Entree: French Guiana – Southern Culinary Region – Riz Jaune (Creole-style yellow rice cooked with aromatic spices, annatto oil, and salted cod)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 30 min

Additional 7 min

Total 1 hr 2 min

Ingredients

- 2 cups (400 g) long-grain rice, rinsed until water runs clear
- 1 lb (454 g) salted cod, desalted and flaked (see instructions)
- 3 tbsp (45 ml) vegetable oil
- 1 tbsp (6 g) annatto (achiote) seeds
- 1 medium onion, chopped, approx. 6 oz (170 g)
- 3 cloves garlic, minced
- 1 green bell pepper, chopped, approx. 6 oz (170 g)
- 1 tsp (5 ml) ground turmeric
- 1 scotch bonnet or habanero pepper, left whole for heat (optional)
- 2 cups (480 ml) fish or chicken stock
- 1 cup (240 ml) coconut milk
- 1 bay leaf
- 1 tsp (5 ml) dried thyme or 1 tbsp (3 g) fresh thyme
- 1 tsp (5 g) salt, or to taste (reduce if cod remains salty)
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh parsley or cilantro
- 1 lime, cut into wedges for serving

Instructions

1. To desalt the cod: rinse the salted cod, then soak in cold water in the refrigerator 8–12 hours, changing the water 2–3 times. For a quicker method, simmer the cod in fresh water 10–15 minutes, drain, and cool. Flake into bite-sized pieces, discarding skin and bones.
2. Make annatto oil: warm the vegetable oil in a small saucepan over low heat, add annatto seeds and steep 2–3 minutes until oil turns deep orange, then remove seeds with a slotted spoon. Keep the colored oil.
3. In a heavy pot or Dutch oven over medium heat, add the annatto oil and sauté the chopped onion, garlic, and green bell pepper until softened, about 5–6 minutes.
4. Stir in the turmeric, thyme, bay leaf, and rinsed rice, coating the grains in the seasoned oil for 1–2 minutes.
5. Add the flaked desalted cod, coconut milk, and stock. Tuck the whole scotch bonnet into the pot for gentle heat if using. Bring to a boil, then reduce heat to low, cover tightly, and simmer 18–20 minutes until rice is tender and liquid is absorbed.
6. Remove from heat and let rest, covered, 5–7 minutes. Fluff rice with a fork, discard the scotch bonnet and bay leaf, and adjust salt and pepper to taste.
7. Stir in chopped parsley or cilantro and serve hot with lime wedges, fried plantains, or a simple green salad.