i can’t imagine life without rice, in any shape, size or form. i think i’d go crazy. the one year i was away in a foreign land, i still made sure i ate rice (although it was the yucky kind, the one that you just dump in boiling water). that whole year i subsisted mostly on bread and pasta, and shed about twenty pounds. those pounds came back after a month of eating rice back home. 🙂
it’s the wonder grain. it’s so small yet it is so nutritious. and it’s versatile too. not just as a staple to accompany saucy stews and soups and fried dishes, rice can also be made into sweet stuff… like suman, or baked into cakes, or made into sweet porridge, or rice crispies.
the suman in the photo is the ubiquitous kind, called suman sa ibus (the name of the palm whose leaves are used to encase it). this is the one that can be bought from the market everyday. it’s simply gelatinous rice mixed with gata (coconut milk), then boiled away till they get plump and the rice gets sticky. it goes well with granulated brown sugar. if you want to be indulgent, then pair it with slices of ripe mango and some condensed milk or better yet, reduced coconut cream (some like it with ube or macapuno ice cream). i still personally prefer though the suman bulagta (suman lihiya in tagalog) which i wrote about in an earlier post, mainly because of the latik, and mostly because it reminds me of christmas.