Rice Cooker Jamaican Rice & Peas (3 Portions)

Ingredients

• 240g basmati rice, rinsed
• 1 x 400ml tin coconut milk
• 185ml chicken stock
• 1 x 240g drained tin kidney beans

Seasoning

• 1 tsp allspice
• ½ tsp dried thyme
• 2 cloves garlic, minced (or ½ tsp garlic powder)
• ½ tsp salt (adjust to taste depending on stock)
• Black pepper, to taste

Optional

• 1 whole Scotch bonnet pepper
• 2 spring onions, chopped

Method

1. Rinse the rice under cold water until the water runs mostly clear.
2. Add the rice, coconut milk, chicken stock, and kidney beans to the rice cooker.
3. Add the allspice, thyme, garlic, salt, pepper, and any optional ingredients.
4. Stir everything together once to combine.
5. Cook using the standard white rice setting.
6. When the rice cooker switches to "Warm", leave it for 10 minutes with the lid closed.
7. Remove the Scotch bonnet if used, fluff the rice with a fork, and serve.

Notes

• The Scotch bonnet adds flavour and aroma without too much heat if left whole.
• For a stronger coconut flavour, use full-fat coconut milk.
• If the rice seems slightly wet after cooking, leave it on "Warm" for an additional 5–10 minutes before fluffing.