Description
Key Features & Benefits
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Authentically Haitian “Shella” rice — known for its earthy aroma, slightly fermented flavor, and golden hue.
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Excellent for diri kole and traditional rice and bean recipes — naturally yields a sticky, flavorful texture when cooked.
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Large 10 lb bag — provides ample quantity for extended use, sharing, or large meals.
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Versatile rice variety — suitable for Haitian classic dishes such as diri kole, diri djondjon, or simple rice bowls mixed with vegetables and stews.
Ingredients
100% Diri Shella (Haitian Shella Rice) — naturally fermented and processed.
Nutrition Facts (typical uncooked rice, per ¼ cup dry ≈45 g)
| Nutrient | Estimated Amount |
|---|---|
| Calories | ~160 kcal |
| Carbohydrates | ~35 g |
| Protein | ~3 g |
| Fat | ~0.5 g |
| Fiber | ~0.5–1 g |
| Sodium | 0 mg (unless salted) |
Note: Nutritional values are general estimates for Shella rice. Cooking method and portion size will influence final results.
How to Cook
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Rinse the rice under cold water optional but recommended to help reduce the characteristic Shella aroma.
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Use a ratio of approximately 1 part rice to 1.5–2 parts water.
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Bring to a boil, then reduce heat to low, cover, and simmer for about 15–20 minutes until water is absorbed.
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Let rest, covered, for 5–10 minutes. Fluff with a fork before serving.
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For diri kole, cook with beans and epis (seasoning sauce) so the rice naturally adheres to the beans and develops kole (clumping).
Storage & Packaging
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Packaged in a 10 lb (≈4.5 kg) sealed bag. Keep in an airtight container after opening to maintain freshness and prevent pests.
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Store in a cool, dry location. Use within 12–18 months for best quality, especially in humid climates.
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Because of its unique aroma, some users prefer storing Shella rice in sealed containers or with desiccant packets to minimize odor transfer.
FAQ
| Question | Answer |
|---|---|
| What is “Shella” rice? | Shella rice (also spelled “Sheila” or “Diri Shella”) is a Haitian rice variety known for its aromatic, slightly fermented fragrance and golden tint. It is prized for diri kole and other traditional dishes. |
| Why does Shella rice smell different? | The smell comes from the traditional fermentation and drying process. Many cooks rinse Shella rice several times or soak it with citrus (like lime) or herbs to moderate the aroma before cooking. |
| Can Shella rice be used in other recipes? | Yes — besides diri kole, Shella rice can be used in rice salads, stuffing for peppers, or as a base in rice bowls. Rinsing it well before cooking helps reduce its unique aroma. |
| Is Shella rice sticky or fluffy? | Shella rice tends to produce a sticky or “kole” texture when cooked as diri kole. For fluffier rice, less water and rinsing are recommended. |
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