Haitian black rice, or diri ak djon djon, is a savory rice dish colored and flavored by djon djon, small dried mushrooms used in Haitian cooking. The mushrooms make a dark, earthy broth that seasons long-grain rice, lima beans, garlic, herbs, and a whole Scotch bonnet; the pepper adds aroma without making the dish very hot when left intact.
Ingredients
- 1 ounce (28 g) dried djon djon mushrooms
- 3 cups (710 ml) water, for soaking and simmering the mushrooms
- 2 cups (370 g) long-grain white rice
- 2 tablespoons (30 ml) neutral oil, such as vegetable or canola oil
- ½ cup (75 g) finely chopped shallot, or ½ small onion
- 3 garlic cloves (about 9 g), minced
- 3 cups (710 ml) strained djon djon broth; top up with water if needed
- 1 cup (150 g) frozen lima beans, thawed, or canned lima beans, drained and rinsed
- 4 fresh thyme sprigs (about 4 g), or 1 teaspoon (1 g) dried thyme
- 2 whole cloves
- 1 whole Scotch bonnet pepper, stem removed, optional
- 1 teaspoon (6 g) fine salt, plus more to taste
Instructions
- Soak the mushrooms. Put the dried djon djon in a bowl and pour over the 3 cups (710 ml) water. Leave for 20 minutes so the mushrooms soften and begin tinting the water. Lift the mushrooms out with a slotted spoon, leaving any grit settled at the bottom of the bowl. Pour the soaking liquid through a fine-mesh strainer lined with a coffee filter or clean paper towel into a saucepan. This careful straining helps keep grit out of the finished rice.
- Make the mushroom broth. Add the soaked mushrooms to the saucepan and bring the liquid to a boil. Lower the heat and simmer for 10 minutes. Lift out the mushrooms and strain the broth once more if it looks gritty. Finely chop the mushrooms and set them aside. Measure the broth; add enough fresh water to make exactly 3 cups (710 ml). Djon djon can vary in strength, so measuring the liquid gives the rice a dependable cooking ratio.
- Rinse and drain the rice. Rinse the rice in a bowl of cool water, swishing it with your fingers, then drain. Repeat two or three times, until the water is less cloudy. Let the rice drain while you prepare the aromatics. Rinsing removes loose surface starch and helps the grains cook up more separately rather than turning sticky.
- Soften the aromatics. Heat the oil in a heavy, lidded pot over medium heat. Add the shallot and cook for 2 to 3 minutes, stirring, until softened but not browned. Add the garlic and cook for about 30 seconds, just until fragrant. If garlic browns, it can taste bitter, so lower the heat if the pot is very hot.
- Coat the rice. Tip in the drained rice and stir gently for about 1 minute so the oil and aromatics coat the grains. Add the measured djon djon broth, chopped mushrooms, lima beans, thyme, cloves, salt, and the whole Scotch bonnet if using. Stir once to distribute the ingredients. Bring the liquid to a steady boil, then immediately turn the heat to low and cover the pot tightly.
- Simmer without stirring. Cook covered over low heat for 20 minutes. Keep the lid on so steam stays in the pot; repeatedly lifting it slows cooking and can leave the top grains firm. If your burner runs hot, use its lowest setting or a heat diffuser to prevent scorching. At the end of 20 minutes, check that the liquid has been absorbed and the rice is tender. If it is still firm, cover and cook for 3 to 5 minutes more with a tablespoon or two of water if the pot looks dry.
- Rest and fluff. Turn off the heat and leave the pot covered for 10 minutes. Remove the thyme stems, cloves, and whole pepper. Fluff the rice gently with a fork, lifting from the bottom so the beans and mushrooms are spread through without crushing the grains. Taste and add a little salt if needed, then serve hot.
Tips
- Strain out the sediment. Dried mushrooms can carry fine grit, and it may settle in the soaking bowl. Don’t pour the last sediment into the saucepan. A coffee filter or a clean, damp paper towel in a strainer catches finer particles than a wide-holed colander.
- Keep the pepper whole for gentle heat. A whole Scotch bonnet perfumes the broth, while cutting or piercing it releases much more heat. Handle it with care, avoid touching your eyes, and remove it before fluffing. If you want a milder dish, omit it or use a small piece of sweet bell pepper for color and aroma.
- Use the right rice and liquid measure. Long-grain white rice is a reliable choice here. Brown rice needs more liquid and a longer cook, so it is not a direct swap in this method. Measure 3 cups of broth after simmering the mushrooms rather than assuming the original water amount has stayed unchanged.
- Look for djon djon in Haitian or Caribbean markets. These dried mushrooms provide the dish’s characteristic flavor as well as its deep color. If unavailable, dried porcini make a useful, earthier substitute, but the result will not taste exactly the same or become as dark. A few drops of food-grade black coloring can deepen its appearance, but coloring adds no mushroom flavor.
Serving Suggestions
Serve Haitian black rice as a main dish or as a substantial side. Its savory mushroom flavor pairs well with grilled or braised chicken, pork, or fish, as well as with fried plantains, avocado, and a crisp cabbage salad. For a larger Haitian-inspired meal, set it alongside pikliz, the tangy pickled vegetable condiment; its acidity and crunch balance the rice’s rich, earthy taste. Offer pikliz separately so everyone can choose how much heat and tang to add.
The rice already includes beans, so a small portion can be satisfying on its own. For a simple plate, add sliced tomato or cucumber and a squeeze of lime at the table. If serving it with other seasoned dishes, taste those before adding extra salt to the rice. Keep the rice warm, covered, until serving, and fluff it just before it goes to the table so the grains stay distinct.
Variations
Haitian households and cooks vary the seasoning and additions, so this is one practical stovetop version rather than a claim that there is only one correct formula. Some versions use different beans, adjust the amount of djon djon, or include a seasoning base. The mushroom broth is the defining element: substitutions can make a delicious rice dish, but they will change its flavor and color.
For a meatless version, the recipe as written is suitable as long as the dried mushrooms and other packaged ingredients contain no animal-based seasoning. For extra vegetables, stir in ½ cup (75 g) diced carrot with the shallot, or add ½ cup (75 g) thawed peas with the beans. Keep additions modest so they do not crowd the rice or interfere with the liquid ratio. You can also replace lima beans with 1 cup (150 g) cooked red beans or pigeon peas, drained well; the flavor and texture will shift, but the method remains the same.
If djon djon is unavailable, simmer 1 ounce (28 g) dried porcini in the same amount of water and strain carefully. Porcini broth is flavorful but generally less intensely colored and has a different earthy profile. For a more pronounced dark appearance, add a few drops of food-grade black coloring to the measured broth, if desired. Avoid adding extra liquid ingredients without reducing the broth, since excess moisture can make the rice soft.
Storage and Reheating
Transfer leftover rice to a shallow container and refrigerate it within 2 hours of cooking. Keep it covered and use it within 3 to 4 days. Divide a large batch into smaller containers so it cools more quickly, and avoid leaving the pot at room temperature while serving for an extended period. If the rice has been left out longer than 2 hours, discard it rather than saving it.
To reheat on the stove, put the amount you need in a saucepan with 1 to 2 tablespoons (15 to 30 ml) water per cup (about 150 g) of rice. Cover and warm over low heat, stirring once or twice, until steaming throughout. In a microwave, add a splash of water, cover loosely, and heat in short intervals, stirring between them. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. Reheat only the portion you plan to eat. For longer storage, freeze cooled rice in airtight portions for up to 2 months for best texture; thaw overnight in the refrigerator and reheat thoroughly.
Frequently Asked Questions
What is djon djon?
Djon djon is the Haitian name for small, dark dried mushrooms used to make a deeply colored, savory broth. The broth gives diri ak djon djon its signature appearance and earthy taste. The mushrooms are often sold dried in Haitian and Caribbean grocery shops; check the label and store any unused mushrooms sealed in a cool, dry place.
Can I make Haitian black rice without djon djon?
Yes, but it will be a variation rather than the same dish. Dried porcini can supply a savory mushroom broth, though its flavor and color differ. If you want a darker look, use a few drops of food-grade black coloring, while remembering that coloring will not replace djon djon’s distinctive taste.
Why did my rice turn mushy?
Common causes include too much liquid, stirring while the rice simmers, using rice that was not drained, or cooking at too high a temperature. Measure the finished broth, keep the lid on, and cook over low heat. Different pots and burners vary, so check at 20 minutes and add only a short additional cooking interval if the grains are still firm.
Can I use canned lima beans?
Yes. Drain and rinse them well, then add the measured cup with the broth. Canned beans are already tender, but they can still be added before simmering so their flavor blends into the rice. Avoid stirring roughly after the rice cooks, because tender beans can break apart.
Is Haitian black rice very spicy?
Not necessarily. The whole Scotch bonnet in this recipe provides fragrance while limiting how much heat enters the rice, provided it stays intact. Leave it out for a mild result, or serve hot sauce or pikliz on the side for diners who want more heat.
Can I prepare the mushroom broth ahead?
Yes. Make and strain the broth, then refrigerate it promptly in a covered container and use it within 3 to 4 days. You can also freeze it in measured portions. Thaw it in the refrigerator, measure 3 cups (710 ml), and bring it to a simmer before using so the rice begins cooking evenly.
Related
- Haitian Oxtail Stew: A Slow-Braised, Flavorful Recipe
- Haitian Empanadas: Flaky Pastries with Spiced Beef
- Haitian Yellow Rice Recipe with Epis, Peas, and Spice
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