Name: Chamorro Red Rice Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: Achiote seeds; Chopped onions; Salt; Water; Cooking oil; Rinsed Calrose rice

Table of Contents

A good Chamorro red rice recipe is like an ideal composition of a dream breakfast. You need to start with the best of ingredients because you can easily fall out of it by mistake. The ideal and most common Chamorro red rice recipe is the one made with chicken broth. For those who do not want to give up their traditional favorite, it is also possible to use chicken stock. Although it is not the perfect recipe, it is one of the most common and most reliable recipes.

Chamorro red rice is a traditional popular food of Guam eaten in various dishes. It was the first food of Guam imported by the Spanish. While they were in the first two settlements of Guam, they had very little to eat and they were very weak people. After the Spanish brought bread to Guam, they needed a different food for their everyday diet. That is when they started to make Chamorro red rice with coconut milk. They later bought and started to use coconut milk because it is easy to find in Guam. Hence, Chamorro red rice spread among the islands.

This red rice is a fantastic addition to any curry, curry sauce, or curry-laden dish. It has a great texture and a light, sweet flavor. While any seasoned rice is delicious, Chamorro red rice has a slightly different flavor. It’s subtle rice that has a slight sweetness that you would find in the Philippines, particularly in Guindulong rice.

How to make a Chamorro Red Rice

Sometimes, you want to eat more healthily. Sometimes, you want to eat more “comfort” food. Sometimes, you just want to make sure you’re eating a balanced meal. Sometimes these things just don’t match. And sometimes, you want to cook the perfect bowl of Chamorro rice. It’s a bowl of perfect rice that’s become one of those classic comfort recipes that many Americans enjoy.

Ingredients

Achiote seeds, 2 Tbsp
Chopped onions, 1/2 cup
Salt, 1/2 tsp
Water, 4 cup
Cooking oil, 2 Tbsp
Rinsed Calrose rice, 2 cup

Instructions

Step 1

Achiote should be soaked in warm water for about 30 minutes.

Step 2

Achiote and water are mixed with salt, and the achiote seeds are rubbed against each other until the water turns dark orange-red (the darker the better). Strain the liquid into a small bowl. Your hands, clothes, and possibly your cooking materials will be stained by this stuff.

Step 3

Boil the achiote water and add the rinsed Calrose rice with two cups of water in a small pot.

Step 4

Onions, salt, and oil are added.

Step 5

For about five minutes (or until the liquid has evaporated), reduce the heat to medium-high. Keep an eye on it! Achiote should not burn on the bottom of the pan. Often, people burn their red rice because they don’t watch the heat. You have to be patient.

Step 6

For about 15 to 20 minutes (or until the rice is fully cooked), cover and reduce the heat to low.