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What is Malusog Rice and why Pinoys should care about introducing it to their meals

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ANCX Staff

Rice is the very heartbeat of Filipino cuisine, constituting almost 40 percent of the diet of most of our fellow countrymen. But as much as we adore this staple, it is said to fall short in providing essential micronutrients, like vitamin A. Improving the nutritional content of rice could have a significant impact on the nutritional intake of rice-consuming countries like the Philippines, where dietary inadequacy remains high among all socioeconomic classes.Enter Malusog Rice, otherwise known as Golden Rice, which is <a href="https://www.irri.org/golden-rice-faqs#:~:text=Golden%20Rice%20is%20a%20genetically,under%20strict%20regulation%20by%20experts">“developed thru genetic engineering.”</a> It was developed by Prof. Ingo Potrykus and Prof. Peter Beyer, with the technology being donated to developing countries like the Philippines. The Malusog Rice Program of the Department of Agriculture-Philippine Rice Research Institute (DA-PhilRice), is leading the development, production, and deployment of Malusog Rice in the Philippines, in collaboration with the IRRI, or the International Rice Research Institute, and other government and non-government agencies.<div class="embed-wrap"><figure data-feedback="fb:likes,fb:comments"><img alt="Malusog (Golden) Rice" src="https://sa.kapamilya.com/absnews/abscbnnews/media/ancx/food-n-drink/2023/12/5mr.jpg"/><figcaption>Malusog (Golden) Rice is a new type of rice developed through genetic engineering. It is infused with beta-carotene (a vital source of vitamin A) that gives the grain its radiant golden hue. </figcaption></figure></div>Noted culinary school, CCA Manila has recently collaborated with the DA-PhilRice and the IRRI to develop a range of recipes using Malusog Rice as main ingredient. The collab aims to celebrate Nutrition Month and promote the nutritional benefits of Malusog Rice.Malusog Rice has undergone rigorous biosafety assessments from reputable organizations such as Health Canada, Food Standards Australia New Zealand, the Food and Drug Administration of the United States of America, and the DA-Bureau of Plant Industry. It has been determined to be as safe as the common rice, with the added benefit of beta-carotene in the grain, which the body converts to vitamin A.Malusog Rice can help improve the diets of children, who are often deficient in vitamin A, by providing 30-50% of the Estimated Average Requirement (EAR) for vitamin A. In fact, one cup of cooked Malusog Rice can provide as much beta-carotene as four cups of cooked kangkong (water spinach). In the IRRI website, it is said that Vitamin A deficiency (VAD) afflicts 250 million people worldwide, according to the World Health Organization. A big chunk of that number “are preschool children (190 million) and pregnant women (19 million). VAD is the leading cause of preventable blindness in children, and increases the risk of disease and death from severe infections. Each year, up to 500,000 children go blind as a result of VAD. Half of them die within 12 months of losing their sight.” To read more about the benefits and safety of Malusog Rice or Golden Rice, click on this <a href="https://www.irri.org/golden-rice-faqs#:~:text=A%20simulated%20analysis%20study%20by,are%20required%20in%20fighting%20VAD">link</a>.<div class="embed-wrap"><figure data-feedback="fb:likes,fb:comments"><img alt="Freshly-baked bibingka made by CCA Manila chefs. Its golden hue is attributed to the rich beta carotene content of the Malusog Rice." src="https://sa.kapamilya.com/absnews/abscbnnews/media/ancx/food-n-drink/2023/12/4mr.jpg"/><figcaption>Freshly-baked bibingka made by CCA Manila chefs. Its golden hue is attributed to the rich beta carotene content of the Malusog Rice.</figcaption></figure></div>The partnership between CCA Manila and the Malusog Rice Program aims to develop recipes that highlight the versatility of Malusog Rice by utilizing various indigenous ingredients, cooking methods, and heirloom techniques from the Philippines. These recipes, accompanied by comprehensive nutritional value calculations, will be designed to feed a typical Filipino family of six at an affordable cost of P300.To maximize the impact of the Malusog Rice recipes, various formats such as recipe cards, cookbooks, and posters will be utilized for dissemination. This initiative emphasizes the potential of Malusog Rice to improve the nutrition of vulnerable population groups and underscores its importance in complementing existing nutrition interventions.“Through this collaboration, we aim to inspire mothers, cooks, chefs, and consumers, in general, to explore the vast culinary possibilities of Malusog Rice and enhance the overall nutrition of our nation,” said Dr. Ma. Veritas Luna, Chancellor for Education of CCA Manila.Here’s an example of a CCA-developed recipe using Malusog Rice:<div class="embed-wrap"><figure data-feedback="fb:likes,fb:comments"><img alt="CCA students kneading the Malusog Rice bread." src="https://sa.kapamilya.com/absnews/abscbnnews/media/ancx/food-n-drink/2023/12/2mr.jpg"/><figcaption>CCA students kneading the Malusog Rice bread.</figcaption></figure></div><h3>MALUSOG RICE BREAD</h3>Yields 6 mini loaves <div>INGREDIENTS:</div>Bread Flour 390gAll Purpose Flour 360gInstant Yeast 16gSalt 18gWater 240mlMilk, Fresh 240mlSugar, White 100gButter, Unsalted, Cubed 60gMalusog Rice, Husk or Grain Cooked 3 cups (630g)<div>Cooking procedure:</div>1. In a large bowl, combine bread flour, all-purpose flour, yeast and salt.2. In a separate bowl, combine water, milk, and sugar. Mix well.3. Add liquid to dry ingredients; knead until formed. Add butter and continue kneading for 10 minutes.4. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes.5. Add in Malusog Rice. Continue kneading to form a stiff dough.6. Place dough in a bowl coated with oil, turning once to coat top.7. Cover and let rise in a warm place until doubled, about 30-40 minutes.8. Punch dough down. Turn onto a lightly floured surface; divide into 6. Shape into loaves. Place in 23.5cm x 9cm loaf pans coated with cooking spray. Cover and let rise until doubled, about 30 minutes.6. Bake at 375° for 40-45 minutes or until golden brown. Remove from pans to wire racks to cool completely.<div class="embed-wrap"><figure data-feedback="fb:likes,fb:comments"><img alt="A couple of slices of toasted Malusog rice bread by CCA with CCA’s Adobong Rilette." src="https://sa.kapamilya.com/absnews/abscbnnews/media/ancx/food-n-drink/2023/12/3mr.jpg"/><figcaption>A couple of slices of toasted Malusog rice bread by CCA with CCA’s Adobong Rilette.</figcaption></figure></div><div>STOVETOP PROCEDURE:</div>1. In a large bowl, combine bread flour, all-purpose flour, yeast and salt.2. In a bowl, combine water, milk, and sugar. Add butter and continue kneading for 10 minutes.4. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes.5. Add in Malusog Rice. Continue kneading to form a stiff dough.6. Place dough in a bowl coated with oil, turning once to coat top.7. Cover and let rise in a warm place until doubled, about 30-40 minutes.8. Punch dough down. Turn onto a lightly floured surface; divide into 6. Shape into loaves. Place in 23.5cm x 9cm loaf pans coated with cooking spray. Cover and let rise until doubled, about 30 minutes.9. On a heavy bottom pot lined with wire rack, place loaf pan on top. Cover the pot.10. Cook in low to medium heat for 35-40 minutes. For inquiries on CCA Manila’s programs, visit its website at <a data-auth="NotApplicable" data-linkindex="1" href="http://www.cca-manila.edu.ph/" rel="noopener noreferrer" target="_blank">http://www.cca-manila.edu.ph</a>. Email <a data-linkindex="2" href="mailto:talktous@cca-manila.edu.ph">talktous@cca-manila.edu.ph</a> or visit @ccamanila on Facebook and Instagram.

Malusog Rice is said to be an improved version of the common rice in terms of providing Vitamin A 