Growing up, special occasions meant rice and pigeon peas for actor and cookbook author Ayesha Curry. Enriched with coconut milk and ginger, her take on rice and peas is made for soaking up all the juices from meaty main courses and saucy side dishes, but it also works great on its own as a one-plate vegan lunch or supper. Curry’s advice? Make a double batch. You’ll want leftovers.
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What you’ll need
Mesh Sieve
$13 At Amazon
OXO Good Grips® Smooth Edge Can Opener
$22 At Amazon
Glass Measuring Cup
$26 At Amazon
Medium Saucepan
$50 $39 At Amazon
Recipe information
Yield
8 Servings
Ingredients
2
1
1
1
2
1
2
1
¼
¼
¼
Preparation
Step 1
Rinse rice in a fine-mesh sieve under cold water until water runs mostly clear. Transfer to a medium saucepan. Add shallot, garlic, ginger, peas, coconut milk, salt, brown sugar, thyme, allspice, pepper, and 1½ cups water. Stir to combine and bring to a boil. Reduce heat to low, cover pot, and cook until all of the liquid is absorbed and rice is tender, 18–20 minutes.
Step 2
Fluff rice using a fork. Transfer to a large shallow bowl and top with parsley.
How would you rate Sweet Coconut Rice With Pigeon Peas?
Leave a Review
Reviews (15)
Back to TopGood flavor. Pairs well with jerk chicken or salmon. Cooked just fine in my rice cooker. There appears to be a typo with the pigeon peas. They come in 15 oz cans, not 5 oz.
Anonymous
Seattle
11/9/2022
This is really good! I used a full can of pigeon peas (19 fl oz) and that worked great. Super easy to make, easy to have all the ingredients on hand. And tasty! Will make again. :)
Heather G.
Edmonton, AB
6/13/2022
Jamaican rice and peas
Anonymous
5/24/2022
SO yummy. and easy to make.
Anonymous
Baltimore
2/7/2022