Rice has been the staple food of Indonesia for generations. However, not many people know that most of the rice used today is the new hybrid that is genetically engineered, which makes it unqualified as organic produce. But the rice from Jatiluwih, a region in western Bali that is famous as one of the UNESCO World Heritages, is an exception.
The old traditional organic Balinese rice has been cultivated for years, and has become a heritage that is almost lost in this modern world. Balinese rice takes 210 days to grow, which is the same length as a year in a Balinese calendars. This means it can only be harvested two times in a year at maximum, while the new rice species can be harvested three times per year. The new rice hybrid can also produce more tons of rice per hectare than the Balinese rice.
Yet, Balinese rice contains more nutrients than the new rice. So, it is only natural that Hujan Locale, a restaurant helmed by Chef Will Meyrick of Sarong Group that presents Indonesian dishes and focuses on the country’s best local produce, uses Balinese rice as one of its staple starches. You can pair the Balinese rice with one – or more – of their authentic local dishes for a real taste of Indonesia.
Hujan Locale Jalan Sri Wedari No. 5, Ubud 0813-3972-0306 www.hujanlocale.com
Indulge in rice from Jatiluwih at Hujan Locale.