Jamaican Style Rice and Peas

Name: Jamaican Style Rice and Peas
Cuisine: Caribbean
Ingredients: 2 cups jasmine rice; 2 tablespoons melted butter or coconut oil; 1.5 cups cooked peas; 3 tablespoons coconut milk powder; 2.25 cups peas water or plain water; 2 whole Scotch bonnets; diced scallions; sprigs of thyme; 4 minced garlic cloves; 1 teaspoon sugar; chunk of ginger; 5 pimento berries; 2 teaspoons salt; 0.5 teaspoon browning

Serves 1

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Jamaican Style Rice and Peas

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Serves 1

Directions

1Start with 2 cups of jasmine rice.
2Rinse the rice a couple of times to remove excess starch, then drain well.
3Coat the rice with 2 tablespoons of melted butter or coconut oil, mixing it with a fork to ensure it stays fluffy and separate while steaming.
4Add the oiled rice to your pot first.
5Then stir in 1 1/2 cups of cooked peas.
6Add 3 tablespoons of coconut milk powder.
7Mix gently.
8Pour 2 and a quarter cups of the peas water or plain water.
9Stir again.
10Add 2 whole Scotch bonnets (do not burst them).
11Add diced scallions.
12Add a few sprigs of thyme.
13Add four cloves of minced garlic.
14Add 1 teaspoon of sugar and a chunk of ginger.
15Add about 5 to 6 pimento berries.
16Add two teaspoons of salt.
17Stir everything together well and taste the liquid to adjust seasoning if needed.
18Bring to a boil.
19Cover and steam on low flame for about 15 to 20 minutes, or until the rice is tender and fluffy.
20Once done, fluff with a fork and remove the Scotch bonnets, pimento, or thyme stems.

Ingredients

2 cups jasmine rice
2 tablespoons melted butter or coconut oil
1.5 cups cooked peas
3 tablespoons coconut milk powder
2.25 cups peas water or plain water
2 whole Scotch bonnets
diced scallions
sprigs of thyme
4 minced garlic cloves
1 teaspoon sugar
chunk of ginger
5 pimento berries
2 teaspoons salt
0.5 teaspoon browning

Equipment

strainerlarge bowlforkpotmeasuring cupspoon

Tips

To make the rice fluffy and separate while steaming, coat it with melted butter or coconut oil.
For deepening the color of the rice and peas, optionally add 1/2 to 1 teaspoon of browning or blend 1/4 cup of cooked peas with 1/2 cup of water to create a puree and stir it in.
The water for cooking should be salty, like the ocean, to ensure proper seasoning of the rice.
Do not burst the Scotch bonnets when adding them to the pot to avoid excessive heat.

Jamaican Style Rice and Peas

Serves 1

instagram.com

Jamaican Style Rice and Peas

instagram.com

Serves 1

Directions

1Start with 2 cups of jasmine rice.
2Rinse the rice a couple of times to remove excess starch, then drain well.
3Coat the rice with 2 tablespoons of melted butter or coconut oil, mixing it with a fork to ensure it stays fluffy and separate while steaming.
4Add the oiled rice to your pot first.
5Then stir in 1 1/2 cups of cooked peas.
6Add 3 tablespoons of coconut milk powder.
7Mix gently.
8Pour 2 and a quarter cups of the peas water or plain water.
9Stir again.
10Add 2 whole Scotch bonnets (do not burst them).
11Add diced scallions.
12Add a few sprigs of thyme.
13Add four cloves of minced garlic.
14Add 1 teaspoon of sugar and a chunk of ginger.
15Add about 5 to 6 pimento berries.
16Add two teaspoons of salt.
17Stir everything together well and taste the liquid to adjust seasoning if needed.
18Bring to a boil.
19Cover and steam on low flame for about 15 to 20 minutes, or until the rice is tender and fluffy.
20Once done, fluff with a fork and remove the Scotch bonnets, pimento, or thyme stems.

Ingredients

2 cups jasmine rice
2 tablespoons melted butter or coconut oil
1.5 cups cooked peas
3 tablespoons coconut milk powder
2.25 cups peas water or plain water
2 whole Scotch bonnets
diced scallions
sprigs of thyme
4 minced garlic cloves
1 teaspoon sugar
chunk of ginger
5 pimento berries
2 teaspoons salt
0.5 teaspoon browning

Equipment

strainerlarge bowlforkpotmeasuring cupspoon

Tips

To make the rice fluffy and separate while steaming, coat it with melted butter or coconut oil.
For deepening the color of the rice and peas, optionally add 1/2 to 1 teaspoon of browning or blend 1/4 cup of cooked peas with 1/2 cup of water to create a puree and stir it in.
The water for cooking should be salty, like the ocean, to ensure proper seasoning of the rice.
Do not burst the Scotch bonnets when adding them to the pot to avoid excessive heat.