Ulikan Red Rice

From the northern Philippine island of Luzon, Ulikan Red is a Fair Trade rice grown on the island’s famous rice terraces. It has a mild, nutty flavor, and a vivid red hue that looks beautiful on the plate. Long grained with a slightly sticky consistency, Ulikan Red has a fragrant, savory aroma when cooked. Its colorful appearance and rustic flavor perfectly match an abundance of tastes and textures.

Hand planted, hand picked, and hand processed, just as it has been for thousands of years, Ulikan Red is naturally grown. Although not yet certified as such, Philippine rice was organic before organic became a trend.

Ulikan Red, locally known as Mimis, Ulikan, and Mini-angan, is a unique long grain rice that cooks out thicker and slightly stickier than conventional long grain rice. Ulikan Red has an earthy aroma when cooking, but a mild taste.

The terraces where the rice is 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.

Ulikan Red 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.

Ulikan Red is an exotic, long-grained rice with a vivid red hue. It has a hearty, nutty flavor, and a delicious earthy 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