Long-grained rice,
dried pigeon peas,
coconut milk
herbs; i. e. thyme, chives or spring onions,
some butter or margarine
a pinch of salt.

For each cup of rice (200 g), use about ¼ cup (50 g) of dried pigeon peas.

Wash peas thoroughly and leave to soak overnight. The soak-water will be required for cooking the peas so make sure it is left in a cool place.

Boil peas until tender. Meanwhile wash rice and leave to soak for half an hour; discard rice soak-water and mix the rice into the peas. Add coconut milk: this plus the peas-water should cover the rice well above two inches. Cover saucepan and boil rapidly.

As soon as most of the liquid has evaporated; add the herbs and lower the heat. Simmer until cooked. It is important that the rice and peas remain firm rather than soggy. One can test at regular intervals to see whether more liquid is needed and add the requisite amount.

To Serve: This dish is usually accompanied by roast beef and gravy, stewed beef or roast lamb and vegetables.

Faye Dundas,
Darwin Branch RFCA News August, 1986

DATE: May 1987

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