Carbs can do no wrong in our eyes. And if you’re anything like us, you build most of the meals you eat around carbs — the glorious source of energy that propels us to take on anything life brings our way. But have you ever thought about certain carbohydrates as more than just side dishes? Rice, specifically rice from Thailand, is a perfect example. It’s the most widely consumed rice in the world, boasting vibrant colours and varieties that pack more grain nutrition than standard white rice. To learn more about Thai rice varieties and the potential for cooking with rice, we spoke with local culinary expert Angus An, the chef leading Vancouver’s Maenam Thai restaurant.