JAMAICAN SEASONED RICE with Coconut Milk

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: coconut cream diluted with water

Light coconut milk reduces calories while maintaining flavor.

kidney beans

🥗Healthier: black beans

💰Cheaper: canned beans

Canned beans are more affordable and save time.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds a distinct flavor.

Boil the salt fish until done.

Prepare scallion by cutting it up for flavor and color.

Cut up red peppers; mention wanting to add carrots but not having any.

Add water to the pot, then add 1 can of coconut milk, ensuring to get every drop by rinsing the can with hot water.

Add thyme, pimento seeds, 2 cloves of garlic, and some of the scallion and red pepper to the pot; cover and cook for 5 minutes.

Add the boiled salt fish to the pot and cook for another 5 minutes; stir occasionally.

Taste the mixture and add black pepper as needed.

Add leftover ackee to the pot along with the remaining scallion and red peppers; cover and let it cook.

Add washed basmati rice to the pot; stir and cover.

Check the water level to ensure it boils down to a good level for the rice to cook.

Add the rest of the ackee to the pot; stir to combine everything.

Cover the pot and let it finish cooking until the water is gone; stir occasionally to ensure even cooking.

Cooking Techniques

Equipment Needed

Spice Level: