📝 About This Recipe
A true cornerstone of Guyanese heritage, Cook-up Rice is a soulful, one-pot masterpiece traditionally served on Saturday nights to celebrate the week's end. This aromatic dish marries long-grain rice with tender black-eyed peas and a variety of meats, all simmered in a luscious, hand-pressed coconut milk reduction. The result is a creamy, savory, and deeply comforting meal infused with the signature fragrance of fresh thyme and wiri wiri peppers.
🥗 Ingredients
The Proteins
- 1 lb Chicken thighs (cut into bite-sized pieces)
- 1/2 lb Salted pig tail or salt beef (boiled to remove excess salt and chopped)
The Grains and Legumes
- 3 cups Long-grain parboiled rice (washed and drained)
- 1 cup Dried black-eyed peas (soaked overnight or quick-boiled for 30 mins)
The Aromatics and Liquid
- 3 cups Full-fat coconut milk (freshly squeezed or high-quality canned)
- 2 cups Chicken stock or water (as needed for rice tenderness)
- 1 large Onion (finely diced)
- 4 pieces Garlic cloves (minced)
- 3 stalks Scallions (chopped)
- 4 sprigs Fresh thyme (leaves stripped)
- 2-3 pieces Wiri Wiri peppers (kept whole for flavor, or crushed for heat)
- 2 leaves Broad leaf thyme (Fine leaf) (finely chopped)
Seasoning
- 2 tablespoons Vegetable oil
- to taste Salt and Black Pepper (be cautious if using salted meats)
- 1 tablespoon Golden Ray butter (optional for authentic yellow color and salty finish)
👨🍳 Instructions
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1
If using salted pig tail or beef, boil the meat in a separate pot of water for 20-30 minutes to remove excess salt, then drain and set aside.
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2
In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat.
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3
Add the chicken pieces and the pre-boiled salted meats. Brown the meat for about 5-7 minutes until a golden crust forms.
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4
Stir in the onions, garlic, scallions, and both types of thyme. Sauté for 3 minutes until the aromatics are soft and fragrant.
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5
Add the soaked (or pre-boiled) black-eyed peas to the pot. Stir to coat the peas in the rendered fat and aromatics.
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6
Pour in the 3 cups of coconut milk and 1 cup of the chicken stock. Bring the mixture to a rolling boil.
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7
Reduce the heat to medium-low, cover the pot, and simmer for 15-20 minutes until the peas are about 70% cooked (tender but still firm).
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8
Add the washed rice to the pot. Stir well to ensure the rice is submerged. If the liquid doesn't cover the rice by at least an inch, add the remaining chicken stock.
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9
Place the whole Wiri Wiri peppers on top of the rice. Do not break them if you want flavor without intense heat.
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10
Cover the pot tightly. Reduce the heat to the lowest setting. Allow the rice to steam slowly for 20-25 minutes.
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11
Check the rice; it should be moist but not soggy. If the rice is still hard, add a splash of warm water and continue to steam.
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12
Once the rice is tender and the liquid is absorbed, stir in the Golden Ray butter (if using) and fluff the rice with a fork.
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13
Taste and adjust for salt. Remove the thyme sprigs and serve hot.
💡 Chef's Tips
Use parboiled rice for the best texture; it holds its shape perfectly against the creaminess of the coconut milk. Always taste your liquid before adding salt, especially if you used salted pig tail or salt beef. For a 'dry' cook-up, use slightly less liquid; for a 'wet' cook-up (Guyanese style), ensure there is enough coconut milk to keep it moist. If you can't find Wiri Wiri peppers, a whole Scotch Bonnet is a great substitute—just don't let it burst! Freshly grated coconut milk makes a world of difference compared to canned for that authentic oily richness.
🍽️ Serving Suggestions
Serve with a side of fried ripe plantains for a sweet contrast to the savory rice. A crisp cucumber and tomato salad (Guyanese 'salat') helps cut through the richness. Pair with a cold glass of Mauby or Sorrel drink for the ultimate Caribbean experience. Add a piece of fried fish or 'fried bagee' (spinach) on the side for a complete feast. Top with extra pepper sauce if you enjoy a spicy kick.