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….
..so 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
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.
Ingredients
- 1-1/2 cups long grain rice
- 1 can(14 Oz) Coconut milk
- 1-1/2 cup water
- 1/2 cup black beans cooked/canned
- 1/2 chopped onion
- 1 Garlic chopped
- 1 Lime juice
- 1 Teaspoon ground Thyme
- 1/2 cup chopped green onions
- 1-1/2 Tablespoon oil
- Salt to taste
Instructions
- In a pot,heat oil,add chopped onion and garlic.
- Add rice,thyme,salt,lime juice.
- Add coconut milk,water.
- Cook it for 20 mins.
- Add green onions.Stir it.
- Enjoy
Notes
Amount of water depends on how much coconut milk is used.liquid(coconut milk + water) needs to be almost double the rice.
