Coconut Rice with Pigeon Peas
Fragrant rice cooked in coconut milk with pigeon peas is a familiar island side for fish, stews, and roasted meats. The grains stay fluffy while the peas, onion, and herbs give the pot a savory depth.
Prep
15m
Cook
30m
Serves
6
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Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 400gWhite Rice (rinsed)
- 250gPigeon Peas
- 400mlCoconut Milk
- 500mlWater
- 120gOnion (finely chopped)
- 15gGarlic (finely chopped)
- 5gFresh Thyme
- 1pcsBay Leaf
- 8gSalt
- 2gBlack Pepper
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Rinse the white rice well and drain.
- 02
Combine the coconut milk and water in a pot and bring to a boil.
- 03
Add the onion, garlic, fresh thyme, bay leaf, pigeon peas, salt, and black pepper. Stir and let the mixture simmer briefly so the flavors blend.
- 04
Add the white rice, reduce the heat to low, cover, and cook until the liquid is absorbed and the rice is tender.
- 05
Let the rice rest off the heat for 10 minutes, then fluff with a fork and remove the bay leaf. Serve promptly, or cool leftovers quickly in shallow containers and refrigerate within 2 hours.
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