Canned rice with viand

Now in the pipeline: canned rice topped with "longganisa".

Yes, long-distance travellers and others who do not have the time to cook will soon be treated to canned rice, plain or with toppings, courtesy of a research done by scientists of the University of the Philippines Diliman and the Department of Agriculture-Philippine Rice Research Institute (PhilRice).

Initial results of the study done by Dr. Ma. Patricia V. Azanza and Ms. Melba P. Ortega showed that PSB Rc 66 and Rc14 are the rice varieties suitable for thermal processing into canned rice, it was reported by PhilRice’s Rosaly Manaois.

These varieties are slightly hard, which are the ones needed for these canned food.

Also to benefit from the technology are soldiers assigned in combat areas, who need not cook food while chasing enemies of the State out there in the hinterlands or countryside.

Dr. Azanza and Ortega had earlier established pre-canning protocols or procedures in the preparation of canned rice.

In the earlier studies, the characteristics of the processed rice commodity for the military was established, using two canned rice prototypes, with personnel of the Philippine Navy as panelists.

Recommendations made during the evaluation of the prototypes indicated can size and type requirements, viand preferences, and details about the canned rice quality attributes. – Rudy A. Fernandez