There are certain dishes in Caribbean cooking that feel like pure comfort in a pot, and for me, The Ultimate Bhagi (Spinach) Rice is one of them. This one-pot rice dish is rooted in island tradition, layered with deep flavors, and built to nourish body and soul. Similar in spirit to Cook-up Rice and closely related to the Pigtail Spinach Rice I shared earlier, this version relies on salted cod, coconut cream, and dasheen bush (or spinach) for a truly satisfying meal.
Growing up in Trinidad, rice dishes like this always carried more than just flavor; they also held a sense of history. They represented community, family, and resourcefulness—stretching humble ingredients into something filling and delicious. When the cold of a Canadian winter hits, this recipe takes me right back to warmer days in the Caribbean, where a steaming pot of bhagi rice would be waiting on the stove.
The beauty of this dish lies in its flexibility. Dasheen bush is traditional, but spinach or even callaloo bush will give you excellent results. The pumpkin and carrot bring sweetness, while coconut cream adds that unmistakable richness Caribbean cooks love. The salted cod infuses every bite with flavor, and if you’re brave enough to burst the wiri wiri peppers, you’ll unlock a fiery kick that elevates the dish even more.
This recipe is hearty, comforting, and easy to adapt, making it perfect for family dinners or meal prep. Whether you keep it grainy or let it go a little more on the soggy side, The Ultimate Bhagi Rice will transport you right to the islands with every bite.
Ingredient Guide
- Dasheen Bush Bhagi (Spinach) – Traditional leafy greens for the dish; spinach is a great substitute.
- Coconut Oil – Adds richness and enhances flavor; olive oil or vegetable oil can be used as a substitute in a pinch.
- Salted Cod (Fish) – A classic Caribbean protein that brings deep, salty, savory notes.
- Onion – Builds the flavor base with sweetness and aroma.
- Garlic – Essential for bold Caribbean flavors.
- Black Pepper – Brings gentle heat and balance to the dish.
- Bell Peppers – Adds color and sweetness to the rice.
- Tomato Paste – Deepens the flavor and adds richness.
- Caribbean Green Seasoning – A traditional herb blend that infuses layers of flavor.
- Curry Powder – Lends warmth and spice undertones.
- Pumpkin – Sweet and earthy; helps balance the saltiness of the cod.
- Carrot – Adds natural sweetness and texture.
- Long-grain brown rice – holds up well to simmering and adds a nutty depth.
- Water – Used for simmering and cooking the rice.
- Coconut Cream – Adds creaminess and a signature Caribbean flavor.
- Salt – Enhances all flavors; adjust carefully, as cod is naturally salty.
- Wiri Wiri Peppers – Brings heat and a fruity kick if crushed.
Cooking Notes from the Kitchen
- Always wash and soak salted cod to remove excess salt before cooking.
- If using spinach instead of dasheen bush, expect it to cook down faster, so be mindful of your timing.
- Coconut cream can be swapped with canned coconut milk if needed.
- Smoked paprika is optional but adds a lovely depth and slight smokiness.
- Decide whether you prefer your bhagi rice grainy (drier) or soft (moist), and adjust the water accordingly.
Shopping Made Easy
- Most large grocery stores carry salted cod in the international or seafood section.
- Fresh spinach is widely available, but frozen spinach is also a viable option.
- Coconut cream can usually be found in the Asian or Caribbean aisle.
- Wiri wiri peppers may be harder to find; substitute with Scotch bonnet peppers if needed.
- Pumpkin or squash is available in most produce sections year-round.
What’s the difference between bhagi and spinach?
Bhagi refers to dasheen bush leaves, a Caribbean staple green with a slightly different texture and flavor than spinach. Spinach is often used as a substitute outside the Caribbean and works beautifully in this recipe.
Can I make bhagi rice without salted cod?
Yes, you can make a vegetarian version by omitting the salted cod. The coconut cream, green seasoning, and vegetables will still provide plenty of flavor.
How do I keep bhagi rice from becoming mushy?
To keep your rice grainy, use less water and avoid stirring too much during the cooking process. Let the rice steam gently with the lid on, then fluff it at the end.
What can I substitute for pumpkin in bhagi rice?
Squash is an excellent substitute for pumpkin, offering a similar sweetness and texture. Sweet potato can also be used if squash is unavailable.
The Ultimate Bhagi (Spinach) Rice
Ingredients
- 1 lb dasheen bush bhagi any spinach will work
- 2 tbsp coconut oil
- 1/2 lb salted cod prepared
- 1/2 medium onion diced
- 6 cloves garlic crushed
- 1/2 tsp black pepper
- 3/4 cup bell peppers diced
- 1 tbsp tomato paste
- 1 tbsp Caribbean green seasoning
- 1 tsp curry powder
- 1 cup pumpkin grated
- 2 cups long grain brown rice washed
- 5 cups 5–6 water adjust as needed
- 2 tbsp coconut cream
- 1/2 tsp salt
- 3 wiri wiri peppers
Instructions
- Wash, trim, and prepare the dasheen bush leaves. Bundle and cut into thin ribbons. Prep the other ingredients at this time as well.
- Heat the coconut oil in a wide pan over medium flame. Add the prepared salted cod and stir well.
- After 3 minutes, add the onion, garlic, and black pepper. Reduce heat to medium-low and cook for 2 minutes.
- Add the diced bell peppers, stir, then make space in the center of the pot. Add the tomato paste (and smoked paprika if using). Cook for 2 minutes.
- Add the Caribbean green seasoning and curry powder. Stir to combine.
- Add the grated carrot and pumpkin (or squash). Cook for 2 minutes.
- Increase heat to medium and add the bhagi (or spinach). Stir well and cook for 3 minutes.
- Add the washed rice and mix to coat with seasonings.
- Pour in water and bring to a boil. Once bubbling, add the coconut cream and wiri wiri peppers.
- Reduce to a simmer, add salt, and cover. Cook until liquid is absorbed and rice is fully cooked and plump, 20–25 minutes. Add more water if necessary.
- Adjust salt to taste, remembering the salted cod contributes saltiness. Decide if you want the rice soggy or grainy. Keep wiri wiri peppers whole for mild heat, or burst them for spice.
- Turn off the heat, cover, and let rest for 5–10 minutes. Fluff with a fork before serving.
