Glued rice from Martine

Glued rice is a classic of Haitian cuisine. The recipe is simple and the ingredients are easy to find.

Here’s what you need :

2 cups basmati or jasmine rice 1 1/2 cups dry red peas 10 cups of water 4 tablespoons of vegetable oil ½ teaspoon clove powder ½ medium onion diced 1 whole hot pepper (scotch bonnet or habanero)* optional* 2 cloves garlic 1 to 2 chicken stock cubes 1 teaspoon salt and pepper or to taste 1 sprig of fresh thyme 1 sprig of fresh parsley

PREPARATION

In a large saucepan with a lid, bring 2L of salted water to a boil and boil 1 1/2 cups of red peas for 45 min to 1 hour. Add water as needed if the amount of liquid decreases to less than one liter during cooking.

When the beans begin to crack or are soft enough, drain them in a colander *****KEEP THE COOKING WATER. Set aside for preparing the rice.

Sauté the broad beans in 3 tablespoons of oil for approximately 2 minutes over medium heat. Add the onions, crushed garlic, chicken broth cube, cloves already reduced to powder, stir gently to gently bring out the flavors for about 1 minute.

Then add the cooking water from the beans (if there is not enough, you can add a little tap water for the equivalent of 2 cups in total).

When the water begins to boil, pour the uncooked rice into the water using a ladle or large spoon. Gently spread the rice in the water *** BE CAREFUL NOT TO OVERSTIR Add the thyme, the parsley and the whole hot pepper *** DO NOT BREAK THE PEPPER.

Lower the heat to medium, until the rice has absorbed most of the cooking water. Then put the rice on low heat. Add a tablespoon of oil. Cover the rice and cook for approximately 20 minutes or until the rice is done.

Bon appétit!