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
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
¼ cup butter (¼ 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.
So you see how easy that was. More delicious creations to come.
- 1 ½- 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 finely chopped
- ¼ cup butter ¼ stick
- Salt to taste
- Chop garlic, pimento, celery and ginger.
- Boil rice and drain. (Note: To add flavor to 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 over a low flame 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 and mix thoroughly. Serve warm.
Before you go, if you like my Risi Bisi recipe, why not leave a comment in the box below.