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It's called rice and pea because it is. It's
pronounced as one word--ricenpea. If your clearly
enunciate [I]rice and peas[/I] people will laugh
at you
Sit down comfortably to watch the first half and
tell the minion to make you a cup of tea and get
all the ingredients out of the cupboard for you
During halftime, go out to the kitchen and melt
two or three tablespoons of coconut oil in a large
saucepan. (No I don't beleive it has magical
healing powers but it is colourless, almost
tasteless apart from just a hint of sweetness, and
will make the rice nice and moist and fluffy.)
add a chopped red onion and two cubes of frozen
crushed ginger--that's about two inches of fresh
root--and one cube of frozen crushed garlic--about
three or four cloves fresh.
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Turn the heat down to the lowest, cover, and go
watch the second half.
Just as the traditional second half substitutions
are being made at the hour mark--15 minutes after
youleft the onions simmering--tell the minion to
go turn the heat off under the onions--don't let
them lift the lid--and make you another cup of
tea. Watch the rest of the match
Go back into the kitchen and take the lid off the
onions. Depending how much oil you put in to
start with, you may want to add another tablespoon
now. Turn the heat back on and add two cups of
rice. Just your ordinary white long grain is
fine. Stir until it soaks up all the liquid then
add two pints of water. Bring to a boil then turn
down the heat, cover and simmer for 15 or 20
minutes
When the rice is cooked stir in the drained can of
black-eyed peas.
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