Bringhe

Bringhe is a traditional Filipino rice dish from Pampanga, commonly described as a local adaptation of paella. It features yellow-tinted rice cooked in coconut milk and seasoned with annatto or turmeric. Often the rice used is glutinous (malagkit) rice, or a mixture of glutinous and regular rice.

Aromatics such as garlic and onion are sautéed in oil, then meat is browned and the rice is added to coat with fats. Liquid—coconut milk blended with stock or water—along with annatto oil is poured in and the mixture is simmered in a wide pan or clay pot until the grains are tender.

Common ingredients include chicken and pork, chorizo or longganisa, and seafood such as shrimp, mussels, and squid, plus vegetables like bell peppers and green peas. The dish is seasoned to balance richness with savory flavors from the meat and seafood.

Bringhe is usually prepared for festive occasions in Pampanga and other parts of the Philippines, reflecting the region’s penchant for richly flavored dishes. Variants vary by household, with changes in rice type or the mix of proteins, and some versions emphasize different seafood or vegetable toppings.