You may remember I showed you this photo in an earlier blogpost, but after sharing the recipes for binagoongan talong and banana ketchup, I'm back to tell you how to make the final part : java rice.
This used one ingredient from the Philippines-themed Kitchen Trotter box - rocou seeds, or annatto, which I had previously discovered in a Vietnam-themed globecooking box and a recipe for bo kho, Vietnamese beef stew. As well as imparting a slightly peppery flavour, it gives the rice a wonderful yellow colour.
1tsp rocou seeds
2tbsp banana ketchup (optional - click through for the recipe)
300g basmati rice
3tbsp melted butter
2tbsp olive oil
2 cloves of garlic
2tbsp soy sauce
Cook the rice in boiling salted water. To do this the Asian way, soak it in cold water, use your hands to swoosh it around and release as much starch as possible then drain. You can repeat this two or three times if a lot of starch comes out. Then put cold water in the pan to cover the rice with 1-2cm of water above the rice level then pop on a lid, leaving a gap for the steam to escape, and turn on the heat. When the water has completely evaporated, the rice should be ready. If it's still slightly undercooked, completely cover with the lid and leave to continue cooking in its own steam.
While the rice is cooking, heat the oil in a large pan and toss in the rocou seeds. Cook over a low heat for 4-5 minutes until the oil becomes a vivid orange colour then discard the seeds. Cook the crushed garlic cloves in the oil until they are slightly browned. Mix in the melted butter.
Transfer the cooked rice to the pot with the garlic and oil and give it all a good stir. Add the banana ketchup and soy sauce, stir until the colour is uniform then season to taste with salt and pepper.
This is definitely much more interesting than normal plain rice in terms of taste and colour.
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