Guamanian Red Rice

About This Recipe

Red rice gets its vibrant hue from annatto seeds steeped in oil. It accompanies nearly every Chamorro celebration and pairs beautifully with grilled meats. This guamanian red rice is shaped by the home cooks who refined it across generations, balancing tradition with everyday practicality. Served at the table it fills the room — steam rising, deep savory notes, the kind of plate people lean over. Home cooks return to it because the technique is forgiving once the order of operations clicks: build aromatics first, season in layers, and let time do the heavy lifting. The result lands somewhere between everyday and special — humble enough for a weeknight, generous enough for company.

Ingredients

Serves 6

• 2 cupslong-grain white rice
• 2 tbspannatto seeds
• 2 tbspvegetable oil
• 1 smallonion(finely diced)
• 1 tspsalt
• 3 cupswater

Instructions

1. 1

   Make annatto oil

   Heat oil in a small pan over medium heat. Add annatto seeds and cook 2 minutes until oil turns deep orange-red. Strain and discard seeds.

   Do not burn the seeds or the oil turns bitter.

2. 2

   Sauté onion

   Pour annatto oil into a medium pot. Sauté onion over medium heat for 3 minutes until soft.

3. 3

   Toast rice

   Add rinsed rice to the pot and stir to coat every grain with the colored oil for 2 minutes.

4. 4

   Cook rice

   Add water and salt. Bring to a boil, then reduce heat to low, cover tightly, and cook 18 minutes until water is absorbed.

5. 5

   Rest and fluff

   Remove from heat and let steam 5 minutes with the lid on. Fluff with a fork before serving.

Variations

• •

  Add diced spam or ham for a heartier version.

• •

  Use chicken broth instead of water for richer flavor.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Refrigerate in an airtight container up to 4 days. Reheat with a splash of water.

Frequently Asked Questions