Ingredients

• 1 cup dried gungo peas (or 1 can gungo peas, drained and rinsed)
• 2 cups long-grain rice (preferably basmati)
• 2 cups coconut milk (fresh or canned)
• 2 cups water (adjust if needed)
• 2 stalks scallion (crushed)
• 2 sprigs thyme
• 2 cloves garlic (crushed)
• 1 whole Scotch bonnet pepper (don’t burst it unless you want extra heat)
• 1 tsp salt (adjust to taste)
• ½ tsp black pepper
• 1 tsp all-purpose seasoning (optional)
• 3–4 pimento seeds (allspice)
• 1 tbsp butter or margarine (for extra flavor)

Instructions

Step 1: Prepare the Peas
If using dried gungo peas:
Soak overnight, then drain.
Add peas to a pot with 3 cups of water, garlic, salt, and pimento seeds.
Boil until tender (about 45–50 minutes).
If using canned peas:
Skip the long boiling — just simmer them for 10–15 minutes in water with thyme and garlic for extra flavor.

Step 2: Add Coconut Milk and Seasonings
Once peas are tender, add coconut milk, scallion, thyme, and Scotch bonnet pepper.
Let simmer for about 10 minutes so the flavors blend and the liquid becomes fragrant.

Step 3: Add Rice
Wash the rice until the water runs clear.
Add it to the pot and stir once — just enough to mix.Add a tbsp of butter (optional)
Cover and cook on medium heat until the liquid starts to absorb.
Then reduce to low heat, cover completely, and steam for 15–20 minutes until fluffy.

Step 4: Finish & Fluff
Remove the Scotch bonnet and scallion stalks.
Add a small knob of butter for extra shine and flavor.
Fluff with a fork before serving.