Thursday, January 5, 2012

Thursday’s Side Dish: Red Rice

A Chamorro staple

This Guam side dish, by custom, is usually placed at the front of the fiesta table at traditional Guam celebrations. Chopped garlic and onion enhances the annatto flavors. Also, the deep red color makes every scoop visually appetizing. Here’s the recipe:

What you will need:

1 large spoon
1 (6 to 10 cup) rice put with lid
3 to 4 cups white rice
5 to 7 cups water
3 garlic cloves, chopped
½ large yellow onion, diced small
1 tablespoon annatto powder, diluted in 1 cup warm water
3 tablespoons cooking oil
Pinch of salt

Cooking and Directions:

Turn on rice cooker by pressing button switch. Pour in oil and let pot heat up for 3 to 5 minutes. Then add garlic, salt, and onion. Let the pot heat up for 8 to 10 more minutes, which allows the ingredients to sweat and sauté. Mix well. Pour in annatto water and stir well. Next pour in uncooked rice and rest of water. Stir well so that rice is submerged in colored water. Place lid on rice pot and let it cook until button on rice pot pops up. Finally, thoroughly mix cooked red rice and return lid until time to serve. For a real island effect, put a sheet of banana leaf on top of cooked rice and cover with lid until time to serve.

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