Tested till perfect Cookup Rice

Cookup Rice

All over the Caribbean there are variations of dishes with rice and peas. Cookup Rice is the Guyanese one; the coconut and salt pork add richness and flavour.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: August 2008

Recipe5 out of 5 based on 4 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8

Ingredients

  • 1/4 cup 1/4cupdried pigeon peas
  • 4 oz 4ozcubed salt pork
  • 3 3green oniongreen onions, chopped (white and green parts separated)
  • 1 1oniononions, finely chopped
  • 2 2cloves garlic, minced
  • 1 1carrotcarrots, diced
  • 1 1hot red pepperhot red peppers, halved and seeded
  • 2 2sprigs fresh thyme
  • 1 1cinnamon stickcinnamon sticks
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 2 cups 2cupslong grain rice
  • 1 can (400 mL) 1can (400 mL)coconut milk
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Preparation

Soak peas overnight in 2 cups (500 mL) cold water. (Or for quick-soak method, bring to boil and boil gently for 2 minutes. Remove from heat, cover and let stand for 1 hour.) Drain.

In saucepan, cover peas again with 3 times their new volume of water and bring to boil. Reduce heat, cover and simmer until tender, about 40 minutes. Drain, reserving cooking liquid.

In Dutch oven, fry salt pork over medium heat, stirring, until golden, about 5 minutes. Transfer to paper towel–lined plate; set aside. Drain all but 1 tbsp (15 mL) fat from pan.

In same Dutch oven, fry white parts of green onions, onion, garlic, carrot, hot pepper, thyme sprigs, cinnamon stick, salt and pepper until onion is softened and golden, about 5 minutes.

Return pork to pan. Stir in rice; cook, stirring, for 1 minute.

In large glass measure, whisk together coconut milk, enough of the reserved cooking liquid and water if needed to make 4 cups (1 L); stir into rice mixture.

Add peas; bring to boil. Reduce heat, cover and simmer until rice is tender and no liquid remains, 15 to 18 minutes. Remove from heat; let stand, covered, for 5 minutes. Discard hot pepper, thyme and cinnamon; stir in green parts of onions.

Nutritional Information Per serving: about

cal 380 pro 7g total fat 20g sat. fat 13g
carb 44g fibre 3g chol 10mg sodium 285mg

% RDI:

calcium 4 iron 16 vit A 16 vit C 3
folate 15
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