Rice Cooker Rice & Peas
55–60 minServes 8
Coconut rice with kidney beans, thyme, and scotch bonnet, cooked entirely in a rice cooker.
| prepWash the rice cooker pot. | ||||||
| 1 can red kidney beans | Pour beans & water, switch to cook | Add garlic & salt, boil 18–20 min | Reduce liquid to 2 cups | Add thyme, scallion, pepper, coconut milk, sugar & salt, stir | Bring to boil, add rice, stir, cover, cook 15–20 min | Fluff with fork & serve |
| 480 ml water | ||||||
| 1 clove garlic, peeled & crushed | ||||||
| 1 tsp salt | ||||||
| 2 stalks thyme | ||||||
| 1 scallion / green onion | ||||||
| 1 scotch bonnet pepper | ||||||
| 1 can coconut milk | ||||||
| 100 g brown sugar | ||||||
| 1 tsp salt | ||||||
| 400 g long grain white rice | ||||||
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