Coconut rice with pigeon peas – Arroz con coco y guandu. Wash & clean the rice until the water runs clear then set aside. I invite you to try the rice with pigeon peas and coconut milk. In Panama, it is an essential part of any holiday menu.
This rice and pigeon pea recipe is an obligatory addition to any special Dominican-style meal and is A bit of research elucidates it: The proper word for one pea is guandú, not guandul, the Keyword: arroz con gandules, arroz con gandules y coco, how to make moro de guandules, pigeon peas and. Add the rice, coconut milk, water, pigeon peas, cilantro and salt. Vive la experiencia de los auténticos sabores de República Dominicana con esta receta de Arroz con Gandules y coco llamada por los dominicanos Moro de Aquí, los tiernos granos de arroz extra largo se cocinan con los fragantes gandules llenos de sabor junto con especias tradicionales y la cremosa. You can have Coconut rice with pigeon peas – Arroz con coco y guandu using 7 ingredients and 9 steps. Here is how you cook that.
Ingredients of Coconut rice with pigeon peas – Arroz con coco y guandu
- Prepare 2 cup of Long grain Rice, uncooked.
- It’s 1 can of 13.5 oz. coconut milk (I use Goya).
- It’s 1 can of 15 oz. Green Pigeon Peas (I use Goya).
- Prepare 2 tbsp of coconut flakes.
- It’s 1 tbsp of canola oil or whichever oil you like to use.
- You need 1 tsp of salt.
- It’s 1/2 cup of water.
Pigeon peas, popular throughout the Caribbean West Indies, are small, oval beans with a nutty flavor. Growing up, my Puerto Rican mother always made arroz con pollo and the rice was never mushy. She never measured the rice just poured into the liquid and knew when it was enough and. I like to stir rice half way threw cooking time to prevent to much "con con" ( crunchy/burnt rice on the bottom).
Coconut rice with pigeon peas – Arroz con coco y guandu instructions
- Wash & clean the rice until the water runs clear then set aside..
- 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..
- 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..
- Add the coconut milk, stir. Then add the pigeon peas & rice..
- 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..
- Add the salt & stir pot..
- 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..
- 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..
- 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..
Drain and rinse Gandules and add to pot, turn heat up to medium. Arroz con Guandú y Coco (Rice with Pigeon Peas and Coconut Milk) is an aromatic and creamy classic staple in Panamanian cuisine. Add the pigeon peas after the rice is coated. Add the liquids: coconut milk, water, soy sauce and vinegar. You can cover the rice with aluminum paper or better yet a banana leaf and then put on the cover.