Keith’s Haitian Black Rice (diri djon djon)

Keith’s Hatian Black Rice (mushroom rice)
Recipe type: side dish

The famous Haitian mushroom rice, known as Black rice or diri djon djon This rice is Savory, intense, flavorful, and will leave you longing for more! serve with pikliz and Griot
  • Ingredients:
  • ******Haitian Seasoning paste:
  • 1 onion
  • 3 shallots
  • 1 bunch of scallions
  • 8 garlic cloves
  • 1 teaspoon Keith’s Super Garlic powder
  • 2 tablespoons Keith’s Chicken bouillion
  • 1 tablespoon Keith’s Complete seasoning
  • 5 tablespoons parsley
  • few sprigs fresh thyme
  • 2-3 scotch bonnet peppers
  • 1 bell pepper
  • 2 teaspoons Keith’s Flavor enhancer
  • 2 teaspoons Keith’s Seasoned salt
  • 1 teaspoon black pepper
  • ¼ cup olive oil
  • ***Mushroom broth:
  • 2 cups djon-djon mushrooms (or European dried mushrooms)
  • 2 Maggi djon djon bouillion cubes (optional but recommended)
  • 2 bay leaves
  • 5 cloves
  • 10 cups water
  • ****Rice seasoning
  • 2 large garlic cloves smashed
  • 1½ teaspoons salt
  • 1 teaspoon brown sugar
  • 2 cloves
  • 1 bay leaf
  • 1 green scotch bonnet pepper
  • 3¼ cups Jasmine rice
  • ½ cup Seasoning paste
  • ¼ cup plus a splash extra oil
  • 2 tablespoons butter(optional)
  • 1 tablespoon of seasoning oil( bacon, chicken, turkey drippings mixed)
  • 1 cup frozen baby lima beans

  1. Method:
  2. ****Haitian Seasoning paste
  3. Puree all ingredients in a food processor. store in a glass container or in a ziplock bag in freezer after use
  4. *********Mushroom broth
  5. In a large pot, add water, broth ingredients and simmer for 30 minutes until water is black, and is reduced to 6 cups
  6. Strain liquid. Squeeze mushrooms to release liquid and add liquid to pot.
  7. discard mushroom stems
  8. ******to make rice
  9. Add oil, to a pot on medium heat. Stir in garlic, seasoning paste, seasonings . Saute until translucent and tender.
  10. Add broth
  11. Add beans, scotch bonnet pepper and simmer for 5 minutes
  12. Add rice and bring broth to a boil. reduce heat low and simmer for 20-25 minutes Remove hot pepper and thyme. fold in butter and serve.

Diri ak djon-djon is native to the northern part of Haiti, where the djon-djon mushrooms are grown. Considered a delicacy, they are not used in everyday cooking. They are black, very small and have an inch-long inedible stem. When boiled, they release a gray-black coloring, giving this recipe and many others a distinctive aroma, flavor and color. This rice is usually served with a meat or fish dish. A cast-iron pot is preferable for cooking this dish.


Keith Lorren's all purpose complete seasoning is Perfect for all ethnicity of cuisine

Written by

Keith Lorren is a man with a mission to unite the world through food. He has literally traveled around the world and developed unique, delicious soul food recipes that draw people together around the dinner table.

6 Comments to “Keith’s Haitian Black Rice (diri djon djon)”

  1. Claudine heslop says:

    Keith i think u a great job keep up the gd job


    A haitian friend served this dish to me .It is spectacular! I can not wait to make this dish. Thanks

    • Keith Lorren says:

      Thanks so much for stopping by! Yes The rice is one of my favorite things to eat! I hope you enjoy!

  3. Darline says:

    I absolutely LOVE this type of Haitian rice, and it looks amazing the way you made it! Wish I could taste it!!!

  4. Alexandra says:

    I’m so ready to try this recipe. I’m Haitian and I still can’t get this down packed. Thanks

  5. Jannyna says:

    Im making this one today along with some roast pigeons ;-) thank you for posting!!!

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