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Trini ochro rice
Ochro rice: one-pot okra, pumpkin and coconut rice
Ochro rice is a weeknight pot cooked in kitchens from Port of Spain to Sangre Grande, where the okra melts into the coconut milk and turns the rice soft, almost risotto-like, with sweet nuggets of pumpkin through it. Many households add salted pig tail or saltfish; this version stays vegetarian and leans on green seasoning and a whole scotch bonnet for flavour. The common mistake is stirring once the rice is in, which breaks the okra and makes the pot gluey rather than soft. Serve with stewed lentils, fried plantain or a cucumber salad. Chef's tip: fry the sliced okra for a few minutes before the rice goes in; it tames the slime and gives a gentle toasted flavour.
- Total time
- 50 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 2 tbsp vegetable oil
- 1 onionchopped
- 4 cloves garlicchopped
- 3 tbsp green seasoningblended culantro, thyme, chives, garlic and pepper
- 9 oz okratrimmed, sliced 1 cm thick
- 9 oz pumpkinpeeled, cut into 2 cm cubes
- 10 ½ oz long-grain parboiled ricerinsed
- 1 ¾ cups coconut milk
- 1 ½ cups water
- 3 sprigs fresh thyme
- 1 scotch bonnet pepperwhole, left uncut
- 1 ¼ tsp salt
- ½ tsp black pepper
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Method
0/6 doneStep 1: Heat 2 tbsp vegetable oil in a heavy pot over a medium heat. Fry 1 onion for 4 minutes until soft, then add 4 cloves garlic and 3 tbsp green seasoning and cook for 1 minute until fragrant.
5 minStep 2: Add 9 oz okra and fry, stirring now and then, for 4 minutes until the slices lose their raw sheen and stop looking stringy.
4 minStep 3: Stir in 9 oz pumpkin and 10 ½ oz long-grain parboiled rice and turn them in the oil for 1 minute so every grain is coated.
1 minStep 4: Pour in 1 ¾ cups coconut milk and 1 ½ cups water, add 3 sprigs fresh thyme, 1 scotch bonnet pepper, 1 ¼ tsp salt and ½ tsp black pepper and bring to the boil.
Step 5: Cover tightly, turn the heat to low and cook without stirring for 22–25 minutes, until the liquid has gone and the rice is tender. The pumpkin should crush easily against the side of the pot.
25 minStep 6: Lift out the thyme stems and the whole pepper (do not let it burst). Fluff gently with a fork, rest covered for 5 minutes and serve.
5 min
Nutrition per serving
- Calories
- 430 kcal
- Protein
- 8 g
- Carbs
- 66 g
- Fat
- 15 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does trini ochro rice take?
- About 50 minutes in total: 15 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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