SHORT AND SWEET FINDING AUTHENTICITY NORTHERN GEMS ...

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FEATURE BEST OF BRUNEI
The hardiness and ease of growing rice has made
it a popular choice for many farmers. Being the
most important crop in Asia, the majority of the
world’s rice production are from China, Korea,
India, Pakistan, Indonesia, Bangladesh, Vietnam,
Thailand, Myanmar, Philippines, and Japan. The
Asian region still accounts for a high percentage of
the world’s total rice production.
Similarly in Brunei Darussalam, rice is an important
part of the local’s diet. Apart from being the local
staple, rice is also used to make many Brunei kueh,
or sweet cakes. But Brunei is only able to provide
three percent of what is needed for the local
consumption, with the rest being imported from
other countries. In order to ensure the nation’s
food security and that it remains self-suffi cient,
Brunei has embarked on a nationwide agricultural
expansion with plans to increase its local rice
production by as much as 60 percent
by 2015.
Taking the fi rst step towards cultivating and
developing the nation’s local rice production, the
government introduced a hybrid padi variety with
high multiple yields. Requiring only a three-month
cycle before it ripens and is ready for harvest, this
MUHIBAH
variety was specially brought to Brunei from the
Philippines. Known initially as Brunei Darussalam
Rice 1, or BDR1, it was later renamed Beras Laila,
after a nationwide naming competition.
The word ‘laila’ is meaningful as it denotes
honesty, content and peaceful. The winner,
Mardiah Haji Ramli, mentioned that she fi rst
became interested in the word ‘laila’ after
hearing the titah of His Majesty Sultan Haji
Hassanal Bolkiah Mu’izzaddin Waddaulah,
Sultan and Yang Di-Pertuan Brunei Darussalam
during his Coronation on 5 October, 1967.
After some research, she came up with the
name Beras Laila.
Beras Laila has proven to be popular with the
locals as it can be used to make a variety of
dishes as well as desserts. Compared to some
other varieties of rice, Beras Laila has more
micro-nutrients and is higher in protein. To
help further promote this particular rice to the
nation, the Agriculture and Agrifood Department
recently published a book containing 30 different
recipes using Beras Laila as the main ingredient,
simultaneously encouraging the locals to develop
their tastebuds around the new grain.
Traditional local cakes (from
top, clockwise) katilapam,
kuih kelupis, penyaram and
tapai are teatime favourites
of Bruneians, all made with
rice fl our.