Name: Sweet Coconut Rice With Pigeon Peas
Yield: 8 Servings
Ingredients: 2 cups jasmine rice; 1 shallot, finely chopped; 1 garlic clove, finely chopped; 1 2"-piece ginger peeled, finely chopped; 2 5-oz. cans pigeon peas, rinsed; 1 13.5-oz. can unsweetened coconut milk; 2 Tbsp. Diamond Crystal or 3½ tsp. Morton kosher salt; 1 Tbsp. dark brown sugar; ¼ tsp. dried thyme; ¼ tsp. ground allspice; ¼ tsp. freshly ground black pepper; Chopped parsley (for serving)

Sweet Coconut Rice With Pigeon Peas recipe

Photograph by Eva Kolenko. Food styling by Susie Theodorou. Set design by Kira Corbin. On set producer: Jennifer Thomas.

Growing up, special occasions meant rice and pigeon peas for actor and cookbook author Ayesha Curry. Enriched with coconut milk and ginger, her take on rice and peas is made for soaking up all the juices from meaty main courses and saucy side dishes, but it also works great on its own as a one-plate vegan lunch or supper. Curry’s advice? Make a double batch. You’ll want leftovers.

What you’ll need

Mesh Sieve
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OXO Good Grips® Smooth Edge Can Opener
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Glass Measuring Cup
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Medium Saucepan
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Recipe notes

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