Make a list of at least five (5) rice varieties and compare their cooking and eating qualities.

First, Malagkit also known as sticky rice or glutinous rice, this type of rice is used to make traditional
Filipino desserts such as biko and suman.

One of the key cooking qualities of malagkit rice is its stickiness, which is due to its high starch content.
This stickiness makes it ideal for certain dishes, such as rice balls or sushi, where the rice needs to be
molded into a specific shape. It also helps to bind ingredients together in dishes. It can be tricky to cook
as it requires a different cooking technique than regular rice. It is cooked with less water and for a longer
time to achieve the desired texture.

For the eating qualities of malagkit rice, it has a slightly sweet flavor and a chewy texture, which makes it
a popular choice for desserts. When cooked, it becomes soft and tender, with a slightly sticky
consistency.

Second, Red rice a variety of rice that is reddish in color. For the cooking qualities, it can be cooked using
different methods such as boiling, steaming, or using a rice cooker. Soaking red rice for a few hours
before cooking can help reduce the cooking time. It also has a firmer texture and doesn't stick together
as much as other types of rice. Red rice takes longer to cook than white rice.

For the eating qualities, Red rice has a unique and slightly sweet taste compared to other types of rice. It
has a slightly earthy taste. This rice has a nuttier and chewier texture compared to white rice.

Third, Sinandomeng is a premium-quality rice with long and slender grains that are aromatic and slightly
sticky when cooked for the cooking quality. Meanwhile for the eating qualities, it also has a mild and
subtle flavor that is not too overpowering. It has a slightly sweet taste and aroma. It has a soft and fluffy
texture when cooked properly. It is not sticky or clumpy, and each grain is distinct.

Fourth, Jaguar rice is a long-grain rice that is ideal for everyday usage as well as cooking meals like as
pulao, fried rice, jeera rice, khichdi, and so on. It’s cooking qualities are similar to that of ordinary rice.
Its eating qualities are as same as sinandomeng.

Fifth, Don Roberto Rice is a long-grain variety of rice that is similar to basmati rice. It has a slender and
elongated shape and a firm texture. It has a distinct aroma that is similar to the fragrance of pandan
leaves. This aroma is enhanced when the rice is cooked. It has a rich and nutty flavor that is slightly
sweet. It has a natural taste that does not need any additional seasoning or spices.