chamorro red rice
You can't have a party on Guam without it! A crucial recipe for every Chamorro girl. My uncles used to tease me and say that you couldn't get married unless you learned to make it. Red rice made over the stove and not in an electric cooker always seems to work better for me. I hate the way the electric cooker sometimes burns the bottom or keeps popping up as "done" because of the achote. It takes practice to get your red rice the way you like it.
prep time
10 Min
cook time
50 Min
method
---
yield
About 4 people
Ingredients
- 2 tablespoons achote seeds
- 1/2 cup chopped onions
- 1/2 teaspoon salt
- 4 cups water
- 2 tablespoons cooking oil
- 2 cups rinsed calrose rice
How To Make chamorro red rice
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Step 1Soak achote in 2 cups of warm water for about 30 minutes.
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Step 2Add 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.
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Step 3In a small pot, boil the achote water and add in the rinsed calrose rice with two cups of water.
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Step 4Add salt, oil, and onions.
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Step 5Reduce 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. :)
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Step 6Cover and reduce the heat to low for about 15 to 20 minutes (or until the rice is fully cooked).
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Nutrition Facts
(per serving*)
calories: 438kcal, carbohydrates: 76g, cholesterol: 0mg, fat: 10g, fiber: 2g, protein: 8g, saturated fat: 1g, sodium: 308mg, sugar: 1g, unsaturated fat: 9g
*Daily Values are based on a 2,000 calorie diet.
Nutrition information is estimated.
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