PRIZED RICE

Bali & Beyond - - LIFESTYLE & LEISURE -

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.

Newspapers in English

Newspapers from Indonesia

© PressReader. All rights reserved.