recipe by Lori Ross
3 cups long grain rice
2 cups canned unsweetened coconut milk
2 cups water
1 tsp salt
Combine all ingredients in a saucepan. Bring to a boil over high heat, cover tightly, reduce heat to very low, and simmer for 20 minutes. Fluff rice when cooked. To make it a bit sweeter, add ½ tsp of sugar or crystallized ginger.
Coconut Rice and Peas
To the recipe above (without sugar) add and combine in a saucepan:
3 cups canned and drained pigeon peas or chickpeas
1 cup chopped scallions
½ tsp dry thyme or 1 tbsp fresh thyme
1 Scotch Bonnet or 2 jalapeno peppers, whole and uncut
1/4 cup olive oil
Follow directions above.