Risi Bisi

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Looks can be very deceiving, especially when it comes to Risi Bisi. This dish packs a flavourful punch that will have you looking for seconds. I was a bit surprised as to it’s origin when I first heard about it, since this was a totally new dish to me. Nevertheless, I learnt to make it, thanks to a really great tutor, and now I can share it with you all.

What is Risi Bisi

So what’s Risi Bisi? Risi Bisi or Risi e Bisi is an Italian name for a traditional rice and peas dish. According to my research, Risi Bisi is a classic Venetian dish (think Venice) that’s served on feast days. So how come an Italian dish is on Trini Cooking?…Well let’s say I expanded my cooking horizons a lot and have come to embrace international cooking for the past month or so. I’ve learnt a lot and you all will see the results in future posts. But of course they will still have that Trini influence we have all come to love.
It’s inescapable, I can’t cook a dish now without adding any of our fresh herbs, so with this Risi Bisi I had to hold back a little so that the individual tastes could still be experienced with each spoonful of rice and peas… I really wanted to add some Chadon Beni, but that would have overpowered the other delicate flavours I wanted to come out in the dish. Anyhow, as you can see a lot more thinking is going into the recipes now; a sure sign learning has taken place.
Here’s Risi Bisi gone Trini :-)

Risi Bisi Recipe

Risi Bisi



2 cups rice
1 cup green peas ( garden peas, petits pois)
1 tbsp. ginger, finely chopped
1 tbsp. garlic, finely chopped
1 large pimento, finely chopped
1 tbsp. celery
1/4 cup butter (1/4 stick)
salt to taste


Chop garlic, pimento, celery and ginger.
Boil rice and drain.
Note: To add more flavor to the rice, boil it in chicken or beef stock.
Place the frozen green peas in hot water for 15 minutes to make sure
it thaws and the wrinkles are removed.
The peas should look nice and plump before you use it.

Add the butter to a deep pot.
Allow it to melt at a low heat to prevent the butter from burning…
Add the garlic, pimento, celery, and ginger.
Cook for about 3 minutes or until the ingredients are soft.
Add the peas…
And half the portion of rice to the pot and mix.
Then add the rest of the rice…
add salt gradually to taste and mix thoroughly.
Serve warm.

So you see how easy that was. More delicious creations to come.

Before you go, if you like my Risi Bisi recipe, why not leave a comment in the box below.



  1. Fuzzy says

    Hey there, I’m a young adult, just married a year ago and since then I’ve been using your recipes for almost everything I cook! You see, I’m one of those girls who never bothered to learn how to cook in mammy house nah lol. Now I can even cook SOME THINGS better than my mother & I cooking with confidence too lol. So I came here to say thank you for teaching me how to cook like a boss!

    Anyway, I tried this recipe today. I was looking for something to make other than the usual fried rice… At first when I saw it, my face tun up lol (you know we young ppl like to tun up we face for everything lol) I said to myself, ‘peas and white rice?’ And I thought it would have tasted bland but something tell me let me try some thing new and I did….it really surprised me, it tasted awesome! I could have ate it alone but I ended up eating it with callaloo and even that tasted great! I’m definitely gonna make this again… thank you!

    Oh the only thing I didn’t have was celery, but it still tasted great…

  2. sunshine says

    tired this today it was so simple and my family enjoyed it i paired it with your fried fish and the lettuce salad i also added a slice of avocado :) this rice will be served a lot from now on it’s so exciting compare to normal rice. thanks

  3. Charissa D says

    I made this today for Sunday lunch and it did exceed my expectations with its simplicity. This is a definite keeper! I did however add a slight touch of white sugar to enhance the flavours even more. Keep them coming simply trini!

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