Coconut rice with peas from City Kitchen at The New York Times by David Tanis

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: No-fuss jerk chicken

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • chawkins on May 08, 2021

    We enjoyed this with the Caribbean roast pork. I was worried that the coconut taste would be overpowering, but it worked out fine.

  • ashallen on October 05, 2019

    A very nice rice dish that works well as a side dish and has a substantial creaminess from the coconut milk. The recipe's worked well with or without the ginger (it's more onion-forward without ginger) and with light coconut milk or regular coconut milk. It's cooked well in either a non-stick pot or a regular pot, with only a little bit of sticking in the regular pot.

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