Rice has played an important role in European culinary habits for a long time. Risotto has been part of North-Western Italian cuisine since the 14th century, while rice was used in Spain to make dishes such as paella since its introduction by the Arabs in the 8th century. South-Eastern Europeans (Bosnians, Romanians, Greeks, Turks...) eat rice in a variety of dishes, such as pilaf.
Rice thus predates potatoes, which only arrived in 1537 in Europe, but not widespread before the 17th century. Nowadays, naturally, Chinese, Thai, Vietnamese and Indian food have all become so popular that rice is eaten more than potatoes, especially among younger generations of Europeans, and especially in Britain and Latin countries.
But rice has been used in traditional dishes in many European countries, and not just Mediterranean ones. One of the most popular desserts in France is named riz au lait (rice pudding), i.e. rice cooked in sweeten milk, and often eaten with brown sugar. All big dairy product makers, like Danone, Yoplait or Nestle, have their riz au lait, which fill the shelves of any supermarket in France, Switzerland or Belgium. Families often make their own at home, as it is one of the easiest dessert to prepare (just cook rice 45min in milk, maybe some vanilla sweetener and/or an egg, then serve in a bowl and add some brown sugar).
In Belgium, one of the local specialities is the tarte au riz (rice tart), which originally comes from the town of Verviers, between Liege, Maastricht (in the Netherlands) and Aachen (in Germany). You can find it in virtually any Belgian bakery.
There are many other traditional dishes in France and Belgium served with rice (e.g. with a Provencal sauce), and rice is indeed eaten a lot, as the quantities of rice boxes and bags in these countries' supermarkets confirm.
With the emergence of fusion cuisines, with strong Asian influences, rice has a assured future in Europe.
Rice thus predates potatoes, which only arrived in 1537 in Europe, but not widespread before the 17th century. Nowadays, naturally, Chinese, Thai, Vietnamese and Indian food have all become so popular that rice is eaten more than potatoes, especially among younger generations of Europeans, and especially in Britain and Latin countries.
But rice has been used in traditional dishes in many European countries, and not just Mediterranean ones. One of the most popular desserts in France is named riz au lait (rice pudding), i.e. rice cooked in sweeten milk, and often eaten with brown sugar. All big dairy product makers, like Danone, Yoplait or Nestle, have their riz au lait, which fill the shelves of any supermarket in France, Switzerland or Belgium. Families often make their own at home, as it is one of the easiest dessert to prepare (just cook rice 45min in milk, maybe some vanilla sweetener and/or an egg, then serve in a bowl and add some brown sugar).
In Belgium, one of the local specialities is the tarte au riz (rice tart), which originally comes from the town of Verviers, between Liege, Maastricht (in the Netherlands) and Aachen (in Germany). You can find it in virtually any Belgian bakery.
There are many other traditional dishes in France and Belgium served with rice (e.g. with a Provencal sauce), and rice is indeed eaten a lot, as the quantities of rice boxes and bags in these countries' supermarkets confirm.
With the emergence of fusion cuisines, with strong Asian influences, rice has a assured future in Europe.