RecipesJuly feature 5 min read

How To Cook Perfect Jamaican Rice And Peas

Rice and peas is more than just a side dish. It's the heart of many Jamaican family meals. Every family has their own way of making it, and over the years I've learnt that the secret isn't only in the ingredients, but in taking your time and cooking with care.

Below you'll find simple steps, helpful tips, and a reminder that good food doesn't need rushing.

Step By Step

Soak the peas overnight

Dried kidney peas soaked overnight cook softer and give you that deep, rich colour. If you're short on time, tinned peas work, but reserve the liquid for flavour.

Build the pot first

Simmer the peas with coconut milk, garlic, allspice, spring onion and thyme until tender. This is where the flavour lives, so taste it before the rice ever goes in.

One whole scotch bonnet, unbroken

Drop it in whole for fragrance without heat. If it bursts, you'll know about it. Lift it out before you serve.

Get the liquid right

You want roughly twice the liquid to rice. Top up with water once the peas are tender, then check the seasoning again.

Low heat, lid on, no peeking

Once the rice is in, turn it low, cover it, and leave it alone for about 25 minutes. Stirring is what makes rice and peas sticky.

Rest, then fork it through

Off the heat for five minutes with the lid on, then fluff gently with a fork. Every grain separate, coconut running through it.

What you'll need

Dried red kidney peas, soaked overnight
Coconut milk (or fresh coconut cream)
Spring onion, thyme and a whole scotch bonnet
Garlic, allspice (pimento) berries and a little salt
Long grain rice

Kitchen Wisdom

Small things that make a big difference.

Good food doesn't need rushing

The difference between good rice and peas and great rice and peas is usually twenty extra minutes of patience.

Fresh thyme, always

A few whole sprigs added to the pot, removed at the end. Dried thyme will do, but fresh sings.

Season in layers

Salt the peas, taste before the rice, taste again at the end. Seasoning once at the start is never enough.

Next month: the secret to perfect Jamaican oven jerk chicken. Bookmark this page and visit again soon.

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