Rice Fields

We are now online

Reviews
Franchise
Facts
Variety
imageedit_12_8835937105.png
imageedit_15_9303063433.png
imageedit_21_2908427843.png
imageedit_32_5265071090.png

Online Order Google Form

Premium Local Rice 25kg

Special 160
Special 160
press to zoom
Laon Whole Grain
Laon Whole Grain

Laon or “old crop” refers to local rice milled from paddies that has been aged for at least a year from harvest to lower moisture content, which in turn produces 33 percent more yield, in popular parlance “maalsa.” As such cooking Laon rice needs at least two cups water to cook with one cup rice. Cooked “Laon” rice is generally characterized as soft when cooked, rises higher than common rice, grains are loose and fluffy thus best for fried rice.

press to zoom
Senandomeng Ungraded
Senandomeng Ungraded

The fancy 'Sinandomeng' rice is also called as “laon” meaning 'old rice'. When cooked, the rice grain becomes fairly soft and 'maalsa'. Unlike the commonly bought by people, 'Sinandomeng' special rice gives a delicious aroma and taste after being cooked. Also, its grains become soft and smooth.

press to zoom

Learnings about

Palay (Rice crops)

Philrice.jpg
Class A
Class A

First Class Local whole Grain Rice

press to zoom
Class B
Class B

Affordable Rice Grains

press to zoom
Class C
Class C

Affordable with less price

press to zoom
Class A
Class A

First Class Local whole Grain Rice

press to zoom
1/3
Ripening heads of rice (Oryza sativa).
Ripening heads of rice (Oryza sativa).

Manila - one of Asia's megalopolises. Fifteen million people live here. Like most Asians, rice is their staple food crop. No other edible plant provides more people with nourishment to live. Rice is the number one cereal food in the world. The world population keeps growing, and the need for rice will soon double in some regions of the world.

press to zoom
Rice Cultivation
Rice Cultivation

In Asia the paddy is cultivated in three main types of soil, including clays with a firm bottom within a few inches of the surface; silts and soft clays with soft bottoms becoming hard on drying; and peats and “mucks” containing peat, provided the depth of the peat is not excessive. Fields must be drained and dried before harvesting. When combine harvesters or binder threshers are employed, the grain must be dried to about 14 percent moisture so that no deterioration takes place in storage. When

press to zoom
Harvested Rice
Harvested Rice

The milling methods used in most of Asia remain fairly primitive, but large mills operate in Japan and some other areas. Hulling of the paddy is usually accomplished by pestle and mortar worked by hand, foot, or water power. Improvements are slowly taking place.

press to zoom
Ripening heads of rice (Oryza sativa).
Ripening heads of rice (Oryza sativa).

Manila - one of Asia's megalopolises. Fifteen million people live here. Like most Asians, rice is their staple food crop. No other edible plant provides more people with nourishment to live. Rice is the number one cereal food in the world. The world population keeps growing, and the need for rice will soon double in some regions of the world.

press to zoom
1/6
Sushi Rice
Sushi Rice

This is a short-grain glutinous white rice (like sticky rice or Calrose rice) that’s combined with rice vinegar and then cooled to roll in sushi. Sometimes, you can find it packaged and labeled as “sushi rice.”

press to zoom
Valencia Rice
Valencia Rice

Named after the region it’s commonly grown — Valencia, Spain — Valencia rice is best known for making paella. Its grains are short and round. You might also hear it referred to as bomba rice. It has a superpower in the sense that it absorbs more water, and therefore it absorbs more flavor than many other types of rice.

press to zoom
Calrose
Calrose

This is a shorter to medium grain rice that gets sticky once it’s cooked. It absorbs a lot of flavors and, like other types of sticky rice, it can stand its ground in soups and stews.

press to zoom
Sushi Rice
Sushi Rice

This is a short-grain glutinous white rice (like sticky rice or Calrose rice) that’s combined with rice vinegar and then cooled to roll in sushi. Sometimes, you can find it packaged and labeled as “sushi rice.”

press to zoom
1/13
1
1

press to zoom
2
2

press to zoom
9
9

press to zoom
1
1

press to zoom
1/9

How much does dry rice yield once cooked?

Nutritional Facts

What’s the right ratio of water-to-rice?

Well, it depends! The ratio is typically 1-part rice to 1.5 or 2-parts water depending on the variety. I find that long-grain requires a higher amount of water (1½ to 2 parts), medium-grain needs slightly less (1½ to 1¾ parts), and short-grain requires the least but is often soaked for several hours in cold water and then steamed, not simmered in water.

The best place to check is the manufacturer’s suggestions on the back of the bag. There’s typically a recommended rice-to-liquid amount to follow. Oftentimes there is an option to add about ¼ cup more or less to yield a drier or more moist product.

Dry rice can typically swell around three times its size. One cup of dried rice can yield 3 cups of cooked rice for most types. A general recommended serving size is 1 ounce dried rice, about ½ cup cooked [source]. I’ve noticed that most labels on rice products say ¼ cup of dried rice is a serving, therefore manufacturers are estimating about ¾ cup of cooked rice per person.

How long does it take to cook rice?

Timing is dependent on the shape, quantity, and type. White rice cooks quicker than brown rice because there’s no outer fibrous bran layer due to milling. This can range from 15 to 25 minutes for white rice, and 30 minutes or more for wild and black rice.

Most sticky rice requires soaking in cool water and then steaming for 30 to 45 minutes. Cooking brown rice takes almost double the time to soften the bran and to allow for water absorption into the center of the endosperm.

Rice - cereal grain

Rice, (Oryza sativa), edible starchy cereal grain and the grass plant (family Poaceae) by which it is produced. Roughly one-half of the world population, including virtually all of East and Southeast Asia, is wholly dependent upon rice as a staple food; 95 percent of the world’s rice crop is eaten by humans. Rice is cooked by boiling, or it can be ground into a flour. It is eaten alone and in a great variety of soups, side dishes, and main dishes in Asian, Middle Eastern, and many other cuisines. Other products in which rice is used are breakfast cereals, noodles, and such alcoholic beverages as Japanese sake.

Physical Description

The cultivated rice plant is an annual grass and grows to about 1.2 metres (4 feet) in height. The leaves are long and flattened and are borne on hollow stems. The fibrous root system is often broad and spreading. The panicle, or inflorescence (flower cluster), is made up of spikelets bearing flowers that produce the fruit, or grain. Varieties differ greatly in the length, shape, and weight of the panicle and the overall productivity of a given plant.

In the 1960s the so-called Green Revolution, an international scientific effort to diminish the threat of world hunger, produced improved strains of numerous food crops, including that known as miracle rice. Bred for disease resistance and increased productivity, this variety is characterized by a short sturdy stalk that minimizes loss from drooping. Poor soil conditions and other factors, however, inhibited its anticipated widespread success.

Domestication And Cultivation

Many cultures have evidence of early rice cultivation, including China, India, and the civilizations of Southeast Asia. However, the earliest archaeological evidence comes from central and eastern China and dates to 7000–5000 BCE. More than 90 percent of the world’s rice is grown in Asia, principally in China, India, Indonesia, and Bangladesh, with smaller amounts grown in JapanPakistan, and various Southeast Asian nations. Rice is also cultivated in parts of Europe, in North and South America, and in Australia.

With the exception of the type called upland rice, the plant is grown on submerged land in the coastal plains, tidal deltas, and river basins of tropical, semitropical, and temperate regions. The seeds are sown in prepared beds, and when the seedlings are 25 to 50 days old, they are transplanted to a field, or paddy, that has been enclosed by levees and submerged under 5 to 10 cm (2 to 4 inches) of water, remaining submerged during the growing season. In hilly areas rice farms are commonly terraced to keep the paddies flooded at various elevations. Successful rice production depends on adequate irrigation, including construction of dams and waterwheels, and on the quality of the soil. Long periods of sunshine are essential. Rice yields vary considerably, ranging from 700 to 4,000 kilograms per hectare (600 to 3,500 pounds per acre). Adequate irrigation, which means inundation of the fields to a depth of several inches during the greater part of the growing season, is a basic requirement for productive land use.

In Asia the paddy is cultivated in three main types of soil, including clays with a firm bottom within a few inches of the surface; silts and soft clays with soft bottoms becoming hard on drying; and peats and “mucks” containing peat, provided the depth of the peat is not excessive. Fields must be drained and dried before harvesting. When combine harvesters or binder threshers are employed, the grain must be dried to about 14 percent moisture so that no deterioration takes place in storage. When reaper binders are used, the crop is “shocked” in certain ways so that the grain is protected from rain.

Rice Processing And Uses

The harvested rice kernel, known as paddy, or rough, rice, is enclosed by the hull, or husk. Milling usually removes both the hull and bran layers of the kernel, and a coating of glucose and talc is sometimes applied to give the kernel a glossy finish. Rice that is processed to remove only the husks, called brown rice, contains about 8 percent protein and small amounts of fats and is a source of thiamineniacinriboflavin, iron, and calcium. Rice that is milled to remove the bran as well is called white rice and is greatly diminished in nutrients. When white rice forms a major portion of the diet, there is a risk of beriberi, a disease resulting from a deficiency of thiamine and minerals. Parboiled white rice is specially processed before milling to retain most of the nutrients, and enriched rice has iron and B vitamins added to it.

The milling methods used in most of Asia remain fairly primitive, but large mills operate in Japan and some other areas. Hulling of the paddy is usually accomplished by pestle and mortar worked by hand, foot, or water power. Improvements are slowly taking place. The yield of milled rice is dependent on the size and shape of the grain, the degree of ripeness, and the extent of exposure to the sun. Some large mills, handling 500 to 1,000 tons of paddy daily, have specialized hulling plants with consequent smaller losses from broken grain. They generally employ modern milling techniques and rely on controlled drying plants instead of on sun drying.

The by-products of milling, including bran and rice polish (finely powdered bran and starch resulting from polishing), are sometimes used as livestock feed. Oil is processed from the bran for both food and industrial uses. Broken rice is used in brewing, distilling, and in the manufacture of starch and rice flour. Hulls are used for fuel, packing material, industrial grinding, fertilizer manufacture, and in the manufacture of an industrial chemical called furfural. The straw is used for feed, livestock bedding, roof thatching, mats, garments, packing material, and broomstraws.

ALL CREDITS AND SPECIAL THANKS BELONGS TO

Source:

Jessica Gavin

https://www.jessicagavin.com/

Britanica

https://www.britannica.com/plant/rice

DISCLAIMER:

All Transcripts / Contents of this page concerning RICE Information has been included for educational purposes only for the Viewers / Readers additional knowledge about rice. No intended illegal mis-representation or distribution of information. 

Disclaimer Fair Use - https://www.copyright.gov/fair-use/mo *Copyright Disclaimer Under Section 107 of the Copyright Act 1976, allowance is made for “fair use” for purpose such as Cristian, comment, news reporting, teaching, scholarship, and research. Fair use is a use permitted by copyright statute that might otherwise be infringing. Non-profit, educational or personal use tips the balance in favor of fair use. No copyright infringement intended. ALL RIGHTS BELONG TO THEIR RESPECTIVE OWNERS

Our Outlets 

CalumpangMarikina

96091381_10158379880918979_3275211355484

Find and Contact Us

download (1).png

Meet The Team

Jasmine.jpg

Jasmine G. Lumbis

  • Facebook

Business Partner-Tanza Cavite City

Phase1 Blk1 Sahud Ulan Tanza, Cavite, Philippines

Mobile No.: +63 9352397535

juna.jpg

Junalyn S. Malusay

  • Facebook

Business Partner-Don Bosco Paranaque City

Don Bosco Paranaque City, Philippines

Mobile No.: +63 9154819064

Rebecca.jpg

Rebecca Calderon

  • Facebook

Business Partner-Dubai UAE

Dubai United Arab Emirates

Mobile No.: +971 526278209

Lorna.jpg

Ma. Lorna C. Lumbis

  • Facebook
238560165_1263138744119691_729099903335214318_n.jpg

Mario A. Lumbis

  • Facebook
22228405_1490578914344588_8471474163384911169_n.jpg

Marilyn Granados Nerizon

  • Facebook

Business Partner-Ubay Bohol

Los Angeles Ubay Bohol Philippines

Mobile No.: +63 09269935561

Business Partner-Davao City

Talomo Davao City, Philippines

Mobile No.: +63 9226931753

Ela%20Asrey_edited.jpg

Ela Asrey

  • Facebook

Business Partner-Hawai USA

xxx

CP: xxxx

Arnold Sanorjo.jpg

Arnold Sanorjo

  • Facebook

Business Partner-Don Bosco Paranaque City

Don Bosco Paranaque City, Philippines

Mobile No.: +63 9154819064

Leticia Ayad Duka.jpg

Leticia Ayad Duka

  • Facebook

Business Partner-Project 4 Quezon City

8 Malong St. Brgy. Marilag Project 4 Quezon City Metro Manila

Mobile No.: +63 9123010611

Business Partner-Marikina City

11 C Fernando Ave. Calumpang Marikina City

Mobile No.: +63 9281513296