Rinse the Rice

• Place the long-grain white rice in a mixing bowl.
• Under cold running water, stir the rice with your hand while the bowl fills with water. Stir continuously in one direction; the water will become milky.
• Pour off the water and repeat this rinsing process two more times. On the final rinse, drain the water completely.

Cooking Options

• This recipe is versatile and can be made in either a rice cooker or on the stovetop. While a rice cooker simplifies the process, cooking on the stovetop is the traditional method used by many.

In a Rice Cooker

• Place the rinsed rice, peas, coconut milk, water, salt, thyme, onions, and Scotch bonnet pepper directly into the rice cooker.
• Stir the ingredients together and press the white rice setting.
• Do not drain the peas.
• After about 40 minutes, your rice and peas will be perfectly cooked. Remove the Scotch bonnet pepper, onions, and thyme sprigs, then fluff and stir the rice before serving.

On the Stovetop

• In a large pot, bring the water, coconut milk, and peas or beans to a boil.
• Add an additional
• Add the rinsed rice, salt, thyme, onions, and Scotch bonnet pepper.
• Cover the pot, reduce the heat to low, and let the rice simmer for 20 minutes. Do not drain the peas.
• Turn off the heat and let the pot sit, covered, for 5 minutes.
• Remove the lid, take out the Scotch bonnet pepper, onions, and thyme sprigs, then stir and fluff the rice before serving.

Enjoy your delicious Gungo pea rice and peas!