Rice and PeasCoconut Rice with Pigeon Peas

Name: Rice and Peas (Coconut Rice with Pigeon Peas)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 320 g White Rice (rinsed); 220 g Pigeon Peas; 400 ml Coconut Milk; 350 ml Water; 140 g Onion (finely chopped); 8 g Garlic (crushed); 5 g Fresh Thyme (whole); 1 pcs Bay Leaf (whole); 7 g Salt

Montserrat-style rice and peas made with pigeon peas and coconut milk. Caribbean versions vary in the pea or bean used and in seasoning.

Prep

15m

Cook

30m

Serves

Regional versions

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Estimated

Nutrition

Per serving

733kcal

Calories

21g

Protein

26g

Fat

109g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

320g
White Rice (rinsed)
220g
Pigeon Peas
400ml
Coconut Milk
350ml
Water
140g
Onion (finely chopped)
8g
Garlic (crushed)
5g
Fresh Thyme (whole)
1pcs
Bay Leaf (whole)
7g
Salt

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

5 steps

01
Combine the coconut milk and water in a pot and bring them to a gentle simmer at about 95°C (203°F).
02
Add the onion, garlic, fresh thyme, bay leaf, salt, and pigeon peas, and simmer briefly so the aromatics flavor the liquid.
03
Stir in the white rice, return to a simmer, then cover tightly and cook over low heat until the rice is tender and the liquid has been absorbed.
04
Remove the pot from the heat and let the rice rest, covered, for a few minutes.
05
Discard the fresh thyme and bay leaf, fluff the rice gently, and serve.

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