How to make Callaloo in Black & Decker Rice Cooker

coconut milk

🥗Healthier: almond milk

💰Cheaper: water + cornstarch

Almond milk reduces calories while maintaining creaminess.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: serrano pepper

Jalapeño provides heat with less intensity.

Wash all pieces of the callaloo pack and dice them to the desired size, leaving the hot pepper whole.

Transfer the diced callaloo to the rice cooker bowl.

Add coconut milk to the rice cooker pot.

Add 4 measuring cups of water to the pot, enough to cover the callaloo leaves, considering they will release water while cooking.

Add all other seasonings and cover the rice cooker, setting it to cook.

After 24 minutes, check the callaloo; if the coconut milk is bubbling up, open the cover slightly to prevent overflow.

Remove the hot pepper to avoid excessive heat, unless you prefer it very spicy.

After 15 minutes of cooking, check the consistency; you can allow it to dry down more if desired.

Blend the cooked callaloo in a blender for a smoother texture, using a few pulses.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary