Ingredients:
1-1.2kg Rice (Basmati rice), washed and drained
1 tin (400g) of gungo peas, drained
400g tin Coconut Milk
2 garlic cloves, chopped
3 Spring Onions, chopped
1 onion, chopped
1 Scotch Bonnet chilli, kept whole
2 tbs butter
salt, freshly-ground black pepper and freshly-grated nutmeg, to taste
Method:
Bring 1l water to a boil drain then add the coconut milk, drained gungo peas, garlic, spring onions, onion and butter. Return to a boil and cook for 15 minutes.
At this point add in the whole scotch bonnet chilli, season the liquid to taste, then stir in the washed rice. Top up the liquid with boiling water until its about 2cm above the level of the rice.
Return to a boil then stir, reduce to a simmer, cover and cook for 20 minutes, adding more liquid as needed until all the liquid has been absorbed and the rice is tender.
Take off the heat and set aside to steam for 10 minutes. Fluff up the rice with a fork, turn into a warmed serving bowl and bring to the table.
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