A flavorful and easy Haitian Djon Djon rice recipe made with parboiled basmati rice, green peas, and dried shrimp, celebrating the rich taste of Haitian black rice for both special occasions and everyday cooking.
Table of Contents
Jump to:
- A Bold and Celebratory Haitian Dish
- The History and Origins of Diri Djon-Djon
- Nutritional Benefits of Djon Djon Mushrooms
- Why You'll Love This Recipe
- Ingredients with Steps
- Culinary Glossary
- Instructions with Pictures
- Equipment List
- Kitchen Must-Haves Reviews
- Substitutions
- Storage and Reheating
- 5 Quick Cooking Tips
- Frequently Asked Questions
- Haitian Recipes
- Cooking Tips and Tutorials
- 📖 Recipe
- Have a Comment or Question?
A Bold and Celebratory Haitian Dish
There's something undeniably magical about the deep black hue and earthy taste of Haitian black mushrooms known locally as djon djon. In Haitian cuisine, these mushrooms aren't just an ingredient; they're a symbol of celebration, family, and flavor.
Want to dig deeper? Check out Epicurious's "These Haitian Dried Mushrooms Are Culinary Gold" and Wikipedia's entry on Djon Djon.
In my house growing up, diri ak djon djon (rice with djon djon mushrooms) wasn't for just any day; it was the go-to choice for weddings, holidays, or when company was coming over. And honestly, even when it wasn't a big event, it still tasted like one.
This recipe takes a beloved traditional Haitian dish and makes it more accessible for everyday cooking, using parboiled basmati rice that holds up beautifully in a large pot while still absorbing all that deep mushroom richness.
The addition of savory dried shrimp, fresh green peas, or lima beans adds texture, protein, and a burst of flavorful bouillon cube-infused goodness, no heavy lifting required.
Want to dig deeper? Check out Haitian Food: 25+ Best Haitian Dishes to Try on Uncornered Market. Also, learn more about The History of the Bouillon Cube at Serious Eats and dried shrimp on Wikipedia.
The History and Origins of Diri Djon-Djon
To truly appreciate this dish, we have to zoom out. The djon-djon mushroom is a unique product found primarily in the northern region of Haiti, especially near Cap-Haïtien.
These dried mushrooms are boiled to extract their ink-like essence, giving the rice its distinct color, bold flavors, and intense flavor that seasoned cooks have loved for generations.
African Influence
From a global perspective, dishes like diri djon-djon reflect how the African diaspora influenced the Caribbean food identity. The practice of using dried mushrooms and infusing them into grains parallels culinary traditions found across West African and Indigenous Caribbean cultures, where ingredients are stretched for both nutritional value and flavor.
Want to dig deeper? Check out Eater's Haitian Chefs Introduce Americans to Haitian Culture Through Their Food.
As a result, Haitian black mushroom rice is a kind of living, breathing recipe, a quiet reminder of survival, adaptation, and heritage.
Nutritional Benefits of Djon Djon Mushrooms
Aside from flavor, djon djon mushrooms offer antioxidant properties, essential vitamins, and support for a balanced diet. They may even help boost the immune system and promote healthy digestion, so you're not just eating something delicious, you're nourishing your body with every spoonful.
Want to dig deeper? Check out Creole Sizzle's The Health Benefits of Djondjon Mushrooms: A Haitian Superfood. Skincare Benefits too? Learn more in this peer-reviewed article: Skincare Benefits of a Postbiotic Ferment Produced Through Djon Djon Mushroom Fermentation by Saccharomyces.
Why You'll Love This Recipe
- Minimal Effort with Maximum Flavor - Using prepared djon djon mushroom stock or soaking liquid from dried mushrooms gives you deep, earthy flavor without complicated steps.
- Flexible and Customizable Richness - This version skips coconut milk for simplicity, but you can add it later for extra creaminess and body.
- Works as a Main or Side Dish - Serve it alongside seafood, chicken, or vegetables, or enjoy it on its own as a satisfying rice centerpiece.
- Layered with Classic Haitian Aromatics - Epis, garlic, and optional scotch bonnet bring warmth, fragrance, and signature Haitian flavor to every bite.
- A Gateway into Haitian Cuisine - Even everyday rice lovers discover something special in the bold, earthy taste of Haitian black mushroom rice.
Recommended Reads
- Grilled Beef Skewers with Djon Djon (Black Mushroom) Rice
- Bold and Easy Caribbean Cooking with Haitian Recipes
- Caribbean Thanksgiving Meal Prep Plan Ideas
- Spicy Cajun Shrimp Rice Bowl with Lemon Remoulade
- How to Cook: Quick and Easy Rice Recipes
Ingredients with Steps
This Haitian Djon Djon Rice recipe (Diri Djon Djon) features parboiled basmati rice simmered in a rich broth made with djon djon mushrooms, low-sodium chicken broth, and water, which creates the dish's signature black hue and earthy flavor.
In a large pot, olive oil is heated, and minced garlic, epis seasoning, and a sprig of thyme are sautéed until fragrant. Cooked green peas or lima beans, black pepper, and dried shrimp are added and sautéed briefly before the mushroom broth and chicken bouillon are stirred in.
Once boiling, the rinsed rice is added, seasoned with kosher salt, and the mixture is covered and simmered on low for 15-20 minutes until the liquid is absorbed and the rice is tender.
After resting for five minutes, the thyme is removed, the rice is fluffed, and the dish is served hot as a bold main or side dish perfect for special occasions or everyday cooking.
Culinary Glossary
This section concisely defines key ingredients and techniques related to this post to enhance understanding and improve cooking skills.
Ingredients
- Djon Djon Mushrooms - Dried black mushrooms found in the northern region of Haiti, used to infuse rice with a signature dark color and earthy taste.
- Djon Djon Mushroom Stock - A rich, black liquid made by boiling dried djon djon mushrooms in water; this forms the flavorful base of Haitian black mushroom rice.
- Epis Seasoning - A fragrant Haitian seasoning blend of fresh herbs, garlic, onion, and peppers that adds depth and bold flavor to just about everything. Get the Epis recipe.
- Dried Shrimp - Small, preserved shrimp used in Caribbean and African cuisines to add a salty, umami-packed punch to rice dishes and stews.
- Parboiled Basmati Rice - A long-grain rice variety that's steamed before milling. It holds its shape well and absorbs broth without becoming mushy.
- Better Than Bouillon Chicken Base - A concentrated flavor paste used to enrich broths and dishes, adding savory depth similar to using a bouillon cube.
- Green Peas or Lima Beans - Common in diri ak djon djon for color, texture, and plant-based protein, easy to prep, and nutritious.
- Scotch Bonnet Pepper - A small but mighty pepper used in Caribbean cooking; adds spicy, fruity heat. Use whole for subtle flavor or chopped for extra heat. How hot is it? Learn more.
Looking for authentic [country] cuisine? Check out Umami Basics at the Umami Information Center.
Techniques
- Simmering with a Lid - Keeping a tight-fitting lid on your large pot traps steam, ensuring the rice cooks evenly and gently.
- Fluffing Rice - Using a fork to gently separate cooked rice grains instead of stirring it prevents it from becoming mushy or clumpy.
Recommended Grocery Picks: Below are recommendations for high-quality grocery items for the recipe.
Instructions with Pictures
Follow the instructions and cooking tips below using the step-by-step picture guide.
Prepare the Base
Heat olive oil in a large pot over medium heat. Use medium heat to avoid burning the garlic or herbs you're building flavor, not frying. Add minced garlic, epis seasoning, and a sprig of thyme; sauté for 1-2 minutes until fragrant. Add minced garlic, epis seasoning, and a sprig of thyme; sauté for 1-2 minutes until fragrant.
Stir in cooked green peas (or pigeon peas/lima beans), season with black pepper, and sauté for 2-3 minutes. autéing the beans enhances their flavor and helps them absorb the seasoning. Get this All-Clad Sauce Pan.
If Adding Dried or Fresh Shrim: Add rinsed, chopped dried shrimp to the pot and cook for 1-2 minutes. A quick sauté releases the shrimp's briny flavor. Don't overcook or it can get rubbery.
Add the Liquid and Rice
Pour in djon djon mushroom stock, chicken broth, and water; stir to combine. This is where the magic happens; the black hue and earthy flavor come alive in this step.
Once the liquid comes to a boil, stir in rinsed parboiled basmati rice. Always rinse your rice to remove excess starch. This keeps the grains separate and fluffy.
If Adding Bouillon Paste or Cube: Stir in the bouillon chicken base until fully dissolved. Stir gently to ensure even distribution of rich, balanced seasoning throughout the pot.
Cook the Rice
Season with salt, adjusting to taste. Taste the broth before adding more salt; bouillon pastes, cubes, and dried shrimp already add saltiness.
Reduce the heat to low, cover the pot tightly, and simmer for 15-20 minutes, until the rice is tender and the liquid is absorbed. Resist the urge to lift the lid; keeping steam trapped ensures even cooking.
Remove from heat and let rest for 5 minutes, still covered. This resting time allows the steam to finish cooking the rice, making it easier to fluff. Discard the thyme sprig, fluff the rice with a fork, and serve hot.
Chef Tip: Fluff gently with a fork rather than stirring, so the grains stay light and separate.
Equipment List
Here's what you'll need to make this recipe with ease.
- Large Pot - Used to sauté aromatics, combine all ingredients, and cook the rice evenly while infusing it with djon djon mushroom stock. A Dutch oven or deep sauté pan with a lid works just as well for even heat distribution and moisture retention.
- Measuring Cups - Used to measure out rice, broth, water, peas, and mushroom stock to ensure an accurate liquid-to-rice ratio. If unavailable, use a standard mug or small bowl and maintain the same proportions for consistency.
- Measuring Spoons - Used to portion out seasonings like olive oil, salt, black pepper, and bouillon paste. You can estimate with a regular teaspoon or tablespoon, but season gradually and taste as you go.
- Knife - Used to mince garlic and chop dried shrimp into small pieces. Use kitchen shears or a mini food chopper for quick prepping.
- Cutting Board - Used as a safe surface to chop garlic, shrimp, and other ingredients. A plate or clean countertop can work in a pinch, just be cautious with slipping.
- Strainer or Fine Mesh Sieve - Used to strain the djon djon mushroom stock after boiling to remove the mushroom solids. Use a cheesecloth, a clean dish towel, or even a coffee filter placed over a bowl.
- Wooden Spoon or Heatproof Spatula - Used to stir the aromatics, combine ingredients, and gently fluff the rice. A metal spoon or fork can work, but avoid scraping nonstick surfaces when using it.
- Tight-Fitting Lid - Used to cover the pot during simmering so the rice steams properly and absorbs all the flavorful liquid. Cover with foil, tightly crimped around the edges if a matching lid isn't available.
Kitchen Must-Haves Reviews
Find a collection of my reviews of kitchen equipment that I have purchased or recommend. Kitchen Must-Haves - Find other tools I use here.
My Review: As a chef with over two decades of experience relying on All-Clad, their D5 Stainless 3-quart saucepan is a kitchen workhorse. The sturdy 3-ply construction ensures even heat distribution for perfect simmering, searing, and everything in between. It's a breeze to clean, goes effortlessly from stovetop to oven, and consistently delivers exceptional results for rice, soups, sauces, and more. This saucepan is a worthy investment if you're looking for durable, versatile, and American-made cookware.
My Review: Pyrex is a household staple in America, and you can't go wrong with it. The Pyrex Prepware 2-Cup Glass Measuring Cup features easy-to-read double-sided measurements in both metric and customary units, and it's made of tempered glass, making it microwave-safe—perfect for melting butter. The sturdy, molded handle won’t break, and the spout allows for easy pouring. Simple, reliable, and built to last. Additionally, I recently purchased the Pyrex 4-Cup Glass Measuring Cup, which is ideal for measuring broth for soups; it also allows you to make batter right in it. I had to give it a 4.5 because recently, the red labeling was disappearing. Never had this happen before on any other I owned.
My Review: The PAUDIN 8-inch Chef Knife is an absolute standout in both sharpness and craftsmanship. It stays incredibly sharp through regular use, making prep work effortless. The high-carbon stainless steel blade showcases PAUDIN’s attention to detail, while the ergonomic handle provides a comfortable grip for extended use. Despite its premium feel, this knife is impressively affordable, offering exceptional quality without the high price tag. That’s why I’ve recently switched all my knives to PAUDIN—they truly deliver on durability, beauty, and performance. If you want a reliable, well-crafted knife at a great value, this is the one to get!
My Review: The Japanese-Style Rice Washer Strainer is a versatile kitchen tool that's perfect for rinsing rice, grains, vegetables, and more. I primarily use it for rinsing rice before cooking, and it works beautifully for other grains as well. I love that it doubles as both a bowl and a strainer. You can fill it with water and easily drain it from the side, making the process quick and efficient. It's a must-have for anyone who values functionality and convenience in the kitchen! Update: I've recently used it to rinse lentils to make my lentil soup, such a great tool. I've read some reviews that gave it a low score because you can't use it to wash quinoa. I agree. But this is the ideal size for washing rice and other larger ingredients. Also, check out my rice category. Also, I saw a collapsible version, but I have never tested this one. But you can check it out for yourselves.
Substitutions
Find easy ingredient swaps to fit dietary needs or what you already have in your pantry. By the way, the links in this section may take you to an external site to shop for that item.
Dairy Free
- Yay! This is a dairy-free recipe.
Gluten-Free
- Bonus! This is also a gluten-free recipe.
Vegetarian
- Dried Shrimp - Omit entirely or replace with a small amount of chopped sun-dried tomatoes, smoked paprika, or umami seasoning (like mushroom powder or a dash of soy sauce) for that savory depth.
- Chicken Broth / Bouillon Base - Use vegetable broth or Better Than Bouillon No Chicken Base for a rich, plant-based alternative.
- Better Than Bouillon Chicken Paste - Swap with vegetarian bouillon cubes or miso paste for umami and saltiness.
Convenience
- Djon Djon Mushrooms - 1-2 tsp Better Than Bouillon Mushroom Base, or dried shiitake or porcini mushrooms soaked in hot water.
- Parboiled Basmati Rice - Substitute with jasmine rice or long-grain white rice. Avoid short-grain or sticky rice.
- Cooked Green Peas, Lima Beans, or Pigeon Peas - Use frozen peas (thawed) or canned chickpeas (rinsed and drained).
- Dried Shrimp - Replace with shrimp paste, canned tiny shrimp (chopped), or a splash of fish sauce like Squid Brand or Worcestershire sauce for umami flavor.
- Epis Seasoning - Make a quick blend of garlic, onion, green bell pepper, parsley, thyme, and olive oil, or use my Epis recipe. Or use store-bought sofrito.
- Better Than Bouillon Chicken Base - Use chicken bouillon cubes, bouillon powder, or regular chicken broth (adjust salt accordingly).
- Olive Oil - Substitute with canola oil, vegetable oil, or grapeseed oil. Learn more about cooking with oil.
- Fresh Thyme Sprig - Use ½ teaspoon dried thyme.
- Low-Sodium Chicken Broth - Replace with water + bouillon, or water + a splash of soy sauce.
- Fresh Garlic - Substitute with ½ teaspoon garlic powder per clove.
Change Heat Level - Modify the recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.
Storage and Reheating
Learn how to properly store leftovers and reheat them to keep them fresh and flavorful. Learn more about Understanding Food Temperature Safety Zones: Cook, Store & Serve Safely.
Refrigerator Storage
After the rice has cooled to room temperature, transfer it to an airtight container and refrigerate for up to 4 days. Make sure not to leave it out for more than 2 hours to prevent bacterial growth. This dish holds up well, and the flavors actually deepen as it sits, making it great for next-day meals.
Freezer Storage
To freeze, allow the rice to cool completely and then portion it into freezer-safe containers or zip-top freezer bags. Remove excess air and label with the date. You can freeze Diri Djon Djon for up to 3 months. For the best texture, avoid freezing it with added coconut milk unless well mixed, as it can sometimes separate.
Reheating Instructions
To reheat from the fridge, place the rice in a pan or microwave-safe dish with a few tablespoons of water or broth to rehydrate it slightly. Cover and heat on the stovetop over medium-low heat, or microwave in 30-second intervals, stirring in between until heated through.
For frozen rice, thaw overnight in the fridge first, or reheat gently straight from frozen in a steamer or a covered skillet over low heat.
Airtight Food Containers: I interchange glass food storage containers with plastic clip-on lids. I always suggest glass storage containers because they can be microwaved, hold food without staining, and keep food at a more stable temperature, keeping it fresher and longer. I recommend checking out these airtight food containers on Amazon.
5 Quick Cooking Tips
Your Cooking Tips Resource Guide - Become a better home cook with tips to help you cook more efficiently on the Cook's Notebook tab.
- Rinse your rice well - This removes excess starch and helps prevent clumping, especially when using parboiled or basmati rice.
- Soak or boil dried mushrooms properly - To extract the most flavor and achieve the signature black hue, simmer djon djon mushrooms in hot water until the liquid darkens.
- Let the rice rest, covered - After cooking, let the rice rest for at least 5 minutes before fluffing to lock in moisture and finish steaming.
- Use a tight-fitting lid - This is key to trapping steam and ensuring even cooking without drying out the rice.
- Build flavor in layers - Sauté epis, garlic, peas, and shrimp before adding liquid to maximize depth and complexity.
Frequently Asked Questions
Here is a list of common questions I have answered. If you have any questions, please write them in the comments below.
Djon djon is a dried black mushroom native to the northern part of Haiti, known for giving rice a distinctive black color and rich, earthy flavor. You can usually find it at a Haitian market or a Caribbean grocery store, or order it online.
Yes! If you're vegetarian, allergic, or just don't have dried shrimp, you can omit it and still get amazing flavor by boosting your epis, adding mushroom bouillon, or using smoked paprika for extra depth.
The color depends on the quality and quantity of the djon djon mushrooms used. Make sure to simmer them long enough (10-15 minutes) in boiling water and strain only once the water is dark and rich.
Not by default. While some versions include scotch bonnet or other hot peppers, the base recipe is savory and aromatic, not spicy. You can always add heat to taste.
Canned mushrooms won't give the same black color or bold taste, but mushroom powder or bouillon bases like Better Than Bouillon Mushroom can be used as substitutes in a pinch to replicate the umami flavor.
Haitian Recipes
Looking for other Haitian-inspired recipes like this? Try these:
- Instant Pot Collard Greens with Smoked Turkey
- How to Cook Perfect Jasmine Rice in a Rice Cooker
- Baked Haitian Macaroni and Cheese (Makawoni au Graten)
- Haitian American Thanksgiving Recipes & Prep Guide
Cooking Tips and Tutorials
If you found this tutorial helpful, you'll love my Cook's Notebook collection. From knife skills and flavor bases to time-saving tricks and essential equipment guides, this section is packed with chef-tested lessons to help you cook with confidence.
- How to Store Fresh Herbs Properly to Last Longer
- Spring Seasonal Produce Guide: What to Cook Fresh This Season
- Best Food Audiobooks for Chefs & Home Cooks
- Winter Seasonal Produce Guide: What's In Season
📖 Recipe
Haitian Djon Djon Rice Recipe (Diri Djon Djon)
Ingredients
- 3 cups parboiled basmati rice rinsed
- 6 tablespoons djon djon mushrooms stock
- 3 cups low-sodium chicken broth
- 3 cups water
- 1 cup cooked green peas (or pigeon peas/lima beans)
- ½ cup dried shrimp rinsed and chopped
- ¼ cup epis seasoning
- 2 cloves garlic minced
- 1 sprig fresh thyme
- 2 tablespoons olive oil
- kosher salt and ground black pepper adjust to taste
- 4 teaspoons Better Than Bullion Chicken or bouillon cube (optional)
Equipment
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Prepare the Base: Heat the olive oil in a large pot over medium heat. Add the minced garlic, epis seasoning, and thyme sprig to the pot. Sauté for 1-2 minutes until fragrant.
- Sauté the Peas: Add the cooked green peas (or pigeon peas/lima beans) to the pot. Sprinkle with the black pepper and stir to coat the peas in the seasoning mixture. Sauté for 2-3 minutes.
- Incorporate the Dried Shrimp: Stir in the rinsed and chopped dried shrimp. Cook for 1-2 minutes, allowing the flavors to meld.
- Add Liquids: Pour in the djon djon mushroom stock, chicken broth, and water. Stir to combine. Add the Better Than Bouillon chicken paste, mixing until dissolved. Bring the mixture to a boil.
- Add the Rice: Once the liquid is boiling, add the rinsed parboiled basmati rice. Stir gently to distribute the rice and other ingredients evenly in the pot. Season with salt, adjusting to taste.
- Cook the Rice: Reduce the heat to low and cover the pot with a tight-fitting lid. Simmer for 15-20 minutes, or until the rice has absorbed the liquid and is tender.
- Fluff and Serve: Remove the pot from the heat and let it rest, covered, for 5 minutes. Discard the thyme sprig. Fluff the rice with a fork and serve hot as a flavorful main or side dish.
Video
Notes
- In a medium saucepan, boil 6 cups of water.
- Add the dried djon djon mushrooms and simmer for 10-15 minutes, until the water turns a deep black color.
- Strain the liquid into a bowl, discarding the mushrooms.
- Set the liquid aside.
Nutrition
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Chef Maika Frederic-Liebman
Chef and Educator
Haitian-American chef and educator Maika Frederic blends bold flavors with approachable recipes. With a background in professional kitchens, classrooms, and children's therapy, she brings a thoughtful, inclusive touch to every dish as a trained chef, former teacher, and technician. Through her platform, Just Maika Cooking, she shares diverse meals and practical tips to empower home cooks of all ages and levels.
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