RiCo: A CORNucopia of Health and Yum.

I was drawn to the RiCo Corn Rice launch event by sheer intrigue. Turning corn into the new rice staple is by far a very ambitious drive. And there's this nagging question: Why would you wanna do that?

With that, the great minds behind RiCo shared one eye-opener after another. With bubbly Host Kara at the helm, President Jebe Gayanelo told us the Corn Story --how the country's corn supply is actually more adequate than rice. How RiCo is made from 100% Philippine-grown corn, thus, opening the country up to self-sufficiency. Nutritionist Lulu imparted info that makes corn more nutritious than rice. It has no cholesterol, it's naturally rich in Beta Carotene and Fiber, and fortified with B Vitamins, Calcium, and Iron. Its low Glycemic Index makes it ideal for diabetics. Brand Manager Kareesa Cristolbal, on the other hand, was quick to tell us the culinary possibilities that go with RiCo, giving you the surefire way to a Yummy, Healthy Life.

So how do you sell a better-than-rice concept to a rice-eating race? RiCo nailed it. The technologically savvy company gives us corn in the image and likeness of rice. It tastes like rice. It even cooks like rice.  There won't be a shock if you choose to transition to a corn rice staple --except that you will be a lot healthier, and that you will be greeted with a daily splash of sunshiny yellow from now on. And that's just fluffy lovely!

Now, to demonstrate the endless culinary possibilities RiCo Corn Rice has to offer, Chef Jessie Sincioco took the wheel. And I have NEVER been more floored with good food.

For starters, we had Mesclun Greens Salad in Raspberry Vinaigrette Dressing with --wait for it-- prawn RiCo corn rice pops! Genius! This is crunchy goodness you wouldn't believe.

Minestrone was served next. The RiCo corn rice thrown into the mix gave us the thickness and the texture that enhanced the soup's flavour. I finished the whole bowl. I regret nothing.

For the main course, we had Pan-fried Codfish Fillet in Pommery Mustard Sauce.

And, Grilled Chicken Breast in Creamy Pepper Sauce.

Each served with RiCo Corn Rice Pilaf and Sauteed French Beans. Now, THIS is RiCo in its full-on glory! The flavours just exploded in my mouth like the Fourth of July. I kid you not.

To end our corn binge, this beauty came.
RiCo Corn Rice Crocant Roll aka Chef Jessie's Corn-of-the-crop Masterpiece. Crunchy making a comeback, YUM just isn't enough to describe this luscious dessert. The painted-on corn details are chocolate and mango syrup.

Take a bow, Chef Jessie! When you said you were going to make firm Corn Rice believers out of us, you weren't kidding. Thank you!

When all was said and done (and eaten… and burped…),  bags and bags of RiCo Corn Rice were given away along with great recipes that I am so pumped to try starting tonight. You can get yours here.

Corn Rice. A brilliant idea that's finally found its time through a first in the Philippines, RiCo. Now you can Make Healthy Yummy every way, everyday.

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