Filipino Food – Rice, Surprise!
Rice is the mainstay of every Filipino meal—breakfast, lunch and dinner are all served with a cup or two of rice paired with a meat or vegetable viand.
Like other countries in Asia, rice is not just cooked to be the primary source of carbohydrates at the supper table. It’s a versatile foodstuff that can be turned into anything from a light snack to a dessert or to a wine.
Filipinos take rice seriously not just because it’s the star of every meal—it’s also a very filling, very healthy food.
The Philippines has an active rice research institute that’s world-renowned for coming up with genetically-enhanced rice varieties that are fluffier, tastier, and more resistant to pest and weather problems.
But if you think cooked rice is the only thing Filipinos can serve you, think again. There’s an entire universe of rice-based dishes that make use of different rice varieties. We like our rice white and fluffy, but we won’t turn down any other rice-based dish that comes our way.
Here are some of the Filipino rice favorites you can try on your next visit to the Philippines
Made from glutinous rice (known as malagkit or ‘sticky’ rice), there are so many different suman recipes you can find all across the country that it would be impossible to catalogue them all.
Some varieties are served with glazed coconut jam, while others are covered in toasted shaved coconut and still others are just dipped into sugar for a little sweetness.
Champorado is one of the best treats cum comfort food you can have on a cold rainy day. This is rice porridge made with cocoa or chocolate powder, whichever one you prefer.
Some Filipinos pair it with dried fish, making a meal that’s salty-sweet and incredibly delicious.
Our homemade rice porridge with chicken and vegetables is a must-try dish that you can find in almost any carinderia or Filipino restaurant anywhere in the country.
This is cooked just like ordinary cup of white rice served with meals, except that instead of letting all the water evaporate, you leave just as much as it takes to make the dish a little soupy.
You may think that the Japanese are the only ones who drink rice wine, but Tapuey is made from fermented brown rice and is a traditional alcoholic beverage among the peoples in the Mt. Province.
This surprisingly intoxicating drink is placed inside huge clay jars and allowed to ferment for weeks. The resulting mush is squeezed, boiled and then cooled to yield a cup of tapuey.