Bringhe: Pampanga Festive Rice
Bringhe is the Kapampangan cousin of paella: glutinous rice cooked in coconut milk with chicken and turmeric, steamed in banana leaves. It is sweet, savory and festive.
About Bringhe
Bringhe is a festive Kapampangan rice dish with coconut milk, chicken and turmeric. It is often compared to paella, and it is cooked for fiestas and holidays. The rice is sticky, golden and fragrant.
Bringhe is a celebration dish from Pampanga, often cooked in large quantities for fiestas and holidays. It is similar to paella in concept, but it uses glutinous rice, coconut milk and turmeric for a sticky, golden, mildly sweet result. It is traditionally cooked in a wide pan lined with banana leaves.
Ingredient notes
- Glutinous rice: gives the sticky, rich texture.
- Coconut milk: cooks the rice and makes it creamy.
- Turmeric: provides the golden color.
- Chicken and chorizo: add savory flavor.
Tips for the best Bringhe
- Bake or steam to finish. For a golden top.
What to serve with Bringhe
Serve at fiestas.
Variations and substitutions
- With chorizo: add chorizo.
- Paella: a similar dish.
Storing and reheating
Refrigerate for up to 3 days. Reheat with a splash of coconut milk or water to soften the rice.
Frequently asked questions
Is bringhe like paella?
Similar, but with coconut milk.
Is bringhe the same as paella?
They are similar in concept, but bringhe uses glutinous rice and coconut milk.
Can I make bringhe without banana leaves?
Yes. Line the pan with parchment, though you will miss the aroma.
