Kaninyumanggi what? This is actually a coined term for “kanin” (rice) and “kayumanggi” (brown), literally “brown rice.” The “nickname” originated from the Department of Science and Technology that launched a recipe book titled Brown Rice Recipes Para sa Lahing Kayumanggi on July 26 as part of the National Science and Technology Week 2013 celebration.

The cookbook features 23 innovative recipes using brown rice as appetizer, main course and dessert. It is a result of rigorous experimentation and testing by a team of nutritionists who developed and compiled kitchen tested recipes to serve as a menu guide for a healthy eating habit. The nutritionists are based in DOST’s Food and Nutrition Research Institute.

During the launch, Chefs Luchi Callanta and Timothy Neil Abuela from the renowned Center for Culinary Arts (CCA) conducted a cooking demonstration featuring a nouvelle cuisine called Pahiyas Rice [considered a rice dish], named after the famous fiesta in the town of Lucban, Quezon. As expected, the recipe included the very tasty Lucban longganisa (sausage).

“This dish is very colourful and appeals to the senses…. it is very important to create a healthy relationship with food,” relates Chef Luchi.

The other recipe demonstrated was a dessert called “onde-onde” (onde is a Malaysian word for sticky or “malagkit” in Pilipino) that looks like the common round-shaped “buchi” and cooked like the “palitaw”, a native rice-based delicacy that is boiled or immersed in boiling water.

There to taste the food were DOST Secretary Mario G. Montejo, who is a staunch advocate of brown rice and supporter of healthy living; FNRI Director Mario V. Capanzana; and Assistant Secretary Raymund E. Liboro.

Some of the recipes in the book include tinapa (smoked fish) sa brown rice, brown rice vegetable medley, sweet Italian brown rice, brown rice a la spaghetti, kalamay sa gata brown rice, Hawaiian rice balls, Pinoy maki, everlasting turon, kalamay sa salabat brown rice and a number of interesting and intriguing delights.

Also included in the recipe book are instructions on the proper way of preparing and cooking brown rice since it takes a different approach. Because the bran is still intact, brown rice has to be cooked with a ratio of one cup of rice to two cups of water. Further, brown rice has to be soaked first in water for at least 30 minutes before cooking to make it softer and more palatable.

Today, more and more people are turning to healthier food alternatives and doing more exercises and workouts to maintain a healthy lifestyle. With the fast-paced life of urban living and the proliferation of fastfood restaurants, it is quite difficult to sustain a healthy eating regimen. But DOST-FNRI’s offer of an alternative diet in “kaninyumanggi” is one good option towards healthy living.


Department of Agriculture Secretary Proceso Alcala (left, holding brown rice bag) checks out the brown rice developed by the DOST- Food and Nutrition Research Institute as Secretary Mario J. Montejo explains its nutritional benefits. With them is DOST-FNRI Information Officer Salvador Serrano. (Rodolfo P. de Guzman, S&T Media Service, DOST-STII)


DOST Assistant Secretary and Director of Science and Technology Information Institute Raymund E. Liboro (left) expresses his delight on the on-going cooking demonstration as he is an advocate of healthy living and brown rice. Joining him on stage are (L-R) TV5 host Ice Martinez with chefs Timothy Neil Abuela and Luchi Callanta, both from the Center for Culinary Arts, who prepared the Pahiyas Brown Rice and the unique dessert called “onde-onde.” (Rodolfo P. de Guzman, S&T Media Service, DOST-STII)

Pin It