Bario Kelabit Highlands Rice

The Bario Rice Noodle Experiment

Are all noodle’s the same? Now, imagine this – ‘Bario Rice Noodles’.
Bario rice purists would definitely squeal “but why?”.  “Bario rice is great as it is”, so they’d say. Read on to see what happens when a group of researchers try to process the very expensive Bario rice into Kway Teow noodles.

Definitely a good read if you love kway teow noodles, or if you love Bario rice, and better still, if you love both.

Click Link Below to Download the PDF:

www.ukm.my/jsm/pdf_files/SM-PDF-43-3-2014/03%20Rachel%20Thomas.pdf

“The Bario rice (White) used in this study is considered
as an exotic local variety of rice with a distinctive taste,
soft texture and exhibiting a mild and delicate aroma on
cooking. This rice is as an organic produce and are grown
at high altitudes (1100 m above sea level) without any use
of artificialfertilizers.”

Curator's Note:
This post is part of a collection of academic research and publications done in the Kelabit Highlands. We'd like to sincerely thank the many academicians and institutions from all over the world that have come to Bario to experiment, document, and expand our understanding of the things around us.

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