Comments on: Rice and Peas

By: Dawn

Dawn — Sat, 17 Dec 2011 13:17:40 +0000

I have been looking for tasty ideas like the above mentioned. I have marked this so I can come back again and again. You are wildly creative and I like the way you {visualize|think|brainstorm|.

By: walex777

walex777 — Wed, 14 Dec 2011 20:02:55 +0000

Me gusta lo escrito aqui

By: home improvement

home improvement — Thu, 20 Oct 2011 06:30:03 +0000

hello friend i was read you post and is so inpiratif

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By: Asher

Asher — Mon, 04 Apr 2011 19:01:50 +0000

i am wanting to make this tonight but dont have any scotch bonnet, can it be made without this? also i dont have coconut milk just creamed coconut can i use this?

By: Arva

Arva — Tue, 23 Nov 2010 16:19:58 +0000

Oh yeah, I forgot.. I also only used 4 cups of cooking liquid (1 cup of coconut milk and 3 cups of water) as suggested by Arlene.

By: Arva

Arva — Tue, 23 Nov 2010 16:17:55 +0000

I just made this, and it was absolutely wonderful! However, I did it differently – I dumped all the ingredients in my rice cooker, and it turned out great!! Will definitely make again! Thanks for the recipe!!

By: sam

sam — Fri, 12 Nov 2010 19:42:41 +0000

i have tried to make this a couple of times before with recipies from other websites and it was awful, but i found this recipie and followed @ arelene’s method, it was absolutely delicious!! thank you for a great recipie

By: Sara

Sara — Mon, 25 Oct 2010 18:09:30 +0000

I love the taste of scotch bonnets and was wondering if it would ruin the dish by slicing one up instead of boiling it whole? First time making it.

By: Gee

Gee — Sun, 24 Oct 2010 11:13:08 +0000

Tried this today, Perfect. Only downside for me was, I should have crushed the garlic so I could not see the bits of it in the rice, as not a lover of it. Very pleased otherwise

By: simon

simon — Sat, 23 Oct 2010 19:03:13 +0000

as any one has a recipe for sweet potatoe pudding iwould be most grateful.

By: Surya

Surya — Sat, 14 Aug 2010 18:04:19 +0000

@Karima, also make sure you do not use sweetened coconut milk, I did that once..never again it makes the dish inedable.

By: Marcia

Marcia — Mon, 31 May 2010 21:49:07 +0000

@ Karima, in the future do not use the juice from the kidney peas, just use the coconut milk and add more water if required. No need to throw away your rice & peas, enjoy it just the same and next time just do it differently and the water to rice ratio is key 1 3/4:1 . You can never use too much coconut milk. Arlene got it right.

By: karima

karima — Sun, 23 May 2010 11:09:19 +0000

Ok, I made this meal last night. It came out tooo sweet. I used on can of coconut milk and I used the juice from the can of kidney bean. I tripple the recipe, so I can have it for the whole week. I hate to throw it away and make another pot of Rice & Peas.

Did I do something wrong? Did I use too much coconut milk?

By: Diane

Diane — Fri, 14 May 2010 14:16:01 +0000

Don’t forget to add a table spoon of margarine. Over time we have all found better, smarter ways of doing things. Gone are the days when you would soak the peas overnight. I myself, tend to boil my peas with just enough water to cover it on a high heat. My granny would probably be turning over in her grave, as she was one of those who use to grater the fresh coconut. All comments a valid, but that is just like saying hand washing is better than having a washing machine. Lets all get real, what don’t kill will fatten.

By: Victoria

Victoria — Thu, 25 Mar 2010 10:50:23 +0000

I like to have both canned and dried beans of all kinds on hand. Canned are handy, but it’s nice to personalize the flavor of the beans as well. For this recipe I add garlic, thyme, salt, pepper and a Tb of coconut oil to the cooking beans. I also make enough for at least 2 recipes to make it worth the extra time and effort. It’s cheaper, and they freeze well. (The water/bean ratio is on every package of dried beans.)

By: Kate

Kate — Wed, 24 Feb 2010 22:24:31 +0000

Thank you, thank you…. my adopted son is Jamaican and I’m doing my best to introduce him to Jamaican food and culture.

By: Andrew

Andrew — Sun, 21 Feb 2010 20:17:32 +0000

Arlene J. You are a God! I tried it your way and i must say it turned out wonderful. Thanks again.
Andrew

By: gaynor g

gaynor g — Thu, 11 Feb 2010 19:25:28 +0000

i am white and i am cooking this for my boyfriend who is black and for some friends , have u any good tips for me , i am a bit nervous about this dish xx

By: gaynor g

gaynor g — Thu, 11 Feb 2010 19:23:38 +0000

well said

By: Chef Will

Chef Will — Thu, 11 Feb 2010 13:55:15 +0000

Who gives a hoot if he/she uses freah or canned beans for rice and peas, just cook the dish and make it yours. why does every one have to be so critical with food, love it, and let others love it as well.

By: Arlene Jardine

Arlene Jardine — Wed, 27 Jan 2010 14:02:10 +0000

Real Jamaicans DO use canned peas to make rice and peas because living in America we cannot afford maids anymore. Using the reconstituted dried peas IS tastier but I’ll take canned peas in my rice & peas over none at all.
Five cups of liquid to 2 cups of uncooked rice is too much liquid, it should be four cups of liquid for a moist result OR 3 3/4 cups for a more fluffy consistency. Once the liquid begins to boil rapidly cover the pot and reduce the heat to very low. The flavor of the dish will be more intense if the pot is covered during the entire cooking period.
Thank you for your great website.

By: thatflash

thatflash — Thu, 03 Dec 2009 15:51:00 +0000

bookmarked, i will add your homepage to my toolbar

By: francis

francis — Sun, 26 Jul 2009 13:08:42 +0000

no real jamaican use can pea to make rice and pea