Java Rice

Java rice is bright yellow colored rice that is popular among Filipinos. They like to have it with grilled meat like chicken barbecue or pork barbecue and also with cured meat like tocino, longganisa or beef tapa. Java rice is basically steamed rice cooked with annatto and turmeric powder, which gives Java rice its distinct yellow color. It was made popular by a Filipino restaurant called Aristocrat, a place famous for their chicken barbecue. Last time I went home for a visit, I noticed that Java rice was now commonly served in many local eateries and fast food courts. Java rice can be made easily at home. This recipe has only a few and easily accessible ingredients. My family and I enjoyed this tasty rice with beef tapa, fried egg and slices of tomato and cucumber. Yummy!

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Java Rice

Liza Agbanlog

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Main Course

Cuisine Filipino

Servings 4 servings

Ingredients

  

1x2x3x

• 4 cups cold cooked rice
• 1 tbsp butter
• 1 tbsp oil
• 2 shallots peeled and finely chopped
• 2 cloves garlic peeled and grated or minced
• ½ tsp annatto powder
• 1 tsp turmeric powder
• 1 tablespoon soy sauce
• Kosher salt and freshly ground pepper to taste

Instructions

 

• In a bowl, break rice to separate grains.
• In a wok or wide, heavy bottomed skillet over high heat, combine butter and oil. Heat until butter is melted. Add onions and garlic. Cook, stirring regularly, until limp. Add annatto powder and turmeric powder. Continue to cook, stirring regularly, for about a minute.
• Add rice and gently toss to fully coat. Spread the rice on entire cooking surface of pan for about 45 seconds or until grains start to sizzle and then toss again to redistribute.
• Add soy sauce and season with salt and pepper to taste. Continue to cook, tossing gently, for about 1 to 2 minutes or until rice grains are heated through and evenly colored. Serve hot.

Notes

Recipe slightly adapted: Kusina Master Recipes

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