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Sweet Coconut Rice With Pigeon Peas

4.5

(2)

Sweet Coconut Rice With Pigeon Peas recipe
Photograph by Eva Kolenko. Food styling by Susie Theodorou. Set design by Kira Corbin. On set producer: Jennifer Thomas.

Growing up, special occasions meant rice and pigeon peas for actor and cookbook author Ayesha Curry. Enriched with coconut milk and ginger, her take on rice and peas is made for soaking up all the juices from meaty main courses and saucy side dishes, but it also works great on its own as a one-plate vegan lunch or supper. Curry’s advice? Make a double batch. You’ll want leftovers.

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What you’ll need

Recipe information

  • Yield

    8 Servings

Ingredients

2 cups jasmine rice
1 shallot, finely chopped
1 garlic clove, finely chopped
1 2"-piece ginger peeled, finely chopped
2 5-oz. cans pigeon peas, rinsed
1 13.5-oz. can unsweetened coconut milk
2 Tbsp. Diamond Crystal or 3½ tsp. Morton kosher salt
1 Tbsp. dark brown sugar
¼ tsp. dried thyme
¼ tsp. ground allspice
¼ tsp. freshly ground black pepper
Chopped parsley (for serving)

Preparation

  1. Step 1

    Rinse rice in a fine-mesh sieve under cold water until water runs mostly clear. Transfer to a medium saucepan. Add shallot, garlic, ginger, peas, coconut milk, salt, brown sugar, thyme, allspice, pepper, and 1½ cups water. Stir to combine and bring to a boil. Reduce heat to low, cover pot, and cook until all of the liquid is absorbed and rice is tender, 18–20 minutes.

    Step 2

    Fluff rice using a fork. Transfer to a large shallow bowl and top with parsley.

TagsBon AppétitDinnerLunchSideVeganVegetarianEasyCoconutFruitRiceRice & GrainsPigeon PeaBean and LegumeVegetableCoconut MilkQuick30 Minutes or LessDairy FreeGluten FreeNut Free
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