Soft, creamy, and full of island comfort — this is the kind of rice and peas that fills your home with the smell of coconut, thyme, and garlic before you even lift the lid. It’s hearty, humble, and a dish that somehow always tastes like a celebration
This recipe holds a little piece of my heart.
The first time I made rice and peas on my own, it was a disaster. Too much water, not enough patience, and a whole pot of sticky rice that clumped like porridge. I stood there, spoon in hand, feeling defeated… until I remembered how my mom used to test her pot — by sound, by scent, by instinct.
The second time, I watched the way the coconut broth bubbled, the way the steam smelled when it hit the air, and how the grains changed color as they absorbed the flavor. It wasn’t just cooking; it was a rhythm. When it finally came out right — fluffy, fragrant, perfectly seasoned — I understood what people meant when they said “rice and peas is love in a pot.”
Now, I make it the same way every time — my mom’s way with dried peas and coconut cream powder, because once you’ve had it this way, you’ll never want to go back.
Here’s everything you’ll need
Coconut cream powder for that rich, creamy base
Dried red kidney beans for earthy flavor
Thyme and scallions for that classic Jamaican aroma
Garlic, salt, and a little black pepper to balance the flavor
A whole Scotch bonnet pepper for the brave (adds flavor more than heat).
Don’t let the pepper burst open in the pot unless you can handle the heat.
Jasmine rice to soak up every bit of coconut goodness
Cooking the peas
Boil the peas in water until fork tender. You may have to keep adding water, when it’s done don’t drain it! That liquid is your base. Now there is a method to my madness as most people don’t measure the liquid when doing this but just for you I have. Strain the peas into a bowl to save the liquid to set aside. Set the peas aside as well. Measure out your “pea broth” and top it with water until you have 5–5¼ cups total liquid. After adding the seasonings and bringing to a rapid boil, Add 5 cups of rice.
Note that the ratio I am using is 1 cup jasmine rice to 1¼ cups water. Feel free to scale this recipe as much as you like.
Rice and Peas
Prep Time
20 minutes
Total Time
1 hour 25 minutes
Serves
8-10
Ingredients
- 1 cup dried red kidney beans
- Water to boil peas (enough to cover by 4–5 inches)
- 1 packet (about 50g) coconut cream powder (or enough to make ~1½ cups coconut milk)
- 5 cups jasmine rice, rinsed well
- 2–3 sprigs fresh thyme
- 2 scallions, smashed
- 2–3 cloves garlic, crushed
- 1 whole Scotch bonnet pepper (optional)
- Salt, to taste (broth should taste slightly salty before adding rice)
Steps
- Boil the peas in salted water until fork tender. Don’t drain it! That liquid is your base. Strain the “pea broth” into a bowl to save the liquid and set aside your peas. Measure out your pea broth and top it with hot water until you have 5–and 5¼ cups total liquid.
- Combine the pea broth, coconut cream powder, thyme, scallion, garlic, Scotch bonnet, and salt. Bring it all to a strong rolling boil over medium-high heat.
Taste your broth — it should be rich, coconutty, and a little salty. - Stir in your rinsed rice to even it out. Level the surface with a spoon, cover, and reduce heat to low.
- Let it cook 12–20 minutes without stirring.
- If the top looks dry but the grains are still firm → add ¼ cup hot water around the edges.
- Turn the heat low and remove the scotch bonnet pepper. Quickly replace the lid on and let it steam until soft (this may take between 10-45 minutes depending on the pot you’re using and your stovetop). This step evens out the moisture and fluffs the rice naturally. If your rice is struggling to steam, add a layer of aluminum foil under the lid and ensure lid is tightly closed.
- Gently fluff with a fork and serve warm. Perfect beside stew or jerk chicken, curry shrimp, or even pan-seared fish.
How did yours turn out? Fluffy, soft, or perfectly in-between? Let me know below! Every Jamaican household swears theirs is “the best,” but I promise there’s room at the table for all our versions.