CHamoru Red Rice (Håggan Chalan)
Rice cooked with achiote (annatto) seeds and often a bit of bacon or ham, giving it a rusty red color and a subtle earthy, smoky flavor. It is the standard starch on nearly every CHamoru plate.
- Prep
- 10 min
- Cook
- 35 min
- Total
- 45 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 260 kcal
Equipment
- •Rice cooker or heavy pot
- •Fine strainer
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 5
- carbs
- 48
- protein
- 5
- calories
- 260
Instructions
- 1
Soak the achiote seeds in 0.5 cup of the warm water for 15 minutes. Strain the colored liquid, save it, and throw away the seeds.
- 2
Rinse the rice until the water runs mostly clear.
- 3
In a pot, cook the bacon over medium heat until it turns slightly crisp.
- 4
Add the onion and garlic. Cook until softened, about 3 minutes.
- 5
Stir in the rice, achiote liquid, remaining water, and salt.
- 6
Bring the pot to a boil. Cover with a lid and turn the heat down to low.
- 7
Simmer for 18-20 minutes until the water is absorbed and the rice is tender.
- 8
Let the pot sit covered for 5 minutes. Fluff the rice with a fork before serving.
Chef's tips
Soak the achiote seeds in warm water or oil ahead of time to pull out the most color before straining them out.
Storage
Refrigerate cooked rice up to 3 days in an airtight container.
Reheating
Reheat in a covered pan with a splash of water, or microwave covered.
Common mistakes to avoid
- •Leaving whole achiote seeds in the rice, which are hard and unpleasant to bite
- •Using too much water, which makes the rice mushy
Serving suggestions
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