"Djon Djon Rice" or "Diri Ak Djon Djon" is a side dish speciality from the northern part of Haiti in the Carribean. It is Haiti's favorite rice...
This rice gets it's distinctive colour and aroma from the Djon Djon mushrooms which are used to perfume this exquisite dish. Those tiny black mushrooms have an inedible stem and are considered a delicacy in Haiti (therefore they are not used on an everyday basis).
This recipe was adapted from Könemann's Culinaria series cookbook "The Caribbean: A Culinary Discovery".
4 Tbs Dry boletus or 125g Haitian Djon Djon mushrooms
250g Long grain rice (US rice)
250ml Water from the mushrooms (+ more if needed)
2 Cloves garlic, finely chopped
2 Tbs Butter
1 Tsp Dry thyme
Salt, to taste
Pepper, to taste
1. Soak the boletus until soft and rehydrated.
2. Drain the mushrooms and KEEP the water. Chop them coarsely.
3. Heat a pan and add the butter.
4. Once the butter in melted, add the rice, garlic, thyme, salt and pepper.
5. Keep stirring for 1 minute, then pour in the 250ml mushroom water.
6. Cook over medium heat like you would do with risotto, stirring constantly, about 20 minutes.
7. Serve once the water has disappeared and the rice is cooked through.
You can use the mushrooms of your choice as long as they have quite a strong smokey flavor. I used Boletus mushrooms...
If you need more water, then add little quantities at a time. The rice has to be fluffy and tender. In fact, it is like making risotto. Don't add too much water otherwise your rice will not be right (soggy). It has to absorb all the water.
This rice is delicious when accompanied by meat, fish, barbeques or Jerk Chicken (see recipe very soon). You can also eat it as a main dish with a salad.
(Haiti - Pic by Michel Trottier www.trekearth.com)
(Djon Djon - Pic by http://home.att.net/~gyetter/djon1.htm)