The Best Haitian Rice And Pigeon Peas | Diri Shela | Episode 218

pigeon peas

🥗Healthier: black beans

💰Cheaper: canned peas

Black beans are nutritious and can be a good substitute.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and works well for cooking.

Turn the stove on to medium-high heat.

Add 1/4 cup of olive oil to the pot.

Add the crushed garlic and thyme tied with cloves and parsley; fry until golden brown.

Add the mushroom Maggi cubes and mix everything together.

Pour in the coconut milk, reserving a little for later, and cover to cook for 5 minutes.

Add salt to taste and then add water, using the technique of ensuring the rice is on top of the water without measuring.

Wash the special rice (Sheila rice) before adding it to the boiling water.

Once the water is boiling, add the washed rice to the pot.

If there is too much water, remove some while ensuring not to take out the coconut milk or oil.

Mix the rice and let it cook until the water is completely absorbed.

If the rice is not cooked to preference, sprinkle some reserved water over it and cover.

Turn the stove down to medium-low and cover until the rice is fully cooked.

Cooking Techniques

Equipment Needed

Spice Level: