Rice Prices Soar; Here Are 5 Rice Substitutes for Southeast Asians

TEMPO.CO, Jakarta - The rising price of rice, the main staple food in Southeast Asia, particularly in Indonesia, has caused concern among the public. Indonesian President Joko Widodo or Jokowi stated on February 19 that the upsurge in rice prices was primarily caused by climate change, which led to crop failures.

Given the current situation, alternatives to rice are needed to support the country's food security. Here is a list of five rice substitutes to consider:

1. Sweet Potato or Keledek

Sweet potatoes are a rich source of carbohydrates, protein, and fiber, as well as other essential nutrients such as vitamin A, vitamin C, calcium, and iron. These large, starchy, sweet-tasting tuberous roots come in an array of colors, including white, purple, light yellow, and orange. Although they can be made into flour, they are usually boiled or fried for breakfast. Sweet potatoes can also be made into traditional cakes.

2. Cassava 

Cassava is generally consumed as a snack with coffee or tea. It is usually boiled, fried, or grilled. Many traditional cakes use cassava as the main ingredient, such as klepon and onde-onde. They are also made into rice, also known as cassava rice.

3. Taro

Taro is high in fiber, with a starch content of up to 77.9 percent. This distant relative of porang can be used as a substitute for rice thanks to its high and easily digestible carbohydrate content.  

Taro is also rich in protein, vitamin C, calcium, phosphorus, and iron. It is commonly boiled, steamed, or fried, and can also be made into snacks such as chips. Taro can also be used as an ingredient in ice cream and drinks. In addition to the tubers, the young stems of certain taro leaves can also be consumed as greens. 

4. Sago

In the eastern regions of Indonesia, sago has become a companion food to rice, although it is also quite popular in the western regions. In the Meranti Islands, Riau, for example, the area is famous for its sago noodles.

Sago has become a staple food in the Maluku and Papua regions. Apart from papeda, sago can also be made into tiwul rice for breakfast.

5. Corn

The abundant carbohydrate content of corn makes it considered a significant food worldwide, alongside wheat and rice. In some Indonesian regions, corn is processed into corn rice. 

This plant is native to Central America and can be processed into various meals in Indonesia, such as gerontol. Gerontol is commonly found in Java, where corn kernels are boiled until the skin comes off and served with grated coconut and sugar.

NOVITA ANDRIAN | HENDRIK KHOIRUL MUHID | RIANI SANUSI PUTRI 

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