Chamorro Red Rice Recipes
BASIC CHAMORRO RED RICE
Make and share this Basic Chamorro Red Rice recipe from Food.com.
Provided by Zandra
Categories White Rice
Time 23m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Soak achiote seeds in water until it is a dark red.
- Drain the seeds and save the red-ish water.
- Put the rice and red-ish water in a rice cooker or pot. If using a rice cooker, set it to cook and leave it be. If going the pot method, allow the rice to "boil down" until the water is almost gone. Cover and simmer for 15 minutes.
Nutrition Facts : Calories 342.2, Fat 0.5, SaturatedFat 0.1, Sodium 8.8, Carbohydrate 75.5, Fiber 2.6, Protein 6.3
ROSE'S CHAMORRO RED RICE
Make and share this Rose's Chamorro Red Rice recipe from Food.com.
Provided by ChamoritaMomma
Categories Short Grain Rice
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 11
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.
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- After soaking, rub seeds against the strainer to release color. Remove seeds and strainer from water. Set aside until ready to use.
- Heat up vegetable oil in a large pot over medium heat. Saute the diced onions until translucent.
- Then add in the dry rice, annatto water, onions, garlic powder, onion powder, salt and black pepper. Mix until well combined.
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