Standard Rice Rule of Thumb – 1 Cup of Rice to 2 Cups of Liquid (Water)- With a respectful amount of salt and pepper plus 15 Minutes Makes RICE!

Ingredients & Preparation

• When using that 1:2 Ration Above, you will find for 1-1/2 Cups of Dry Jasmine Rice you need 3 Cups of Liquid.
• We’re going to split the Liquid in half… 1-1/2 cup of water, and 1-1/2 cup of Coconut Milk
• Another note: I ONLY use Jasmine Rice… and yes, it impacts the flavor

• 1/2 Onion Chopped Fine
• 1 Green Onion Chopped (optional)
• 2 Cloves Garlic (Chopped Fine or Minced) – (Yes you can sub garlic powder, but the real stuff makes a difference)
• 2 Teaspoons Thyme (Fresh or Dried Thyme is fine.  Do Not Use Thyme Powder though.)
• 2 Tablespoons of Butter
• Some Olive Oil
• Half Can of Gunga Peas or Pigeon Peas (the brown ones only, not the green ones, or those in milk)

• Heat on MEDIUM/HIGH  and Add Butter, A bit of olive oil (maybe 2-3 swirls), onions – cook a minute or two.
• Add the Thyme and Garlic and Gunga Peas – cook a minute or two.  The onions should be translucent by now.
• Add Some Salt and Pepper – this is just the initial seasoning. Don’t over do it. A little goes along way… you can always add more later.
• Add the Green Onion, and Rice – cook a minute or two. Stir here so the rice doesn’t burn.
• Add the Coconut Milk  – Cook until it starts to cook out. Maybe 3 minutes or so.

• Turn Heat to LOW.  Add the Water,  and COVER and Simmer for the Last 15 Minutes.
• Remove from heat and let it rest as the rice absorbs the rest of the water. Maybe 5 minutes.
• Stir to fluff the rice.
• You can add salt and pepper to taste here…  (Note: Taste it, don’t just add it… LOL)

Pray, Serve, Eat!