Rice Coffee (traditional Filippino style)


Measurement shown below is for every 250 ml cup of rice coffee
1 tbsp uncooked rice grains (we roasted ¼ to ½ cup of uncooked rice at a time)
1 teaspoon white sugar
200 ml boiling water (6.7 fluid oz)
50 ml milk (1.7 fluid oz)

Roasting the rice

Heat a cast iron pan until very hot. Place uncooked rice grains onto the pan and try to spread it out as evenly as possible. Let it stay for a minute or so.

Rice coffee roasting the rice
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  1. Start moving the rice around so that it will roast evenly all around.
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  2. Watch until the rice turns into a golden, nut brown color. This is when you must pay extra attention.
    Rice coffee turns medium roast
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  3. As soon as the rice turns dark brown, remove from heat immediately and transfer into another container.
    Rice coffee medium roast
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  4. If you want a stronger flavor, let it stay in the cast iron pan longer letting the remaining heat roast it slowly—just don’t burn the rice too much as completely black has an unpleasant taste.

Rice coffee dark roast
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Brewing the beverage

  1. Put a kettle of water to boil.
    Brewed rice coffee
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  1. As soon as it starts boiling, put in the roasted rice (1 tbsp for every 200 ml of water).
    Brewing rice coffee
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  • Let it boil uncovered on medium-low heat for 5 minutes (boiling longer does not result in stronger flavour).
    Boiling rice coffee
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  • Pour into a cup or mug (you can strain it if you want).Add milk, sugar, honey or any sweetener to taste (although having it long black is also nice).
    Serving rice coffee
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  • What do you think about this rice coffee? Let us know your thoughts on the comment box when you tried doing one.


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