How to Make Bringhe
Bringhe is a creamy, savory Kapampangan rice dish made with glutinous rice, coconut milk, chicken, and spices, often compared to a Filipino-style paella.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Rice recipe
Cuisine: Filipino
Keyword: bringhe, bringhe kapampangan, rice recipe
Servings: 6 servings
Calories: 289kcal
Author: Manny
- 1 whole chicken cut into serving pieces
- 1 piece chorizo Bilbao sliced
- 1 head garlic crushed
- 1 pc medium onion chopped
- Chorizo de Bilbao lard
- 1/2 cup turmeric juice about 2 pieces peeled and pounded
- 1 cup glutinous rice washed
- 1 cup rice washed
- 4 cups thin coconut milk
- 1 pc bay leaf
- 1 small can pimientos
- 2 pcs hard boiled eggs quartered
- patis to taste
- banana leaves
How to Cook Bringhe:
In a large wok, sauté garlic and onions in the lard. Add chicken and brown, add chorizo and ginger juice.
Simmer for a few minutes and add the malagkit and the rice. Pour in the coconut milk.
Season with patis and add the bay leaf. Cook covered with banana leaves.
When rice is cooked, pile into a serving platter and garnish with sliced pimientos and egg.
Cooking Tips:
Use the Right Rice for the Perfect Texture
For authentic bringhe, combine glutinous rice with regular rice to achieve that signature soft and slightly sticky texture. Using only regular rice will make the dish too dry, while too much glutinous rice can make it overly dense. This balance helps create a creamy consistency that holds the rich coconut flavor well.
Brown the Meat for Deeper Flavor
Take time to brown the chicken properly before adding other ingredients to build a richer taste. This step caramelizes the surface of the meat, adding depth and a slightly savory note to the dish. Skipping this process can result in a flatter, less developed flavor.
Cover with Banana Leaves While Cooking
Covering the bringhe with banana leaves helps trap steam and keeps the rice moist as it cooks. It also adds a subtle earthy aroma that enhances the overall flavor of the dish. If banana leaves are not available, you can still cook it without them, but the traditional fragrance will be less pronounced. 