Once upon a time, the Balinese for food had only the juice of sugar-cane. Wisnu, the god of fertility and water, felt pity for them and came down and raped Mother Earth to fertilize her. She then gave birth to rice but this still did not solve the problem as rice was still unavailable to humans. Wisnu intervened once again and forced Indra, Lord of the Heavens, to teach men how to grow rice. This is the story of how rice was born, a gift from the gods of earth and water.
Having such a dramatic origin, it is not surprising that life for the Balinese revolves around rice. The most memorable landscapes on the island are the gorgeous rice paddies and from planting time until harvest the growth of rice is watched with as much attention as that of a child. Bali’s scenery evolves regardless of the seasons with the life of the rice: from flooded fields reflecting the clouds, to jade colored freshly replanted shoots, to the swaying green or robust gold of a mature crop. Along this cycle men and women take specific turns: men plant it, women harvest it.
Since a farmer is unable to build and maintain elaborated irrigation systems that compensate for the island’s mountainous nature, only through cooperation with neighbors have the Balinese become known as the most efficient rice-growers and recently been awarded UNESCO World Heritage Status for their “subak”, an extremely efficient use of irrigation water
(read entry from Unesco official site). The "subak" is a communal association consisting of growers, tenants, and sharecroppers acting as a sort of local "water board," that controls the distribution of irrigation water and organize joint work projects to build and maintain dams, canals, tunnels and aqueducts. In existence in Bali since at least A.D. 896, the "subak" is also responsible for achieving optimal growing conditions and it reflects the philosophical concept of Tri Hita Karana, which brings together the realms of the spirit, the human world and nature (I will talk more about this concept in future posts).
Although the majority of rice cultivated on the island is white, reddish-brown rice and black glutinous rice are also grown, and even yellow rice (dyed with the turmeric root) is produced on festive occasions.
Rice is the centerpiece of every family’s meal in Bali: it is consumed for breakfast (boiled rice-flour dumplings sweetened with palm sugar syrup), for lunch (steamed white rice with vegetables and very little meat) and the leftover rice is often transformed into Nasi Goreng (fried rice with various savoury ingredients).
In this island of Gods, man lives off rice and as legend states his body and soul are built from it. This explains the deep rooted reverence and respect Bali holds for its rice and its farming.
Jenggala has been established for more than 35 years and this is important as we need them to be around in the future for our yearly stock replacements. They work mainly with stoneware (high-fired at a temperature well above 2000 degrees Celsius) to make their products chip resistant and suitable for a heavy usage. We spent a whole day in their biggest showroom among beautiful pieces and endless options and at the end we left the shop tired but satisfied with our choices. Production will have to start soon as the factory needs at least 2 months to produce and deliver our plates. 
