Callaloo rice is a Caribbean one-pot dish made with leafy callaloo, creamy coconut milk, and fluffy rice. The quick and flavorful rice is easy to prepare and makes a perfect side for jerk chicken, curry, and grilled fish or shrimp.
What is Callaloo Rice?
Callaloo is in the name of the dish and the leafy green vegetables used to make the rice and other recipes, such as this Jamaican callaloo recipe and savory callaloo soup.
Depending on where you are in the Caribbean, “callaloo” might refer to amaranth leaves, taro leaves, or water spinach. If you’re outside the region and can’t get your hands on fresh callaloo, don’t worry; use canned callaloo, like I do, or swap it for spinach, Swiss chard, or collard greens.
The dish is a staple across the Caribbean, particularly in Jamaica, Trinidad, and the West Indies, with each region adding its own unique spin. Some versions lean more into the coconut flavor, while others include salted meats or seafood as the fresh callaloo cooks. This version keeps it simple, making it an easy side dish or a light, quick meal.
Key Ingredients
This easy callaloo rice recipe combines simple ingredients and a handful of seasonings for a flavorful one-pot dish that’s ready in just 25 minutes. Here’s what you need to make the recipe.
- Oil: Sauté the aromatics and veggies in coconut oil, unsalted butter, or olive oil.
- Veggies and Herbs: Flavor the rice with diced onions, scallions (or green onions), and a few fresh sprigs of thyme.
- Scotch Bonnet Pepper: Nestle a whole scotch bonnet pepper into the dish for a gentle, fruity heat, or slice it for extra spice. A habanero pepper also works.
- Spices: A mix of Jamaican all-purpose seasoning and ground allspice gives the callaloo cook-up rice its signature Caribbean flavor.
- Callaloo: Fresh callaloo leaves can be hard to come by in the U.S., so I use canned callaloo for convenience. Look for it online, or visit your local Caribbean or Latin grocery store.
- Rice: Long-grain white rice, Jasmine rice, or basmati rice works best. You can use brown rice, but you will need to increase the cooking time and add some extra water.
- Coconut Milk: Cooking the rice in coconut milk naturally sweetens the rice and ties everything together.
Cook with Fresh Callaloo
Wash the callaloo leaves to remove any dirt or sand. Then, strip the thicker stalks of their fibrous outer skin.
Chop the leaves into smaller, bite-size pieces, and sauté the prepared Jamaican callaloo with the onions and scallions until the greens wilt (similar to cooking spinach).
Some home cooks like to simmer their callaloo with saltfish, crab, or pigtail for extra flavor.
Additions and Substitutions
- Experiment with mix-ins. Sauté yellow bell pepper, diced pumpkin, tomatoes, or sweet peppers with the other veggies for an extra pop of color.
- Add protein. Turn the rice into a main dish by stirring in cooked salted cod, shrimp, and roasted chicken or pork for added protein.
How to Make Callaloo Rice
The full recipe with measurements is in the recipe card below.
Step 1: Melt butter or coconut oil in a large pot over medium heat. Add the diced onions and scallions, and cook for 5-8 minutes, until they soften. Stir in the canned or chopped callaloo and simmer for 5 minutes.
Step 2: Add a Scotch Bonnet pepper, thyme sprigs, all-purpose seasoning, and ground allspice. Sauté for 2-3 minutes.
Step 3: Wash rice through a fine mesh strainer until the water runs clear. Transfer it to the stockpot with the coconut milk and water. Bring to a boil over medium-high heat.
Step 4: Reduce the heat to low-medium and simmer for 15 minutes, or until the rice absorbs the liquid.
Step 5: Remove the pot from the heat, cover, and let it steam for 5-10 minutes before serving. Fluff the rice with a fork, and it’s ready to enjoy!
Expert Tips
- Rinse and soak the rice. Rinse the rice under cold water until the water runs clear, removing excess starch and preventing the rice grains from clumping. Soak it for 30 minutes to an hour to soften the grains and cut down the cooking time.
- Use the right ratio. Typically, one cup of rice needs about two cups of liquid.
- Dilute the coconut milk. Coconut milk flavors the rice, but the end result will be too soggy if you only use coconut milk. Dilute it with water, chicken broth, or water and a few scoops of chicken bouillon powder or chicken Better than Bouillon.
- Let the rice cook. Once the rice starts cooking, leave it be. Stirring the rice can cause it to become gummy.
- Let it rest. After cooking, take the pan off the heat and let the rice sit, covered, for 5–10 minutes. Doing so allows any leftover liquid to be absorbed, resulting in fluffy, separate grains.
If you enjoy callaloo rice, try it with one of these tasty recipes!
What to Eat with Callaloo Rice?
Callaloo rice is the kind of side dish that goes with just about everything. Pile it next to roasted jerk chicken or pork, stewed oxtails, brown stew chicken, curry goat, or seafood dishes like Trinidad pepper shrimp, blackened mahi mahi, and snapper.
Want to keep it light? Pair the rice with avocado slices, fried dumplings, breadfruit, or crispy air-fried plantains.
What To Do With Leftovers
- Refrigerate: Store the leftover rice in an airtight container for 3 to 5 days.
- Freeze: Let the rice cool completely, and transfer it to a freezer-safe bag or container. Callaloo rice freezes for 6 months.
- Thaw: Defrost the rice in the fridge overnight.
- Reheat: Warm the leftovers in the microwave or on the stovetop, and enjoy!
Frequently Asked Questions
What is callaloo?
Depending on the island, “callaloo” can refer to different leafy greens. Using amaranth leaves (African spinach) is the Jamaican way, while in Trinidad and other islands, you’ll find it made with taro leaves (dasheen bush) or malanga leaves.
More Rice Recipes:
Callaloo Rice
- 1 tablespoon coconut oil
- ¼ yellow onion finely diced
- 2 scallions finely diced
- 1 whole Scotch Bonnet pepper
- 2 thyme springs cut in half
- 2 tablespoons Jamaican all purpose seasoning
- ½ teaspoon ground allspice
- 1 can (19 ounces) callaloo, drained
- 2½ cups basmati rice, rinsed
- 2 cups coconut milk
- 1 cup water
- Melt butter or coconut oil in a large pot over medium heat. Add the diced onions and scallions, and cook for 5-8 minutes, until they soften. Stir in the canned or chopped callaloo and simmer for 5 minutes.
- Add a Scotch Bonnet pepper, thyme sprigs, all-purpose seasoning, and ground allspice. Sauté for 2-3 minutes.
- Wash rice through a fine mesh strainer until the water runs clear. Transfer it to the stockpot with the coconut milk and water. Bring to a boil over medium-high heat.
- Reduce the heat to low-medium and simmer for 15 minutes, or until the rice absorbs the liquid.
- Remove the pot from the heat, cover, and let it steam for 5-10 minutes before serving. Fluff the rice with a fork, and it’s ready to enjoy!
- Rinse and soak the rice. Rinse the rice under cold water until the water runs clear, removing excess starch and preventing the rice grains from clumping. Soak it for 30 minutes to an hour to soften the grains and cut down the cooking time.
- Use the right ratio. Typically, one cup of rice needs about two cups of liquid.
- Let the rice cook. Once the rice starts cooking, leave it be. Stirring the rice can cause it to become gummy.
- Let it rest. After cooking, take the pan off the heat and let the rice sit, covered, for 5–10 minutes. Doing so allows any leftover liquid to be absorbed, resulting in fluffy, separate grains.