JAMAICAN RICE AND PEAS USING HOMEMADE COCONUT MILK

Welcome to the kitchen; today making rice and peas with homemade coconut milk.

Gather ingredients: butter, garlic, basmati rice, all-purpose powdered seasoning, pimento seed, salt, red kidney beans, scotch bonnet pepper, fresh thyme, and scallion.

Check the red kidney beans; ensure they are cooked and add more water if needed.

Add scotch bonnet pepper, thyme, and scallion to the pot; poke the pepper with a knife to release flavor.

Add coconut juice to the pot and stir.

Add coconut cream to the pot and stir again; let it cook for 6-7 minutes until boiling.

Add butter and half teaspoon of all-purpose seasoning; adjust salt to taste and stir.

Wash 2 cups of basmati rice and prepare to add it to the pot.

Add the washed rice to the pot and adjust the water level to avoid soupy rice.

Cover and cook on low heat for 10-15 minutes; check for doneness after time is up.

Remove the scotch bonnet pepper and thyme stems before serving.

Equipment Needed

Dietary

Allergens