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Antiguan Rice and Peas

Antiguan Rice and Peas is a traditional Antiguan and Barbudan recipe for a classic one pot dish of rice and pigeon peas in a coconut milk base served as an accompaniment. The full recipe is presented here and I hope you enjoy this classic Antiguan and Barbudan version of: Antiguan Rice and Peas.

prep time

20 minutes

cook time

25 minutes

Total Time:

45 minutes

Serves:

6

Rating: 4.5 star rating

Tags : CurrySpice RecipesAntigua Recipes


Ingredients:

400g rice
400g tin pigeon peas, drained and rinsed
400ml coconut milk
750ml water

Method:

Rinse the rice until the water runs clear then place in a sieve to drain.

In a large saucepan combine the rice, pigeon peas, coconut milk, and water. Season to taste with salt and freshly-ground black pepper, then bring to a boil.

Once boiling, reduce the heat to low, cover, and let the mixture simmer for 20 minutes, or until the rice is cooked and the liquid is absorbed.

Take the pan off the heat and set aside to steam for 5 minutes. Fluff the rice with a fork and serve.