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1
Put the rice in a bowl and add water to cover by 1 inch.
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2
Let stand for at least 2 hours (or even overnight).
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3
Dump the rice into a colander and rinse under cold running water.
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4
Give the colander a few shakes to expel extra water and set aside to drain.
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5
In the bowl used for soaking the rice, combine the tomato paste, annatto, salt, and wine and mix to create a thick red paste.
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6
Add the rice and mix well to coat the grains evenly, breaking up any clumps of red paste.
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7
Fill the steamer pan halfway with water and bring to a rolling boil over high heat.
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8
If you are concerned about cleanup and/or the rice falling through the holes of the steamer tray, line the tray with a piece of parchment paper or banana leaf, leaving a few holes uncovered for heat circulation.
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9
Pour the rice into the tray, keeping it 1 inch away from the edge where condensation will collect.
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10
Place the tray in the steamer, cover, steam the rice for 5 minutes, and then give it a good stir with a large metal spoon.
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11
Take care when lifting the lid that you dont allow any condensation to drip onto the rice and that you are not burned by the steam.
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12
After stirring, gather the grains back into a mound in the center, leaving a 1-inch border between the rice and the edge of the steamer tray.
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13
Steam for another 5 minutes, turn the heat down to low, remove the lid, and repeat the stirring.
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14
This second time, sprinkle in the sugar as you stir, and then stir in the oil.
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15
Increase the heat to high, mound the rice, and replace the lid.
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16
After the water returns to a rolling boil, steam for 10 to 15 minutes, or until the grains are chewy yet tender and orangered.
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17
Turn off the heat.
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18
(The rice may be steamed up to 2 hours in advance and left at room temperature.
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19
Before serving, resteam the rice until it is hot.)
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20
To serve, fluff the hot rice with chopsticks or the metal spoon and then transfer to a platter or 2 plates, shaping it into a mound.
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21
For a traditional presentation, press the hot rice into a mold (like a shallow bowl or other mold) and then invert the mold onto a plate.
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22
Serve with the meat of your choice.
