Go Back

Simple Coconut Rice with Guandules

Easy to do and full of flavor.
Prep Time5 minutes
Cook Time1 hour
Course: Side Dish
Cuisine: American, Latin American
Servings: 10 servings
Calories: 272kcal

Ingredients

  • 1 can (15 ounces) green pigeon peas, drained
  • 1 Tbsp. oil
  • 2 cups white rice, rinsed
  • 1 can (13.5 ounces ) coconut milk, unsweetened
  • 1 cup water
  • 1 tsp. fine salt

Instructions

  • A quick tip: Use a round medium-sized saucepan with glass lid. This is to help you avoid opening the lid until the rice is cooked.  
  • Fry gandules with the oil until fragrant and the color of the peas changes. This will take about 3-4 minutes. 
  • Add rice and mix with a spatula. Add coconut milk, salt and water, and stir. Taste liquid to check if it has enough salt, if not add a pinch more. Stir one last time. This will be your last stir.    
  • Cook rice on medium-high, let it slightly boil until the rice starts to rise to the top. This will take about 10 minutes.
  • Reduce heat to low and cover for 40 minutes. Don’t open the lid to stir or check the rice. 
  • After 40 minutes, open and fluff rice with a fork. Don’t go too deep. You want to build a bottom crust. Cover again and keep on low for another 10 minutes. And it will be ready to serve. Check with the spatula by moving the sides of the rice to see if you have the golden rice. You could even simmer a few more minutes to get that golden crust on the side or bottom.
  • Serve with any stew.

Notes

Makes about 10 cups of rice.