took center stage as celebrated chefs used them to transform local Filipino delicacies into delectable new treats at the Madrid Fusion Manila held last 24-26 April 2015. Chefs reacted positively on the product as they exclaimed, “What a delightful taste! It goes well with my paella, risotto, arroz valenciana.”“It melts in your mouth.” “It is crunchy and aromatic.” “I can create a gourmet sushi dish with black rice.”
Heirloom rice does bring a lot of creative possibilities to the palate; but more than that, it’s an interesting product because it has fused or blended, in such an ingenuous way, the strengths of culture, science, and a burgeoning niche market. Read full text >>
Printed in CURE Matters Vol. 5 No. 1. Page 14-16.