Rice has been part of our basic necessities. That’s how important it is. We have variations available – white, brown and hybrid to name a few. And now there’s another type of rice to be added, the RiCo corn rice.

In pursuit of a healthy lifestyle, there’s no need to deprive ourselves of the pleasure of a good meal. With RiCo corn rice, we can now have the best of both worlds.

100% made of Philippine-grown corn

RiCo corn rice is made from 100% Philippine-grown corn fortified with iron and calcium. It tastes just like any regular rice we know but it provides the nutrition of corn. Each grain is naturally rich in antioxidants and vitamin A as well as beta-carotene and lutein for good  eyesight. Corn is known for its high fiber content, a quality valued by the figure-conscious. In addition, corn has no cholesterol and has lower glycemic index  for controlled and balance blood sugar that is ideal for diabetics and weight watchers.

Mr Jebe Gayanelo, President of Philippine Leading Infinite Logistics Inc.

Preparation is not different from what we are accustomed in doing. At the recent launch of RiCo, RiCo’s very own chef Joey dela Cruz demonstrated the three easy steps of cooking RiCo: BOIL, POUR and SIMMER. Boil the suggested amount of water. Then, pour the desired amount of RiCo. Finally, simmer for about 10 to 15 minutes. To prevent loss of water-soluble nutrients, the grains should not be washed. If a loose and fluffy consistency or buhaghag is preferred, RiCo should be cooked like pasta: boil water, put in RiCo, and then, drain. RiCo retains its yellow hue even after it is cooked.

During the launch, Chef Jessie Sincioco demonstrated the versatility of the ingredient through a sit-down meal.


At home, you can use RiCo in your daily favorites such as sinangag, java rice, yang chow rice and paella.

The locally produced RiCo is a first from the Philippines. RiCo is available in 1kg, 2kg and 5kg packs in supermarkets nationwide.

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