Java Rice, Here’s How to Make It

What is Java Rice

Being confused about the food's origin is understandable, especially when you see Java before rice; one will probably think it came from Indonesia.

But upon researching, they said that Java Rice originated from the Philippines somewhere in Mindanao and is traditionally cooked with turmeric and annatto seeds or powder, giving its distinct taste and colour.

Remember when you were looking at a menu in a restaurant? Scanning where the rice options are, you'll typically see Plain, Garlic, and Java Rice.

It's like they have their hierarchy of deliciousness, Plain being the lowest. It might not be concerning for those with deep pockets, but it does for others because as the rice goes up the ranks of yumminess, it means the price tags go up as well.

So, why not cook it yourself?

To simply put, if you have some experience in home cooking, it only means that this is just one of the various ways to cook fried rice, and we happen to have a different name for it.

How to Make Java Rice Red

Instead of using annatto seeds and turmeric in this Java Rice recipe, we'll use red bell peppers and ketchup (tomato or banana), along with the essential aromatics.

The finished product's taste will either be a little bit sour or a little bit sweet, depending on the ketchup you will use, tomato or banana ketchup, respectively.

Tools Needed

• Wok
• Two cooking spatulas
• Chopping board and knife
• Measuring cup and spoons
• Your trusted stove