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...
Provided by Desiree Taimanglo-Ventura
Categories Other Main Dishes
Time 1h
Number Of Ingredients 6
Steps:
- 1. Soak achote in 2 cups of warm water for about 30 minutes.
- 2. Add 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.
- 3. In a small pot, boil the achote water and add in the rinsed calrose rice with two cups of water.
- 4. Add salt, oil, and onions.
- 5. Reduce 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. :)
- 6. Cover and reduce the heat to low for about 15 to 20 minutes (or until the rice is fully cooked).
GUAM'S RED RICE
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.
Provided by IngridH
Categories Rice
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 279.4, Fat 4.9, SaturatedFat 0.7, Sodium 197.3, Carbohydrate 52.8, Fiber 1.1, Sugar 0.6, Protein 4.4
GUAM RED RICE
Being a military family we get the pleasure of meeting people from all over the world. My girlfriend who lives in Guam gave me this recipe. So that I don't misplace it I'm putting it into my cookbook for later use.
Provided by PamLuvs2Cook
Categories Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Soak achiote seeds in 1/2 cup warm water for 30 minutes. Add salt. Using a spoon press the achiote seeds to get color. Strain liquid into a pot big enough to hold all the ingredients, bring to a boil.
- Saute onions in oil.
- Add rinsed rice to the boiling achiote colored water. Reduce heat to medium-high for five minutes or until water evaporates. Reduce heat to low, coer pot and cook for 15 more minutes.
GULLAH RED RICE
Gullah red rice was derived from the West-African dish Jollof rice. It has an intense tomato flavor but it's not overly acidic thanks to the addition of sugar. Adding smoked pork sausage gives the rice a subtle smokiness as well. This is a robust side dish!
Provided by Kardea Brown
Categories side-dish
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Rinse the rice until the water becomes slightly clear. (This removes the starch.)
- Preheat the oven to 350 degrees F. In a large frying pan, heat the oil over medium-high heat. Add the sausage, onion and pepper and cook, stirring, until the vegetables soften and start to brown at the edges, 3 to 4 minutes. Stir in the tomato paste, sugar, garlic powder, salt and pepper. Stir rice into the tomato mixture and cook, uncovered, and stirring occasionally, about 5 minutes.
- Transfer to a 9-by-13-inch baking dish and spread into an even layer. Add just enough water to cover the rice (about 2 cups). Tightly cover with a lid or foil and bake for 30 minutes without uncovering the baking dish. Turn off the oven, remove the rice, fluff the rice, then cover and return to oven for 10 minutes more.
FINADENE SAUCE
This is a doctored-up soy sauce recipe that came from Guam. Over there, this is always by the red rice and barbequed ribs and chicken. It really adds a nice flavor to the rice! Try it next time you serve plain or fried rice! YUM!
Provided by SilentCricket
Categories Sauces
Time 15m
Yield 3/4 cup
Number Of Ingredients 4
Steps:
- Pour the vinegar or lemon juice into a bowl.
- Add soy sauce a little bit at a time to mix it according to your taste.
- Add the onions and peppers.
- Chill until ready to serve.
- (You may use a hot sauce instead of hot peppers if you prefer. Use either, adjusting amounts to your preference for"heat!").
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