“Rice is the principal food for over 60% of mankind,” pointed out the Laguna-based International Rice Research Institute (IRRI). It is particularly important to Asia where over half of the world’s population lives.
In the Philippines, rice is the staple food, together with fish. “If we did not have rice, our deepest comfort food, we would probably feel less Filipino,” the late food columnist Doreen Fernandez once said.
“One more rice, please!” This call, which rings at dinner time in all restaurants and small eateries, best sums up the eating habits of the typical Filipino to whom eating is a matter of filling up. Studies show one-half cup of rice can furnish 82 calories of energy, enough to give someone energy to walk 26 minutes.
On average, Filipinos consume 114-120 kilograms of rice per capita per year. That’s almost double of the world average of 65 kilograms per capita per year, according to Dr. Eufemio Rasco, Jr., former director of the Philippine Rice Research Institute (PhilRice).
For thousands of years, rice (known in the science world as Oryza sativa) has been part of the human diet. Historical evidence suggests that rice may have been produced and consumed up to 10,000 years ago.
“This, alongside its current global status as the world’s most important human food, makes rice production responsible for feeding more people over a longer period than any other crop,” IRRI said in a statement.
Rice production is among the most valuable source of income of Filipino farmers. In fact, one-third of the arable land – 10 million hectares – is planted to rice, Dr. Rasco said. About 2.5 million families – that’s 40% of the country’s labor force – depend on rice farming and related activities for their livelihood.
Not all rice produced, however, are eaten by Filipinos. Dr. Flordeliza Bordey, PhilRice program leader for Impact Assessment Policy Research and Advocacy reported that every Filipino wastes 14 grams of milled rice per day, which is equivalent to about 3 tablespoons per person per day.
The Bureau of Agricultural Statistics reports that Filipinos spend more on rice than any other food. A survey conducted by the line agency of the Department of Agriculture showed that Filipinos, especially those from low-income households, are depending solely on rice more than ever for their daily dietary energy supply and dietary protein because it remains the most affordable food in the country.
Unknowingly, rice does not only help solve hunger but also “hidden hunger,” the colloquial term for micronutrient deficiency. It happens when people get enough macronutrients (such as carbohydrates, protein, and fat), but not enough micronutrients (vitamins and minerals) for optimum health.
In rice-consuming countries like the Philippines, lack of iron, zinc, and vitamin A are prevalent micronutrient deficiencies. “The cost of these deficiencies in terms of lives and quality of life lost is enormous, and women and children are most at risk,” the Rome-based UN Food and Agriculture (FAO) said in a report.
The FAO report considered the vitamin A status in the Philippines as “severe subclinical deficiency” which affected children 6 months – 5 years (8.2%) and pregnant women (7.1%). Iron deficiency anemia is the most alarming of the micronutrient deficiencies affecting a considerable proportion of infants (56.6%), pregnant women (50.7%), lactating women (45.7%) and male older persons (49.1%).
“While reports indicate that there is enough food to feed the country, many Filipinos continue to go hungry and become malnourished due to inadequate intake of food and nutrients,” FAO noticed in its report.
In its fight against hidden hunger, IRRI and PhilRice collaborated in conducting more studies on golden rice, which has a potential way to reduce vitamin A deficiency. Golden rice is a new type of rice that contains beta carotene, which is converted to vitamin A when eaten. Rigorous research has shown that just one cup of golden rice a day could be enough to provide an adult with half their daily needs of vitamin A.
“Golden rice field trials are part of our work to see if golden rice can be a safe and effective way to reduce vitamin A deficiency in the country – to reduce malnutrition,” said Dr. Bruce Tolentino, when he was still the IRRI deputy director general of communications. “Vitamin A deficiency is horrible and unnecessary, and we want to do our part to help to reduce it.”
Almost always, diabetics are advised to eat less rice. The reason: the starch-rich staple can potentially release high amounts of sugar into the blood when digested. The Department of Health listed diabetes as the ninth leading cause of death among Filipinos today. The country is home to four million diabetics, with more than three million not knowing they have the disease.
But Filipino diabetics may now worry less. IRRI researchers have already identified the key gene that determines the glycemic index (GI) of rice. “The GI is a measure of how a carbohydrate like starch affects blood sugar (glucose) levels,” explains Dr. Rafael D. Guerrero, an academician of the National Academy of Science and Technology. “The higher the GI, the more glucose is released by food.”
The findings of a study, which analyzed 235 types of rice from around the world, is good news because it not only means rice can be part of a healthy diet for the average consumer. It also means people with diabetes, or at risk of diabetes, can select the right rice to help maintain a healthy, low-GI diet.
“It is an important achievement that offers rice breeders the opportunity to develop varieties with different GI levels to meet consumer needs,” IRRI said in a statement. “Future development of low-GI rice would also enable food manufacturers to develop new, low-GI food products based on rice.”
Rice with low GI is, indeed, good news for Filipinos. “Low-GI rice will have a particularly important role in the diets of people who derive the bulk of their calories from rice and who cannot afford to eat rice with other foods to help keep the GI of their diet low,” IRRI said. “Low-GI rice could help to keep diabetes at bay in these communities.”
While IRRI is still trying to find the type of rice that can help those with diabetes, eating brown rice may be the best solution. A Harvard University study found out that brown rice can lower the risk of developing diabetes. Researchers drew on data from over 200,000 subjects and found that those who ate five or more servings of white rice a week had a 17 percent increased risk of developing type 2 diabetes compared with those who rarely ate white rice. What’s more, they found that those who ate brown rice regularly were overall less likely to develop diabetes.
“When we refine rice, we strip away the majority of many of the nutrients,” says Dr. Walter Willet, a co-author on the study, “including magnesium, chromium and other minerals and vitamins. You’re left with a form of starch that is rapidly broken down, leads to greater spikes in blood sugar, and increases the demand for insulin. Over time this exhausts the pancreas and leads to diabetes.”
Filipinos eating rice is as old as rice cultivation itself. “The history of rice cultivation in the country dates back at least 3,000 years,” wrote Dr. Gelia T. Castillo, an academician and national scientist. “The building of rice terraces came a bit later.”
However, it was in 1576 that an account of rice cultivation was recorded. By 1668, someone wrote that “rice usually does not last longer than the time it takes to harvest, since the rest they pay in tribute or sell to get the cash to pay the tribute.”
But rice is not originally from the Philippines. Until now, it is still being debated where rice originally comes from. D.H. Grist, in his book Rice, pointed this out: “We do not know the country of origin of rice, but the weight of evidence points out to the conclusion that the center of origin of rice is southeast Asia, particularly India and Indo-China, where the richest diversity of cultivated forms has been recorded.”
Cultivation of rice dates to the earliest age of man. Carbonized paddy grains and husks, estimated to date 1000 to 800 B.C. have been found in excavations at Hastinapur in Uttar Pradesh, India. Specimens of rice have been discovered in China dating from the third millennium B.C. and the Chinese term for rice appears in inscriptions from the second millennium B.C.
Paddy cultivation is of great antiquity in the Philippines. It is thought that immigrant people from south China in the second millennium B.C. constructed the wonderful system of terraces on the mountainsides of Banaue and its neighboring areas. These people were reportedly driven into the hills by subsequent invasions of Malays.
Although the Philippines is basically an agricultural country, it has not been self-sufficient in rice. In fact, the country is currently the world’s major importer of rice. There are several reasons for this. Yield growth and production for the last two decades have been minimal, and at times even stagnated or declined resulting in increased importation.
Unknowingly, studies have shown that there is a 75% return on investment in rice production in the country. But the fact is, there is very little room for expansion in new areas for rice.
“Most of the increase in production will have to come from increased yields/productivity,” said Simeon A. Cuyson, the executive director of CropLife Philippines, Inc. “The average rice landholding of slightly more than one hectare is uneconomic, so obviously some interventions are needed to improve efficiency, provide access to credit and marketing, and provide opportunities and the means to diversify the small farmers’ source of livelihood.”
No one knows when the world will be inhabited by 10, 15, or 20 billion people. What is clear, however, is that new technologies will be needed to produce much more rice on less land, with less labor, less water, and less pesticides. Rice production must be made sustainable as well as profitable for farmers so that they do not leave the land and join rapidly expanding, highly explosive communities of the urban poor.
As former IRRI director general Klaus Lampe puts it: “We cannot protect the environment, we cannot promote biodiversity, and we cannot provide sustainability without ensuring sufficient income earning opportunities and an adequate food supply.”
FAQs
When it comes to answering the question about what Filipinos will not want to eat without, the answer is rice. Rice is the most common staple food in the country, followed distantly by bread. Among the types of rice, white rice is most preferred by the Filipinos as food.
Is rice the staple food of the Filipinos? ›
It's a staple for breakfast, lunch, to dinner, and sometimes even for snacks. No proud Filipino will eat the country's unofficial national dishes adobo and sinigang without piping hot rice.
What is the staple food of Philippines? ›
Rice is the most important staple food in the Philippines as it provides almost half of the calorie requirements of the population.
Who is rice the staple food for? ›
Rice is a food staple for more than 3.5 billion people around the world, particularly in Asia, Latin America, and parts of Africa. Rice has been cultivated in Asia for thousands of years. Scientists believe people first domesticated rice in India or Southeast Asia.
What did Filipinos eat before rice? ›
Native fruits, root crops, nuts and vegetables were eaten in the islands such as mango, Pili Nuts, Coconut, ginger etc. Meat and seafood was eaten all over the islands while certain Muslim groups did not consume the likes of pork and shellfish.
Do Filipinos eat rice for breakfast? ›
Rice is the one thing that ties any Filipino breakfast together—whether in the form of sinangag (garlic fried rice), champorado (chocolate rice porridge), or kakanin (rice cakes).
Is rice the staple food of Asians? ›
Rice is the staple food of Asia and part of the Pacific. Over 90 percent of the world's rice is produced and consumed in the Asia-Pacific Region.
Why is rice so important to Filipinos? ›
Rice is the staple food for about 80 percent of Filipinos, and is therefore a major item in the consumption basket of consumers. It is the single most important agricultural crop in the Philippines, and is therefore a major source of income for millions of Filipino farmers.
What food do Filipinos eat the most? ›
Adobo. The most popular Filipino food and referred to as the unofficial national dish of the Philippines, Adobo is commonly chicken (though pork is a 2nd favourite option) simmered in vinegar, garlic, black peppercorns, soy sauce, and bay leaves.
What is the Philippines second staple food? ›
Since time immemorial, fishing has been an important source of livelihood for Filipinos, fish being the country's second staple food next to rice.
Rice is one of the most widely consumed grains in the world. As the most populous country in the world, China also consumes more rice than any other country, with about 155 million metric tons consumed in 2022/2023.
What culture eats rice? ›
Three of the worlds most populous nations are rice-based societies: China, India, and Indonesia. Thus, rice is a staple in the diet of half the world's population. In India, rice is eaten three times per day. For low income families, rice is the primary source of daily calories.
What culture first ate rice? ›
The oldest archaeological evidence of rice use by humans has been found in the middle and lower Yangzi River Valley region of China. Phytoliths, silicon microfossils of plant cell structures, from rice have been found at the Xianrendong and Diotonghuan sites and dated to 11 000–12 000 bc (Zhao, 1998).
Why do Filipinos wash rice? ›
Back home in the Philippines, we used to wash rice 2-3 times to remove the impurities like small pebbles, dirt and rice husks. With the rice here in the US, however, that is not necessary. One washing is enough since you will hardly find any dirt or husks.
Do Filipinos rinse rice? ›
It is traditional to rinse the rice at least twice in the Philippines.
What kind of rice do Filipinos use? ›
Jasmine or “milagrosa” in the Philippines is similar to basmati, except shorter, thicker, and even more fragrant. It's a Thai import and features prominently in Southeast Asian cuisine. You can have it with any Pinoy ulam or as the central ingredient in several fried rice dishes, like Indonesian nasi goreng.
Why do Filipinos eat rice 3 times a day? ›
There's one reason Filipinos eat rice with almost everything, and normally with more than just one cup, three times a day—it's the staple that completes the meals on the table. This is why it is no wonder Filipinos still do not feel their hunger has been satisfied if rice isn't part of the meal.
Why do Filipinos love fried rice? ›
This is a favorite side in the Philippines and most of Asia since rice is considered as the staple food. Usually considered as a breakfast food for Filipinos,this way of cooking rice goes well with several fried foods such as Tocino, Longganisa, Beef Tapa, Tuyo, Daing, Danggit.
What time is dinner time in Philippines? ›
Dinner is served from 6 P.M. on, with 7:30 P.M. the customary late time. Even if the main meal of the day was lunch, dinner is only slightly lighter-this is often the case with families at home. The dinner menu is often similar to that of the more formal lunch.
Why do Asians eat a lot of rice? ›
According to Chinese mythology, rice was given as a gift from the animals after a large flood, giving the Chinese people a source of plentiful food. Rice thrived in China's wet rural environment and became the principal food staple of the region. Rice is versatile and filling, providing a satisfying meal.
Rice is grown in America, but the vast majority of grain grown is corn and wheat. The huge amount of corn and wheat also allows the USA to feed its livestock. You can also turn corn into a lot of other types of food (and non-foods). Rice also has water needs which make it a bit more difficult to grow.
Is rice a Korean staple? ›
Rice is not just a staple for Koreans. The symbolism is rooted in deep history where rice was and still is a symbol of how one's life's prosperity is measured. In essence, rice equates to “life”. Ssal (쌀) is the Korean word for “uncooked” rice.
Why is the Philippines not rice sufficient? ›
One reason the Philippines has trouble providing enough rice for itself is that it has failed to adopt the advanced production methods that other Southeast Asian nations use. This failure means it costs more to farm rice in the country than elsewhere in the region.
What is the percentage of Filipino who eat rice? ›
He says an average Filipino's consumption is three-fourths (75 percent) rice and one-fourth (25 percent) other food groups.
Who brought rice to Philippines? ›
A history of the food. 3400 b.c. The earliest evidence of rice in the Philippines was found in the Cagayan Valley. Rice was brought to the Philippines during an Indo-Malaysia, Chinese, and Vietnamese wave of migration.
What is a typical Filipino breakfast? ›
The basis of most Filipino breakfasts is sinangag, or garlic fried rice. Loaded with fragrant bits of crisp fried garlic, sinangag is a simple dish that comprises just a handful of ingredients – garlic, salt, pepper, oil and rice – but it requires a lot of technique and precision to ensure it's cooked properly.
How many times do Filipinos eat a day? ›
An average Filipino eats five meals a day: breakfast, morning snack, lunch, afternoon snack and dinner.
Why isn t Filipino food spicy? ›
Compared to other Southeast Asian countries, spices and heat don't figure as prominently in traditional Filipino cuisine. Garlic, ginger, bay leaves, and black pepper are most often used while spicy food is common only in two regions – Bicol and Muslim Mindanao.
How many times do Filipinos eat? ›
A typical Filipino diet in a day consists of about three and a half (3 ½) cups of cooked rice, one (1) matchbox of fried fish, and half (1/2) cup of boiled vegetables per day and these are usually consumed during the three (3) major meals of the day: breakfast, lunch and supper [].
What is the first Filipino food? ›
The origins of Filipino food lie with the Malayo-Polynesians, who were responsible for its most common ingredient: rice. Around 3200 BC, they settled in the Philippines and brought farming and cooking methods that included steaming, boiling, and roasting over a fire.
It is grown in the foothills of the Himalayas, and Nepal produces some of the highest quality rice in the world. Nepal produces around 4 million tons of rice each year. The majority of this rice is exported to other countries.
What country did rice originate from? ›
The phylogenetic patterns detected in this paper suggested two likely origins of domesticated rice, with indica originating in eastern India and japonica originating in southern China.
Why is rice important? ›
As a complex carb, it is the primary source of energy for over half of the world's people. Depending on the strain of rice, it can contain decent amounts of fibre, protein, vitamin B, iron and manganese. This means it can play a vital role against malnutrition.
What culture does not wash rice? ›
"When you start to look at the Italians, as well as the Spanish, there's quite a bit of rice in their risottos and paellas. "They don't really wash their rice because what they want to do is retain the [starch] that is essential in making sure the dish ends up tasting creamy.
What culture is dirty rice from? ›
Dirty rice is a traditional Louisiana Creole dish made from white rice which gets a "dirty" color from being cooked with small pieces of pork, beef or chicken, green bell pepper, celery, and onion, and spiced with cayenne and black pepper.
Who eats rice with eggs? ›
Tamago gohan (literally "egg rice")—rice mixed with a raw egg—is Japanese comfort food at its simplest.
Who brought rice to America? ›
The first reported import in the New World of what is thought to be Carolina Gold occurred in 1685, when a slave ship from Madagascar unloaded a cargo of rice in Charleston, South Carolina.
Where did rice come from in the Philippines? ›
In one of the waves of migration Indo-Malaysia, Chinese, and Vietnamese brought rice to the Philippines. Archeologists excavated the earliest evidence of rice in the Philippines in the Cagayan Valley around 3400 + -125 BC. In the Philippines, rice cultivation started thousands of years ago.
What did China eat before rice? ›
In ancient China, sago palms were major plant food prior to rice cultivation. Summary: Before rice cultivation became prevalent, ancient populations on the southern coast of China likely relied on sago palms as staple plant foods, according to new research.
Why do Filipinos eat noodles with rice? ›
The Filipino tradition of eating noodles, or pancit, to celebrate a birthday is one that was adopted when noodles were introduced to the Philippines by the Chinese, and is meant to symbolize long life and good health.
Kamayan, or the act of eating food with your hands, is not only a practical way of eating your food (as it eliminates the need to clean spoons and forks), but also a good way of bonding with the locals. It breaks social boundaries, and is seen by most Filipinos as a better way of enjoying your food.
What happens if you don't rinse rice? ›
If you do not rinse the rice, residual starch from the grains will gelatinized during the cooking process and create cooked grains to be of sticky texture. The rice will look more like risotto than the fluffy rice that are served at restaurants.
What is the finger trick for rice? ›
Place rice in a pot and rinse with water. Place your fingertip on top of the rice and add water until it reaches your first knuckle. Cover the pot with a lid and bring the water to a boil. Turn the heat to low and cook for 18–20 minutes, until all the water is absorbed.
Why do Americans wash rice? ›
Most people wash white rice because it's milled, so there's a layer of starch on the outside. And there's some surface starch that's actually on the rice. When you wash the rice, that surface starch kind of separates from the rice, and it stays in the water.
Do Filipinos eat sticky rice? ›
In the Filipino snack and dessert universe, there's a popular sticky rice group called Kakanin. These usually include the classic Suman (steamed glutinous rice in banana leaves), Puto, Bibingka and Biko name a few. Suman was a staple in our household growing up.
Why do Filipinos put salt on top of rice cooker? ›
1. This can prevent over-bloating of the rice due to over-absorption of water, and perhaps prevent grain damage. 2. Since osmosis squeezes out water from lower to higher concentration, it might be able to 'squeeze' out the flavor molecules of the rice better, which might come along as water passes out..
What makes Filipino dish unique? ›
It offers distinctive aromas, flavors, and colors
Filipino cuisine is popular for its delicious taste and appetizing aroma. You can easily tell apart Filipino food from other cuisines due to its color and the manner it is served too.
What is Filipino bread? ›
When asked what a typical Filipino bread is, I would have to say pan de sal. Sometimes spelled pandesal, these rolls are the star of a traditional breakfast in the Philippines. The dough for pan de sal is rolled in breadcrumbs before dividing into rolls.
Does the Philippines eat the most rice? ›
On the other hand, Filipinos are considered the 2nd largest importer of rice in the world. Yes, Filipinos consume rice so terribly and it becomes a part of their daily diet.
Is rice a major staple food? ›
Rice is one of the main sources of daily food for more than 50% of the world's population, and is cultivated in more than 100 countries with 90% of the total global production from Asia [2] .
Average of the Filipino diet is based on this crop. It provides half of the calorie requirements and is a rich source of carbohydrates and other nutrients such as protein, fiber, calcium, iron and more.
Which nationality eats the most rice? ›
Rice is one of the most widely consumed grains in the world. As the most populous country in the world, China also consumes more rice than any other country, with about 155 million metric tons consumed in 2022/2023.
What is the most eaten Filipino food? ›
Adobo. The most popular Filipino food and referred to as the unofficial national dish of the Philippines, Adobo is commonly chicken (though pork is a 2nd favourite option) simmered in vinegar, garlic, black peppercorns, soy sauce, and bay leaves.
Why does rice feed so many people? ›
In addition to being nutritious, rice has a long shelf life, is easy to prepare, fits into the diets of many different ethnic groups, and is one of the least allergenic foods, making it a perfect fit for assistance programmes.
Is rice a healthy staple food? ›
Dietary Guidelines suggest that at least half of your grains be from whole grains, and brown rice is considered a whole grain. But even white rice has nutrients. It is considered a good source of folate. In short, YES, rice is a healthy staple that offers many nutrients.
What is Korean rice called? ›
Bap (Korean: 밥) is a Korean name for cooked rice prepared by boiling rice or other grains, such as black rice, barley, sorghum, various millets, and beans, until the water has cooked away. Special ingredients such as vegetables, seafood, and meat can also be added to create different kinds of bap.
Is rice a staple in Japan? ›
It is the primary staple food of the Japanese diet and of such fundamental importance to the Japanese culture that it was once used as currency, and the word for cooked rice (gohan) has become synonymous with the general meaning of "meal".
Why is Korean rice sticky? ›
What Makes the Rice Sticky? Rice has two kinds of starch: amylose and amylopectin. Short-grain white rice is high in amylopectin (and low in amylose), giving the rice a sticky texture. When amylose is high and amylopectin is low (like in basmati), the rice doesn't stick together once cooked.
