Ingredients
Equipment
Method
- Infuse Oil with Annatto: Heat oil in a large pot over medium heat. Add annatto seeds and cook until oil turns bright red-orange, about 2 minutes. Remove seeds with a slotted spoon to prevent bitterness.
- Sauté Onion and Garlic: Add chopped onions and garlic to the infused oil. Cook until translucent and fragrant, about 3-4 minutes.
- Toast the Rice: Add rinsed rice to the pot. Stir constantly to coat the rice in the annatto oil and onion mixture. Toast rice for 3-4 minutes until slightly nutty.
- Add Seasoning and Liquid: Sprinkle in dashida seasoning and salt. Pour in water or broth and stir once. Bring to a boil.
- Simmer Covered: Reduce heat to low, cover pot, and simmer for 18-22 minutes or until liquid is fully absorbed. Avoid lifting the lid during cooking.
- Fluff and Garnish: Remove pot from heat. Let rice rest covered for 5 minutes. Fluff with a fork and stir in any optional peas or garnish.
Notes
Rinse rice thoroughly to prevent clumping and achieve fluffy texture.
Adjust salt and dashida seasoning based on personal preference and broth saltiness.
For a vegetarian version, use vegetable broth and mushroom bouillon instead of dashida.
If using annatto powder instead of seeds, sprinkle it directly into the oil and stir until the oil turns red.
Do not skip resting the rice after cooking—it helps the grains firm up and separate nicely.
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for longer storage.
