Pigeon Pea Rice with Coconut Milk

Usually Pigeon rice is cooked with white rice, but in this case brown rice is used. It is so much more healthier compared to white rice. It got a lot more fibers and keeps you full longer. This pigeon pea rice with coconut milk is one of my favorite rice dishes. It is very simple and looks totally velvety. It goes with literally everything and in particular with spicy and/or curried dishes. The coconut milk breaks down the heat in very spicy dishes so it’s a perfect match to spicy Caribbean or Thai dishes. View the recipe for the wilted spinach and fried plantain by following the link.

 

Pigeon Pea Rice with Coconut Milk

Pigeon Rice with Coconut Milk

 

 

5.0 from 1 reviews

Pigeon Pea Rice with Coconut Milk
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side Dish, Vegetarian
Serves: 4
Ingredients
  • 3 tbsp butter
  • 1 onion, diced
  • 2 carrots, diced
  • 1 cup frozen green peas
  • 2 cups brown rice, washed
  • ½ cup coconut milk
  • 1 small can pigeon peas
  • 2 qt Vegetable broth
Instructions
  1. Saute onions in butter in a large stainless steel pot over low to medium heat until translucent.
  2. Add brown rice and stir occasional and add vegetable broth so that you have about ¾ inch above the rice.
  3. Cook for 15 min over high heat, than and add coconut milk, carrots, green & pigeon peas.
  4. Continue to cook for 30 more minutes or until rice is beginning to get soft and liquid has all been absorbed.
Notes
Do not drain rice as this will remove most flavors and other goodies from the rice. I used a wet cup to bring the rice into shape.

Do you like pigeon pea rice and what would you serve it with? Leave a comment.

Pigeon Pea Rice with Coconut Milk

Comments

  1. I like the idea of the coconut milk in the rice. Whenever I look at your blog, I get a shock because it is the same template as mine. I just wish the header was wider. There’s no way to change it, is there?
    suzanne Perazzini recently posted..Chocolate Chip Pie – Gluten-freeMy Profile

    • Coconut milk really adds another layer of flavor to the rice dish. Concerning the template, I realized that we have the same and I’m not happy with mine anyway. I will change my template as soon I find a better one.

  2. This sounds delicious! I love coconut milk in anything, sweet or savory!
    Amy @ fragrantvanillacake recently posted..Raw Ginger Carrot Dream CakesMy Profile

  3. Never had coconut in my rice, but it certainly sounds delicious. The picture looks very appetizing in particular the plantain.

  4. Hi,
    Is a small can of peas 8 oz, and is the liquid from it used? I am cooking them from scratch so I have to measure some out. Should the lid be on for step 3? What about step four? Also, If I want a stronger coconut flavor, how much of the veggie broth do you think I could replace for coconut milk without making it a sticky mess? Thanks

    • Hi Alesha,
      Great questions! Don’t use the liquid from the can. In general it is a good idea not to use the liquid from canned vegetables, since it contains some of the chemicals from the metal. I always rinse my vegetables after opening the can.
      I didn’t use a lid to answer your question about covering the rice; however you can and it will decrease the cooking time by just a few minutes.
      For the coconut flavor I would double up on the coconut milk and subtract that amount from the broth. I hope this helps.

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