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Jamaican Rice and Peas with Coconut Milk
A flavorful and aromatic side dish, this Jamaican Rice and Peas is made creamy and rich with the addition of coconut milk, a delightful twist on the classic.
ð§ ææ
- 2 cups Long-grain white rice
- 1 cup Dried pigeon peas(soaked overnight and drained)
- 1.5 cups Coconut milk(full-fat)
- 2 cups Water
- 3 stalks Scallions(chopped)
- 2 sprigs Thyme
- 3 cloves Garlic(minced)
- 1 whole Scotch bonnet pepper(pierced with a fork)
- 1.5 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground)
ðšâð³ äœãæ¹
- 1
In a medium saucepan, combine the soaked pigeon peas, coconut milk, water, scallions, thyme, garlic, and the whole Scotch bonnet pepper. Bring to a boil.
â±ïž 5 minutes - 2
Reduce heat to low, cover, and simmer for 25-30 minutes, or until the peas are tender.
â±ïž 30 minutes - 3
Remove the Scotch bonnet pepper and thyme sprigs. Stir in the rinsed rice, salt, and black pepper.
ð¡ ããã®ã³ã: Rinsing the rice helps remove excess starch, preventing mushiness. - 4
Bring the mixture back to a boil, then reduce heat to the lowest setting, cover tightly, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
â±ïž 20 minutesð¡ ããã®ã³ã: Avoid lifting the lid during this time to allow the rice to steam properly. - 5
Fluff the rice and peas with a fork before serving. Adjust seasoning if necessary.
ð¡ ããã®ã³ã
- âFor a richer flavor, use homemade coconut milk.
- âIf you don't have pigeon peas, red kidney beans can be used as a substitute, though cooking time may vary.
- âAdjust the heat by leaving the Scotch bonnet whole or removing it earlier.
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- Add a pinch of allspice for an extra layer of flavor.
- For a vegetarian/vegan dish, ensure all other components are plant-based.