Did you know that our neighbour, Indonesia grows a diverse range of heritage rice unknown to many average consumers?
This image was taken from Source: https://www.facebook.com/slowfoodinternational
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.
This image was taken from Source: https://www.facebook.com/SlowFoodBali
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.
This image was taken from Source: http://ubudnowandthen.com/ and please visit this website to know more of these products.
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