Ainsley Harriott Coconut Rice and Peas
Ainsley Harriott's Coconut Rice and Peas is the ultimate Caribbean comfort side dish — fluffy, fragrant long-grain rice cooked in rich coconut milk with kidney beans, fresh thyme, spring onions and a whole scotch bonnet for a gentle background heat. The essential accompaniment to any Caribbean main, ready in just 30 minutes.
Equipment
- Medium Heavy-Based Saucepan with Lid
- Fine Sieve
- Fork
Ingredients
- 350 g long-grain white rice rinsed until the water runs clear
- 400 ml full-fat coconut milk 1 tin — do not use light coconut milk
- 350 ml cold water
- 400 g tinned kidney beans drained and rinsed
- 4 spring onions whole
- 3 cloves garlic peeled and lightly crushed
- 3 sprigs fresh thyme
- 1 whole scotch bonnet pepper left whole and uncut — do not pierce
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp ground allspice
- 1 tbsp unsalted butter
Instructions
- Rinse the rice: Place the rice in a fine sieve and rinse thoroughly under cold running water, massaging the grains gently, until the water runs completely clear. This removes excess starch and prevents the rice from becoming gluey.
- Build the pot: Pour the coconut milk and cold water into a medium heavy-based saucepan over medium heat. Add the drained kidney beans, whole spring onions, crushed garlic, thyme sprigs, whole scotch bonnet, salt, black pepper and ground allspice. Stir gently to combine.
- Add the rice: Bring the liquid to a gentle boil, stirring once. Add the rinsed rice and stir to distribute evenly. Ensure the rice is just submerged beneath the liquid.
- Cook covered: Reduce the heat to the lowest setting, place a tight-fitting lid on the saucepan and cook undisturbed for 18–20 minutes until the rice has absorbed all the liquid and is perfectly tender.
- Rest and finish: Remove from the heat and leave the lid on for a further 5 minutes. Remove and discard the spring onions, thyme sprigs, garlic cloves and whole scotch bonnet. Add the butter and fluff the rice gently with a fork to separate the grains. Serve immediately.
Video
Notes
Rinse the rice thoroughly — do not skip this step. Unrinsed rice releases too much starch into the coconut milk and creates a sticky, clumped result.
Full-fat coconut milk only — light coconut milk does not have enough fat content to give the rice its characteristic richness. Full-fat is essential.
Keep the scotch bonnet whole — a whole, uncut scotch bonnet infuses gentle fragrant heat. The moment you pierce or cut it, the full heat releases. Keep it whole throughout cooking and discard before serving.
Do not lift the lid — once the lid is on and heat reduced, do not check or stir. Every time the lid comes off, steam escapes and results in unevenly cooked rice.