Prep 20 mins
Cook 45 mins
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.
- 2 tablespoons achiote seeds
- 1⁄2 teaspoon salt
- 2 tablespoons cooking oil or 1 tablespoon butter
- 1⁄2 cup chopped onion
- 2 cups water
- 2 cups rice
- 1⁄2 cup diced bacon (optional)
- 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.
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.
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 Barbecued Shrimp. Made for ZWT 7.
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