📝 About This Recipe
Transport your senses to the Caribbean with this fragrant, velvety rice dish that serves as the soul of island home cooking. Infused with rich coconut milk, aromatic thyme, and the subtle heat of a whole scotch bonnet pepper, this recipe transforms humble grains and legumes into a tropical masterpiece. It is perfectly balanced, offering a creamy texture and a complex savory profile that makes it an unforgettable centerpiece or side.
🥗 Ingredients
The Grains and Legumes
- 2 cups Long-grain parboiled rice (rinsed thoroughly until water runs clear)
- 15 ounces Canned pigeon peas (drained and rinsed; can substitute with kidney beans)
The Aromatic Base
- 14 ounces Full-fat coconut milk (one standard can, shaken well)
- 2 cups Chicken or vegetable stock (low sodium preferred)
- 1/2 cup Yellow onion (finely diced)
- 3 pieces Garlic cloves (minced)
- 1 teaspoon Fresh ginger (grated)
- 3 pieces Scallions (trimmed and bruised with the back of a knife)
Seasonings and Fats
- 2 tablespoons Coconut oil (for sautéing)
- 4-6 pieces Fresh thyme sprigs (whole)
- 1 piece Whole Scotch Bonnet pepper (essential: do not cut or puncture if you want mild heat)
- 4 pieces Allspice berries (whole)
- 1.5 teaspoons Kosher salt (adjust to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
👨🍳 Instructions
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1
Place the rice in a fine-mesh strainer and rinse under cold running water for 2-3 minutes, swirling with your fingers until the water runs completely clear to remove excess starch.
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2
In a large, heavy-bottomed pot or Dutch oven, heat the coconut oil over medium heat until shimmering.
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3
Add the diced onions and sauté for 3-4 minutes until they become translucent and soft, but not browned.
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4
Stir in the minced garlic, grated ginger, and whole allspice berries. Cook for 1 minute until the kitchen becomes highly aromatic.
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5
Add the rinsed pigeon peas to the pot and stir to coat them in the aromatic oil, sautéing for another 2 minutes.
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6
Pour in the coconut milk and the stock. Stir well to combine, ensuring you scrape up any flavorful bits from the bottom of the pot.
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7
Add the salt, black pepper, whole thyme sprigs, and the bruised scallions to the liquid.
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8
Gently place the whole Scotch Bonnet pepper on top of the liquid. It is crucial not to break the skin of the pepper unless you want extreme heat.
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9
Bring the mixture to a rolling boil over medium-high heat.
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10
Once boiling, add the rinsed rice. Stir once gently to distribute the rice and peas, then return to a simmer.
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11
Reduce the heat to the lowest possible setting. Cover the pot with a tight-fitting lid (you can place a piece of foil under the lid to create an extra-tight seal).
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12
Cook undisturbed for 20-25 minutes. Do not lift the lid during this time, as the steam is what cooks the rice perfectly.
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13
After 25 minutes, turn off the heat. Let the pot sit, covered, for another 5-10 minutes to allow the moisture to redistribute.
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14
Carefully remove the lid. Use a slotted spoon to fish out and discard the Scotch Bonnet pepper, the thyme stems, the scallions, and the allspice berries.
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15
Gently fluff the rice with a fork to separate the grains and serve immediately.
💡 Chef's Tips
Always rinse your rice thoroughly to prevent a gummy texture; the goal is individual, fluffy grains. If you prefer a spicy kick, you can slightly poke the Scotch Bonnet with a fork before adding it to the pot. For the most authentic flavor, use a heavy cast iron pot or a Dutch oven which distributes heat more evenly. If using fresh pigeon peas instead of canned, boil them separately until tender before adding them to the rice. If the rice is still slightly firm after the cooking time, sprinkle 2 tablespoons of warm water over the top and cover for 5 more minutes.
🍽️ Serving Suggestions
Serve alongside authentic Jamaican Jerk Chicken for a classic flavor pairing. Pairs beautifully with Brown Stew Fish or Curried Goat. Add a side of sweet fried plantains to balance the savory notes. A crisp cabbage slaw with a lime vinaigrette provides a refreshing crunch. Enjoy with a tall glass of ice-cold Sorrel drink or Ginger Beer.