Rose S Chamorro Red Rice Food

BASIC CHAMORRO RED RICE

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.

ROSE'S CHAMORRO RED RICE

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.

MISS DAISY'S RED RICE

Steps:

• Fry bacon strips in a heavy skillet over medium heat, turning occasionally, until crisp and golden brown, about 10 minutes.
• Remove from pan and drain on paper towels, reserving grease in skillet.
• Preheat oven to 350*F.
• Add onions, celery, and green peppers to grease in skillet.
• Reduce heat to medium low and cook, stirring occasionally until vegetables are soft, about 15 minutes.
• Increase heat to medium, add rice to vegetables and cook, stirring constantly for 5 minutes.
• Add tomatoes and season to taste with salt and pepper.
• Transfer to a large baking dish and add 2 cups water.
• Cover tightly with aluminum foil, then bake for 1 hour.
• Serve topped with crumbled bacon.

GUAM'S RED RICE

Steps:

• 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.