White rice is an essential part of Filipino food. It plays a central role in many dishes across various meals, from the silog breakfasts that start the day to the festive steak rice trays that end it. However, there are many other rice varieties and rice substitutes to explore, each with its own nutritional profile, texture and flavour. Read on to learn more about different rice variants, grains, seeds, pasta, and even plant fibre!
1. White Rice
Despite its low fibre and high glycemic index (GI) readings (around 73 GI), white rice remains one of the world’s most popular grains - in large part thanks to its extreme versatility and market availability. This common grain comes in lots of different forms and found its place in many different cuisines - for example, the short-grain arborio rice is very popular in Italian dishes, whereas the long-grain jasmine rice is frequently used across Southeast Asia - the Philippines included!
359 kcal, 100g dry; Gluten-free