Rice and Peas
Really nice dish that goes hand in hand with something nice and saucy. I usually make it alongside Reggae Reggae Chicken and the recipe is easily enough for 4 people.
Really nice dish that goes hand in hand with something nice and saucy. I usually make it alongside Reggae Reggae Chicken and the recipe is easily enough for 4 people.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (22g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Drain the liquid from the can of beans into a measuring jug, add coconut milk and enough water to make up to 960ml/32fl.oz of liquid.
- Place liquids into a large saucepan together with the beans, onions, garlic, crumbled stock cube, thyme and butter. Bring to the boil, stirring to mix the ingredients well.
- Add the rice and salt to taste then stir until it comes back to the boil.
- Reduce heat to a low setting and place the chilli pepper on top of the liquid. Cover tightly and simmer for 20-25 minutes.
- REMOVE THE CHILLI PEPPER BEFORE SERVING.
Why is this pot turning into a sticky paste instead of fluffy grains?
Achieving distinct, separate grains in a starch-heavy coconut braise requires strict adherence to liquid ratios and gentle heat management. Cooks often ruin the texture by boiling vigorously until the starches rupture completely, turning the rice gummy. Preserved ingredients like canned beans and boxed stock behave differently than fresh alternatives, releasing excess sodium and starches that alter the boiling point and thickness of the cooking liquid.
- Measure the combined bean liquid, coconut milk, and water to exactly 960ml; excess moisture guarantees mushy rice.
- Rinse the 450g of long grain rice in cold water until the runoff is clear to remove surface starch before it hits the pot.
- Simmer on a low setting for 20 to 25 minutes with a tight-fitting lid, resisting the urge to lift the cover and release steam.
- Rest the covered pot off the heat for 10 minutes post-cooking to let the remaining moisture redistribute evenly.
Using canned black-eyed beans saves considerable prep time, but draining them properly prevents unwanted cloudiness in the braising liquid. Fresh thyme and whole chili peppers infuse the simmering pot with aromatics without dissolving into the grain matrix.
