Guam's Red Rice

"This was sent to me by a resident of Guam via an online gaming community. It is intended to be made in a rice cooker. Refer to your manufacturer's directions for the correct amount of liquid to use with this quantity of rice."
 
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photo by PaulaG photo by PaulaG
photo by PaulaG
photo by Muffin Goddess photo by Muffin Goddess
photo by Rita1652 photo by Rita1652
Ready In:
1hr 5mins
Ingredients:
7
Serves:
6-8
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ingredients

  • 2 tablespoons achiote seeds
  • 12 teaspoon salt
  • 2 tablespoons cooking oil or 1 tablespoon butter
  • 12 cup chopped onion
  • 2 cups water
  • 2 cups rice
  • 12 cup diced bacon (optional)
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directions

  • Place the achiote seeds in 2 cups of water to soak, and lightly grind along the edge until the water is a deep red. The darker the water the darker shade of red the rice will be. **The water will stain most material so I recommend a clear glass and a stainless steel spoon.**.
  • After you have the desired color, filter the water through a cloth or fine sieve that will separate the colored water from any seeds and foreign material. Set the colored water aside.
  • Wash rice and drain. Place in a rice cooker with the achiote water from above (add extra water depending on the directions for your rice cooker), salt, onions, oil, and bacon, if using. Close the rice pot and push the start button.

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Reviews

  1. Beautiful color but it has very little flavor other than regular rice. Hubby said he expected more - probably because of the color. With no outside expectations it was good. ZWT 7.
     
  2. This was cooked on the stove top with a slightly different rice to water ratio. This was a nice alternative to plain rice and looked beautiful served with Recipe #381163. Made for ZWT 7.
     
  3. I really enjoyed this rice, but I do have to mention that I had to make some changes to the preparation method. I keep a little tub of Mexi-Chef achiote paste in the fridge rather than having achiote seeds in the house, so I just dissolved a heaping tablespoon of it in the water. I left out the bacon, but otherwise made this as written (ingredient-wise). I don't own a rice cooker, so I just cooked this on the stovetop. I cooked the onion and rice in the hot oil before adding the achiote water, then I brought everything to a boil, covered the pot, reduced to low heat and simmered everything for about 23 minutes. I probably could've added a bit more water to soften the rice a little more, but with just the two cups it was pleasantly chewy (I was chalking this up to me altering the cooking method anyway). I really like the flavor of achiote in this, and it was a great complement to the grilled shrimp that I made. Thanks for posting! Made by a fellow Emerald City Shaker for ZWT7
     
  4. I made this in my rice cooker. First melting the butter adding the onions. While that went to town I grounded the anatto/achiote seeds with the salt in my mortar and pestle. Then placed them in a tea infuser then into a hot cup of water. When the onions were translucent I added the filled infuser to the ricer with the hot water. Placed the rice in and then topped with water to cover the rice by one knuckle worth. Tasty good.
     
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RECIPE SUBMITTED BY

I live near Seattle, WA with my husband of 11 years and our pet ferrets. We're lucky enough to own a home with a big, south facing yard which is great for entertaining. It also allows me to have a big vegetable garden where I grow most of my own herbs and a lot of the vegetables we eat in the summer, as well as a bunch to share with family and friends. In my professional life, I'm an accountant- but what I really love to do is cook and eat! Most of my ability is self-taught. I love to experiment with new recipes and techniques, most of which I get from watching way too much food tv and reading foodie magazines. Recently I decided to start a personal chef business and have cooked for a few clients. I love the challenge of designing a menu to fit a family's specific tastes and needs, and then cooking it for them to enjoy. For me, cooking is an expression of love. Everyone needs to eat, but food is more than just fuel for the body, it can nurture and comfort ~ give us a memory from childhood, or a retreat when we feel ill. I always think of the people who I'm cooking for when I make a dish, and there is no better compliment than when someone enjoys the food I've made especially for them. I also like to do OAMC- style cooking, but instead of using it mainly to get dinner on the table, I focus on getting lunch in the bag! Eating out is far too expensive in both dollars and nutrition to make a habit of, yet I want a hot, satisfying meal to enjoy in the middle of the day. Cookin ahead allows me to have great food, without sacrificing either my dollars or my waistline. <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/Animation6.gif"><img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/participantbannerzwt5.jpg" border="0" alt="Photobucket"> <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg"><img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg"><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PACfall08partic.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket"> <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/AMpageSticker.jpg" border="0" alt="Photobucket"> <img src="http://i147.photobucket.com/albums/r317/j_welcome/pics2/food/PRMRcopy.jpg"><img src="http://i270.photobucket.com/albums/jj81/HokiesLady65/Recipezaar%20Album/iplaytagin.jpg">[IMG] http://i37.photobucket.com/albums/e95/momaphet/Food/banner10.jpg[/IMG]
 
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