How To Cook Rice Like a Haitian Native

As a Haitian man, I am skillful enough in the kitchen to melt a woman's heart. I cook anything From legumes to lasagna, usually followed by a glass of wine to end the romantic encounter. Perhaps with a little taste of dessert, of course.

However, One of the things that I'm ashamed to admit is that I have no idea how to cook Haitian Style rice. Lucky for me, I have a sister that's perfect for the job of teaching me. And hopefully you can learn as well.

The dish of the day is Diri Kole AK Pwa Vèt. That's just a pompous way of saying “Sticky Rice with Green Beans.” To start off, you'll need the following ingredients:

White rice. Brown rice is also acceptable

• Green Peas, or Peas and Carrot.

• String green beans.

• Haitian Homemade Seasoning.

• Tomato paste.

• Country Crock Butter.

• Corn oil due to less cholesterol.

• Goya seasoning and Maggi cube.

• Sausage or your preferred meat.

Cooking Haitian rice.

I must apologize in advance, as my sister isn't the most accurate when it comes to measurements. Therefore I'll try my best to be close. We start off by heating the pot on high medium heat. We add about 3 tablespoons of corn oil and let it heat up a bit.

Next we add on the Haitian special homemade seasoning; a generous size tablespoon. Then stir. After a minute of stirring, that's when we add peas and carrots. You can use about half of a bag, depending on the amount of servings.

After a minute , we add a BBW size tablespoon of tomato paste; Then stir to the beat of your pot sizzling. As you may guess, there's a lot more stirring to come. I hope you don't mind giving your wrist a good workout.

Stove heat still at medium, we grab a Maggi cube and then sprinkle sprinkle some of that Goya seasoning on the peas and carrots. We then add about two cups of water in the pot, and stir. Taste the water to see if the seasoning is to your liking, then Cover the pot with the lid. It's now time to prepare the rice.

The amount of servings depends on you. But say that you wish to have enough for leftovers, then you may place 3 cups of rice into a container. Wash the rice with cold water at least 3 times or until the water is clear. The reason is that you get rid of the excess flour that makes the rice too pasty.

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By the time we're done prepping the rice, the water in the pot should be bowling right now. Uncover the lid, and put the rice in. It should be sticking out of the water like a mountain peeking out of a lake. We give it a good stirring, then cover it up again. We'll check on it in about 5 minutes.

It's now time to prep the string beans; That part is easy. We simply wash them, cut off the tips (No Diddy) then we divide them in two portions. One portion is to be steamed, the other is to stir fry with some meat and to be use in a sauce.

But first, we gotta check on our rice. It's already been over 5 minutes.

Yep! Once we took the lid off, The water had pretty much all evaporated. Time for another stirring session. We gotta make sure that rice aren't stuck in the bottom of the pot, and they cook evenly.

It finally comes the time to use the butter. We grab a BBW Table Spoon and scoop up a BBL size portion of butter, then add onto the rice. The butter makes sure the rice isn't too pasty. Plus it gives it a bit more flavor. And then we worked that wrist yet again, by stirring.

To steam the string beans, we grab a sauce pan with one third of water. We then sprinkle some Goya seasoning, about a teaspoon of salt; and let the water turn to a low boil. And then we add the string beans.

Now we dice and cut our sausage; No Diddy. We heat up a frying pan, medium heat and add a nice size tablespoon of butter. Then we add the sausage, stir to a golden color. Now we can add on the other half of the string beans. We sprinkle more Goya seasoning, stir, add a few tablespoons of water; and then cover with a lid so the steam will soften up the string beans and create moisture.

Bringing our attention back to the rice, it was now ready. And who's better than I to give it a taste test? Oh yeah! The Creole is strong with this one!

We'll, Ladies and gentlemen. It was a pleasure cooking with you today. Technically, I didn't do anything but film the process. On my channel, there will be a playlist that provides the steps with more details. Otherwise, this Vlog episode would've been way too long.

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As for I; I'm your Sexy Host ThaHaitian. Don't forget to Share, Like, Comment and Subscribe. I'll see you guys Next time.