In East Asian monastic culture, rice holds a special place as a staple food that goes beyond mere sustenance. It is a symbol of nourishment for both the body and soul, and carries deep cultural significance, with each grain coming from a different being across the world. Rice is an integral part of monastic life, influencing daily routines and religious events for centuries.
Cultivation of Mindfulness
One of the key aspects of East Asian monastic culture is the practice of mindfulness and meditation. Rice plays a crucial role in supporting this practice. Monks and nuns often begin their day with a simple meal of rice, accompanied by vegetables or tofu. This modest meal provides the necessary sustenance to sustain their bodies, while also promoting a state of mental clarity and focus conducive to meditation. Eating mindfully, with full awareness of each bite, is seen as a form of meditation itself, allowing the monastics to cultivate mindfulness and gratitude towards the food they consume.
Beyond its role as sustenance, rice also holds spiritual significance in East Asian monastic culture. In Buddhism, which is the predominant religion in many East Asian countries, rice is considered a sacred offering to the Buddha and other deities. Monks and nuns often prepare rice as an offering during rituals and ceremonies, symbolizing generosity, compassion, and the importance of giving. The act of offering rice is also believed to generate merit, which is considered an essential part of the Buddhist path towards enlightenment.
Cultural and Societal Influence
Moreover, rice has influenced the architecture and design of monastic buildings in East Asia. The layout of many monasteries is often reminiscent of rice paddies, with buildings arranged in a grid pattern that resembles the terraced fields where rice is grown. This design is not only functional, but it also reflects the monastic ideal of living in harmony with nature and cultivating a sense of interconnectedness with the environment.
Furthermore, rice has been a vehicle for cultural exchange and regional identity in East Asian monastic culture. Different countries and regions have their own unique varieties of rice, with distinct flavors, textures, and cooking techniques. Monasteries often cultivate their own rice, using traditional methods that have been passed down through generations. The cultivation and consumption of local rice not only sustains the monastics but also reinforces their connection to the land and the local community. Rice has also been a symbol of hospitality, as monasteries often offer rice and other food to visitors and the poor as a form of charity and goodwill.
In addition to its cultural significance, rice has also played a role in addressing social issues in East Asian monastic culture. For example, rice has been used as a means of alleviating poverty and hunger in local communities. Monasteries have often served as centers of charitable activities, providing food, shelter, and support to those in need. In times of natural disasters or social upheaval, rice has been a vital resource for communities to rebuild and recover.
What’s in a Grain of Rice?
In conclusion, rice holds deep cultural significance in East Asian monastic culture as a symbol of nourishment, mindfulness, community, generosity, and spirituality. It is not just a source of sustenance, but also a powerful symbol that reflects the values, beliefs, and practices of monastic life. The cultivation, sharing, and consumption of rice are integral to the daily life of monastic practitioners, and embody the spiritual ideals of mindfulness and cultivation.
Seven Jewel Rice Recipe
Here at What Monks Eat, we love a traditional Chinese rice recipe called “Seven Jewel Rice.” The most important difference between the Seven Jewel Rice and other Chinese fried rice is that this dish utilizes Glutinous Rice instead of traditional rice. Glutinous rice is able to absorb more flavor and so the approach is more attune to a Vegan Asian risotto. The dish is then steamed so the dish does not become “gummy” from the starches that are released. And thus, creates a very flavorful and textural experience.
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Ingredients:
- 2 cups glutinous rice
- ½ cup wheat gluten wheels
- ½ cup peanuts
- ½ cup dried shiitake mushrooms
- Diced, baked tofu
- 4 tbsp. soy sauce
- ½ cup string beans
- ½ cup corn
- Wash 2 cups of glutinous rice.
- Pour clean water to cover rice and soak a minimum of six hours, or overnight.
- After soaking, pour out the starchy water.
- Soak wheat gluten wheels in tap water.
- Soak dried mushrooms in clean, drinkable water.
- In a pot, cook peanuts until soft and tender (approx. 10 mins). Strain and set aside.
- After wheat gluten wheels are softened, chop into small pieces.
- After dried mushrooms are soaked and softened, squeeze to strain excess water out. Be sure to save the mushroom water, as it will be used for cooking.
- Slice mushrooms into strips.
- In a pan, stir fry peanuts, gluten wheels, mushrooms, and baked tofu.
- When fragrant, pour in 2 tbsp soy sauce and cook until liquids have mostly cooked off.
- Set aside the cooked ingredients.
- In a pan, put in uncooked strained glutinous rice.
- Cook while gradually incorporating mushroom water (up to approximately 4 cups).
- When liquid has mostly cooked down, pour 2 tbsp soy sauce and 1 tbsp salt.
- Combine the rest of the ingredients with the rice.
- After the ingredients combine, in a large steamer lined with cheesecloth, pour in rice.
- Steam on high heat for 20 minutes.
- In a pan, saute chopped string beans and corn until soft and fragrant.
- Combine the fresh veggies into the steamed rice and enjoy!
This dish is a great vegan meal prep recipe, as it can be made in advance and kept in the freezer and steamed in a rice cooker right before a meal. If heated up in a microwave, add a few teaspoons of water and cover the lid to microwave for 1 minute.