Diri Djondjon (Haitian Black Rice)
Diri Djondjon (Haitian Black Rice)
Ingredients
For the Diri Djondjon
- 1/4 cup dried djondjon mushrooms
- 3 cups hot water
- 2 cups long grain rice, rinsed
- 2 tablespoons olive oil
- 2 tablespoons Haitian epis
- 2 cloves, whole
- 2 thyme sprigs
- 1 scotch bonnet pepper, whole, pierced (optional, do not break)
- 1 teaspoon salt, or to taste
Instructions
- 1
Begin by preparing the djondjon mushrooms. Place the dried djondjon mushrooms in a heatproof bowl. Pour 3 cups of hot water over the mushrooms and let them steep for 10 minutes. This will rehydrate the mushrooms and create the dark, flavorful broth.
⏱️ 10 min
- 2
Carefully remove the rehydrated djondjon mushrooms from the liquid, reserving the dark mushroom broth. Strain the broth through a fine-mesh sieve or cheesecloth to remove any sediment, ensuring a clean broth for the rice.
⏱️ 5 min
- 3
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the Haitian epis and sauté for 2-3 minutes until fragrant.
⏱️ 3 min
- 4
Add the rinsed long grain rice to the pot and stir to coat the grains with the epis and oil. Sauté the rice for about 2 minutes, stirring occasionally.
⏱️ 2 min
- 5
Pour the strained djondjon mushroom broth into the pot with the rice. Add the whole cloves, thyme sprigs, and the whole, pierced scotch bonnet pepper (if using). Season with salt.
⏱️ 2 min
- 6
Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot tightly, and let the rice simmer for 20-25 minutes, or until all the liquid has been absorbed and the rice is tender.
⏱️ 25 min
- 7
Once cooked, remove the pot from the heat and let it rest, covered, for 10 minutes. This allows the steam to finish cooking the rice and makes it fluffier.
⏱️ 10 min
- 8
Remove the scotch bonnet pepper, cloves, and thyme sprigs before serving. Fluff the Diri Djondjon with a fork and serve hot.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Diri Djondjon (Haitian Black Rice)
For the Diri Djondjon
- 1/4 cup dried djondjon mushrooms
- 3 cups hot water
- 2 cups long grain rice, rinsed
- 2 tablespoons olive oil
- 2 tablespoons Haitian epis
- 2 cloves, whole
- 2 thyme sprigs
- 1 scotch bonnet pepper, whole, pierced (optional, do not break)
- 1 teaspoon salt, or to taste
Instructions
- 1
Begin by preparing the djondjon mushrooms. Place the dried djondjon mushrooms in a heatproof bowl. Pour 3 cups of hot water over the mushrooms and let them steep for 10 minutes. This will rehydrate the mushrooms and create the dark, flavorful broth.
⏱️ 10 min - 2
Carefully remove the rehydrated djondjon mushrooms from the liquid, reserving the dark mushroom broth. Strain the broth through a fine-mesh sieve or cheesecloth to remove any sediment, ensuring a clean broth for the rice.
⏱️ 5 min - 3
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the Haitian epis and sauté for 2-3 minutes until fragrant.
⏱️ 3 min - 4
Add the rinsed long grain rice to the pot and stir to coat the grains with the epis and oil. Sauté the rice for about 2 minutes, stirring occasionally.
⏱️ 2 min - 5
Pour the strained djondjon mushroom broth into the pot with the rice. Add the whole cloves, thyme sprigs, and the whole, pierced scotch bonnet pepper (if using). Season with salt.
⏱️ 2 min - 6
Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot tightly, and let the rice simmer for 20-25 minutes, or until all the liquid has been absorbed and the rice is tender.
⏱️ 25 min - 7
Once cooked, remove the pot from the heat and let it rest, covered, for 10 minutes. This allows the steam to finish cooking the rice and makes it fluffier.
⏱️ 10 min - 8
Remove the scotch bonnet pepper, cloves, and thyme sprigs before serving. Fluff the Diri Djondjon with a fork and serve hot.
⏱️ 3 min