Rice and Peas
Coconut rice with beans that tastes like it simmered all day.
35 min total, minimal dishes
Timing: 35 mins
Rice and Peas
Coconut rice with beans that tastes like it simmered all day.
35 min total, minimal dishes
Timing: 35 mins
Key move
Gentle simmer + covered rest is the whole game--let steam finish the rice.
Cook mode keeps your place
Larger text, ingredients in reach, and saved step progress while you cook.
The Setup
- Cutting Board
- Chef's Knife
- TongsOptional
The Mise en Place
5 of 8Your prep station before cooking begins
The Protein (0/2)
The Spice Blend (0/2)
The Braise (0/3)
My rice is all mushy and stuck together after resting.
Ah, that tells me you might have stirred it a bit too much during that gentle simmer, or perhaps there was a touch too much liquid.
My rice is still hard and some grains are firm.
This usually means our simmer was a little too shy, or the heat was too low after covering.
Chef's Notes
**Make ahead:** Holds 4 days; reheats well with a splash of water.
**Bean swap:** pigeon peas work the same way (canned).
**Serve:** Perfect under jerk chicken and alongside a vinegar slaw.
The Method
RINSE
Rinse rice until the water runs mostly clear, then drain well.
Starchy residue: Failing to rinse thoroughly leaves excess starch, resulting in a gummy or clumpy texture.
Rice should feel clean and not overly starchy.
SIMMER
Time-sensitiveIn a pot, add rice, coconut milk (1 cup), water/stock, beans, scallions (2 each), thyme (1 tsp), allspice, and salt. Bring to a gentle simmer, until You want small bubbles, not a rolling boil that breaks grains..
Starch release: Over-stirring releases excess starch, turning the rice gummy instead of fluffy.
You want small bubbles, not a rolling boil that breaks grains.
COVER
Time-sensitiveCover and cook on low 18 minutes. Turn off heat and rest covered 10 minutes.
Steam loss: Peeking releases the steam necessary to cook the top layer of rice, resulting in hard, undercooked grains.
After resting, grains should be fluffy and separate, not wet.
FLUFF
Remove scallions (2 each)/thyme (1 tsp) stems if using. Fluff with a fork.
Mashed rice: Stirring too vigorously or using a spoon will crush the grains and ruin the texture.
Rice should smell coconutty and warm-spiced from allspice.
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