Coconut rice and peas from Cook This Now: 120 Easy and Delectable Dishes You Can't Wait to Make (page 49) by Melissa Clark

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Accompaniments: Coconut curry beef; Vietnamese grilled steak and cabbage with peanuts, mint, and chiles; Spicy three-meat chili

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

  • Eat Your Books

    See recipe for variation.

  • Lepa on June 27, 2017

    My kids loved this rice. I made it with white rice because I didn't have much time and it turned out well.

  • westminstr on April 29, 2013

    I made this to go with the Vietnamese Steak and Cabbage Salad from the April chapter. I thought it was just OK. I used white rice instead of brown, about 13/4 cups water and 1 tbsp of frozen creamed coconut. Usually I cook rice covered by the absorption method or in lots of boiling water and I find both methods superior to this one, which resulted in some grains soggy and some crunchy at the time I expected the rice to be done. (Note I just added a bit more water and cooked it longer, and all the grains did eventually cook through -- but the rice was not as fluffy as I like.) I will keep looking for my perfect coconut rice. I have to say my spouse and daughter loved it though.

  • Breadcrumbs on April 03, 2012

    p. 49 I’m a sucker for anything coconut so this had immediate appeal. A very simple prep. Coconut milk and water are brought to a boil before adding brown rice and simmering until tender. Mine took about 50 mins. The idea is to add green peas at this point and stir in to incorporate and heat through. I made the rice on the weekend and left the pea adding for tonight so I just heated up the rice in a wok and tossed in the peas prior to serving. I should note that I couldn’t seem to resist my urge to add a little Thai flavour to this dish. I added 2 chopped Thai bird chilies to the coconut/water mix along with a little garlic and the zest of a lime. I spritzed lime juice over top prior to serving (alongside some grilled chicken). This was good but not outstanding. I found the rice to be a bit stodgy, even when it was freshly made. My coconut milk was very thick so this may have been a factor.

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