Rice and Shine 2.0 is making a comeback in 11th HRT Weekend

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Monday, August 25, 2014

RICE is one of the oldest food known to mankind. It is the main dietary staple for more than half of the world's population. There are thousands of different varieties of rice.

The International Rice Research Institute (IRRI) has a special relationship with the Philippines since its founding in 1960. IRRI’s partnership with the Philippines began on September 1959 when the government of the Republic of the Philippines, in cooperation with the Ford and Rockefeller foundations, approved the proposal to establish IRRI in the country. IRRI’s international prestige lends prominence to the country as the center for collaboration in rice research. The International Rice Research Institute headquarters, located at Los Baños in Laguna Province comprises of screen houses, glasshouses, phytotron, two hundred hectares of experimental rice fields, library, office buildings, a bookstore, and Riceworld museum. (www.irri.org).

At the International Rice Research Institute Genetic Resources Centre in the Philippines, there are 80,000 rice samples in cold storage. This variety is a result of rice being cultivated for so many years, in various countries. In fact, it is cultivated in almost all continents with the exception of Antarctica. Research for the development and improvement of varieties of rice is limitless. During the Marcos Regime the Philippines enjoyed its status as the Rice Granary of Asia.


Production was bountiful. It was a time when we didn’t have to import rice from neighbouring countries like Vietnam and Thailand.

Rice has been cultivated for over 5,000 years. More than one billion people throughout the world are actively involved in growing rice. Some of the best known types of rice include white rice, whole or brown rice, jasmine and basmati. They vary in size. It can be long-grain, which produces light fluffy rice like the Basmati rice. It can be short-grain, typically found in East Asian Cooking (the sticky rice).

Examples of which include the Arborio used to make risotto and mocha, the Japanese sweet rice. It can also be medium-grain which is a bit shorter than the long-grain and less sticky than the short-grain. This type is typically sued for making paella.

As a fitting tribute to the versatility of Rice, and to pay homage to the Filipino Farmer, the 11th Hotel and Restaurant Tourism Weekend, is giving rice a comeback.

Dubbed as “Rice and Shine 2.0”, Nine (9) Hotel and Restaurant Association of Baguio (HRAB) member-establishments are featuring eleven (11) ways to enjoy rice meals at SM Baguio on September 11, 2014.

The event honors the essential place of rice in the Filipino palate and life, and will focus on the diverse ways by which this prime Filipino staple is to be prepared, celebrated and enjoyed. Rice and Shine was launched previously in the 8th Annual Hotel, Restaurant Tourism Weekend in 2011, which featured 525 kilos of all organic highland rice varieties made into delicious recipes for the public to partake in participated by hotels and restaurants.

We invite the public to come and celebrate with us as we feature Rice and Shine 2.0 as one of the many culinary and event highlights of the 11th Annual Hotel and Restaurant Tourism Weekend, and in celebration also of Baguio's Charter anniversary month.

Published in the Sun.Star Baguio newspaper on August 26, 2014.


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