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Why The Rice Bowl is a Universal Pinoy Treat

October 3, 2018

We are a rice-eating culture. Even when we’re told to shift to other means in these trying times, us Filipinos will find a way to eat our favorite starch in 2018, whether unli or not. Our love of the grain spans back to our earliest roots, and it has become a staple in our diets from breakfast to dinner. We need it to accompany our beloved ulam, for it to mop up all the soups and sauces our food has. This is why we are also so obsessed with the rice bowl, that most restaurants in the Philippines, no matter what cuisine, often has one of these on their menu to appeal to the masses. Heck, it’s so popular with our kind that there’s even a place in the US dedicated to the Filipino rice bowl. Why has it become so universal for us citizens?

It’s All About Convenience

The working Filipino never forgets their lunch, no matter how little time they have to enjoy. The rice bowl is the fastest, easiest way to get a filling fix, and can even eaten on the go. From the jolli-jeep to the convenience store to the fast food joint, rice bowls are king. They offer value for money in the most compact way possible, and can be easily taken out for even quicker consumption.

The Perfect Combo

We use rice to counterbalance our intense flavors, our unique combination of sweet, salty, sour, spicy that our homegrown palates have grown accustomed to. That’s the reason why we just have to have it with every meal, from adobo to sinigang to sisig. The sauce of your viand spills onto the rice, flavoring the entire bowl. Imagine the juices of sisig pouring into rice, so that each grain tastes like the medley of seasoning of the topping.

If you’re looking for a perfect fast food dish that will satisfy your rice bowl cravings, KFC’s Blockbuster Sisig Rice Bowl is even bolder than the original that won raves with our team. The toppings are even more abundant–check out the amount of chicken skin sprinkled onto each serving. For more information, visit and

Pamela Cortez Pamela Cortez

Pamela Cortez writes about food full-time, and has honed her craft while writing for publications such as Rogue, Town and Country, and The Philippine Star. She once rode on a mule for a mile just to eat mint tea and lamb in Morocco, and has eaten a block of Quickmelt in one sitting. Her attempt at food photography can be viewed online @meyarrr.

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