Most people who are new to Caribbean cuisine at one point or the other, always end up trying to make Jamaican style rice and peas (peas and rice?). Sadly if you’re not seasoned at making rice and peas, it can be a bit challenging. You always risk ending up with rice which is overcooked and soggy. With this in mind, I decided to share a fool-proof way of cooking Jamaican rice and peas, with the same flavors and texture you’d get from the conventional method of cooking this dish. However we’ll employ the use of a rice cooker!
You’ll Need…
3 cups (rice cooker sized cup) brown par-boiled rice
1 cup coconut milk
1 scallion
1 tablespoon thyme (fresh)
1 cup red beans (from a can)
1/4 habanero or scotch bonnet pepper (diced)
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon allspice (pimento berries)
* water according to your rice cooker directions for cooking brown rice
* treat the one cup of red beans as rice, so adjust your water according to the rice cooker instructions
Yes, it’s always confusing to people outside the Caribbean when we say rice and ‘peas” and technically we use red beans and not peas. Wash the rice.. either you put it in a deep bowl and pour cool water over it, massage it with your hands, then pour that cloudy water out. Repeat until the water is clear. I usually just put the rice in a strainer and allow water to flow through it, while I work my fingers through it. Basically the same.. till the water runs clear.
Place the washed rice into the rice cooker, then add all the other ingredients and give it a good stir. Then top with water according to your rice cooker’s instructions and set it on cook.
Half way through the cooking process, I like giving it a stir to make sure everything is mixed well and the heavy red beans don’t sink to the bottom of the rice cooker.
Please note that we have natural sugars from the rice and coconut milk so after the rice cooker is done cooking and goes into the ‘keep warm” cycle.. you may want to turn it off. If not it can start to ‘cake’ at the bottom of the rice cooker the longer it remains on the heat setting. Give it about 10 minutes after cooking, then take a fork and gently work the rice so you get what my Jamaican friends call “shelly” rice (grainy).
Basically this is the simplest way to make perfect Jamaican rice and peas, without the stress of ending up with soggy rice. Should you encounter any problems or need clarity on anything, do use the contact link (top of page) to get hold of me. If doing this recipe gluten free, please go through the full list of ingredients to make sure they meet with your specific gluten free dietary needs. Note: remember when handling scotch bonnet and other hot peppers, to wear gloves and wash your hands with soap and water immediately after.
Based on 46 Review(s)
This recipe was so on point! I followed it to the T and out was pure perfection! Great flavor, fully cooked fluffy rice, with no mushiness at all. I’ve saved this page, bookmarked it, and sent it to family!
When you say the beans are considered part of rice ratio, I should then use 4 not 3 cups of water correct? Thank you.
Currently have this on the go in my rice cooker! So excited!! I love rice n peas 😋
Thank you so much for sharing this recipe!!! It came out PERFECT!! No more soggy rice!
My husband and son LOVED IT
God bless you Cheis!! You helped me improve my cooking skills!!
Why par-boiled brown rice? If I use the water level for brown rice and the cook setting for brown rice, what is gained by using par-boiled? Related question: if I choose to use white rice instead (maybe because I don’t have par-boiled brown), should I switch to the white water level and white cook setting? Another reader said they did everything the same, but they used white rice and it came out fine. Looking forward to trying this recipe in a few days. Thanks.
Par-boiled rice sounds as though it has been partially cooked but it hasn’t. It’s just a different way of processing rice.
The amount of water required to cook par-boiled rice and regular rice are the same.
I cannot WAIT to make this – thank you!!
I tried watching your video, but as it stops and starts continually, you miss out many of your verbal instructions.
I noticed that the cup of red beans is a different size to the cup used for rice. My rice cooker instructions measures quantity of water to rice using the same cup for measuring. You also add more ingredients to the rice, so doesn’t that mean you increase the amount of water required? Also, what is this ‘parboiled rice’ you refer to? It looks like uncooked rice in your video.Tou treat it as uncooked rice by washing it until the water is clear. All a bit confusing , sorry.
How many does this serve? It looks amazing!
I cook for 4
I made this recipe using white rice and kept everything else as it. It was perfect. I sought out several recipes on how to cook rice and peas in a rice cooker and am glad that I settled on this one. This recipe has made my cooking on a Sunday so much simpler as I can throw all of the ingredients in the rice cooker and focus on other elements of my Sunday dinner knowing that the rice and peas will be perfect every time. Thanks for sharing this one Chris! It has become my go-to recipe.
you’re most welcome.. I agree, it’s indeed a time saver and simplified way to make a great dish.
Hello: what type of white rice did you use? Thx
I made the rice cooker peas and rice last night! I paid careful attention to the video and….voila! They were awesome!! Delicious! Turned out perfectly! Not one grain of rice left over! Thanks!!
I love all of your recipes! My son’s girlfriend is from Trinidad. All of your recipes are delicious and spot on!
I am going to make the rice cooker peas and rice today.
I was looking at your rice cooker. I see it is Black and Decker. I have an old Hamilton Beech without the nonstick interior – which seems to nice to have! Could I ask where you purchased it? I would like one just like it!
Thank you.
P.S.I will let u know how my peas and rice turned out. I payed careful attention to the video! 🙂
Thanks for your kind comments and giving my recipes a try. I believe I got that one at Walmart or maybe Target.
I have had problems in the past any time I cook a rice dish that includes coconut milk. I either sticks tot he bottom of the pot, or the milk cooks out before the rice is completely done. I find that is easier to get it cooked just right by finishing it in the oven. I preheat the oven to 300, then put my rice dish in. Perfect every time!
Please share your full recipe for your Rice & Beans finished in the oven? Do you mean you start it in the rice cooker and then put it in the oven? Please be specific as I’m cooking for an event. Thanks so much!
Does anyone know how to use a crockpot as a rice cooker/steamer?
I wouldn’t try it since the rice needs to boil first then simmer. Rice will get soggy if the water is not absorbed or if cooked to long. I would not use a crockpot for this recipe. Most crockpots don’t boil high enough. I think it would be better to just use a regular pot on top of the stove. Look for a stove top recipe. Good luck
Do try before assuming.. I think I proved it can be done exactly as I showed.. with success. BTW, it’s a rice cooker.
I’ve been married to my Bajan husband for 30 years. Rice daily. A few years ago a coworker introduced me to the rice cooker. It took a while, but once I got the hang of it – I never looked back. NO MORE BURNED RICE!!! Get one – STAT!
Can i use a softer rice? White?
Being from Reunion island (indian ocean) near Mauritius, we have a similar recipe and we call it zembrocale.
I did enjoy this recipe the rice and beans was great and something new for my cooking menus keep up the good work tommy nunnelly