*  Exported from  MasterCook  *
 
                            JAMAICAN RICE & PEAS
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Vegetarian                       Grains
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Kidney beans (red), dry
                         Coconut milk (see note)
    1                    Thyme, sprigfresh
    1       cl           Gralic, crushed
    1                    Green onion, chopped
    3       sl           Hot Pepper
    2 1/4   c            Rice (uncooked)
                         Salt (to taste)
 
   In a medium saucepan with a tight-fitting lid, place
   the washed beans. Add the coconut milk and bring to
   boil.  Reduce the heat. Cook until the beans are
   tender, 1 to 2 hours. Add the thyme, garlic, green
   onion, and salt. Add the hot pepper if desired. Simmer
   for a few minutes. Add the rice.
   
   The liquid should come up to 1-inch above the rice.
   Add water if needed. Cover the pot.  Bring to a boil
   again.  Reduce the heat to low. Cook for 15 minutes
   (for regular rice) to 20 minutes (for parboiled). It
   should not be necessary to add more water, but if to
   much liquid boils away, replace it with boiling water.
   
   The rice is ready when the liquid disappears and the
   grains of rice are separate.  Stir just before serving
   to evenly distribute the red kidney beans. Makes 4 to
   6 servings.
   
   NOTE:  For coconut milk, crack 1 mature coconut with a
   hammer, cut off
      the brown shell, and grate the coconut meat.  Into
   a bowl, add
      the coconut meat and 6 cups of water.  Mix well,
   then squeeze to
      extract as much liquid as possible.  Press through
   a sieve and
      use as directed above.
   
      Etoria says his preferred method to separate the
   coconut
      meat from the brown shell is with a butter knife
   (“or the
      dullest knife you have”) to prevent cuts.  Slip the
   knife
      between the white flesh and the shell, and it
   should come
      away easily.
   
     Stanley Etoria, chef of the Reggae Cafe, 6100
   Westheimer,
     Houston, Texas
   
     *** From Ron’s Recipe Database
   <ronamit@netvision.net.il> ***
  
 
 
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