Rice and Peas

The Two-Pot System for Perfect Texture

For a big crowd, you can't just dump everything in one giant pot and hope for the best. The rice will be mushy on the bottom and undercooked on top. We use a two-pot system: one for the coconut-pea broth, and one for cooking the rice.

Step 1: Prepare the Peas and the Coconut Broth (The Flavor Base)

1. Soak the Beans: If using dried kidney beans, soak them in a large container of water overnight.
2. Cook the Beans: The next day, drain the beans and place them in your largest stockpot. Cover with fresh water by about 3 inches. Bring to a boil, then reduce heat and simmer until the beans are almost tender (about 60-90 minutes). Do not overcook them at this stage. They will finish cooking with the rice.
3. Create the Flavor Infusion: Once the beans are almost done, it's time to build the broth. To the pot with the beans, add the coconut milk, chopped scallions, thyme, allspice berries, whole Scotch Bonnet peppers, onions, garlic, ginger, and a generous amount of salt and pepper.
4. Simmer the Broth: Let this flavorful broth simmer for at least 20-30 minutes. This is where the magic happens. The broth will become incredibly aromatic. Taste it and adjust the seasoning. The broth should be slightly saltier than you want the final rice to be, because the rice will absorb the salt.

Step 2: Cook the Rice (The Absorption Method)

1. Wash the Rice: While the broth is simmering, wash the 10 lbs of rice in a large colander or in batches until the water runs clear. This removes excess starch and prevents gummy rice.
2. The Second Pot: Get your second large, heavy-bottomed pot (or a large steam table pan if baking) ready. Drain the flavorful coconut broth from the bean pot into this second pot, using a colander to catch the solid seasonings and beans.
3. Measure the Liquid: This is the most critical step. For perfect rice, the liquid-to-rice ratio is key. For most long-grain rice, it's about 1.5 to 1.75 cups of liquid per cup of rice. Calculate the total amount of coconut broth you have. You may need to add hot water to reach the correct volume of liquid for your 22 cups of rice (you'll need roughly 33-38 cups of liquid total).
4. Combine and Cook: Bring the measured broth to a boil in the second pot. Add the washed rice and the reserved cooked beans (and the solid seasonings from the strainer, except the whole Scotch Bonnet peppers—just add one or two for show). Stir once gently to combine.
5. The Final Touch: Place the whole Scotch Bonnet peppers on top of the rice. DO NOT STIR AGAIN.
6. Cook: Cover the pot tightly with a lid, reduce the heat to very low, and let the rice steam for 25-30 minutes, or until all the liquid has been absorbed.
7. Rest and Fluff: Turn off the heat and let the rice sit, covered, for another 15 minutes. This resting period is essential for the perfect texture. Then, remove the lid, take out the whole peppers and thyme sprigs, and fluff the rice gently with a large paddle or fork.

Large-Scale Tips

• Holding for Service: Keep the rice warm in a steam table or a low oven (covered). Rice and Peas holds its quality very well for a couple of hours.
• The Pepper Warning: Remind your servers not to break the Scotch Bonnet peppers when serving. They are just for flavor infusion.
• Variation - "Pigeon Peas": If you can find them, gungo (pigeon) peas are the traditional choice for this dish and can be used exactly the same way as kidney beans.
• Creamier Version: For a richer, creamier dish (more like a "peas and rice"), you can use a bit more coconut milk. Just adjust your liquid ratios accordingly.

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Storage Container

• Store in a container for up to a week.
• Let everything cool down before wrapping in foil or plastic wrap. Hot items promote sogginess

Can I replace the coconut milk?

Find a nut-milk suitable for your distinct palette.

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Kidney or pigeon peas?

Pigeon peas (gungo peas) can be used to replace kidney beans.