This website uses cookies. By continuing to browse the website, you are agreeing to our use of cookies as detailed in our privacy policy.
Serves |
6-8 |
Prep time |
10 minutes |
Cook time |
30 minutes |
This dish is legendary in the Caribbean and for many it’s a key component of a traditional Sunday lunch.
300g | basmati rice |
1 | brown onion, diced |
60g | spring onion, sliced |
400g | tinned coconut milk |
400g | tinned kidney beans, strained |
3 tbsps | thyme leaves |
3 | garlic cloves, crushed |
2 tbsps | butter |
2 tsps | allspice |
200ml | water |
salt, to taste |
Don’t stir the rice while it cooks as this will break up the basmati and result in a gloopy texture.
This website uses cookies. By continuing to browse the website, you are agreeing to our use of cookies as detailed in our privacy policy.