Easy ochro and rice
A delicious one-pot cook-up dish of white rice with ochro (okra) and simmered down in coconut milk. This well-flavored side dish is another alternative for your white rice as a side.
Everybody loves a good rice dish. Caribbean people have a lot of rice cook up dishes of some sort. Some are just rice and vegetables or peas and some include meat like pelau does.
I was not, an okra lover. I am unsure how people manage to eat them boiled especially and like it. I always give my dad a face when I see it on his plate.
I can manage, however, eating it with rice, once that slimy residue is not there. I can also eat it when baked with roasted fish. Other than that I would avoid it.
But thankfully my aunt taught me how to get that sliminess out of the okra.
This ochro and rice dish, it’s a tasty dish with rice and ochros simmered down with fresh spices and coconut milk. The good thing is that you are not going to get that slimy texture.
We are going to eliminate that gummy residue that we usually don’t like and have a nice seasoned dish.
How to make ochro and rice
Ingredients
The ingredients for this are pretty basic as this is a simple recipe. There are some notes to keep your eye out for some of the ingredients.
- Ochro/Okra – If you happen to only find the small ones, you may need to add about 6 more of them to the count. Use the freshest ones. Those that bend easily and pop as you bend them
- Rice – I always use parboiled long-grain rice to make these types of dishes. This type stands up to longer cooking times and doesn’t get mushy. Uncooked rice is needed for the recipe.
- Coconut milk – you can use canned coconut milk, the powder version or just make your own.
Instructions
What I love about this dish is that it doesn’t require a fancy technique, just a little patience and some simple, good ingredients.
Prepping and Frying the Ochro
- Start by trimming the tips and tops off the ochros, then slicing them into small discs. If you don’t mind a bit of slime, you can cut them into longer pieces (up to about 2 inches), but thinner slices cook more evenly and dry out quicker during stir-frying..
- Heat some oil in a pot over medium-high heat. Add chopped onion and crushed garlic, and sauté until fragrant. Then toss in the sliced ochro and stir-fry for about 5 minutes. You’re looking for that slimy texture to disappear—just keep stirring. You’ll know it’s ready when the ochro stops pulling or sticking as you stir. That’s the goal.
Bringing It All Together
- Once the ochro is cooked down and no longer slimy, stir in the green seasoning and uncooked rice. Let it cook for a couple minutes to toast the rice and build flavor.
- Now pour in your coconut milk and water. Add salt, black pepper, and a whole hot pepper if you’re using one. Stir everything together.
3. Bring the pot to a boil, then cover and lower the heat to a gentle simmer. Cook until the rice is tender and fluffy, no stirring needed.
4. Once done, fluff the rice with a fork and garnish with chopped parsley if you’re feeling fancy.
Serving suggestions
This ochro and rice is so flavorful, you can definitely enjoy it on its own. But if you’re building a plate, it pairs beautifully with:
- Roasted fish
- A side of lentils
- Or even some curry dishes if you’re feeling fancy
It’s a versatile side that works well with anything savory and saucy.
Additions
Want to level this up and make it a full one-pot meal? Add saltfish to the mix.
Rehydrate your saltfish however you like—whether you’re a soak-and-wait or boil-it-quick kinda person. (Check out my post on how to remove salt from saltfish if you need help.)
Once it’s desalted and chipped up, stir it into the pot when you add the rice, or just before the rice is fully cooked. It blends in perfectly.
Other popular additions:
- Diced pumpkin for a little sweetness and body
- Smoked pigtail (if that’s your thing)
Substitutions
- No fresh ochro? No problem. Frozen works just fine. I usually give them a quick rinse to shake off excess ice, then toss them straight into the pot, no need to fully thaw.
- No parboiled rice on hand? You can sub in Brown rice (just extend the cooking time) or Basmati rice (a lighter texture, but still tasty)
- Already have cooked rice? You can still make this dish work: Sauté your veggies and ochro as usual. Add a small amount of coconut milk, just enough for the ochro to simmer (don’t drown it). Then mix in your cooked rice and stir well. A drizzle of coconut oil adds a nice layer of flavor. Season with salt and pepper, and you’re good to go.
- Want even more flavor? Use chicken broth instead of water when simmering.
Storage
- Store leftovers in an airtight container in the fridge for up to 3 days.
- You can also freeze it for up to 3 months.
- To reheat, microwave in a heat-safe bowl until warmed through.
More rice dishes
If you love this ochro and rice, you might want to explore some of my other flavorful rice recipes:
- Rice and Red Peas – A comforting dish with kidney beans simmered in coconut milk and spices. A Sunday favorite!
- Black-Eyed Peas and Rice – A hearty one-pot dish that’s full of protein and Caribbean flair.
- Saltfish and Rice – Salty, savory, and a weeknight win—great for using up leftover saltfish.
- Pumpkin Rice – Slightly sweet, buttery, and colorful. Perfect with stew meats or on its own.
- Yellow Rice with Chicken and Sausage – Bold and filling, this is my Caribbean take on a Latin-inspired classic (no pork in sight).
Recipe
Ochro and rice
Ingredients
Method
- On medium heat, heat a medium pan and add.
- Add crushed garlic, sliced ochro and onions to the pan.
- Stir fry for 6 – 8 minutes until gummy residue from ochroes disappears.
- Add the green seasoning to the pot and continue to stir.
- Add rice to the pot stirring to ensure it is evenly coated and okra is evenly distributed.
- Add the coconut milk, pumpkin, and water to the pot and bring the mixture to a high boil.
- Once boiling turn the pot down to simmer, and simmer for 20-25 minutes until the rice is tender and the liquid has reduced. Add additional water if the rice is not fully cooked.
- Fluff rice when completed.
- Serve hot.
