RED RICE! This is my “TRIED AND TRUE” recipe that I’ve tweaked and perfected and cooked for years. It has ALWAYS turned out perfect! Although this isn’t the typical way to make the island’s traditional Red rice; feel assured it’s not skimping on flavor and you will not be disappointed, as long as you follow my instructions to the “T”. Give it a try and let me know what you think.
1 (32 oz. bag OR 2 lb. bag) Mahatma Jasmine rice (purple bag)
5 1/2 cups water
4 Tbsp. Vegetable oil OR 4 Tbsp. Bacon grease
2 (1/3 oz.) pkg. Achiote powder (I use Mama Cita’s brand, can be found at any Asian market)
2 (1 1/2 oz.) pkg. Sazon goya with coriander and annatto
2 (1 1/2 oz.) pkg. Goya ham seasoning
1/2 cup Onion, chopped
1/2 cup Green onions, chopped, optional
1 1/2 tsp. Garlic powder
1 tsp. Onion powder
2 tsp. Salt
1/2 tsp. Black pepper
1/2 tsp. Accent seasoning
1 cup Frozen peas (added in the beginning with the onions)
1/2 cup Fried and crumbled Bacon (added in the beginning of cooking time)
In a fine mesh colander, wash the rice continuously until the water runs clear.
Pour cleaned, washed rice back into the rice cooker’s inner pot, that’s at least a 10 cup cooker. Add all of the seasonings and oil or bacon grease.
Add the water.
Using a whisk, stir to combine the seasonings, oil, and dissolving the achiote powder well…..
Place the pot into the cooker and press the button to cook; around the first 5 minutes of cooking time, stir to combine the ingredients thoroughly, ie…..bacon, peas, onions, if using.
The cooking time may finish and the rice may look like the it isn’t done. Stir the rice again to incorporate the liquid and then turn on the cooker again. I found that I had to do this process two times (stir and press cook, stir and press cook) with my own rice cooker, yours may be different? Be assured that your rice will come out PERFECT! Let the rice sit a few minutes before enjoying.
NOTE: This can also be cooked on the stove top by bringing 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, stirring one more time. Make sure to keep an eye on it as not to burn. That’s why I prefer the rice cooker.
Enjoy with Chamorro barbeque, fried chicken, and finadene.