- 750 ml (3 cups) uncooked long grain white rice (basmati or parboiled)
- 2 cloves of garlic
- 2 French shallots or ½ yellow onion
- 45 ml (3 Tbsp) vegetable oil (canola, olive or other)
- 250 ml (1 cup) frozen green peas
- 3 ml (½ tsp) crushed red pepper flakes
- 2.5 ml (½ tsp) ground cloves
- 2.5 ml (½ tsp) ground thyme
- 5 ml (1 tsp) salt
- 5 ml (1 tsp) ground black pepper
- 1.5 L (6 cups) of water
- Measuring cups and spoons
- Cutting board
- Large saucepan
- Rinse the rice with cold water until the water is clear. Drain well and set aside.
- Trim and chop the garlic and shallots.
- In a large saucepan over medium heat, sauté the garlic and shallots in oil for 5 minutes. Add the peas, chili, cloves, thyme, salt and pepper and sauté for 5 minutes, stirring a few times.
- Add the rice, mix well and sauté for 3-4 minutes.
- Add the water and bring to the boil. Reduce heat to low and simmer uncovered for 10 minutes. Cover, then let it ‘’suffocate’’ (as per the local expression touffer) for about 15 minutes over low heat.
- Serve with Creole meatballs and spicy tomato sauce.
- This simple recipe can be cooked in advance.
- If your rice becomes too sticky or overcooked, remove it from the heat, add some water or broth. Remove the lid to allow the excess heat to escape and if you can, transfer it to a larger dish.
- It is not advisable to freeze cooked rice, especially if it is overcooked.
Did you know…
- Rice plays a central role in Haitian dishes. It is used in the preparation of the national dish, called diri kole ak pwa in Creole, rice with red, black or green peas, depending on the season, the day of the week and the mood of the cook.
Cooking with children
- Youth will learn how to boil food to cook it and measure and cut ingredients.