The first time I had coconut rice in Panama I was a little puzzled, because the rice had these weird beans in it that I have never seen before. They are called “Pigeon Peas” in English. You can find them in the ethnic isle in most grocery stores. They balance the sweetness of the coconut milk so well that I don’t think I would like coconut rice without them now. I promise you this dish is very good. I’m craving it as I write the post.
The general ratio for white rice is 1 cup of rice 2 cups of water. Technically you are supposed to cook the rice entirely in coconut milk but I like to use half water and half coconut milk. It’s less fattening and it doesn’t make the rice mushy, nor does it taste heavy like it would if you only used coconut milk.
- 2 cups of white rice
- 1 cup of water
- 1 cup of coconut milk
- 1 can of pigeon peas
- salt to taste
Put rice, coconut milk, water and salt in a pot (with a lid on) on the stove on high heat until it boils. Turn the heat to low until the water is absorbed and is nice and fluffy. Stir the rice to make sure the water has evaporated fully. Add the pigeon peas to your rice and serve.