Haitian brown rice, often called diri ak djon djon, is a Haitian rice dish colored and seasoned with broth made from dried black mushrooms known as djon djon. Long-grain rice, lima beans, epis, herbs, and a whole Scotch bonnet make it savory and fragrant; families and regions vary the seasonings and add-ins, so this version is one practical stovetop approach rather than the only way to make it.
Ingredients
- 1 ounce (28 g) dried djon djon mushrooms
- 4 cups (950 ml) water, for making the mushroom broth
- 2 cups (370 g) long-grain white rice, rinsed until the water is mostly clear and drained well
- 1 tablespoon (15 ml) neutral oil, such as avocado or canola oil
- ½ medium yellow onion (about 75 g), finely diced
- 2 garlic cloves (about 6 g), minced
- ½ green bell pepper (about 75 g), finely diced
- 1 tablespoon (15 g) Haitian epis, homemade or store-bought
- 1 teaspoon fine salt (about 5 g), plus more to taste
- ½ teaspoon dried thyme (about 0.5 g)
- 2 whole cloves
- ½ teaspoon black pepper (about 1 g)
- 1 cup (150 g) frozen lima beans, thawed
- 1 whole Scotch bonnet pepper, optional; keep it intact for gentle aroma
- 1 scallion (about 15 g), thinly sliced, for finishing
Instructions
- Soak and prepare the mushrooms. Put the dried djon djon in a bowl, cover with the measured water, and leave it for 10 minutes while you chop the onion, garlic, bell pepper, and scallion and rinse the rice. Transfer the mushrooms and soaking water to a saucepan. Bring to a boil, then lower the heat and simmer for 15 minutes. Turn off the heat and let the liquid steep for 5 minutes. Strain the broth through a fine-mesh sieve into a heatproof measuring jug, pressing the mushrooms gently to release liquid. Measure 3 cups (710 ml) for the rice; top it up with water if needed. Discard the strained mushrooms, which can be tough and intensely earthy.
- Build the seasoning base. Heat the oil in a heavy-bottomed pot with a tight-fitting lid over medium heat. Add the onion and green pepper and cook for 3 to 4 minutes, stirring occasionally, until softened but not browned. Stir in the garlic and epis and cook for 30 seconds, just until fragrant. Add the thyme, cloves, black pepper, and salt. Epis varies in saltiness, so you can start with ½ teaspoon of salt and adjust after the broth is added.
- Coat the rice and add the broth. Add the drained rice and stir for about 1 minute so the grains are coated in the seasoned oil. Pour in the measured 3 cups (710 ml) of djon djon broth and add the lima beans. Stir once to distribute the beans and rice, then taste the liquid carefully and adjust the salt. It should taste well seasoned, since the rice will absorb the broth. Place the whole Scotch bonnet on top if using; do not pierce or mash it unless you want pronounced heat.
- Bring the pot to a boil. Raise the heat and bring the liquid to a steady boil, uncovered. Let it boil for about 2 minutes, until the rice is visible at the surface and most of the liquid has been absorbed. Avoid stirring repeatedly: agitation can break grains and make the finished rice sticky.
- Cover and simmer. Reduce the heat to low, cover the pot tightly, and cook for 20 minutes. Keep the lid closed so the steam stays inside. If your burner runs hot, use a heat diffuser or the lowest setting that maintains a gentle simmer. The rice should be tender and the liquid absorbed when the time is up.
- Rest, fluff, and serve. Turn off the heat and leave the pot covered for 10 minutes. Remove the Scotch bonnet and cloves if you can find them. Fluff gently with a fork, fold through the sliced scallion, and taste for salt. If the grains are still firm, sprinkle in 1 to 2 tablespoons (15 to 30 ml) hot water, cover, and cook on low for another 3 to 5 minutes before resting briefly again.
Tips
- Look for djon djon in Haitian or Caribbean groceries. These dried mushrooms create the characteristic deep color and earthy flavor. If they are unavailable, dried shiitake mushrooms can make a flavorful broth, but the rice will be lighter and taste more like shiitake than djon djon. A little food coloring can imitate the appearance, but it cannot replace the mushroom flavor.
- Rinse and drain the rice thoroughly. Rinsing removes excess surface starch, which helps the grains cook up separate instead of gummy. Let it drain while the mushroom broth simmers; water clinging to the rice can throw off the liquid ratio.
- Keep the Scotch bonnet whole for manageable heat. A whole pepper can perfume the pot without making every bite fiery. Do not cut it or stir it into the rice unless you want a much hotter result, and lift it out carefully before serving.
- Use a close-fitting lid and resist peeking. Steam is part of the cooking liquid. Frequent lid lifting or stirring can leave the rice unevenly cooked; if your pot lid leaks a lot, place a clean kitchen towel over the pot before setting on the lid, keeping the towel well away from the burner.
Serving Suggestions
Serve diri ak djon djon hot as a substantial side with Haitian-style stewed chicken, griot, fried fish, or vegetables. The rice is earthy and savory, so a crisp or acidic accompaniment works especially well: try pikliz, a cabbage-and-pepper relish, or a simple salad dressed with lime. If serving pikliz, offer it on the side so each person can add as much sharpness and heat as they like.
For a meatless plate, pair the rice with sautéed cabbage, fried plantains, or a pot of stewed beans. The lima beans already add substance, but a vegetable side gives the meal freshness and contrasting texture. A modest serving of rice alongside a protein and vegetables also makes a satisfying lunch; keep any extra rice refrigerated promptly rather than leaving it on the table for a long meal.
Variations
Make it more peppery: Add a small piece of Scotch bonnet to the seasoning base, or pierce the whole pepper once before adding it. Either choice will make the rice hotter than the gentle, aromatic version above. Handle hot peppers carefully and avoid touching your eyes.
Change the beans: If lima beans are hard to find, use thawed green peas or drained canned butter beans. Peas are sweeter and smaller; butter beans are softer and more delicate, so fold them in gently. Add either option with the broth so it heats through as the rice cooks.
Use a different mushroom broth: Dried shiitake is the most practical substitute for djon djon, though the color and flavor will differ. Use the same method and amount, then taste the broth before adding it to the rice. Avoid replacing the mushrooms with plain broth alone if you want the dish to retain its earthy character.
Adjust the aromatics: Some cooks use more epis, scallion, or thyme, while others keep the seasoning restrained. If your epis contains plenty of salt, reduce the added salt at first and correct it after adding the broth. You can also leave out the cloves if you prefer a less warm, spice-forward aroma.
Storage and Reheating
Cool leftovers promptly and refrigerate them within 2 hours of cooking, ideally in shallow, covered containers so they cool evenly. Cooked rice keeps for 3 to 4 days in the refrigerator. For longer storage, freeze it in meal-size portions for up to 2 months for best texture; thaw overnight in the refrigerator or reheat from frozen with a splash of water.
Reheat only the portion you plan to eat. Add a tablespoon of water per cup of rice, cover, and warm in a saucepan over low heat, stirring once or twice, or microwave it covered in short intervals until steaming throughout. USDA FSIS guidance is to reheat leftovers to 165°F (74°C); check the center with a food thermometer. Do not leave cooked rice at room temperature for more than 2 hours, and discard it if it has been left out longer.
Frequently Asked Questions
Why is Haitian brown rice dark?
The brown or nearly black color comes mainly from the broth made by simmering dried djon djon mushrooms. The shade varies with the amount and strength of the mushrooms, as well as how concentrated the broth is. It is not brown rice in the whole-grain sense; this recipe uses white long-grain rice.
Can I make this with brown rice?
You can, but it needs a different liquid amount and a much longer cooking time than white rice, so the instructions here will not give reliable results. Brown rice also has a chewier texture and a nuttier taste that changes the character of the dish. Follow the cooking directions on your rice package and use djon djon broth in place of an equivalent amount of water, checking the liquid level as it cooks.
Do I have to soak the djon djon first?
The brief soak helps loosen grit and starts extracting flavor before the mushrooms simmer. It is not a long soak, and the recipe uses the soaking water as part of the broth, so none of that flavor is wasted. Straining the finished broth is important because dried mushrooms may carry sediment.
Why did my rice turn out mushy or sticky?
Common causes include skipping the rinse, using too much liquid, stirring while the rice simmers, or cooking it at too high a heat. Measure the strained broth carefully, keep the lid on, and let the rice rest before fluffing. If your rice brand consistently cooks soft, try reducing the broth by 2 tablespoons (30 ml) next time.
Can I make it ahead?
Yes. Cook the rice, cool it quickly in shallow containers, and refrigerate it within 2 hours. Reheat it covered with a small splash of water, making sure it reaches 165°F (74°C). For the freshest texture, you can also prepare and strain the djon djon broth a day ahead, refrigerate it, and cook the rice on the day you plan to serve it.
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