This is a classic staple in Panamanian cuisine. The rice cooked in the coconut milk is aromatic and creamy. We also use Pigeon Peas in this recipe (other names are: gandul, guandú, or tropical green pea), which pairs perfectly with the coconut milk.
- Cook Time
- Prep Time
- 2 cups white long grain rice
- 2 tablespoons coconut oil
- 2 garlic cloves, finely chopped
- 2 cups full fat coconut milk from a can
- ½ cup water
- 1 (15 ounce) can pigeon peas
- ¼ cup chopped cilantro
- 1 tablespoon salt
1. In a large pot add the coconut oil and cook the garlic on high heat for 1 minute. Add the rice, coconut milk, water, pigeon peas, cilantro and salt. Mix well with a wooden spoon and let the liquids boil for approximately 15 minutes (don’t let it dry completely).
2. Lower the flame and cover the pot and cook the rice for another 15 minutes, or until all liquid has been absorbed and rice is fully cooked.
3. Fluff with a fork and serve warm.