Peas & Rice - Guyanese Style

coconut milk

🥗Healthier: almond milk

💰Cheaper: water + coconut extract

Almond milk reduces calories while maintaining creaminess.

pigeon peas

🥗Healthier: black-eyed peas

💰Cheaper: canned beans

Canned beans are more accessible and cost-effective.

Pick through and soak 1 cup of dried black-eyed peas overnight, then drain.

In a heavy-bottomed pot, place the black-eyed peas and cover with water. Simmer for about 30 minutes or until tender, skimming off any scum that forms on top.

Once cooked, rinse the black-eyed peas in cool water and set aside. This can be done a day or two ahead and kept refrigerated.

Toast 2 to 3 cardamom pods in an ungreased pan for about 10 to 15 minutes, then set aside.

Rinse 1 cup of long grain parboiled rice until the water runs clear.

In a large skillet or heavy-bottomed pot, heat 1 tsp of vegetable or coconut oil over medium-high heat. Add the rinsed rice and toast it, stirring regularly until it turns from pale to a nice golden brown.

Remove the seeds from the toasted cardamom pods and grind them to a fine texture using a mortar and pestle. Add the ground cardamom to the toasted rice.

Add pepper to taste, and if available, 1 or 2 chopped weary weary peppers or substitute with black pepper.

Add 1 small chopped onion and 1 minced garlic clove to the rice (optional). If using, add 1 to 2 finely chopped celery stalks.

Add 1.5 cups of coconut milk to the rice. If using dry mix, prepare it with water to achieve the required volume. Season with salt to taste and add a pat of butter if desired (optional).

Cover the pot and let it simmer for about 20 minutes. If the liquid evaporates too quickly and the rice is still hard, add another quarter cup of hot water and cover again.

After 30 minutes, check the rice for tenderness. The bottom of the pan should be a little dry, and the rice should be tender but not mushy. Look for a little color and crust at the bottom without burning.

Remove from heat and cover for about 10 minutes to allow it to steam. Fluff the rice and peas gently with a fork or spoon before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary