Haitian Djon Djon Rice
A traditional Haitian rice pilaf colored and flavored by djon djon mushrooms—dried fungi native to Haiti that stain the rice a deep purple-black while infusing it with earthy, savory depth. Tender lima beans add body and slight sweetness, while thyme and cloves warm the dish with subtle spice notes. Served as a centerpiece of Haitian home cooking, this pilaf pairs beautifully with stewed meats, beans, or plantains, and is essential for family meals and celebrations. Known in Haitian Creole as *diri ak djon djon*.
- Prep
- 20 min
- Cook
- 45 min
- Wait
- 10 min
- Total
- 1 hr 15 min
- Makes
- 4 to 6 servings (about 5½ cups)
Steps
Before you start
- Source djon djon mushrooms ahead of time from a Caribbean grocery store, specialty market, or reputable online seller—they keep for months when dried
- Use a heavy-bottomed pot with a tight-fitting lid for even cooking and proper steam circulation
- Measure and rinse rice before starting; gather all other ingredients and equipment
- Read the recipe completely before beginning, since the mushroom infusion must cool slightly before using
Simmer mushrooms for infusion
- Place the dried djon djon mushrooms in a medium saucepan with 4 cups of water or vegetable stock.
- Bring to a boil over medium-high heat, about 2–3 minutes.
- Once boiling, reduce heat to medium-low and simmer gently for 10 minutes, stirring occasionally.
- The liquid will gradually darken from brown to deep purple-black as the mushrooms release their pigment and flavor.
- Remove from heat and let cool for 1–2 minutes.
- Pour the infusion through a fine-mesh strainer, pressing gently on the mushrooms to extract every bit of liquid.
- Discard the solids and set the infused stock aside—you should have about 3.5–4 cups of dark, aromatic broth.
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Ready when: Broth is deep purple-black; mushrooms have transferred their color
Tip: This mushroom-infused liquid is the foundation of the dish—never skip this step or use plain water; the infusion is essential for both color and flavor
Prepare aromatics
- While the mushrooms infuse, dice the medium yellow onion into ¼-inch (6 mm) pieces, aiming for roughly uniform size so they cook evenly.
- Mince the 4 garlic cloves finely.
- Set both aside in separate small bowls.
Toast rice with aromatics
- Heat 3 tablespoons of unsalted butter in a large, heavy-bottomed pot (4–5 quart) over medium heat until melted and foaming, about 1 minute.
- Add the diced onion and cook for 3–4 minutes, stirring occasionally, until softened and fragrant—you'll smell a sweet, caramelizing aroma.
- Add the minced garlic and cook for 30 seconds, stirring, until fragrant.
- Add the 2 cups of rinsed and drained rice, stirring constantly.
- Toast the rice for 2–3 minutes, coating every grain with the butter.
- The rice will look slightly translucent and opaque at the edges, and you'll smell a warm, nutty aroma—this is the signal that toasting is complete.
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Ready when: Rice is lightly toasted, coated with butter, and smells warm and nutty
Tip: Toasting the rice is not optional—it prevents the grains from becoming mushy and creates a pleasant, distinct texture where each grain stays separate
Add stock and season
- Carefully pour the warm djon djon-infused stock into the pot with the toasted rice.
- Add the 4 fresh thyme sprigs and 5 whole cloves.
- Stir well, scraping the bottom and sides of the pot to dislodge any rice stuck to the bottom and to distribute the herbs evenly.
- Add 1 teaspoon of salt and ¼ teaspoon of freshly ground black pepper.
- Stir once more.
- Increase heat to medium-high and bring the mixture to a simmer, about 2–3 minutes.
- You'll see steam rising and small bubbles breaking the surface of the liquid.
Simmer rice and lima beans
- Once the liquid is simmering (you'll see small bubbles breaking the surface), scatter the 1 cup of fresh or frozen lima beans evenly over the rice.
- Do not stir—this would release starch and make the rice gluey.
- Reduce heat to medium-low, place a tight-fitting lid on the pot, and simmer undisturbed for 20–25 minutes.
- Do not lift the lid during cooking; the steam circulation is crucial for even, fluffy results.
- The rice is done when all or nearly all the liquid is absorbed and a rice grain pressed between your fingers is soft with no hard chalky center.
- You should see just a very light sheen of liquid or none at all at the bottom of the pot.
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Ready when: Liquid is completely or nearly completely absorbed; rice grains are tender when pressed
Tip: Resist the urge to lift the lid and stir—even one peek disrupts the steam and can result in unevenly cooked rice. Patience is essential for fluffy grains
Rest, fluff, and serve
- Remove the pot from heat and let it sit, covered, for 5 minutes.
- This resting period allows residual heat to finish cooking and redistributes moisture, resulting in fluffy, separate grains.
- Remove the lid carefully (hot steam will rise).
- Discard the thyme sprigs.
- Gently locate and remove the whole cloves—they'll be floating on the surface or nestled among the grains; they're bitter if bitten into, so don't skip this step.
- Using a fork, gently lift and separate the rice from bottom to top, stirring softly to break up any clumps and aerate the dish.
- Taste a spoonful and adjust the seasoning with additional salt and black pepper as desired.
- Transfer to a serving bowl and serve hot, alone or alongside stewed meats, beans, or plantains.
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Ready when: Rice is fluffy with separate grains; cloves have been removed
Tip: The 5-minute rest period is as important as the cooking time itself—it transforms the rice from dense to light and fluffy
Good to know
Tips
- Djon djon mushrooms are the soul of this dish and cannot be fully replicated. Source them from a Caribbean grocery store, specialty food market, or reputable online retailer (try Caribbean spice companies or ethnic grocers). Dried djon djon keeps for months in a cool, dry place, so buy extra to have on hand.
- Never stir the rice after you cover the pot—this releases starch and makes the grains mushy. The temptation is real, but steam circulation is essential for fluffy results. If your pot lid is loose, lay a sheet of foil under the lid to create a better seal.
- For a more vibrant, deeper purple color, add an additional 1 tablespoon of djon djon mushrooms to the infusion, but taste a spoonful of the mushroom broth first to ensure it's not overly bitter.
- Serve Djon Djon Rice alongside slow-cooked stews (such as diri ak djon djon ak vyan), beans, sautéed plantains, or roasted vegetables. It's traditionally part of a larger Haitian meal rather than eaten alone.
Make ahead
The mushroom infusion can be made up to 2 days ahead and refrigerated in an airtight container. Gently warm it before using in the rice. The finished pilaf is best served fresh but keeps well for up to 1 day and can be reheated (see Storage).
Storage & reheating
Room temperature: Up to 2 hours in a covered container. Refrigerator: Up to 3 days in an airtight container; reheat gently in a covered saucepan over low heat with a splash of water, stirring occasionally. Freezer: Up to 1 month in an airtight container; thaw overnight in the refrigerator and reheat as directed for the fridge method.
Substitutions
- dried djon djon mushrooms, cleaned → 2/3 cup thinly sliced cremini, portobello, or shiitake mushrooms, simmered in the broth for 10 minutes. The signature purple-black color and some of the earthy depth will be lost, but the savory mushroom flavor remains. Use a slightly smaller amount of substitute mushrooms since they're stronger than djon djon.
- fresh or frozen lima beans, shelled if fresh → 1 cup frozen lima beans, or cooked pigeon peas, kidney beans, or chickpeas. Pigeon peas and kidney beans are equally traditional in Haitian cooking and will work beautifully here. If using canned beans, rinse well and drain before adding.
- fresh thyme sprigs → 1 teaspoon dried thyme, added with the cloves. Dried thyme is more concentrated, so use about one-quarter the fresh amount. It's less aromatic but more convenient.
- unsalted butter → 2.5 tablespoons refined coconut oil. This lightens the dish and adds a subtle tropical note; coconut oil is used in modern Haitian cooking. Use refined coconut oil for a neutral flavor.
