Method
Rinse the rice and prepare the aromatics
Put 280 g of long-grain white rice in a fine-mesh sieve and rinse under cool running water, moving the grains with your fingers, until the water runs mostly clear. Let it drain well. Trim 3 scallions and cut them into 5 cm (2 in) lengths. Lightly crush 2 garlic cloves with the flat of a knife. Keep 1 Scotch bonnet pepper whole; do not cut or pierce it.
Build the coconut broth
Drain and rinse 240 g of red kidney beans. Add 240 ml of unsweetened canned coconut milk, 360 ml of water, 240 g of red kidney beans, 3 scallions, 2 garlic cloves, 4 fresh thyme sprigs, 1 g of ground allspice, 4 g of kosher salt, and 1 g of black pepper to a medium heavy-based saucepan. Stir gently, set the pan over medium-high heat, and bring the liquid to a steady simmer. Lower the heat if the coconut milk begins to foam toward the rim.
Steam the rice gently
Stir in 280 g of long-grain white rice, then nestle 1 Scotch bonnet pepper into the liquid without breaking it. Return the pot to a gentle simmer. Cover with a tight-fitting lid, reduce the heat to the lowest setting, and cook for 18 minutes without lifting the lid or stirring. At the first check, the liquid should be absorbed and small steam holes should dot the surface; if the grains are still firm, cover and cook for 2 to 4 minutes more.
00:18:0000:02:00Rest, remove the aromatics, and fluff
Remove the pan from the heat and leave it covered for 10 minutes so the grains finish steaming. Lift out 1 Scotch bonnet pepper, 4 fresh thyme sprigs, 3 scallions, and 2 garlic cloves. Fluff gently with a fork, folding 240 g of red kidney beans through the rice without crushing them, then taste and serve hot.
10:00
Smart Substitutions
- No red kidney beans? Use drained canned pigeon peas or black-eyed peas in the same amount.
- No Scotch bonnet? Use a whole habanero for a similar fruity aroma and heat, or leave the pepper out for a mild pot.
- No fresh thyme? Use dried thyme sparingly and add it with the allspice.
- Prefer a lighter coconut flavor? Use unsweetened light coconut milk measure for measure and keep the water unchanged.
Tips and Variations
- Rinse until the water is only faintly cloudy so the finished grains stay separate.
- Keep the Scotch bonnet intact and remove it gently; breaking it releases much more heat.
- Do not stir after covering the pot, because agitation makes the rice starchier and can crush the beans.
What Went Wrong?
- Rice is still firm Sprinkle in a small splash of hot water, cover tightly, and cook on the lowest heat for a few more minutes.
- Rice looks wet Leave the pot uncovered over very low heat for 2 to 3 minutes, then rest it briefly before fluffing.
- Bottom begins to catch Move the pot to a smaller burner or set it over a heat diffuser; do not scrape scorched grains into the rest.
- Pepper breaks open Lift it out immediately and fluff gently so the released chile does not spread more than necessary.
Nutrition Estimate
- Fiber: 4 g per serving
- Sodium: 560 mg per serving
Nutrition disclaimer:This recipe is provided for general cooking information only. Nutrition values are estimates and may vary by ingredients, brands, preparation methods, and serving sizes. Check ingredient labels and follow appropriate food-safety practices. This content is not medical, dietary, allergy, or professional food-safety advice.
