Comments on: Pirurutong at Tapol / Purple and White Glutinous Rice

By: Rudy Kintanar

Rudy Kintanar — Tue, 23 Dec 2008 19:57:33 +0000

I should say the grains absorb the water..

By: Rudy Kintanar

Rudy Kintanar — Tue, 23 Dec 2008 19:56:49 +0000

To facilitate cooking rice or any grain, just soak them in water for five hours, changing the water used in soaking once or twice.
The grain soaks the water and is softened making cooking it easier.

By: jhune

jhune — Tue, 11 Nov 2008 07:53:04 +0000

pigments of colored rices are essentially concentrated in the bran layer only. so to maintain its beautiful color (and its nutrients), most pigmented rices – whether black, red or purple – are usually sold in its unpolished state. just like any other unpolished rice, it requires longer time to cook.
to cut the cooking time, try soaking your pigmented rice in water for about an hour or two prior to cooking. if you are to use glutinous pigmented for your kakanin, be sure to soak and precooked the rice prior to mixing with gata and what-have-yous.

By: leticia

leticia — Mon, 09 Jun 2008 17:04:41 +0000

here in italy, they call tapol”venere”, which the english translation is “venus”. it is told in the legen of venere,that it originated in china where only the emperor can eat them, when they consider them an aphrodisiac, that is why the name! i used to have tapol during my three-year stay in cagayan de oro city, back in the ’90s. we have a better variety and glutinous black rice in the philippines. here in italy they have a very dark black and harder but smaller grain. it is excotic and i would use it for my recipe of pomodori ripieni(refilled tomatoes). i would also cook suman with it but i would mix it with white malagkit, a proportion of 1:4 and the result is a very nice violetish suman. my italian frinds like it very much! very good presentation.

By: Rowi

Rowi — Mon, 03 Dec 2007 14:44:48 +0000

MM, Thanks for the places where to buy the black rice. Now, I know that the Thai Sweet Black Rice, which is sold in Asian shops here, is similar to the pirurutong. However, there is nothing like freshly-harvested rice which I hope to find soon.