Best Rice for Pelau: Trinidad’s One-Pot Wonder

I’m not too familiar with cooking dishes from Caribbean cuisine.

Except for pelau, Trinidad and Tobago’s popular one-pot meal.

I’m lowkey an expert at cooking this rice dish despite living so far from the West Indies.

The secret? It’s knowing which rice to use, which we’ll cover right now!

Top Rice Variety for Pelau: Parboiled Rice

Parboiled rice, which refers to rice that’s been partially boiled in its husk, is not exactly the traditional grain for pelau. 

Sure, some locals use parboiled rice for the dish. But most use regular white rice instead.

If that’s the case, you might be wondering:

Then, why are you crowning parboiled rice as the best rice for pelau?

I’ve highlighted my three golden reasons below. 

Reasons to Use Parboiled Rice for Pelau

Foolproof Texture: The primary reason I love using parboiled rice for pelau is that its firm texture makes it less likely to become mushy. Even if you cook the dish for longer periods, you’ll still achieve the pelau’s desired consistency of having fluffy and separate grains.

Nutritional Benefits: Thanks to the parboiling process, which traps vitamins and minerals in the parboiled rice, this grain is considered the more nutritious option compared to regular white rice varieties. 

Color Consistency: If you’re the type of cook who cares about how good the finished dish looks, parboiled rice will be a great option for your pelau. Its slightly golden hue and consistent color throughout each grain can enhance the visual appeal of your dish.

Go-to Runner-ups

Apart from parboiled rice, I’m also a fan of using the rice varieties below for pelau! 

Long-Grain White Rice

Long-grain white rice is the traditional rice choice for pelau. 

So, if authenticity is important to you, you can’t go wrong with choosing this rice variety. 

What to expect from long-grain white rice? 

Great liquid absorption and fluffy texture.  

Its neutral flavor also becomes the perfect canvas for the seasonings and spices you’ll need for the dish.

TBH, I really can’t find any flaw in using long-grain white rice for pelau. 

I guess except for the fact that this variety can turn out slightly mushy if you overcook it or use too much liquid. But, well, that happens to most non-parboiled rice out there. 

Jasmine Rice

People who prefer “less-grainy” or softer pelau usually use Jasmine rice for the dish instead. 

I personally opt for this variety, though, if I want a more fragrant pelau that absorbs flavors better.

See, Jasmine rice’s floral aroma just goes really well with pelau’s most common ingredients, and its stickier nature also allows the grains to cling to sauces better!  

That said, if you want your pelau to be softer, more fragrant, and flavorful, Jasmine rice is key! 

Cook a Pelau to Remember

A memorable pelau calls for only the best rice varieties.
Those are none other than parboiled rice, long-grain white rice, and Jasmine rice!

Choose parboiled for ease of cooking, long-grain white rice for authenticity, and Jasmine rice for an aromatic feast!

Yield: 4

Trinidad and Tobago’s Authentic Chicken Pelau

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Bring the warmth and comfort of the Caribbean right to your table through this chicken pelau recipe. Enjoy the delightful dance of umami, sweetness, and earthy flavors in every bite.

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Ingredients

• 2 pounds of chicken thighs (skin and fat removed)
• 3 tablespoons of green seasoning
• 2 tablespoons of Adobo seasoning
• 1 packet of Sazon
• 1/2 of a yellow onion (finely chopped)
• 3 stalks of green onion (scallion, roughly chopped)
• 2 tablespoons of brown sugar
• 1 large carrot (diced)
• 1 cup of fresh pigeon peas (or 1 can, rinsed and drained)
• 2 1/2 cups of chicken stock (more if needed)
• 1 1/2 cups of parboiled rice (rinsed)
• 1/2 cup of coconut milk
• 1 whole scotch bonnet pepper
• 1 tablespoon of cooking oil
• 1 tablespoon of butter (optional)
• Chopped cilantro and green onions (for garnish)

Instructions

1. Marinate the chicken with the green seasoning, Adobo seasoning, Sazon, yellow onion, and green onions. Refrigerate the marinated chicken for at least 2 hours (it’s best to do so overnight). 
2. In a large pot over medium heat, heat the oil and brown sugar until the sugar turns amber and bubbles.
3. Add the marinated chicken to the pot, gently stirring to coat each piece with the caramelized sugar. Cook for about 10 minutes until the chicken is browned.
4. Stir in the diced carrot and pigeon peas.
5. Right after, add the rinsed parboiled rice, coconut milk, and chicken stock. Stir to combine everything.
6. Place the whole scotch bonnet pepper in the pot.
7. Bring the pot to a boil, then reduce it to a simmer.
8. Cover the pot and allow it to simmer for 20-25 minutes until the rice is tender and the liquid is absorbed. Add more stock if needed.
9. Remove the scotch bonnet pepper. After that, stir in the butter (if using), cilantro, and green onions. Let the pot sit, covered, for another 10 minutes off the heat.
10. Fluff the rice with a fork, serve hot, and garnish with additional cilantro and green onions. Enjoy!

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