Sticky 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 beans
- 10 cups of water
- 4 tablespoons vegetable oil
- ½ teaspoons clove powder
- ½ medium onions, diced
- 1 whole hot pepper (scotch bonnet or habanero) * optional *
- 2 cloves garlic
- 1 to 2 chicken broth cubes
- 1 teaspoon salt and pepper or to taste
- 1 sprig of fresh thyme
- 1 sprig of fresh parsley
In a large saucepan with lid, bring 2L of salted water to a boil and boil 1 1/2 cups of red beans between 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 start to crack or are tender enough, drain them in a colander
***** SAVE THE COOKING WATER in reserve to prepare the rice.
Sauté the beans in 3 tablespoons of oil for about 2 minutes over medium heat.
Add the onions, crushed garlic, chicken broth cube, ground cloves. Stir gently to bring out the flavors for about 1 minute.
Then add the cooking water from the beans (If there isn’t enough, you can add a little tap water for the equivalent of 2 cups in total).
When the water starts to boil, pour the uncooked rice into the water using a ladle or a large spoon. Gently spread the rice in the water *** BE CAREFUL NOT TO OVER STIR
Add the thyme, parsley and whole hot pepper *** DO NOT BREAK THE PEPPER.
Reduce 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 about 20 minutes or until the rice is ready.