📝 About This Recipe
Known affectionately as the 'Coat of Arms' of Jamaica, this iconic dish is a fragrant masterpiece of long-grain rice infused with creamy coconut milk and earthy kidney beans. Infused with aromatic thyme, spicy scotch bonnet, and savory scallions, it offers a complex flavor profile that is both comforting and celebratory. No Caribbean Sunday dinner is complete without this fluffy, pink-hued staple that perfectly balances sweetness and spice.
🥗 Ingredients
The Legume Base
- 1 can (15 oz) Red Kidney Beans (undrained, or 1 cup dried beans soaked overnight)
- 2 cups Water (plus more if using dried beans)
- 3 cloves Garlic (smashed)
- 1 inch piece Fresh Ginger (sliced into coins)
The Aromatics and Cream
- 1 can (13.5 oz) Full-fat Coconut Milk (unsweetened)
- 3 stalks Scallions (Green Onions) (bruised with the back of a knife)
- 4-5 sprigs Fresh Thyme (whole)
- 1 whole Scotch Bonnet Pepper (do not cut or pierce)
- 6-8 whole Allspice Berries (Pimento) (cracked slightly)
- 1.5 teaspoons Kosher Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly ground)
- 1 teaspoon Brown Sugar (optional, to balance the coconut)
The Grains
- 3 cups Long-Grain White Rice (Jasmine or Parboiled work best)
- 1 tablespoon Unsalted Butter (for extra richness)
👨🍳 Instructions
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1
If using canned beans, pour the beans and their liquid into a large, heavy-bottomed pot or Dutch oven. Add 2 cups of water, smashed garlic, and ginger coins.
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2
Bring the bean mixture to a gentle boil over medium-high heat. Let it simmer for about 10 minutes to infuse the water with the garlic and ginger flavors.
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3
Stir in the coconut milk, scallions, thyme sprigs, allspice berries, salt, black pepper, and sugar. This is the 'seasoned milk' that gives the rice its soul.
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4
Carefully place the whole Scotch Bonnet pepper on top of the liquid. Ensure it stays intact; if it bursts, the rice will become extremely spicy.
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5
Thoroughly wash the rice in a fine-mesh strainer under cold running water until the water runs clear. This removes excess starch and ensures fluffy, non-sticky grains.
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6
Add the washed rice to the pot. The liquid level should be about 1 inch above the rice. If it's too low, add a splash more water; if too high, remove a bit of liquid.
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7
Add the tablespoon of butter on top of the rice. This adds a beautiful sheen and prevents the grains from sticking together.
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8
Bring the pot back to a boil, then immediately turn the heat down to the lowest possible setting.
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9
Cover the pot with a tight-fitting lid. Traditionally, many Jamaican cooks place a piece of foil or plastic wrap under the lid to create a perfect steam seal.
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10
Allow the rice to steam undisturbed for 25-30 minutes. Do not peek! Opening the lid lets out the essential steam.
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11
After 30 minutes, check if the liquid is fully absorbed and the rice is tender. If it needs more time, cover and cook for another 5 minutes.
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12
Turn off the heat. Carefully remove the Scotch Bonnet pepper, the thyme stalks, and the scallion pieces.
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13
Using a large fork, gently fluff the rice to distribute the beans and aromatics evenly. Let it sit uncovered for 5 minutes to allow excess moisture to evaporate.
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14
Transfer to a large serving platter and serve warm, ensuring everyone gets a generous portion of beans.
💡 Chef's Tips
Always wash your rice until the water is clear to prevent a gummy texture. Be extremely careful not to puncture the Scotch Bonnet pepper while stirring or fluffing; you want the flavor, not the intense heat. If using dried beans, boil them until tender before adding the coconut milk and rice; the bean-cooking water is what gives the rice its classic pink color. For an even deeper flavor, use a 'cream of coconut' block (found in Caribbean markets) in addition to the canned milk. Use a heavy-bottomed pot or Dutch oven to ensure even heat distribution and prevent the bottom from burning.
🍽️ Serving Suggestions
Serve alongside Jamaican Brown Stew Chicken for a classic Sunday meal. Pair with spicy Jerk Chicken and a side of cool coleslaw. Accompany with fried sweet plantains for a touch of caramel sweetness. Goes beautifully with a refreshing glass of Jamaican Sorrel or Ginger Beer. Serve with a side of steamed cabbage and carrots for a complete vegetarian feast.