How to Cook Jamaican White Rice?

There’s a unique and flavorful touch to the way Jamaicans prepare their dishes, and rice is no exception. White rice, a staple in many cuisines around the world, becomes an exquisite dish when made with a Jamaican twist. In this article, we’ll delve deep into how to make Jamaican white rice, taking you through traditional methods that promise perfectly cooked, ‘Shelly’ rice every time. Whether you’re a seasoned cook or just starting, this guide will help you master the art of preparing white rice, Jamaican style.

Types of Rice

• Long grain: It is firmer than the others and is used for fried rice.
• Short grain: It is starchier and softer. Japanese sushi requires the use of short-grain rice.
• Glutinous or sweet rice: Usually used for desserts and stuffing.

How to Cook Basic Rice Jamaican Style?

Discover how to prepare white rice in traditional Jamaican style—a technique passed down from my great-grandmother, which results in what we call “Shelly rice” in Jamaica.

Ingredients for Basic Rice Cooking

• 3 cups of long-grain white rice
• 1 tablespoon margarine, butter, or cooking oil
• 1 cup water
• Salt to taste

In Jamaica, we add margarine, butter, or cooking oil to the pot when cooking rice. Since rice is starchy, it needs flavor. It’s safer to start with less water and add gradually to achieve the desired rice texture, hence only 1 cup of water is used initially.

Method

1. Pick the rice to remove any foreign objects. Wash the rice by rubbing it between your hands. Some brands might not require washing, but I always wash rice before cooking.
2. Drain off the water, then wash the rice again, and repeat until the water is clear.
3. Add water, salt, margarine, and rice to a pot. Stir using a fork, cover, and bring to a boil over high heat. Cook until about 75% of the liquid evaporates and holes form on the rice’s surface.
4. Lower the heat to its lowest setting. Add half a cup of water over the rice, then use foil paper to cover the rice before putting the pot lid on. The foil generates water from the heat, helping steam the rice. Steam for 20 minutes.
5. After 20 minutes, remove the foil and taste the rice. If grains are still hard, add a small amount of water and steam for an additional 10 minutes. Add more salt if necessary. Fluff the rice with a fork before serving.

Authentic Jamaican Rice and Peas Recipe

The Quintessence of Jamaican Cuisine

Jamaican rice and peas, laced with the quintessential trio of thyme, scallion, and garlic, stands as an emblematic dish of the island. The dish gets its distinctive woody aroma from the pimento seeds, commonly known as allspice berries. Its mild spiciness originates from the Scotch bonnet pepper, a staple in our fridge, lending a unique fruity touch when used whole. For those unable to source Scotch bonnet peppers, habanero makes an excellent alternative.

While dried dark red kidney beans are my preferred choice, green pigeon peas (or gungo peas) are equally authentic. The beans impart a reddish hue to the coconut milk, giving the rice its signature blush.

Ingredients:

• 1 cup dried kidney beans (soaked overnight, drained, and rinsed)
• 3 cups water
• 1 small onion (finely chopped)
• 2 scallions (finely chopped)
• 3 garlic cloves (minced)
• 5 allspice berries
• 5 thyme sprigs
• 1 Scotch bonnet pepper
• 1/2 teaspoon fresh ginger (grated)
• 2 teaspoons kosher salt (and extra as per taste)
• 1/2 teaspoon black pepper
• 1 can (13.5-ounce) unsweetened coconut milk
• 2 cups long-grain white rice

Directions:

1. Assemble all the ingredients. Begin by placing the beans in a large saucepan, and covering them with water. Set the heat to moderately high until it starts to boil.
2. Add in the finely chopped onion, scallions, minced garlic, allspice berries, thyme sprigs, Scotch bonnet pepper, grated ginger, salt, and black pepper. Mix well.
3. Pour in the coconut milk, stirring it until it reaches a simmer.
4. Once the mixture simmers, reduce the heat to low, covering the saucepan. Let it gently simmer until the beans turn tender, which would typically take around an hour.
5. Introduce the white rice to the mixture, ensuring it is submerged. Cover it and maintain a low simmer. In roughly 30 minutes, the rice should absorb the liquid and turn tender.
6. After removing it from heat, allow it to steam for an additional 10 minutes. Before serving, ensure to discard the thyme stems, allspice berries, and Scotch bonnet pepper. Fluff the rice and beans mixture with a fork and season further if needed.
7. Serve your authentic Jamaican rice and peas while it’s hot and enjoy!

FAQ’s

1. What are 2 popular foods in Jamaica?
   Jerk chicken and ackee with saltfish are two popular dishes in Jamaica.
2. What is the price of rice in Jamaica?
   The price of rice varies depending on factors like the type, brand, and where it’s purchased.
3. What is Jamaica’s national dish?
   Jamaica’s national dish is ackee and saltfish.
4. What is Jamaican rice made of?
   Jamaican rice often refers to rice and peas, made with rice, red beans or gungo peas, coconut milk, and spices.
5. Is rice popular in Jamaica?
   Yes, rice is a staple in Jamaican cuisine and is consumed regularly.