Rice – Once it comes to a simmer, add rice then give it a quick stir. Liquids – Add coconut, water, kidney beans and salt. Sauté the garlic, onion, thyme, all spice, bay leaves, scotch bonnet habanero chilli until the onion is translucent – about 3 minutes. This recipe starts off on the stove to sauté the aromatics then is finished in the oven so your coconut rice will come out beautifully fluffy every single time. It’s taken almost 8 months before we could face a coconut rice recipe again!! How to make Jamaican rice and peas My team and I tested coconut rice over 30 times to perfect it for my cookbook. The oven is much easier for home cooks!Īvoid the stress. While coconut rice can be successfully and well cooked on the stove, it does require exactness of stove strength, a good pot and certain coconut milk quantities (thin consistency but good coconut flavour, hard to find in ordinary Western grocery stores). I choose to use canned beans for convenience, and I cook the rice in the oven rather than stove because I find it is the best fuss-free, least risky way to cook rice with coconut milk. Traditionally, rice and peas is prepared on the stove using dried beans which are soaked overnight. (Because I got some very cranky messages about the authenticity of this recipe!) So good!īutter – You can use oil if you prefer, but butter is better flavour! Garlic and onion – Essential aromatics that we sauté with butter and the spices. Substitute with mixed spice.īay leaf – Earthy aromatic. But it will work.ĭried thyme – A commonly used dried herb in Caribbean cooking.Īll spice – For beautiful warmth, another ingredient that makes a regular appearance in Caribbean food! Also used in Jerk seasoning (see Jerk Fish). Check the ingredients label. Low fat – doesn’t have as good a coconut flavour. Scotch bonnet is traditional but hard to find here in Sydney, so Habanero makes a great sub (sold at Coles, Woolies, some Harris Farms) else use a large red cayenne pepper or 1 birds eye chilli.Ĭoconut milk – Not all coconut milk is created equal! Cheaper = less coconut %, more water = less coconut flavour. Authentic! But you can skip it, if you prefer not spicy. Scotch bonnet or habanero chilli – This adds a subtle hint of heat and flavour into this dish. Other beans will work fine too but will make the end dish look different. Other beans – Black beans also works and will look similar. ![]() Red kidney beans – Traditionally, dried beans are used which require overnight soaking. Rice types not suitable for this recipe – brown rice, risotto (arborio), paella or faux rice (cauliflower, quinoa). Recipe will also work for sushi rice (short grain rice) but the rice will be stickier (because that’s the nature of the rice). But you can also use basmati, jasmine and medium grain rice. Rice types – Long grain works best as the grains will separate best. ![]() Remember – Jamaican’s call this dish rice and peas but it’s made with red kidney beans, not peas. You know it’s going to be good! Long grain rice is best though you can also use basmati, medium grain, short grain or jasmine rice. All you need to know is that this coconut rice is delicious and any day it makes an appearance on your dinner plate is a good day! This rice dish starts off with onion and garlic sautéed in butter with spices, fresh chilli and a bay leaf before coconut milk is added. Though called rice and peas, it’s actually made with beans! The reason this name came to be is because Jamaicans call red kidney beans peas – though funnily enough, other varieties of beans are called beans. Rice and peas is a staple side dish in Jamaica and much of the Caribbean. Side – this Jamaican Coconut Rice and Peas (beans)ĭessert – rum and raisin ice cream without an ice cream maker!Ī plate of Jamaican deliciousness! Big, bold flavoured Jerk Fish, this coconut rice and peas, plus Jamaican Slaw, a tangy vibrant side that completes this plate.
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