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1
Wash & clean the rice until the water runs clear then set aside.
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2
Rinse the pigeon peas.
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3
Set aside.
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4
You don't have to buy the canned ones.
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5
If using bagged ones you would have to cook them first.
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6
In a stock pot or cauldron (I have an old one that has lasted me many many yrs and I only cook rice in it) Heat your oil on low.
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7
Put in your coconut flakes.
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8
You want the oil to be infused with the coconut flavor.
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9
Do this about 3 to 5 minutes without browning the flakes too much.
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10
Add the coconut milk, stir.
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11
Then add the pigeon peas & rice.
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12
Add the water.
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13
I use 1/2 the can the coconut milk came in for my water.
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14
A trick I was taught to know if there's enough water is to put a spoon in the middle of the pot, if the spoon falls added too much water, if the spoon stays upright you've added enough water.
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15
Add the salt & stir pot.
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16
Turn the heat up to medium high.
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17
Watch the rice until all the liquid has been absorbed turn the heat to med.
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18
low and stir the rice.
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19
I take a piece of aluminum foil, make a mound in the middle of the pot with the rice and place the foil on top then cover with the lid of the pot.
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20
Approx.
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21
after 15 minutes stir and do the same as previous step.
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22
Leave on low and let rice cook.
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23
If you stir it too much, your rice can get mushy.
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24
Just let rice cook, stir a couple more times when you check it to see if the rice is done.
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25
After its cooked, plate it.
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26
You can put some more flakes on top if you like.
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27
You don't have to use the peas if you don't like them, make just the coconut rice.
