Jamaican SEASONED RICE/ HOW TO PREPARE ACKEE AND SALTFISH SEASONED RICE

Boil the saltfish for 10 minutes, then discard the water.

Add fresh water and boil the saltfish again to soak off excess salt.

Wash the fresh ackee, removing the inside part and seeds, then boil it in salted water.

Once the water is boiling, add the ackee gradually to avoid burns.

Cover the pot halfway to allow gas to escape while boiling the ackee on medium flame.

Once fork-tender, remove the ackee from the hot water and spread it out to cool.

In a pot, heat coconut oil and sauté onion, scallion, and turmeric for 2 minutes.

Scrape the outer part of the boiled saltfish, remove bones, and break it into pieces.

Add the saltfish to the sautéed mixture and mix well to combine flavors.

Add black pepper and toss for about 2 minutes on medium flame to prevent sticking.

Add frozen beans and a small amount of pumpkin, tossing for another 2 minutes to flavor the vegetables.

Pour in 2 cups of coconut milk, without adding any water, and taste for seasoning.

Add all-purpose seasoning, garlic thyme, pimento seeds, scallion, and Scotch bonnet pepper to taste.

Allow the liquid to boil for about 10 minutes, checking the pumpkin for tenderness.

Wash the jasmine rice four times to remove excess starch, then add it to the pot.

Ensure the liquid level is about an inch above the rice, then mix gently.

Add the cooled ackee and gently immerse it into the liquid without mashing.

Cook on medium flame until the liquid almost fully dries, then reduce to the lowest flame.

Cover the pot and allow the rice to steam, checking for excess moisture with a fork.

Fluff the rice gently without breaking the ackee too much.

Equipment Needed

Spice Level:

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