Java Rice

INGREDIENTS:
  • 4 cups left over cooked rice
  • 1 tbsp. dried annatto or achiote seeds
  • 2-3 tbsps. olive or vegetable oil
  • 4 cloves garlic, minced
  • 1 small white onion, finely chopped
  • 1 tsp. grated ginger
  • 1 chicken bouillon (optional)
  • 2 tbsps. banana or tomato catsup
  • 2 tsps. soy sauce
  • salt and pepper to taste

PROCEDURE:
  1. In a large saucepan heat the oil and annatto. Steep the seeds to extract the orange or red color. Discard the seeds.
  2. Sauté the garlic and onion in annatto oil until fragrant and translucent. Add the grated ginger and chicken bouillon if using. Keep stirring until chicken granules are diluted.
  3. Mash the rice with clean hands or with a large spoon to disintegrate the clumps. Gradually pour the rice in the pan. Keep stirring and mashing with spatula until no more lumps are visible and the rice grains are evenly coated with annatto oil.
  4. Add the catsup and soy sauce, and then mix until well blended.
  5. Remove from heat and serve warm along with barbecue and atsara (pickled papaya).

**Number of Servings: 4 to 6

TIPS FROM ENZ:
  1. It works pretty well with one day old leftover cooked rice.
  2. The use of butter instead of the ordinary oil takes the flavor into different level.
  3. Chicken broth can be substituted from bouillon. Just allow the stock to dry up before serving the rice.