Rice is a plant originally from Southeast Asia, with branching stems ending in a panicle formed of flowers or “spikelets,” from which the grains are formed. While rice is a staple food in the Philippines, the government is pushing for the planting of alternative crops for rice since its production inputs becomes expensive. However, to help our farmers with this dilemma, experts from the Department of Agriculture- Agricultural Training Institute come up with livelihood which focuses on various rice recipes. The recipes are well-researched, cooked in perfection to share to our beloved online readers. The team hopes that you will gain extra income out of this.

Recipes shared
by Jim C. Raborar (ATI-XII)

Rice stew in Tomato Sauce
(Caldereta Rice)

Rice and Corn Recipes 1

Rice stew in tomato sauce

To divert the common but popular Kaldereta recipe in the Philippines with goat shoulders, tomato paste and liver spread as the main ingredients, Rice stew in Tomato Sauce adapted its original items but rice will be the heart of this Spanish-influenced dish and Filipinos’ favorite own versions.

Ingredients

2 cups rice with long grains
2 tsp.oil
2 sachet food seasoning
1/2 cup tomato ketchup
1/2 cup ground liver or liver spread
2 tsp brown sugar
1/2 cup carrots, cut into cubes
1/3 cup garbanzos, pre-cooked
1/3 cup corn kernels, pre-cooked
2-3 cups water

Procedure

1. Soaked rice in water for 30 minutes.
2. Saute rice in oil. Put the food seasoning and cooked it for another 3 minutes.
3. Add all the remaining ingredients and add water.
4. Cook it in low fire for an hour and 15 minutes while continue stirring it.
5. When rice already cooked, put it in a nice serving plate.

Easy Cheezy Rice Pie

Rice and Corn Recipes 2

Rice pie is an italian rice recipe but for Filipinos it is widely known as puto. But to marry the cooking styles of Italian and Filipino, Easy Ceezy Rice Pie makes a very well blended fusion of powerful cultures.

Ingredients

2 cups newly cooked rice
1/2 cup cheese, grated
1/4 tsp salt
1/4 tsp ground black pepper
1/2 cup sour cream (if not available, mix 1/2 cup all purpose cream and 2 tsp vinegar)
1/4 cup bacon, sliced into cubes

Procedure

1. In a hot pan, put rice, cheese, salt and pepper. Mix well until cheese melts.
2. Get the cooked rice and form it into big round pie. Wipe top of pie with sour cream.
3. Garnish it with bacon bits.

Sinukmani

Rice and Corn Recipes 3

In Batangas, sinumakni takes center stage in Sinukmani Festival

Sinukmani is also known as sinukmaneng. , bukayo , a sweet dessert popular with children. But biko and sinukmani are similar dishes which use whole glutinous rice grains. The preparation is the same. However, in this recipe, the green coloring will make it a bit different.

Ingredients

2 Kl glutinous rice
2 pieces coconut, grated
1 Kl white sugar
5 drops of food coloring (green)

Procedure

1. Cook the rice in 1:1 ratio (1 cup water is to 1 cup glutinous rice)
2. Get the milk out of the grated coconut.
3. Mix coconut milk into the cooked glutinous rice. Put sugar.
4. Cook it in low fire until it become sticky. Let it cool and serve.

Rice Maja Blanca

Rice and Corn Recipes 4

Rice Maja Blanca is a perfect summer merienda (Photo Credits to: filipinodesserts.net)

Rice recipe like rice maja blanca could be a good idea for business especially this summer. Tell your kids to join you in your small business.

Ingredients

1 kl glutinous rice
1 kl rice
1 1/4 kl white sugar
1 can evaporated milk, big
4 pcs coconut, medium, grated
1/4 kl. whole peanut

Procedure

1. Wash glutinous rice and plain rice. Soaked in water for 4 hours. Grind it.
2. Steam ground rice with evaporated milk, sugar and food coloring.
3. For toppings, toast peanuts in slow fire until cook and crispy. Get the shell out then pound it. Set aside.
4. In a pan, cook grated coconut and sugar. Stir it until becomes golden brown. Add the pounded peanuts.
5. Put toppings on maja blanca. Let it cool before slicing. Serve.

Rice Nutritional Value

Good source: magnesium.
Contains: niacin, vitamin B6, thiamine, phosphorus, zinc and copper.
Traces: pantothenic acid, potassium and thiamine (except brown rice).
Cooked parboiled long-grain white rice
Contains: niacin, magnesium, copper and pantothenic acid.
Traces: phosphorus, zinc and potassium.
Cooked long-grain white rice
Contains: pantothenic acid, vitamin B6, magnesium and zinc.
Traces: phosphorus, niacin and potassium.

Rice is one of the cereal grains lowest in protein. As for all cereals, the proteins are incomplete, lysine being the limiting factor. Its starch has the property of swelling during cooking and being very digestible.?
Properties: astringent. Rice is said to be effective against diarrhea (especially its cooking water) and hypertension.

Read more: http://www.answers.com/topic/rice#ixzz1qNsE6SGI
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