Rice as a Staple Food in the Philippines

The primary use of rice in the Philippines is for manufacturing non-food items.

Filipino culture does not have a significant connection to rice consumption.

Rice beverages are not included in the discussions about value-added rice products.

Value-adding of rice is limited solely to food items.

Processing rice into different products contributes to enhancing its profitability.

The commercialization of value-added rice products poses only opportunities with no challenges.

Amylose content is the least important factor when manufacturing rice-based food products.

Waxy or glutinous rice absorbs little water and has a hard texture when cooked.

Very low amylose rice varieties are commonly used in place of waxy rice for making certain dishes.

Low amylose rice tends to give a dry texture to bread crumbs.

Intermediate amylose rice varieties are fluffy and soft, and are suitable for making breakfast cereals.

High amylose rice varieties tend to have a moist texture and are ideal for noodles.

Rice by-products such as straw, hull, and bran have no significant uses.

NSIC Rc13 is a very low amylose rice variety primarily used for making congee.

Low amylose rice is often used to create dense and hard textured foods.

PSB Rc52 is associated with producing rice pudding and other soft-textured foods.

Sprouted brown rice is believed to improve the taste and texture of rice and activate dormant enzymes.

Rice bran oil is a poor source of edible oil due to its low oil content.

Coconut milk is considered a shelf-stable ingredient in traditional rice products.

Rice hull is primarily used as an organic fertilizer and is effective as an insulator.

The major challenge in commercializing value-added rice products is related to rice self-sufficiency.

Rice-based beverages include options such as rice coffee and rice tea.

Rice bran can be used to cure thiamine or vitamin B1 deficiency, commonly known as beri-beri.

The use of indigenous materials like banana leaves for packaging in rice products significantly enhances the shelf life.

There is a significant amount of research focused on rice product development in the Philippines.

Effective packaging materials are recommended to prolong the shelf life of value-added rice products.

Suman sa ibos is made using palm or coconut leaves for packaging.

Biko is made with glutinous rice, sugar, and coconut milk cooked until dry.

Tinubong is cooked inside a regular pot over a fire.

Bibingka is made primarily with rice flour and is popular during the Christmas season.

Calamay is a dish made with galapong, coconut milk, and sugar that is baked in an oven.

Espasol is a sticky dessert that is molded and dusted with toasted rice flour.

Puto Bumbong is made from purple glutinous rice and is typically served with butter and pineapple.

Sapin-Sapin is a single-layered dessert made from flour and coconut.

Palitaw is formed into balls, cooked in boiling water, and served with grated coconut.

Bihon is a type of rice pudding typically served during celebrations.

Rice porridge becomes arroz caldo when chicken is added.

Paella is traditionally made with glutinous rice, while arroz valenciana is made with ordinary rice.

Cream puffs are made using dry milled rice flour.

Puto-Pao combines elements of puto and siopao, using rice flour for the base.

Noodles produced at PhilRice include traditional wheat noodles.