Coconut Rice N' Peas

01Method

1. 1

   Warm the olive oil in a medium saucepan over medium-high heat. Stir in the chopped onion and salt, cooking until the onion softens and turns translucent, around 5 minutes. Add the rice and continue stirring for about 2 minutes to lightly toast the grains. Pour in the coconut milk, then add enough water to cover the rice by roughly 1 cm — a quick guide is to rest your thumb on the surface of the rice and add water until it reaches the middle of your thumbnail.

2. 2

   Bring the mixture to a gentle simmer, then place the lid on and cook until the rice is fully tender and all the liquid has been absorbed, approximately 15 to 17 minutes.

3. 3

   Take the pan off the heat and leave the rice to rest, still covered, for a further 5 minutes.

4. 4

   Use a fork to fluff up the rice, then gently fold in the pigeon peas. Adjust the seasoning with salt and black pepper to your liking.

5. 5

   Serve straight away.