Rice and Peas | A Love Letter to Coconuts
Fragrant basmati rice and nutrient-dense peas simmered lovingly in coconut milk heavily laden with aromatics.
Equipment
- 1 large saucepan 2 L or larger
- 1 ooden Spoon
- 1 large mixing bowl
- 1 sieve (optional)
- 1 kitchen scale (optional)
Ingredients
- 150 g green pigeon (Gungo) peas (or red kidney/cow peas)
- 450 mL water
- 1 tsp baking soda (4 g)
- 1/2 tsp Kosher salt (2 g)
- 1 tsp pimento seeds (all-spice) (4 g)
- 1 tsp black pepper (4 g) (freshly ground)
- 2 onions (diced) (200 g)
- 1 bunch Jamaican escallions (chopped or whole) (100 g) (can substitute with green onions)
- 3 cloves garlic (peeled and minced) (45 g)
- 100 g fresh ginger (peeled)
- 1 bay leaf
- 300 mL canned coconut milk (can substitute with 150 mL canned coconut cream and 150 mL water)
Instructions
- Soak Red Kidney Beans (150 g) in water (300 mL) and baking soda (20 g) overnight.
- Pour off the soaking liquid in the morning (this helps soften the beans and break down the raffinose sugar known to irritate bowels).
- To the soaked beans, add water (150 mL), Kosher salt (2 g), pimento berries (4 g), black pepper (4 g), onions (200 g), escallions (100 g), garlic (45 g), ginger (100 g) and bay leaf.
- Simmer on medium for 20 min, then add 1 can of coconut milk (300 mL) or half a can of coconut cream (150 mL) and 100 mL water. Simmer for 20 min.
- Add water until the volume is up to 450 mL - bring to a boil.
- Thoroughly wash rice (400 g) until the water runs clear - drain and add to the boiling bean mixture.
- Immediately bring the rice down to a simmer for 20 min until the liquid is absorbed.
- Let the rice rest for 10 min then serve immediately.