From the recipe collection
Inumol
Rice boiled inside the small Bohol inumol coconut-leaf pouch until compact, tender, and easy to carry with savoury food.
- Prep time
- 35–50 min depending on pouch availability
- Cook time
- 40–50 min
- Yield
- Makes 10–12 small packets
Get everything ready
Ingredients
Tick ingredients as you prepare.
Method
- Inspect the small Bohol inumol pouches for tight seams, especially around the narrow base.
- Rinse the rice until the water is nearly clear and drain 10 minutes.
- Spoon equal small portions into the pouches, keeping them no more than halfway full.
- Secure each opening and tap the packet lightly so rice settles evenly rather than forming a dense plug.
- Boil fully submerged in ample water for 40–50 minutes.
- Turn the packets halfway through and replace evaporated water with boiling water.
- Test one packet for fully tender rice from centre to edge.
- Drain, rest 10 minutes, and serve warm with Boholano stews, grilled fish, or soup.
