Coconut Rice n' Peas

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This is a good recipe but for a little extra flavor... Throw 2 habaneros in at the beginning (don't do anything to them just drop them in whole. When you are done cooking take the habaneros out and you have the flavor of the habaneros but no heat. I usually find the pigeon peas in the canned international section of the store.

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Thanks Sunny and a big thanks to "Bite Around The Corner" for adding her two cents! This was the first time I made this rice and it came out PERFECT!!! You know your stuff. I also made the Oxtail Stew came out great!

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This dish was very good i used a different ratio than Sunny suggested i followed one of the viewers advise and used 1cup rice = 2 cups liquid and i used half coconut milk and the other half liquid from the beans along with a little water to make the measurements correct. I could not find pigeon peas so i used garbanzo beans and i did as the previous reviewer suggested and place them in at the start of the cooking process with the rice and they did not break down and become mush. The taste of the coconut milk was there along with the beans. Tips from the reviewer that started off with adding her 2 cents thanks for adding it. Thanks to u too Sunny.

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This is how I always cook rice like this now. Before it was always gumpy and gooey, but not anymore. I did as another reviewer suggested for this and added black eyed peas. Wonderful. Thankful that I now can cook rice properly!

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I used a ration of 2 cups of liquid to the rice, so I used part coconut milk as the recipe called for and then added water. I also added coconut, about palmful to the rice while it was cooking, about a tsp. of sugar, and then topped it with toasted sweetened coconut. I served this with hailbut, which I also topped with a bit of toasted coconut.

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I really enjoyed this recipe. I used all of the ingredients and it turned out great. However, I had hoped for more coconut flavor.

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This is one of the most common dishes where I'm from so I wanted to add my 2 cents to make this recipe a little better.

1 tsp of salt is not going to be enough for 2 cups of rice. Taste the water and make sure you have added enough salt or else it's going to taste like steamed Chinese rice with bland coconut milk.

Add about 1 tsp of sugar to the water. This will really bring out the flavor of the coconut. Don't worry, your rice won't be sweet.

Add the pigeon peas from the very beginning so that the rice takes on the flavor of the peas. They're very sturdy so they won't break apart or get mushy.

Use the liquid from the pigeon peas in the rice instead of draining it. Don't drain the flavor!

Finally, please don't stick your thumb into a pan to measure water. To get the perfect rice each and every time, use exactly two parts liquid for each part of rice. In other words, 1 cup rice = 2 cups liquid. If you like the rice to be a little looser, use a little more than 1 3/4 of liquid for every cup of rice. Bring the water to a boil, cover, and set the stove on low heat and leave the pot alone for 20 minutes. Don't uncover it, no peeking, and no stirring. Then turn it off and let it sit for a few minutes. You will have perfect rice every single time... even when you have to make enough rice to reach up to your elbow. :

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I used chicken stock rather than water. Didn't have pigeon peas (never heard of them but I used canned pinto beans once and canned lentils another time. Both were fabulous. I also added some Italian parsley at the end. I think I might add curry paste (or powder or another seasoning to bump it up for a themed menu. If you want to make it a Main Dish, add cooked sauages, chicken, or shrimp a few minutes prior to serving. You won't be disappointed with this one!

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Absolutely awesome made with brown rice AND served with refried black beans!