William Pollock's Eat Happy: Caribbean Rice and Peas

Notes

I've not personally used creamed coconut, but

Ingredients

1 1/4 cups	long rain rice
3/4 cup	dried pigeon peas or red kidney beans, soaked and cooked
3 2/3 cups	water
2 oz	creamed coconut, chopped
1 tsp	dried thyme or 1 Tbl fresh
1	small onion
6	cloves, studded into onion
	salt and ground pepper, to taste

Preparation

Combine the rice, peas or beans, water, coconut, thyme, onion and salt and pepper in a large saucepan. Stir constantly while bringing to a boil -- you can stop stirring when the creamed coconut has melted. Simmer gently for 20 minutes.

Remove the lid and allow to finish cooking uncovered for 5 additional minutes to ensure any extra liquid is driven off. Remove from heat and occasionally toss to keep the grains separated.

Primary Category:

Main Dishes

Seconary Categories:

Rice, Grains
**New06

Source:

Ingram, Christine, Roz Denny, and Ketherine Richmond. Vegetarian and Vegetable Cooking. Anness Publishing Ltd: Hermes House, 2002. 142, page 256.