Traditional Jamaican Rice & Peas with Fresh Coconut
Submitted by nofx18
Authentic Jamaican rice and peas made with fresh coconut milk from scratch. Red beans simmer in homemade coconut milk with thyme, allspice, and scallions for traditional island flavor.
YIELD
4 servingsPREP
30 minCOOK
40 minREADY
70 minThis is the real-deal Jamaican rice and peas where you make your own coconut milk by grating fresh coconut, processing it with water, and squeezing it through cheesecloth.
Yes, it takes effort, but that fresh coconut flavor is irreplaceable and worth every minute.
Red beans simmer in that creamy coconut milk for an hour until tender, then get joined by rice, fresh thyme, allspice, garlic, and a bunch of chopped scallions.
Everything cooks together until the rice is fluffy and each grain is kissed with coconut richness and warm spices.
Kitchen Tips
- Let the grated coconut steep in water for an hour before squeezing for maximum coconut milk extraction
- Use frozen grated coconut if fresh whole coconuts aren’t available in your area
- The liquid should sit 1 inch above the rice level, add boiling water if needed to reach that mark
Ingredients
Directions
Take coconut out of shell and process or grate it in the water, then squeeze it through double-layered cheesecloth.
Use only the liquid; throw gratings away.
It works better if you let it sit for an hour or so before sieving.
Cook the beans in the coconut milk for one hour (simmering).
Chop onion and scallions and add with thyme, allspice, garlic, 1 teaspoon salt and 2 pounds rice.
Add water to cover + one inch over top of rice and beans mixture.
Bring to a boil, turn down heat and simmer, covered, 40 minutes or until rice is done.
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