Savoury Rice and Peas
By: Monique
Published: Tuesday, January 4, 2011 - 5:24pm

Ingredients




2 pounds I/ peas (canned or picked)
1 whole coconut finely chopped and blended (or grace coconut milk 
2 tablespoons Sugar
2 stalks escallion and thyme
Salt to taste
2 large cloves garlic
1/2 pound rice
3 scoops/spoons cooking butter





Preparation

1 If peas is uncooked, add enough water approximately 5 inches above peas and add chopped garlic. Should be cooked until soft. 2 Reduce water on the peas and add the coconut milk through a strainer. 3 Add escallion and thyme, sugar, butter and salt stirring as each item is being added. 4 Wash rice approximately 3 times, throw away the water and add the rice to the milk mixture, which should be 2 inches above rice 5 Put fire on medium heat and cover the pot. 6 Check rice at regular intervals to ensure a even cook. If the water dries out before the rice is cooked then just put a plastic wrap to cover each corner of the rice in the pot, and reduce the heat under the pot. 








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Preparation

 1  If peas is uncooked, add enough water approximately 5 inches above peas and add chopped garlic. Should be cooked until soft.  2  Reduce water on the peas and add the coconut milk through a strainer.  3  Add escallion and thyme, sugar, butter and salt stirring as each item is being added.  4  Wash rice approximately 3 times, throw away the water and add the rice to the milk mixture, which should be 2 inches above rice  5  Put fire on medium heat and cover the pot.  6  Check rice at regular intervals to ensure a even cook. If the water dries out before the rice is cooked then just put a plastic wrap to cover each corner of the rice in the pot, and reduce the heat under the pot.