Ecuadorian Annatto Shrimp Broth Rice

Name: Ecuadorian Annatto Shrimp Broth Rice
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 4 servings
Cuisine: Cajun & Creole
Ingredients: 1 tablespoon (15 g) annatto seeds; 2 tablespoons (30 ml) neutral oil (vegetable or canola); 1 whole yellow onion, medium, finely diced; 2 whole garlic cloves, minced; ½ teaspoon (2½ g) ground cumin; 1½ cups (300 g) long-grain white rice, uncooked, rinsed under cold water until water runs clear; 3 cups (720 ml) fresh shrimp broth, hot; fine sea salt, to taste; ⅓ cup (15 g) fresh cilantro, leaves only, finely chopped

From the MyKitchenBank Kitchen

A fragrant, golden rice dish made with fresh shrimp broth infused with annatto seeds and cumin. The grains stay separate and tender, finished with fresh cilantro for brightness. This is a traditional accompaniment to seafood and meat dishes throughout Ecuador's coastal regions.

Prep: 10 min
Cook: 18 min
Wait: 10 min
Total: 38 min
Makes: 4 servings (about 3 cups cooked rice)

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Steps

Before you start

Make or have shrimp broth ready at a boil
Measure all ingredients before you begin
Use long-grain rice so grains stay separate

1
Infuse oil with annatto
- Heat the oil in a large heavy-bottomed saucepan (3-quart) over medium heat.
- Add the annatto seeds and toast, stirring constantly, for 1–2 minutes until the oil becomes a deep golden-orange color and the seeds release their earthy aroma.
- Do not let the seeds burn.
- Strain the infused oil through a fine mesh strainer back into the saucepan, discarding the seeds.
- Return the saucepan to medium heat.
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Ready when: Oil is deep golden-orange and fragrant
Tip: Discard the seeds after straining; they impart flavor but become bitter if left in during cooking.
2
Cook aromatics and spice
- Add the diced onion to the annatto-infused oil and sauté for 3–4 minutes, stirring often, until softened and translucent.
- Add the minced garlic and cumin, and stir constantly for 30 seconds until fragrant and blooming.
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Ready when: Onion is soft and translucent; garlic and cumin are fragrant
Tip: Don't skip blooming the spices—it develops their full flavor.
3
Toast the rice
- Add the rinsed rice to the saucepan and stir constantly for 2–3 minutes until each grain is coated with oil and the rice becomes slightly translucent and releases a nutty aroma.
- The rice will begin to toast but should not brown.
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Ready when: Each grain is glossy and coated; rice smells nutty and toasted
Tip: Toasting the rice prevents mushy, starchy results and helps grains stay separate.
4
Add hot broth
- Carefully pour the hot shrimp broth into the saucepan.
- Stir once to combine, then taste and season with fine sea salt.
- The liquid should simmer gently.
- Bring to a gentle boil over medium-high heat, then immediately reduce heat to low, cover tightly with a lid, and simmer undisturbed.
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Ready when: Liquid reaches a gentle boil
Tip: Use hot broth, not cold, to minimize the time rice takes to cook and prevent starchy rice.
5
Simmer rice until tender
- Once the broth reaches a gentle boil, reduce heat to low and cover.
- Simmer for 12–14 minutes without lifting the lid.
- The rice will absorb all the liquid as it cooks.
- Do not stir during cooking—stirring releases starch and makes the rice mushy.
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Ready when: Rice is tender and liquid is fully absorbed; no liquid remains in the pan
Tip: Do not peek or stir. Lifting the lid releases steam and creates uneven cooking.
6
Rest and fluff
- Remove from heat and let the rice rest, covered, for 10 minutes.
- This allows the grains to firm up and finish cooking gently from residual heat.
- After resting, remove the lid and gently fluff with a fork, separating any grains that stuck together.
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Ready when: Grains are fluffy and separate easily when fluffed with a fork
Tip: Do not skip the resting step—it improves texture and allows steam to distribute evenly.
7
Finish with cilantro
- Fold in the finely chopped fresh cilantro just before serving.
- Taste and adjust seasoning with additional salt if needed.
- Serve warm as a side dish with grilled fish, ceviche, or other seafood preparations.
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Ready when: Cilantro is evenly distributed throughout the rice
Tip: Add cilantro just before serving to preserve its bright color and fresh flavor.

Good to know

Tips

Annatto seeds are sold in Latin American markets and online under the name 'achiote.' Store them in a cool, dark place for up to 1 year. Their flavor fades with time, so buy from a reliable source.
Rinsing the rice removes excess starch and prevents gumminess. Rinse under cold running water, swirling gently with your fingers, until the water runs clear—usually 2–3 rinses.
For the best results, make shrimp broth from shrimp shells, heads, and aromatics simmered for 30 minutes, then strained. Store-bought shrimp broth or seafood stock also works well.
This rice pairs beautifully with Ecuadorian ceviche, grilled fish, or encebollado (fish and yuca soup). It can also accompany simple pan-seared shrimp or grilled meats.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered saucepan over low heat with a splash of water or broth (about 2 tablespoons per cup of rice) until warmed through, about 3–4 minutes, stirring occasionally. Do not freeze, as the texture of reheated rice becomes grainy.

Substitutions

fresh shrimp broth → chicken or vegetable broth. Shrimp broth is authentic and adds crucial umami depth, but mild chicken broth works if shrimp broth is unavailable. Use the same amount (3 cups). Vegetable broth may taste lighter.
annatto seeds → turmeric (1/4 teaspoon). If annatto seeds are unavailable, use 1/4 teaspoon ground turmeric mixed into the oil. The color and earthy flavor will be similar, though turmeric is slightly more bitter. Turmeric does not need to be strained out.
fresh cilantro, leaves only → flat-leaf parsley or a combination of both. Cilantro is traditional, but some prefer parsley for a milder flavor. Use the same amount.
long-grain white rice, uncooked → medium-grain white rice. Use the same amount (1.5 cups, 300 g). Medium-grain rice will yield slightly softer, creamier rice; cook for 12–13 minutes instead of 12–14.