But in my 10+ years of marriage to this handsome love of mine, I’ve developed a deep affection for many Caribbean foods of his native country. And Rice and Peas has become a table staple.
I can now say I’ve finally mastered one that’s vetted, approved, and frequently requested by Hubs himself. Thought I’d share…
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)