Jamaican Rice & Peas with Coconut Milk Powder
Directions
- 1Add red kidney beans, garlic, and pimento berries to a pressure cooker.
- 2Add 5 cups of water, 1.5 tablespoons of salt, and mix well.
- 3Allow the mixture to come to a boil.
- 4Once boiling, pour cold water into the pressure cooker.
- 5Cover the cooker and cook for 30-40 minutes until beans are tender.
- 6Transfer the cooked beans into a pot.
- 7Add fresh thyme, scallion, and scotch bonnet pepper to the pot.
- 8Mix coconut milk powder with 1/4 cup of water to remove lumps.
- 9Add coconut milk mixture, brown sugar, and butter to the pot.
- 10Add black pepper and stir well.
- 11Wash 4 cups of rice (equivalent to 2 pounds) two to three times until the water runs clear.
- 12Add the washed rice to the pot, ensuring that the rice is above the liquid level.
- 13Cover the pot, bring to a boil, then reduce heat and steam for 20 minutes.
- 14Remove thyme sticks and green onion and fluff the rice and peas.
- 15Cover and steam for an additional 10 minutes for a shiny finish.
Ingredients
- 2 cups red kidney beans
- 2 cloves garlic
- 1 handful pimento berries
- 5 cups water
- 1.5 tablespoons salt
- 1 bunch fresh thyme
- 1 bunch scallion
- 1 scotch bonnet pepper
- 1 pack coconut milk powder
- 0.25 cup water
- 1.25 teaspoons brown sugar
- 2 tablespoons butter
- 0.25 teaspoons black pepper
- 4 cups long grain white rice
Equipment
pressure cookerpotwhisk or forkspoon
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