Name: Arroz al Mojojoy: Amazonian Rice with Palm Larvae
Prep time: 20 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: Colombian
Ingredients: 360 g long-grain white rice, rinsed and drained; 90 g cleaned, food-grade mojojoy larvae, chilled or thawed according to supplier directions; 750 ml water; 80 g white onion, finely diced; 8 g garlic, finely minced; 6 g fine salt; 1 g ground cumin; 15 g fresh cilantro, finely chopped; Cooked plantain, cassava or sweet potato, as desired

A wide table scene with Amazonian mojojoy rice and plantain on the side.

Region Amazonas, Colombian Amazon; the dish is recorded in regional Colombian cookbooks

Category Rice with edible palm-associated beetle larvae

Prep time 20 minutes active

Cook time 35 minutes

Passive time 10 minutes covered rest

Ingredients ↓

Overview

Arroz al Mojojoy: Amazonian Rice with Palm Larvae

A traditional Amazonas rice dish prepared with food-grade mojojoy larvae and aromatics

Arroz al mojojoy is a documented dish from Colombia’s Amazonas department. Regional cookbooks describe mojojoy larvae fried in their own fat, then simmered with rice, water, garlic, onion, herbs and salt. The rice is served hot, often with cooked plantain, cassava or sweet potato. This recipe keeps that defining method while scaling the quantities for a family-size pot.

“Mojojoy” is a regional common name, not a dependable scientific identification. Sources use it for palm-associated edible beetle larvae and do not always agree on the species. Harvesting knowledge, seasons and cooking practices also vary among communities. This recipe therefore does not name a single species or present itself as the definitive version of one Indigenous community.

For a home kitchen, use only cleaned, chilled or frozen larvae explicitly sold for human consumption by a reputable supplier. Do not collect unidentified wild larvae, use insects sold as animal feed, or buy larvae taken from palms felled for harvesting. Some communities emphasize gathering only after a palm falls naturally; protecting that knowledge and the forest matters. If you cannot verify the product’s food-use labeling and cold-chain handling, do not make the recipe.

Ingredients

Rice and mojojoy

360 g long-grain white rice, rinsed and drained
90 g cleaned, food-grade mojojoy larvae, chilled or thawed according to supplier directions
750 ml water
80 g white onion, finely diced
8 g garlic, finely minced
6 g fine salt
1 g ground cumin
15 g fresh cilantro, finely chopped

To serve (optional)

Cooked plantain, cassava or sweet potato, as desired

Method

Check the larvae and rinse the rice Use only mojojoy larvae clearly sold for human consumption. If frozen, thaw them in the refrigerator as directed by the supplier. Do not wash or prepare wild-collected insects as a substitute. Rinse the rice in a fine-mesh strainer until the water runs mostly clear, then drain it well. Dice the onion and mince the garlic.
Render the larvae Set a heavy lidded pot over medium heat. Add the larvae without extra oil and cook for 5–7 minutes, turning and stirring, until opaque and lightly browned and their fat has rendered. Use a clean instant-read thermometer on the thickest larvae; they must reach at least 70°C. If needed, transfer them briefly to a clean plate while the aromatics cook.
Soften the onion Add the diced onion to the rendered fat and cook for 4–5 minutes, stirring, until soft and translucent. If the pot looks very dry, lower the heat and stir more often rather than adding oil automatically; the larvae release different amounts of fat.
Add garlic, cumin and rice Stir in the garlic and cumin and cook for 30 seconds, just until fragrant. Add the drained rice and salt and stir for 1–2 minutes to coat the grains. Return the larvae to the pot, pour in 750 ml water and bring the mixture to a full boil, stirring once to distribute the ingredients.
Simmer until the rice is tender As soon as the pot boils, cover it tightly and turn the heat to low. Cook for 18–20 minutes without lifting the lid. The water should be absorbed and the rice tender. If the grains are still firm and the pot is dry, add 30 ml hot water, cover again and cook for 3–5 minutes more.
Rest and finish Turn off the heat and leave the pot covered for 10 minutes. The finished rice should be steaming throughout; check the center with a clean thermometer and confirm it is at least 70°C. Fluff with a fork and fold in the chopped cilantro.
Serve and store safely Serve hot, on its own or with cooked plantain, cassava or sweet potato. Refrigerate leftovers within 2 hours in a shallow covered container at or below 4°C. Use within 3–4 days and reheat once to 74°C throughout. Discard rice left at room temperature longer than 2 hours.

Practical guidance

Practical

Practical guidance

Treat sourcing as part of the recipe. Mojojoy is a common name used for more than one kind of larva, and a familiar name does not confirm species, food-grade handling or cold storage. Buy from a specialist supplier who identifies the product as food for people and gives handling instructions. Never substitute larvae intended for pets, feed, bait or an unknown wild source. Respect palm and community knowledge. In the Amazon, collecting larvae is tied to local ecological knowledge and palm cycles. A Colombian Ministry of Culture community report cautions against cutting palms for tourism and records a knowledge holder’s direction to gather mojojoy only after a canangucho palm falls naturally. This kitchen version is not a harvesting guide; choose a supplier who can explain responsible sourcing. Cook the larvae thoroughly. Food-grade labeling is not a reason to eat them raw or undercooked. Keep them chilled until cooking, avoid contact between raw larvae and ready-to-eat foods, and verify 70°C at the thickest point. Follow any stricter supplier directions. Insect foods can have microbial, toxicological and allergen considerations, just like other ingredients. Expect the fat to vary. Mojojoy larvae can release their own fat, as the regional method describes. The amount depends on the product, so start without added oil. If the pot is very dry while the onion softens, reduce the heat and stir more often; do not pour in extra fat unless the ingredients are catching. Keep the rice covered. Rinsing removes loose surface starch, and the measured water helps the rice cook evenly. Once the covered simmer begins, resist lifting the lid: escaping steam can leave the grains firm. Let the rice rest after cooking so the moisture redistributes, then fluff gently to avoid crushing the grains. Choose a familiar accompaniment. Regional sources list cooked plantain, cassava and sweet potato alongside this rice. These are optional and are not included in the recipe yield or nutrition estimate. For cassava, use only a product that has been properly processed for food; raw bitter cassava requires specialized processing. Consider allergy history. Insect proteins may cross-react with proteins in crustaceans and dust mites. Anyone with a known allergy to insects, shellfish or crustaceans, or dust mites should avoid the larvae unless their allergist has advised otherwise. Check the supplier label for other ingredients and cross-contact information. Cool rice promptly. Divide leftovers into a shallow container and refrigerate within 2 hours. Keep the refrigerator at or below 4°C, use the rice within 3–4 days and reheat it once to 74°C throughout. Do not leave cooked rice on the counter overnight.

Final notes

Allergens: Contains insect larvae; possible cross-reactivity with crustaceans, shellfish and dust mites. Check the package for other allergens and cross-contact. Food safety: Use only food-grade mojojoy from a reputable supplier; cook larvae thoroughly to at least 70°C. Refrigerate rice within 2 hours at or below 4°C and reheat once to 74°C.

Nutrition per serving

Serving size: One-sixth of the rice and mojojoy mixture
Calories: About 245 kcal
Carbohydrate: 50 g
Protein: 6 g
Fat: 3 g
Fibre: 1 g
Sodium: About 400 mg

Arroz al Mojojoy: Amazonian Rice with Palm Larvae

Ingredients

Rice and mojojoy

To serve (optional)

Method

Practical

Practical guidance

Final notes

Nutrition per serving

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