Vegetarian Guyanese cook-up rice
A Guyanese one-pot dish of rice, pigeon peas, vegetables, coconut milk, and herbs. Serves 4.
This vegetarian version brings together rice, legumes, and vegetables in a creamy coconut milk dish. Cook-up rice is also made with meat; here, the vegetables and peas take center stage.
Method
- 01
Prepare the rice and vegetables
Rinse the rice until the water runs clear, then drain it. Chop the onion, garlic, and ginger; cut the pumpkin and carrots, slice the okra, and chop the Scotch bonnet pepper.
25 min - 02
Caramelize the sugar and sauté the aromatics
Heat the oil in a pot over low heat and add the brown sugar. When it bubbles and caramelizes, add the onion, garlic, and ginger; stir to coat them and prevent sticking.
- 03
Add the peas and vegetables
Add the drained pigeon peas, pumpkin, carrots, okra, and baby spinach. Stir until the vegetables begin to mix with the aromatics.
- 04
Cook the rice
Pour in the coconut milk and water; add the thyme, Scotch bonnet pepper, salt, and black pepper. Bring to a gentle simmer, add the rice, and stir to distribute it. Cover, reduce the heat, and simmer for 20 minutes or until the liquid has been absorbed and the rice is tender.
20 min - 05
Rest and serve
Turn off the heat and leave the pot covered for 20 minutes so the steam can finish cooking the rice. Uncover and scatter the chopped fresh coriander over the rice before serving.
20 min
Ingredients
Sources and review
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State: Published after documentary validation; no “Tested” label is shown.