|
1 cup |
Dried peas (e.g. Red kidney peas,
Black eye Peas, Pinto Peas) |
|
3 cups |
Water |
|
1 |
Onion, sliced |
|
1 – 2 oz |
Creamed coconut |
|
1 teaspoon |
Dried thyme |
|
2 cups |
Rice (Long grain or Basmati) |
|
|
Salt and pepper to taste |
Method
|
1 |
Wash the peas and soak overnight in enough water to cover |
|
|
|
|
2 |
Bring to the boil and simmer for about 1- 2 hours until
the peas are cooked but firm (the timings will vary depending on the variety
of peas used) |
|
|
|
|
3 |
Add the creamed coconut, thyme, onion and seasoning. Return to the boil for a further 5 – 10
minutes, until the creamed coconut has completely dissolved |
|
|
|
|
4 |
Add the rice, stir thoroughly and return to the
boil. Reduce the heat and simmer for
about 30 minutes, or until the rice is cooked. |