Indonesia Heritage Rice


Did you know that our neighbour, Indonesia grows a diverse range of heritage rice unknown to many average consumers?

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These are a few ten rare rice varieties with different colours of browns, reds, purples and blacks; notably absence of white.

These are homegrown products from Indonesia. Some are grown only a matter of metros away, while others are from Papua, Java, Sumatra and Kalimantan.

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Slow Food Bali had organized a heritage rice-tasting event at Sari Organik to showcase the widely diverse variety of Indonesian rices. The talk and tastings were followed by a splendorous array of dishes from Sari Organik’s garden.

Jakarta-based Helia Hilman, founder of the artisanal food company Javara, explained the differences in origin, texture, aroma and flavor, after first giving a brief presentation about rice history and traditions in Indonesia (there are about 7000 varieties of rice across the archipelago, including sea rice and swamp rice – who knew?).

A show of hands was used at the end to vote for the best rice on the plate.

The runner-up was the ‘limboto’ brown rice, a firm, savory rice with a dry-ish texture and strong nutty aroma – so flavorsome and hearty, it was practically a meal in itself. While the winner rice was ‘kasepuhan ciptagelar highland black rice’ – soft and sticky, with a sweet aroma; even without sugar and coconut it was like a creamy pudding (and a definite favorite with the children).

Helia also explained that the quality of water is almost as important as the quality of the rice; milling, polishing and cooking methods are also contributing factors. One spoonful of rice that’s been grown with care and filled with blessings holds more nutrition, and provides more sustenance, than a gargantuan plateful of white rice.


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Kindly note that truly appreciates the passion, generosity and contribution of others to the world of culinary. Therefore we wished to emphasize that some of our article contents are taken from the world wide web with an intention to create awareness only. Then again, kudos to those who had put so much effort to produce these wonderful contents and their willingness to share to the world. Thank you. – –

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