This recipe is very different from my usual staple recipes because I do not normally choose recipes that have coconut. Although I am not fond of coconut, my family loves it, so I decided to give it a try. 

I always find making rice a little tricky. If the rice to water ratio isn’t exactly correct, it turns out messy. I finally learned how to cook rice perfectly from a Brazilian friend. Even though she knew the recipe from memory, she carefully measured out all the ingredients for me as I used my timer to master the process.

This tasty recipe calls for the rice to simmer in coconut milk, which gives it a rich flavor. Surprisingly, the coconut milk does not make the rice sweet, rather it makes it creamy. If you would like to sweeten it up a bit you could try adding some honey, maple syrup or agave nectar. You can also substitute nuts or raisins for the peas. Any way you alter it, it is going to be delicious. And for someone who does not ordinarily like coconut, I really enjoyed it! I think you will too.

This recipe is courtesy of Cook This Now and will serve 4-6 people who will be craving a second helping!

Ingredients for Coconut Rice and Peas

1 (13.5 – ounce) can coconut milk
1 cup brown rice, rinsed
Large pinch kosher salt
3/4 cup frozen peas (optional)

Pour the coconut milk into a liquid measuring cup. 

Add enough water until the liquid measures 2 cups and pour into a large saucepan with the rice.

Bring the liquid to a boil and add the salt.

Reduce the heat, cover, and allow the rice to simmer until the liquid has been absorbed and the rice is tender, about 45 minutes to an hour. (set your timer for 45 minutes, take a look and adjust time as needed)

Stir in the peas during the last 2 minutes of cooking.

If the rice is tender but there is still liquid in the pan, remover the cover and simmer on high heat until the liquid evaporates. Keep checking it or it may burn. 

Fluff well before serving.

It’s that simple!