Table 3.
Demand-driven quality attributes of rice based on dishes, determined by expert elicitation.a
| Occasion | Dish | Quality attributes demanded/rice variety |
|---|---|---|
| Breakfast | Silog meals | |
| Congee/Porridge | Moderately aromatic; softer texture; 50% waxy and 50% non-waxy | |
| AM & PM snacks | Rice delicacies | Waxy; intermediate-amylose content |
| Rice noodles | High-amylose content | |
| Lunch & Dinner | Braised meat | Non-waxy; moderately soft |
| Risotto | Bold grain; sticky; Carnaroli | |
| Roasted chicken | Intermediate-amylose content; long-grain rice | |
| Other special occasions | Paella | Bold grain; waxy; high-amylose content |
| Lechón | Intermediate-amylose content; long-grain rice | |
| Rice cakes | Waxy; intermediate-amylose content | |
| Christmas & New Year | Arroz à la Valenciana | Bold grain; waxy; high-amylose content |
| Stuffed meat dishes | ||
| Sticky rice cakes | Waxy; intermediate-amylose content |
a
The term “traditional rice varieties” here refers to those Philippine rice varieties being introduced into the domestic urban market for non-traditional use (as ingredient substitutes or paired with the dishes identified by the experts).