Kalinga Unoy Rice

Kalinga Unoy is a Fair Trade rice grown in the famous rice terraces on the northern Philippine island of Luzon. It has a hearty, nutty flavor, and a vivid pink, reddish hue. Plump and short-grained, Kalinga Unoy has a wonderful popcorn-like aroma when cooked. Its beautiful appearance and rustic flavor perfectly match a variety of dishes.
 
Hand planted, hand picked, and hand processed, just as it has been for thousands of years, Kalinga Unoy is naturally grown. Although not yet certified as such, Philippine rice was organic before organic became a trend.
Kalinga Unoy is locally known as Chong-ak, Ngoporan, Inniwoyan, and Madduli. Its rare delectable taste and aroma have been known to entice entire villages while cooking. The red Unoy is always served during festivals and ceremonies to please the Kalinga god “Kabunyan”.

The terraces where the rice was grown were carved out of the hillside by Ifugao tribe people around 2,000 to 3,000 years ago, without the aid of machinery. Stretching for nearly 4,000 square miles, they provide level steps where the natives can plant rice and vegetables. Crops are fed by an ancient irrigation system from the rainforests high above the terraces. Some of the slopes the terraces are built on slant at a nearly 70 degree angle.

Kalinga Unoy is distributed by Eighth Wonder, a company dedicated to preserving the traditional Filipino rice farmers’ way of life, heirloom varieties of Philippine rice, as well as the historic terraces of the Philippines.

Kalinga Unoy is a plump, short-grained rice with a vivid pink, reddish hue. It has a hearty, nutty flavor, and a popcorn-like aroma when cooked. Its beautiful appearance and rustic flavor perfectly match a variety of dishes. It’s not only delicious, but it also helps sustain heirloom rice varieties and the famous Philippine rice terraces.

Stovetop: Wash rice vigorousley 2 to 3 times in cold water, or until water runs clear. Bring 1-3/4 quarts water or stock to a boil in large pot, stir in 2 lb. sleeve premium rice and seasoning packet (optional). Add butter or olive oil (optional) as desired and simmer covered on low heat until done (about 15 minutes). Remove from heat and let rest covered for 5 to 10 minutes, or until desired texture is achieved. Yield: About 16 cups.

Steamer: Wash rice vigorousley 2 to 3 times in cold water, or until water runs clear. In a full hotel pan, combine 2 lb. sleeve premium rice with 1-1/4 quarts stock or water and seasoning packet (optional). Add butter or olive oil (optional) as desired and steam uncovered until done (about 25 minutes). If rice is too al dente, add 1 more cup liquid and steam for 5 extra minutes. Yield: About 16 cups.

6/2 lb. sleeves = 12 lbs. per case