📝 About This Recipe
This vibrant one-pot wonder is a staple across the Caribbean, celebrated for its unique ability to transform simple okra into a silky, savory masterpiece. Long-grain rice is infused with aromatic thyme, spicy scotch bonnet, and rich coconut milk, creating a fluffy texture that perfectly complements the tender rounds of okra. It is a comforting, nutritious dish that captures the soulful essence of island home-cooking in every bite.
🥗 Ingredients
The Aromatics
- 2 tablespoons Vegetable Oil (or coconut oil for extra flavor)
- 1 medium Yellow Onion (finely diced)
- 4 cloves Garlic (minced)
- 3 stalks Scallions (chopped, white and green parts separated)
- 4-5 sprigs Fresh Thyme (leaves removed from stems)
- 1 whole Scotch Bonnet Pepper (kept whole for flavor, or pierced for heat)
The Main Components
- 1/2 pound Fresh Okra (sliced into 1/2 inch rounds)
- 2 cups Long-Grain White Rice (thoroughly rinsed until water runs clear)
- 1 tablespoon Salted Butter (adds a rich finish)
The Cooking Liquid
- 1 cup Full-Fat Coconut Milk (canned)
- 2 cups Vegetable or Chicken Stock (low sodium preferred)
- 1.5 teaspoons Kosher Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 3-4 pieces Allspice Berries (crushed slightly)
👨🍳 Instructions
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1
Begin by rinsing your rice in a fine-mesh sieve under cold running water. Massage the grains gently until the water transitions from cloudy to clear; this removes excess starch and ensures fluffy, non-sticky rice.
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2
In a heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Add the diced onion and cook for 3-4 minutes until translucent and soft.
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3
Stir in the minced garlic, the white parts of the scallions, fresh thyme, and crushed allspice berries. Sauté for 60 seconds until the kitchen smells incredibly fragrant.
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4
Add the sliced okra to the pot. Sauté the okra for about 3 minutes. This light frying helps to lock in the color and reduces the 'sliminess' that okra is known for.
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5
Pour the rinsed rice into the pot with the aromatics and okra. Stir constantly for 2 minutes to 'toast' the rice, ensuring every grain is coated in the flavored oil.
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6
Pour in the coconut milk and the stock. Season with salt and black pepper, stirring once to combine.
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7
Place the whole Scotch Bonnet pepper on top of the liquid. Do not cut it if you want the flavor without the intense heat; just let it float and infuse the steam.
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8
Bring the liquid to a rolling boil. Once boiling, turn the heat down to the lowest possible setting.
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9
Cover the pot with a tight-fitting lid. If your lid is loose, place a piece of foil or a clean kitchen towel under the lid to create a perfect seal.
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10
Simmer undisturbed for 18-20 minutes. Resisting the urge to peek is crucial for maintaining the steam pressure.
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11
After 20 minutes, turn off the heat. Remove the lid, carefully discard the Scotch Bonnet pepper and allspice berries, and place the tablespoon of butter on top of the rice.
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12
Cover the pot again and let it sit off the heat for 5-10 minutes. This allows the moisture to redistribute evenly.
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13
Finally, add the reserved green parts of the scallions and fluff the rice gently with a fork. Serve hot and enjoy!
💡 Chef's Tips
Use fresh, young okra for the best texture; they should be firm and snap easily. If you prefer no 'slime' at all, soak the sliced okra in a tablespoon of vinegar for 10 minutes, then rinse and pat dry before sautéing. Always rinse your rice; it is the secret to individual grains that don't clump together. If you can't find Scotch Bonnet, a Habanero is a perfect substitute for that signature Caribbean heat. For a vegan version, simply ensure you use vegetable stock and replace the butter with a bit more coconut oil.
🍽️ Serving Suggestions
Serve alongside Jamaican Jerk Chicken for a spicy, smoky pairing. Pairs beautifully with Brown Stew Fish or any seafood curry. Serve with a side of fried sweet plantains to balance the savory rice with sweetness. Accompanied by a crisp, cold Caribbean slaw or a simple avocado salad. Enjoy with a glass of ice-cold Sorrel drink or Ginger Beer.