Tinian-Style Red Rice with Shrimp
Tinian's version of achote rice folds in small dried shrimp for extra savoriness, a variation favored on the island where families often keep dried reef shrimp on hand. It is saltier and more umami-forward than the plain Saipan version.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 270 kcal
Equipment
- •Heavy pot or rice cooker
- •Fine strainer
Nutrition
Per serving, approximate
- Calories
- 270 kcal
- fat
- 6
- carbs
- 46
- protein
- 8
- calories
- 270
Instructions
- 1
Soak the achote seeds in 1 cup warm water for 15 minutes. Strain out the seeds and keep the liquid.
- 2
Heat oil in a heavy pot on the stovetop. Cook the dried shrimp until fragrant, about 2 minutes.
- 3
Add the garlic. Cook for 30 seconds more.
- 4
Stir in the rinsed rice until it is fully coated in the oil and shrimp.
- 5
Pour in the achote water and remaining water. Add a little salt and bring to a gentle simmer.
- 6
Cover the pot with a lid. Cook until the liquid is absorbed and the rice is tender, about 20 minutes.
- 7
Fluff the rice with a fork and serve hot.
Chef's tips
Cook the dried shrimp briefly in the pot before adding the rice to bring out their full flavor.
Storage
Refrigerate up to 3 days in an airtight container.
Reheating
Reheat covered with a splash of water on the stovetop or in a microwave.
Common mistakes to avoid
- •Skipping the step to toast the dried shrimp, which leaves their flavor dull
- •Adding too much salt, since dried shrimp is already naturally salty
Serving suggestions
Cooked Tinian-Style Red Rice with Shrimp?
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