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Posted by on Jul 2, 2012 in Grains, Storybook | 0 comments

Caribbean Rice

Caribbean Rice

Kids and I had a easy read ..I checked out a book called  ‘Caribbean Dream’  by Rachel Isadora.Short read with simple words where  beautiful painted pictures adored the pages giving the glimpse of warm Caribbean lifestyle and prompted the kids to ask questions…. it inspired me to make Caribbean rice.This is what i have learnt about this dish .Most commonly,it has 

  • coconut milk instead of water or in addition to water /broth
  • whole pigeon peas or red kidney beans 
  • Thyme is a herb of choice
  • Green onions whole and scotch bonnet pepper,one of the hottest spiciest pepper are used.I didn’t use pepper at all.
Caribbean Rice

Caribbean Rice

Keeping above pointers in mind,I set out to make it with what I had in hand.I had split pigeon peas(“toor’ lentil in hindi),I avoided it as people in our house don’t like the texture split pigeon peas gives to rice 🙂 and i have yet to find whole pigeon peas.I used black beans instead.I served it with Chicken Satay.Needless to say it was hit and we ate leftovers of rice,as we always do.

Caribbean Rice


  1. 1-1/2 cups long grain rice
  2. 1 can(14 Oz) Coconut milk
  3. 1-1/2 cup water
  4. 1/2 cup black beans cooked/canned
  5. 1/2 chopped onion
  6. 1 Garlic chopped
  7. 1 Lime juice
  8. 1 Teaspoon ground Thyme
  9. 1/2 cup chopped green onions
  10. 1-1/2 Tablespoon oil
  11. Salt to taste


  1. In a pot,heat oil,add chopped onion and garlic.
  2. Add rice,thyme,salt,lime juice.
  3. Add coconut milk,water.
  4. Cook it for 20 mins.
  5. Add green onions.Stir it.
  6. Enjoy


Amount of water depends on how much coconut milk is used.liquid(coconut milk + water) needs to be almost double the rice.

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