Caribbean Rice and Peas Unverified!

I've not personally used creamed coconut, but


  • 1 1/4 cups long rain rice
  • 3/4 cup dried pigeon peas or red kidney beans, soaked and cooked
  • 3 2/3 cups water
  • 2 oz creamed coconut, chopped
  • 1 tsp dried thyme or 1 Tbl fresh
  • 1 small onion
  • 6 cloves, studded into onion
  • salt and ground pepper, to taste


Combine the rice, peas or beans, water, coconut, thyme, onion and salt and pepper in a large saucepan. Stir constantly while bringing to a boil -- you can stop stirring when the creamed coconut has melted. Simmer gently for 20 minutes.

Remove the lid and allow to finish cooking uncovered for 5 additional minutes to ensure any extra liquid is driven off. Remove from heat and occasionally toss to keep the grains separated.