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15 Minutes to Serving Yummy Coconut rice with pigeon peas – Arroz con coco y guandu

Coconut rice with pigeon peas – Arroz con coco y guandu is the first thing that comes to many people’s mind when it comes to a comfort meal. Today, we will tell you procedures on preparing a tasty Coconut rice with pigeon peas – Arroz con coco y guandu.

Coconut rice with pigeon peas - Arroz con coco y guandu

We hope you got benefit from reading it, now let’s go back to coconut rice with pigeon peas – arroz con coco y guandu recipe. To cook coconut rice with pigeon peas – arroz con coco y guandu you need 7 ingredients and 9 steps. Here is how you achieve that.

Firstly, here are the ingridients that you should ready to cook Coconut rice with pigeon peas – Arroz con coco y guandu:

  1. Get 2 cup of Long grain Rice, uncooked.
  2. Get 1 can of 13.5 oz. coconut milk (I use Goya).
  3. Take 1 can of 15 oz. Green Pigeon Peas (I use Goya).
  4. Provide 2 tbsp of coconut flakes.
  5. Get 1 tbsp of canola oil or whichever oil you like to use.
  6. You need 1 tsp of salt.
  7. Use 1/2 cup of water.

After preparing the ingridients, now we are set to make our yummy Coconut rice with pigeon peas – Arroz con coco y guandu:

  1. Wash & clean the rice until the water runs clear then set aside..
  2. Rinse the pigeon peas. Set aside. You don't have to buy the canned ones. If using bagged ones you would have to cook them first..
  3. In a stock pot or cauldron (I have an old one that has lasted me many many yrs and I only cook rice in it) Heat your oil on low. Put in your coconut flakes. You want the oil to be infused with the coconut flavor. Do this about 3 to 5 minutes without browning the flakes too much..
  4. Add the coconut milk, stir. Then add the pigeon peas & rice..
  5. Add the water. I use 1/2 the can the coconut milk came in for my water. A trick I was taught to know if there's enough water is to put a spoon in the middle of the pot, if the spoon falls added too much water, if the spoon stays upright you've added enough water..
  6. Add the salt & stir pot..
  7. Turn the heat up to medium high. Watch the rice until all the liquid has been absorbed turn the heat to med. low and stir the rice. I take a piece of aluminum foil, make a mound in the middle of the pot with the rice and place the foil on top then cover with the lid of the pot..
  8. Approx. after 15 minutes stir and do the same as previous step. Leave on low and let rice cook. If you stir it too much, your rice can get mushy. Just let rice cook, stir a couple more times when you check it to see if the rice is done..
  9. After its cooked, plate it. You can put some more flakes on top if you like. You don't have to use the peas if you don't like them, make just the coconut rice..

You can cover the rice with aluminum paper or better yet a banana leaf and then put on the cover. I like to stir rice half way threw cooking time to prevent to much "con con" ( crunchy/burnt rice on the bottom). Drain and rinse Gandules and add to pot, turn heat up to medium. Cooking Channel serves up this Arroz con Coco: Coconut Rice recipe from Ingrid Hoffmann plus many other recipes at CookingChannelTV.com. Bring the rice to a boil, then reduce the heat to medium-low and simmer until the water has evaporated to just below the level of the rice and little.

Recipe : Coconut rice with pigeon peas – Arroz con coco y guandu

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