Haitian Djon Djon Rice with Mushrooms
A stunning purple-hued rice dish from Haiti, infused with the earthy flavor of rare djon djon mushrooms. This elegant stovetop side features garlic and scallions for depth, creating a naturally vibrant and aromatic accompaniment to stews, grilled meats, or seafood. The djon djon mushrooms release their distinctive color and subtle umami into the rice, making this both visually striking and delicious.
- Prep
- 10 min
- Cook
- 25 min
- Wait
- 15 min
- Total
- 50 min
- Makes
- 4 servings (about 3 cups)
Steps
Before you start
- Measure out all ingredients before starting
- Rinse the rice under cold water until water runs mostly clear to remove excess starch
- If using dried djon djon mushrooms, have them ready (do not soak ahead—they'll be steeped in the broth)
Infuse the broth
- Pour the vegetable broth into the 3-quart saucepan and add the dried djon djon mushrooms.
- Bring to a simmer over medium-high heat and let the mushrooms steep for 3–4 minutes until the broth turns a deep purple color.
- Do not strain; the mushrooms will remain in the pot during cooking.
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Ready when: Broth is deep purple and steaming
Tip: The color develops quickly; do not over-steep or the flavor becomes muddy. If the color is pale, let it steep 1–2 minutes longer.
Sauté aromatics
- Meanwhile, heat the olive oil in a separate 3-quart saucepan over medium heat.
- Add the minced garlic and the white and light green parts of the scallions.
- Stir constantly for 1–2 minutes until fragrant and just beginning to soften, being careful not to brown the garlic.
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Ready when: Garlic is fragrant and just softened, not browned
Tip: Low-medium heat prevents burnt garlic, which will taste bitter. If browning too fast, reduce heat slightly.
Toast the rice
- Add the rinsed rice to the garlic and oil mixture.
- Stir constantly for 2–3 minutes, coating every grain with oil.
- The rice should be hot and smell toasty, but not browned.
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Ready when: Rice is translucent at the edges and smells toasty
Tip: Toasting develops nuttiness and helps grains stay separate. Don't skip this step—it's key to texture.
Add the purple broth
- Carefully pour the hot purple djon djon broth (with mushrooms) over the rice.
- The liquid will bubble and steam.
- Stir once to combine, then add a pinch of salt and ground black pepper to taste.
- Bring the mixture to a boil over medium-high heat, then immediately reduce the heat to low.
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Ready when: Mixture comes to a full boil before heat is reduced
Tip: Keep the heat low from this point; high heat can make the rice mushy or cause the bottom to stick.
Simmer covered
- Cover the saucepan with a tight-fitting lid and simmer gently over low heat for 15–18 minutes.
- Do not lift the lid or stir; the rice will steam and absorb the liquid.
- You may hear gentle sizzling at the edges—this is normal.
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Ready when: No liquid visible when you peek under the lid; rice is tender
Tip: Resist the urge to stir or lift the lid excessively. Opening the lid releases steam and extends cooking time.
Rest and fluff
- Remove from heat and let the covered pot sit undisturbed for 5 minutes.
- This allows carryover cooking and lets the rice grains finish setting.
- Then remove the lid and gently fluff the rice with a fork or wooden spoon, breaking up any clumps.
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Ready when: Rice fluffs easily and grains are separate
Tip: The 5-minute rest prevents the bottom from sticking and ensures even moisture throughout.
Finish and serve
- Taste and adjust salt and pepper as needed.
- Transfer the djon djon rice to a serving dish and scatter the reserved dark green scallion tops over the top for color and freshness.
- Serve hot alongside your favorite protein or stew.
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Tip: The djon djon mushrooms are edible; some cooks like to break them up slightly before serving for a more rustic texture.
Good to know
Tips
- Djon djon mushrooms are sold dried in Caribbean and specialty markets, often in small packages. They're worth seeking out for their stunning natural color, but see the substitutions section if unavailable.
- Do not rinse the djon djon mushrooms—their color will leach into the rinse water instead of the rice. Simply add them dry to the hot broth.
- If your rice seems wet after the 15-minute simmer, cover and cook 1–2 minutes longer. If it seems dry and hard, add 2–3 tablespoons hot broth, cover, and rest another 2 minutes.
- Djon djon rice pairs beautifully with Haitian griot (marinated fried pork), stewed chicken, or grilled fish. It's also excellent with black beans or lentils as a vegetarian main.
Make ahead
Djon djon rice is best served fresh and hot, but you can prepare it up to 4 hours ahead and reheat gently. Transfer to a container once cooled, cover, and refrigerate. To reheat, place in a covered saucepan with a splash of broth (1–2 tablespoons per 1 cup rice) and warm over low heat for 3–5 minutes, stirring occasionally.
Storage & reheating
Room temperature (covered) up to 2 hours. Refrigerator (in an airtight container) for up to 3 days. Freezer (in a freezer-safe container) for up to 2 months. To reheat from frozen, thaw in the refrigerator overnight, then warm gently on the stovetop with a splash of broth. Microwave is not recommended as it can dry out the rice.
Substitutions
- dried djon djon mushrooms (whole or broken pieces) → 1–2 tablespoons of dried annatto seeds (achiote), steeped in the broth for the same color and a slightly different but complementary flavor. Annatto gives a golden-orange hue instead of purple, but provides a similar earthy warmth. Djon djon is rarer, so this is a practical alternative.
- vegetable broth (or chicken broth) → chicken broth or beef broth. Chicken or beef broth adds richer flavor and is common in Haitian cooking. Use the same amount.
- long-grain white rice (jasmine or basmati) → jasmine rice or short-grain white rice. Any white rice works, though long-grain stays fluffier. Avoid brown rice (different cooking time) and arborio rice (too starchy for this preparation).
- scallions → fresh cilantro or parsley, chopped, for garnish; or 1 small onion, minced, for the cooked portion. Cilantro and parsley add brightness; onion provides deeper savory notes. Either changes the flavor profile slightly but keeps the dish satisfying.
