Chamorro Red Rice Recipe Guam Recipes

CHAMORRO RED RICE

Steps:

• 1. Soak achote in 2 cups of warm water for about 30 minutes.
• 2. Add salt to the achote and water, rubbing the achote seeds against each other until the water becomes a dark orangey red (the darker the better). Strain the liquid out into a little bowl. This stuff will stain your hands, clothes, and possibly your cooking materials.
• 3. In a small pot, boil the achote water and add in the rinsed calrose rice with two cups of water.
• 4. Add salt, oil, and onions.
• 5. Reduce the heat to medium-high for about five minutes (or until the liquid has evaporated). Pay attention! Don't let the achote burn on the bottom of the pan. People often burn their red rice because they aren't watching the heat. Be patient. :)
• 6. Cover and reduce the heat to low for about 15 to 20 minutes (or until the rice is fully cooked).

GUAM RED RICE

Steps:

• Soak achiote seeds in 1/2 cup warm water for 30 minutes. Add salt. Using a spoon press the achiote seeds to get color. Strain liquid into a pot big enough to hold all the ingredients, bring to a boil.
• Saute onions in oil.
• Add rinsed rice to the boiling achiote colored water. Reduce heat to medium-high for five minutes or until water evaporates. Reduce heat to low, coer pot and cook for 15 more minutes.

ROSE'S CHAMORRO RED RICE

Steps:

• In a bowl, wash the rice until the water runs clear. Transfer to a rice cooker pot that's at least a 10 cup cooker. In a separate bowl; combine the rest of ingredients. Making sure to combine the seasonings until dissolved and the achiote powder is well mixed. Taste a bit and adjust the salt and seasonings according to your taste preference.
• Pour over the rice in the cooker and stir well to combine. Press button to cook; halfway through cooking time, stir to combine the ingredients thoroughly. Let cooking time finish. Let sit a few minutes before enjoying.
• This can also be cooked on the stovetop. Bring the rice to a full boil, stir, cover with a lid and lower heat to about med-low. Continue cooking for about 20-30 minutes. Make sure to keep an eye on it as not to burn. That's why I prefer the rice cooker.
• Enjoy with chamorro barbeque and finadene.