A no-stress method for making fluffy, coconut-infused Rice & Peas for a crowd. Using the rice cooker frees up stove space and keeps everything warm for hours — ideal for parties, family gatherings, and Sunday dinners.

Ingredients

  • 3 tins kidney beans, with liquid

  • ½ tsp browning (optional, for colour)

  • 250ml water

  • 2 tins coconut milk

  • 2 spring onions, halved

  • 6–8 fresh thyme sprigs

  • 5–6 pimento seeds

  • 2 garlic cloves, whole

  • 1 block creamed coconut, microwaved for 40 seconds

  • 2kg basmati rice, washed

  • 1 tbsp salt

  • 1 tbsp black pepper

  • 2 tbsp all purpose seasoning

  • 1 tbsp complete seasoning

  • 1 whole scotch bonnet pepper

Method

  1. Add the kidney beans with their liquid to the rice cooker. Pour in the water and coconut milk, then add the spring onions, thyme, pimento seeds, garlic cloves, and melted creamed coconut. Add browning if using. Close the lid and cook for 5 minutes to warm and infuse the mixture
  2. Open the lid and stir in the washed basmati rice. Ensure the grains are evenly distributed through the liquid
  3. Add the salt, black pepper, all purpose seasoning, and complete seasoning. Stir well, then place the whole scotch bonnet on top
  4. Close the lid and cook for 25 minutes, or until the rice is tender and fully steamed
  5. Remove the scotch bonnet. Fluff the rice with a fork and keep warm in the rice cooker until ready to serve.

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