Coconut Rice With Peas Recipe (2024)

This was good, but I did make a couple of changes.
Instead of 1/2 cup of coconut milk I used a full cup.
And I had frozen peas, so I took the 1 cup out of the
freezer when I started to sauté the onion, and then
just put it on top of the rice for the 10 minute resting period.
Then folded it in. The peas were just right.

Used basmati rice and the whole can of coconut milk. Very tasty.

As stated below, really great with a whole can of coconut milk (I used lite), and basmati rice. Just adjust water. Good when used chicken stock instead of water... Letting the frozen green peas rest on top of rice and then stirring in works well.

Really tasty. Be sure to cook the onions until they're light brown and let the rice sizzle as directed. I'd double the amount of coconut milk called for next time. Might use coconut flakes as well adding some with the peas rather than shredded coconut which was a tad blah.

Yes, Jamaican rice 'n peas is made with beans...red beans or pigeon beans. Soak the night before then add to rice when cooking. Also, consider grating some fresh coconut into the pot of rice (soaked in the coconut water).
About the tastiness of the rice, the coconut adds richness and mellowness, but the real taste comes from the curry or ketchup sauce that accompanies a meal. The rice soaks it up and lets the fiery scotch bonnet (field peppers) dance in your mouth.

For a Jamaican dish, you mean "Pigeon" peas, not regular supermarket "english" peas, right? They aren't very similar.

pretty good. maybe not enough coco flavors for us. i considered using goya guandules (pigeon peas) which i may do later. they make one with coco which i think might be interesting instead of the traditional peas.

A traditional dish from the Caribbean in Colombia is "Rice with coconut". It uses the oil and coconut milk, salt (as in the recipe) but also 1/2 teaspon of sugar and raisins. It's served with fried plantains and fried fish. I make it at home but i rarely make the plantains or the fish. People love it as a side dish.

Excellent paired with Chicken Thighs & Delicata Squash. I followed readers' comments and used more coconut milk. I made the rice well before our guests arrived, tossed frozen little green peas in and reheated the rice at the last minute. This worked perfectly.

I love this recipe and serve it for barbecued pork type dishes. I drain a can of pineapple chunks, marinate pork tenderloin loin cubes in the juices with Jamaican jerk spice. Skewer and grill. Toss the chunks into the cooked rice. Serve with a fresh tomato-scallion-cilantro-lime-grilled corn salsa.

Cooked nicely, smelled great, but tasted a little bland. Will add coconut flakes and more spice next time.

Regarding the comments about the rice being bland - this is a side dish meant to be paired with more flavoursome mains. It should have a "cleaner" flavour so as not to overtake the palate. That said, if you're looking for something more in the line of a biryani then yes, it could do with more spices and seasonings.

Try cooked soy nuggets or browned paneer cubes for vegetarians. Or small pieces of browned chicken (like a biryani) added halfway. Add a smidgin of turmeric, the color contrast with the peas is nice. I have done both. The coconut milk is key, such a special flavor (I had not used it before, but a Jamaican friend suggested a version of this rice for a luau); Top with slightly toasted coconut flakes, toasted sliced almonds if you wish.

First had this West Indian staple in Trinidad back in the 80s. Pigeon peas or Crowder peas are the standard form. Here in StL we can get frozen Crowders which are wonderful with an earthy flavor that compliments the coconut. Recommend browning the onions with a single slice of hog jowl or salt pork chopped fine; the slight smokiness of the pork fat flavors the onions and helps to balance the Crowders. Agree with those who call for at least doubling the coconut milk.

The coconut rice can indeed be made in a rice cooker (I used my beloved Japanese Neurofuzzy). I made only a small batch with a cup of jasmine rice, tablespoon of coconut oil, and a half cup coconut milk (using more than the recipe indicated, following the advice of other commenters), then water to the line indicated on the cooker. Delicious and not too coconutty! Went well with seared scallops and not jerk chicken.

Didn't care for it, but my wife liked it, and the burned caramel came off the Dutch oven easily at then of cooking with a plastic scraper.

Love this recipe. I make it to go with my jerk chicken, but sometimes just with whatever grilled food I'm having. It's excellent with bbq ribs. I tried upping the coconut milk ratio but found it's more likely to burn if you're not paying very close attention. I do use more salt in mine... more like a teaspoon and a half.

This is off the charts fantastic. I used an instapot and jasmine rice. Don't skip the toasted coconut!

Made last night and it was awesome. Instead of 2.5 cups of water I used 1/2 cup of water and a single 17.6 fl oz can of Goya Coconut Water with pulp... which added more coconut flavor and a hint of sweetness. Also substituted 15 Oz can (drained) Green Pigeon Peas for those called for in ingredients list.

Also used canned chicken broth and added a touch of jalapeno

Would you be able to substitute brown rice for white?

Instead of the water, I used Chicken broth and a splash of beef broth to cover the oxtail.

Add a couple tablespoons of sugar. It doesn’t taste very sweet, it just really brings out the coconut flavor.

This was so good. The coconut milk did not weigh the rice down. Definitely steam off heat for the 10 minutes it tells you to! I didn’t make any changes. I used basmati rice.

Delicious and easy! I used 1c of full fat coconut milk with white basmati rice and adjusted the amount of water so total liquid was 3c. Rice was a little sticky but perfect in it’s “coconuttiness” enough so would try less water next time. Also, would increase salt to 3/4tsp. Used frozen peas that I heated in microwave before adding. Thought they added a nice color and texture pop. Hubby says goes on the make again list.

Deifnitely taking the advice below and adding more coconut milk next time and more ginger. Neither really were even a faint whiff.

I used a full can of coconut milk as suggested and adjusted the water accordingly. The rice was totally undercooked.

Try using unsalted butter or clarified butter(ghee). Rice with coconut oil aroma is a meh flavor Use 1 whole can of coconut milk instead of 1/2 can.

No Spices?This recipe feels like it's begging for some spices to...spice it up!