Search
Thursday 21 September 2017
  • :
  • :

5 Tips For Perfect Jamaican Rice & Peas – CaribbeanPot com

5 Tips For Perfect Jamaican Rice & Peas – CaribbeanPot com

5 Tips For Perfect Jamaican Rice & Peas - CaribbeanPot com



20 thoughts on “5 Tips For Perfect Jamaican Rice & Peas – CaribbeanPot com

  1. Game & Scout

    I have a question,how many cans of coconut milk do you use when making a big pot when I'm using like 4-6 cups of rice? and do I use more spices and herbs? what about the water? do I still use the same amount,as I would for just making regular rice?

  2. whizla1

    hey Chris, no disrespect, but who are those two princess in the background in the beginning of the flim

    Rell Cute!!!!!

  3. DP Mass

    Chris I see you love to cook but this is not what we call Jamaican rice and peas. Some steps are there but we don't combine ingredients like this. Reminds me of "peas and rice" that other islands make. I have been eating the traditional for decades.

  4. Bonita Weekes

    Just soak any dried peas or beans and it shortens cooking time. Why throw away the water, the purpose is to retain the color of the water the peas or beans were cooked in. I do not want my rice coming out white, that's for plain rice. Most Caribbean people like peas or beans in their rice.

  5. Bonita Weekes

    Harry, he washed the peas, then let them soak in the water they would be cooked in, no gastrointestinal problems if you add a pinch of baking soda to the water. No rice cooker, that's for people who don't know how to cook rice. Caribbean people can cook rice better than you folks.

  6. Wendy Julien

    Chris, that's the same way all my Trini family members cooks rice & peas/peas & rice. We always wash dry beans, then soak it overnight & will use that same water, we never threw it away. Chris just love how your recipes are not complicated. Thanks

Comments are closed.