Main Dishesbonappetit4.4
Sweet Coconut Rice With Pigeon Peas
This dish of coconut rice and pigeon peas is fit for a holiday feast. But you’ll want to make extra—the leftovers are great as a one-plate vegan lunch or supper.
👥 8 Servings👤 Ayesha Curry📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●saucepan
- ●bowl
📝 Preparation Steps
1
Rinse rice in a fine-mesh sieve under cold water until water runs mostly clear. Transfer to a medium saucepan. Add shallot, garlic, ginger, peas, coconut milk, salt, brown sugar, thyme, allspice, pepper, and 1½ cups water. Stir to combine and bring to a boil. Reduce heat to low, cover pot, and cook until all of the liquid is absorbed and rice is tender, 18–⏱️ 20 minutes.
2
Fluff rice using a fork. Transfer to a large shallow bowl and top with parsley.
Chopped parsley (for serving)
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