Rice

Rice is the staple food of the Philippines, served with nearly every dish — from sisig and lechon kawali to pakbet and chopsuey. Steamed white rice is simple yet essential, providing the perfect base to balance savory, sweet, and sour flavors in Filipino cuisine.

Ingredients:

• 2 cups white rice (jasmine, dinorado, or long‑grain)
• 2 ½ cups water (adjust depending on rice type)
• Pinch of salt (optional)

Instructions:

Step 1: Wash Rice

1. Place rice in a pot or rice cooker.
2. Rinse with water 2–3 times until water runs clearer.

Step 2: Add Water

1. Add 2 ½ cups water to the washed rice.
2. Adjust water depending on rice type (slightly less for softer rice, more for firmer).

Step 3: Cook

• Rice Cooker Method:
  1. Turn on rice cooker and let it cook automatically.
  2. Fluff rice with a fork once done.
• Stovetop Method:

1. Bring rice and water to a boil.
2. Lower heat, cover, and simmer for 15–20 minutes.
3. Turn off heat and let rice rest for 5 minutes before fluffing.

Step 4: Serve

• Transfer rice to a serving bowl.
• Pair with any Filipino viand (ulam) like nilaga, caldereta, or pakbet.