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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.

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Nyteglori June 22, 2011

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.

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PaulaG June 21, 2011

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

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Muffin Goddess June 20, 2011

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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Rita~ June 15, 2011
Guam's Red Rice