Sinandomeng is grown from farms in Nueva Ecija, Cagayan, Isabela, and Tarlac. Its name is said to be coined after the farmer that made it well-known, Mang Domeng. Sinandomeng is a variety of long grain white rice that has a particular fragrance when freshly cooked, making it a favorite among Filipinos. In terms of texture, cooked Sinandomeng rice is soft and slightly chewy, especially when newly harvested. Being a long grain variety, Sinandomeng requires more water if softer rice is preferred. Sinandomeng is best for making fried rice, as the grains tend to remain firm and separate, not clumping together.
