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bomba rice

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Bomba Rice

Bomba rice is a traditional Filipino dish made from glutinous rice flour. It’s also known as “pilipino paella” or “pilipinong pilaf.” A popular dish in the Philippines that combines rice with meat, vegetables, and other spices.

This recipe uses bomba rice as its base, along with chicken, vegetables, and spices.
To make bomba rice, combine 1 cup of uncooked white rice with 2 cups of water in a medium saucepan. Bring the mixture to a boil, then reduce heat to low and simmer until liquid has been absorbed, about 20 minutes. Remove pan from heat and let stand 5 minutes. Fluff rice with a fork. Add 3 tablespoons of oil to a large skillet over medium-high heat. Cook half of the rice, stirring occasionally, until golden brown, about 4 minutes. Transfer cooked rice to a bowl and repeat process with remaining rice. Return both batches of rice to the skillet and stir to coat with oil. Stir in ½ teaspoon salt and ¼ teaspoon black pepper. Cook, stirring frequently, until heated through, about 2 minutes. Serve immediately.

Bomba rice traditionally served with fried chicken, pork, fish, shrimp, vegetables, and eggs. You can use any combination of these ingredients to make your own version of bomba rice.


To make bomba rice, combine 1 cup uncooked white rice with 2 cups water in a medium saucepan. Bring the mixture to a boil over high heat. Reduce the heat to low, cover the pan, and cook until the liquid absorbs, about 20 minutes. Remove the lid and continue cooking until the rice is tender, about 15 more minutes. Fluff the rice with a fork before serving.

Cooking Time.
Traditionally cooked in an earthenware pot called a kaldero. You can use any large heavy pot that has a tight fitting lid. If you don’t have one, you can use a regular ovenproof skillet instead.

To make, first mix together 1 cup uncooked white rice with 2 cups water. Bring the mixture to a boil, then reduce heat to low and cover. Cook until liquid absorbes, about 20 minutes. Remove from heat and let sit covered for at least 15 minutes before serving.

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