of other grains (though you have to be careful with oats that they're processed in a pretty specific way, and some people end up sensitive to them anyways), but I find myself most relying on oats, then millet, then the king of all, rice. A lot of the foods I remember from my childhood are based on rice. One of the first things I helped my mom cook was curry. On tired nights when nobody wanted to cook, we'd have simple steamed rice with vegetables, or a simple pilaf of spices, garbanzo beans, onions, and beef. Whenever we got big sacks of rice at the grocery store, I'd get excited. Autumn was the time of abundance; it's when we usually got the most rice, when we canned fruits, and when we butchered deer. Autumn always had the best food; deer organs fried with butter, onions, black pepper, and thyme were one of the dishes I looked forward to. Another was the stew that we had from some of the venison, made with red wine and herbs, usually served alongside a little bowl of rice. As I learned how to cook, rice has remained very important to me. My family was suddenly a bit poor when I was in middle school, and we struggled to put food on the table every second half of the month. So, many times I'd go to school with a lunch made of the only food I had been able to cook: rice, usually with butter and salt, often with a thin stew of lentils and onions on top. Every first Friday of the month, our parents were invited to stop by the school so we could have a picnic lunch. Without fail, my dad would show up with a garbanzo bean curry from the local Tandoori restaurant. Since money was tight, that was a bit difficult for us to do often, but once a month, it was good. I still get nostalgic if I smell that curry. As I got better at cooking for myself, I found out that I love food from Mongolia, China, Japan, and the middle east. It's fun to cook, and I love flavours that are rich and savoury, with perhaps a bit of sweetness. I have yet to master any Mongolian dishes beyond tsuivan and suutei tsai, but I've been having a wonderful time over the last decade getting more familiar with food from Japan, China, and various middle eastern cultures (particularly Turkey and Lebanon). I also love history, and cook a lot of foods from historical cultures. This can get tricky, considering a lot of what I study is Mediterranean and western European history, but rice is always the great workaround in making those cuisines safe for me (certain kinds of brown rice, for instance, make a fairly good substitute for barley or other grains in a medieval pottage). What's truly amazing to me is that despite its ubiquity in my diet, I still have barely scratched the surface of all that rice can do! I don't eat much in the way of African or African diaspora rice dishes, for instance (though I desperately miss the legendary soul food restaurant that closed in my city a few years ago). And I'm really bad at making dough, so I don't make as many dumplings as I would luke to be eating. But through lean times and rich, rice is there; from juk and beef pilaf and noodles with carefully rationed frozen shrimp when I'm tired and broke, to saffron rice and kheer and that lovely venison soup with rice when I have time and money. Rice can really do it all!

[@judynicholas2680]

Wow!! One hour passed so quickly this was really amazing. I still plant rice at home in Trinidad and love it. It's history is wide spread across the world. Thank you Lord for providing such an amazing food....thank you sir for your explanation......

[@sneakypeachaugustine]

This short film gave me tears of awe. Thanks OTR. You lot are awesome!

[@getberget]

Tip of the rice berg…thats some funny shit right there. The dadjokes of dadjokes

[@arianwynn]

The way you tell the stories and histories of such humble dishes and food stuffs is amazing. I find myself glued to each episode and can't wait for the next one. You've got a great thing going here!

[@tktyga77]

I am glad you addressed the African rice story & was even a little surprised to find a variety of posho (the name for the edible spoon used in my gf's country of Uganda) made from rice & the use of Mexican rice my family grew up with, but am a little disappointed you hadn't addressed the wild rice (perhaps might do with a name change to marsh rice) found among sundry Native American groups (which happen to be among my ancestral groups mostly from my father's side) especially along the Laurentian Great Lakes such as the Ojibwe & nearby groups, especially since a similar strain is still used in parts of Northern China

[@ericgrumbles447]

The story of the invention of rice knocking sticks and the foundation of that story being the role children play in Ojibwe culture would have definitely been an interesting addendum here.

[@OTRontheroad]

I cannot express how much I adore the food in Uganda. Oh man. It's literally one of my 5 favorite countries anywhere. I could have rolex and that "pork joint" dish every day and I'd be happy

[@OTRontheroad]

The problem with going into the Native American story- I tried, went pretty deep into research for a segment, but there's just nothing in terms of actual evidence when it comes to recorded history that can actually show when rice cultivation started or pretty much anything else about the actual history before the colonial era. I just couldn't find enough to feel comfortable saying anything authoritative

[@curtisthomas2670]

The indigenous rice varieties traditionally grown by North American Native Americans are not actually genuine rice, as they do not belong to either Asian sativa or African Glabirrema species, but are non related grasses the seeds of which were grown , harvested and used similarly to real rice.

[@nbanks40]

Thank you for your beautiful non exclusionary reporting on the history of rice! We give blessings to Asia for being its “mother”, and are so grateful for its nourishment spread across the lands, but including its importance and relevance across regions of Africa, the Caribbean, and Latin America is next level food history respect!!! ❤😋

[@anndebaldo7381]

Loved this! I love rice and learned so much for your research. Thanks so much!

[@hunterkillerai]

Should not have watched this with an empty stomach. The restaurants you visits look fantastic. I am hungry from watching all the food.

[@buffienguyen]

This was such an informative and also fun documentary :) Some fun facts I want to share as a Vietnamese person: - After learning the Chinese "zhou", I assume that's where the Vietnamese word for the same dish "cháo". - We have separate words for rice grains "gạo" and cooked rice "cơm". - It's assumed that most meals would involve rice, so we often say it's "eating rice" time as a replacement to "it's dinner time" and so on.

[@StephenYoung1379]

Well, there are Chinese words for rice (mi) , cooked rice (fan), and eating cooked rice (chi fan) too

[@ntabile]

Thanks, this is a broad historical video of rice around the world. There's also a story that the Filipinos who grow rice in New Orleans in the 1700s, too..

[@regorflora7915]

Watching this while having my chicken aros caldo. And earned my subscription because this is the greatest rice docu i ever seen so far.

[@mariaderojas-scott1645]

Thank you so much. This is exactly what I needed.

[@zeideerskine3462]

Considering that is was a wheat shortage that brought about the French revolution, the French should have known better than letting a French trained Vietnamese Chef with a way of words loose on a starving nation.

[@pedrosampaio7349]

It's kind of a lost cause anyway: what would be the point of colonialism, if not to exploit people and nature, where there's enough lies and excuses to justify it?

[@grovermartin6874]

I admit I don't know enough of the history to identify the French-trained Vietnamese chef is. Is it Ho Chi Minh?

[@zeideerskine3462]

@@grovermartin6874 Yes.

[@grovermartin6874]

@@zeideerskine3462 Aha! That IS a funny point!

[@dondobbs9302]

Best post here yet!! Uncle Ho!!

[@amah.vanniarachchy4334]

Hi. Im from Sri Lanka. This is a great video, learned a lot and enjoyed alot. But you have missed Sri Lanka and its legacy of Rice. In Sri Lanka there is a rich and long history of rice and rice plays a significant role in the culture and religion in Sri Lanka.

[@QuillTail]

I cannot even comprehend how you are able to put out so many videos of such high quality so quickly.

[@itsallgoodaversa]

Just want to say hats off to you, your writing, annunciation, research and delivery are amazing and I love watching and listening to your videos. Thank you and please keep up the hard work!

[@Odwalla_YT]

Another banger man, props to you and the rest of the team for all the hard work!

[@tamiranirwan9966]

Another amazing documentary video. Looking forward to more from you.

[@chinnu389]

In Telugu regions of Southern India, we don't ask did u had lunch/dinner, we jus ask Annam Thinnava ( had rice?) , also rice plays a very important role in culture, we even have a first time rice eating ceremony for babies, frm birth to death , rice is used in all ceremonies, the goddess for rice is annapuurna devi...

[@dondobbs9302]

See the posts above/\ In Thai "Gin Khao Rueang" (eat rice yet?) and a dozen other nationalities gave their version!

[@reinhardheinzwarfelr8215]

Kinda the same in japan "gohan" and chinese(hakka) "fon" both can mean meal and rice

[@Anshulhe]

Sanskrit word Anna doesn't mean just rice it means food but as time passed people starting using Annam exclusively with rice

[@bhagiganti]

​@Infiniteemptiness Though annam is a Sanskrit word food in general, in telugu, it specifically means cooked rice. It is mostly used by families who speak standardised Telugu at home. In rural AP/Telangana "buvva" is more common for cooked rice. Uncooked rice is called biyyam or vadlu.

[@bhagiganti]

I was going to mention this as well.

[@Ratking45557]

In northern Wisconsin native Americans have been harvesting wild rice for a long time also. It grows in shallow lakes and rivers

[@ohlangeni]

I am glad you mentioned the independent domestication of rice in Africa. Euro-Americans present Africa has having no Agriculture, no history. Just like the domestication of cattle (Bos Taurus) at Nabta Playa in Africa that Europe has effectively stolen. As well as the de-Africanisation of the Nile Valley civilisation i.e Egypt/Kush

[@ANTSEMUT1]

Heck they just discovered that Amazonian tribes also independently domesticated their own species of rice but it was replaced by other crops a century or so before Europeans got there.

[@j.m.b.greengardens968]

I really hope that traditional varieties of rice are being preserved in cultivation - not only the Asian kinds, but particularly the African and Brazilian types, not just for the historic and cultural reasons, but also to keep the available gene pool as diverse as possible.

[@teacherdude]

I worked with solidarity groups feeding people in large numbers and nothing compares to rice in its ability to feed large numbers of people well at low cost, not even pasta or bread come close

[@portulanka]

As a portuguese living in the UK, I was very shocked how much less rice they have over here. Back home I am nicknamed an "arrozeiro" as I would always take rice over potatoes. In Portugal there are a lot of very popular rice dishes, arroz de pato (duck rice), arroz de tamboril (anglerfish rice), arroz de polvo (octopus rice), arroz de marisco (sea food rice) and arroz doce (rice pudding). Even though they have similar names, they're all cooked differently. There are two main varieties of rice in Portugal, arroz carolino (a type of short grain rice) and arroz agulha (needle rice = long grain rice)

[@mysteriousdude280]

There's a type of rice which is grown in the southern of the coastal region in rufiji delta in Tanzania. they call it "bora nipate"(at least let me get something), It grows in almost everywhere even on anthills.Sadly it's being replaced by new seeds, you should look into that

[@creakinator]

Excellent video. Well done and very informative.

[@danielmaxwell6676]

I only found your channel a few weeks ago. Every video I have seen so far is gem. Keep up the womderful work.

[@elsainnamorato2231]

Love this video for some reason going to watch it one more time. 👍👍👍👍

[@edwardwong654]

This is fascinating. How can this not be done before?! Good job.

[@JTSuter]

I don't know why KZbin took this long to show me your channel, but I'm thoroughly impressed! Planning to especially show the history of Tom Yum to my Thai wife. Subscribed!

[@roberthorwood4276]

What a fscinating , and brave video Adam. Been a fan of your excellent channel for a while now and I'm constantly amazed by the amount of research you put into your Vlogs !!

[@OTRontheroad]

Cheers and thank you!

[@ernestkj]

I just love the light aroma of white jasmine rice! its a must have for my family

[@nigelworters3667]

One thing I was hoping you would mention was that without rice, pasta would not exist. That total staple and pinnacle of Italian cuisine owes its origins to the humble rice noodle

[@sampsy2896]

How in the world does this channel have only 134K subscribers? It’s the most underrated channel I’ve seen on KZbin.

[@edmartin875]

Loved this very informative video. Thanks for sharing. It also made me hungry, so I stopped it, got up and made myself a bowl of rice. Then I could continue watching the video.

[@billmcdonald4335]

I was raised on that Minute Rice stuff. Now, I steam several bowlfuls a week, mostly Thai Jasmine. Only takes a small amount of extra effort, but there's a world of difference.

[@PDeSF]

in India we cook rice with extra water and then just like pasta is drained from all the excess water, we take it out that heavy starch water. After cook under a heavy bottom pan for another few minutes just like simmering on slow fire.

[@chriscarrol9373]

Why you must be american I presume? Second quote from Henry Morton Stanley.

[@billmcdonald4335]

@@chriscarrol9373 Canadian - close enough when it comes to rice culture, especially in the '60s and '70s. Minute Rice - and Uncle Ben's. . . Dainty Rice. . . all of it was 'near-rice.' Eight Treasures Thai Jasmine is my brand these days. A great all-rounder that does well in many different cuisines.

[@Lemon-Bark]

I was recently gifted a rice cooker and a whole new world of food opened up, I'll be checking out the Eight Treasures brand!

[@thescribe7117]

I steam my rice too and I have never thrown away any of the starchy water. The rice tastes wonderful.

[@mehdiconsulta]

Man, you are selling Thailand food scene for me. One of the best KZbin channel, you guys are doing an incredible work.

[@dannychu2014]

Chinese people greet each other by saying, "Have you eaten rice yet". It's basically saying "Have you eaten yet" or a way of saying "hello". Glory to rice!

[@Cdr_Mansfield_Cumming]

I have only just found this channel. What a great video. The production quality is sublime. It's a crime this channel only has 138K subscribers. Well, I am a new one. Thank you for such a well-researched subject and high-quality production value. I cannot wait to watch more.

[@pannachawangkul585]

Your research on the story is much appreciate. Very fascinating.

[@andrew_langner]

The documentary I didn't know I needed to watch.

[@Ajhmee]

If you google the word "Valeriepieris circle" it is a circle cover China, India and SE Asia. People live in this circle more than outside the circle or over 50% of world population are in this circle and the reason is rice. Rice is the plant that give the most calories per farming area. It means you can feed more people if you grow rice. That's why most area with high population density always the rice eating area.

[@kulkrafts3143]

Actually higher calories per farming area goes to corn. Corn can be grown in marginal farming land whereas rice need to be grown in warm, rich soil and high rainfall.

[@ANTSEMUT1]

​@@kulkrafts3143under the right conditions rice can have 2-3 harvest a year, while corn can only be harvested once a year.

[@tathamsvids2095]

Cool story bro, then the Nightshades of South America showed up. That population circle would be seriously skewed if all people in the New World weren't wiped out from disease post 1492. The introduction of the potato to Europe not only increased calorie intact it caused the populations to explode, the snowball effects of this have affected the World ever since.

[@NathanDudani]

​@@tathamsvids2095lol

[@darakbangenglish]

"Thank you for this informative article about rice! It's amazing how rice can be used in so many different dishes, and you did a great job explaining its nutritional value and health implications. Please continue to post more helpful content like this!"

[@dondobbs9302]

SO very amazing!! You literally and figuratively "bit off more than you can chew" and came out the king of KZbin food videos again!! Really good, really fun. Their planting the first round of Khao Nyow (sticky rice) in Lanna (north west Thailand) right now. I pray this heat ends and the rains begin so they have a good harvest. Some one better preserve that African rice, we're gonna' NEED a hearty, heat/drought resistant strain soon!

[@jamestjomsland948]

Wide in scope, deep in knowledge, compassionate with regards to cultures. Excellent presentation! Thank You. jimmy

[@mariomovillon1613]

No need to argue about the pre-historic origins of rice. Safe to say, factually its prehistoric records were found in most of the Mainland Asia and SouthEast Asia. The International Rice Research(IRRI) was established in 1960 in the Philippines, to address the crucial economic importance of rice to address hunger and survival of half of the world's population. With its globally comprehensive and incomparable researches related to rice, many of the prehistoric records and many relevant details about its history culture, rituals, customs & traditions around rice are archived at IRRI. From its huge global rice varietal collections of more than 120,000, together with the vast comprehensive information stored in the IRRI Riceworld Museum and Learning Center and the vast rice-related information from the IRRI Library, one can make a better understanding & appreciation of rice and the whole spectrum about the world's most important grain.

[@ellyjuliana5731]

well said.. in Malaysia, we have Muzium Padi - Rice museum

[@Forced2DoThis1]

This was worth every second! Honestly I hope they do several more segments on this subject.

[@carolinevinke5000]

This might be the BEST video I have ever watched. Now I’m going to find my local best jollof place to try something new and dig in! Thank you!

[@Kinda_fishyyy]

I’m Filipino, the moment I see rice I CLICK

[@cedrixkbandong038]

Same lol

[@PrimordialSoup1]

That was great. Love how rice is so tied into the rise of civilisations. Subscribed.

[@allisterfong4867]

Great v.documentary. Loved it so much I liked and subscribed.

[@TikiRainbows]

I'm not sure I would have survived this far in life if it werent for this rice

[@WholeCosmos]

As a half Asian American who used to study anthropology and Biology, worked in biology and has family in the Cantonese restaurant industry and loves rice and food..... BRAVO!

[@devdassanzo2002]

Eating a bowl of rice while watching history about rice 🍚🥢

[@suvi7641]

same

[@bradleypierce1561]

I had no idea the history of rice was so interesting. Thank you!❤

[@edwardwong654]

I am mostly ethnic Chinese but when I was married, my wife who is Caucasian made a decree to ban rice from the home. It just happened that weekend that we had an outing in Tamales Bay with a few friends from New York and which one of her local colleagues. While we were dining, I mentioned that Jennifer just banned rice in our home. Everyone's jaws just dropped. They are not the interventionist types, but they all said, no, you can't ban rice, It is critical. I used that to overturn her decree but agreed to a compromise of using brown rice as the de facto rice. We also had jasmine, Japanese short-grain, and basmati but brown rice was the staple. That totally saved our marriage. You can't ban rice in a Chinese household!

[@highmountain95]

What a great video! Never knew rice had such a storied background. I enjoyed it a lot. Thank you very much. Keep it up please.

[@DrowSkinned]

Too hungry, I'll watch this later 😂

[@adanphu4325]

Love the quality of your content.

[@p5gBand]

I cook a pot of rice with almost every dinner and I always say to the grandkids, "you want some rice? we have rice."

[@rggfishing5234]

I have at home a wonderful Japanese rice cooker for Jasmine rice and use leftovers for fried rice. We also have a Persian cooker for making the wonderful Tahdig with that orgasmic crispy toasted crust. I make Thai curry rice dishes at home; and my wife from New Orleans makes a jambalaya to die for. And red beans and rice with andouille, and crab and chicken gumbo. And living here in Florida there is no shortage of arroz con pollo. And Mama Mia, I can make the creamist Italian risotto ever with stock, butter, parma cheese, mushrooms. Rice is the best. Thanks for an interesting and mouthwatering video. And I love the history. THANKS!

[@kikiw1401]

I’m Chinese and my grandmas greeting to me everyday is “have you eaten rice yet?” In Chinese ❤

[@Mojo_3.14]

I see gamers going around being cringe yelling "first" "first" Then realize that grown adults and countries have spent millions on doing the same thing over rice, just for "first" bragging rights. It's so ridiculous.

[@funveeable]

I'm amazed with all these random people around the world having all these technological, resource, and population advantages but for some reason the Europeans dominate them all. Shows that it's not the material that matters, it's the knowledge of how to use it.

[@faytstrife13]

@@funveeable Europeans are just louder

[@NathanDudani]

First

[@JustinLe]

​​@@funveeableit's more of a back and forth swing really. in the grand scheme of things you are talking about 5000 years of history so the current 300ish European swing is just a blip in the scale.

[@IamEscBoy]

there's something magical about being first, man

[@AS-AS_AS2]

Thank the gods! A real human voice! ❤

[@anyaroz8619]

I hope you make another chapter on rice. The Central Asia rice used in dishes in Uzbekistan, Tajikistan, Kazakhstan, Azerbaijan and Kyrgyzstan all use a completely different variety of rice that is super hard and cooks for longer. It is similar to the kind of hard rice used in preparing paella. Loved your video on rice. Thank you!

[@Discoworx]

Fantastically well researched, written and delivered!

[@ianferguson3998]

Amazing. Brilliant job. Seriously earned my sub. Keep it coming

[@elvenkind6072]

This totally deserved a subscribe and like.

[@curtisthomas2670]

A strain of African wetland rice was introduced to the Americans became a staple crop in the US known as Carolina Gold, which was the major rice variety grown in the US until it was replaced by Asian varieties and eventually ceased being commercially grown early in the 20th century

[@grovermartin6874]

Oh! That's terrible to hear!😭 I've been reading so many comments to learn about the Carolina rice. Curses, foiled again!

[@curtisthomas2670]

Should've been more specific.... it was phased out as a large scale commercial crop early in the 20th century but saw a resurgence a couple decades ago and is being grown by farmers mostly on a small commercial scale and as a "heritage" crop, but nothing on the scale as before. It is available on Amazon.

[@grovermartin6874]

@@curtisthomas2670 Thank you for raising my awareness about Carolina Gold rice. I just ordered some from Amazon.

[@curtisthomas2670]

@@grovermartin6874 another African rice story: Red bearded upland rice is a reddish nutty tasting African rice that grows on dry land and hillsides. Thomas Jefferson imported a cask of it from Africa and distributed seeds to various farmers in particularly mosquito prone areas in the hope that it would replace wetland rice and the need for mosquito harboring rice paddies. But because it required much more labour especially in threshing it never caught on as a large scale commercial crop, but was mostly grown by free blacks and slaves on a small scale and as a subsistence crop. It was gradually phased out during the Civil War and post war period. After the War of 1812 runaway slaves who had served with the British military against the US were resettled along with their families by the British on Crown lands in the forested Moruga area in the then British colony of Trinidad and Tobago. They carried red bearded upland rice with them and planted it on the lands given to them, and it is still grown as a commercial crop to this day, under the name "Moruga Hill Rice" and is available online. US agriculturists had long thought it was a " lost grain" and were surprised to find large fields under cultivation in Trinidad and have since reintroduced it to the US.

[@grovermartin6874]

@@curtisthomas2670 That gives me a thrill to learn. Thank you! I am going to order some now!