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
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Mesh Sieve
$13 At Amazon
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OXO Good Grips® Smooth Edge Can Opener
$22 At Amazon
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Glass Measuring Cup
$22 At Amazon
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Medium Saucepan
$39 At Amazon
Ingredients
8 Servings
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.
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