Jamaican Coconut & Beans Rice #MultiCookerMonday

The rice is cooked in coconut milk with beans, a favorite side dish of Jamaica. I added one spicy red chilly which is cooked with the rice, it was added just for a bit of flavor. It doesn't make the the rice spicy at all and you can discard while eating. I cooked this rice in a pressure cooker and it was done in minutes, perfect and fluffy, every grain was loose.

Cup Measurement 200Ml
Ingredients
2 Tablespoon Vegetable Oil - I used coconut Oil
1 Small Onion - finely chopped
3 Big Coves Garlic - finely chopped
1½ Cups Short Grain Rice - can use long grain
1 Big Cube Vegetable Seasoning
½ Teaspoon Finely Chopped Ginger
3 Cups Water
2 Tablespoons Heaped Coconut Milk Powder - See Notes
1 Cup Boiled Kidney Beans -  See Notes
1 Bay Leaf
1 Spicy Red Chilly - can use any chilly 
1 Teaspoon Lemon Juice- optional  

Method 

In a bowl mix the coconut milk powder with a cup of water till it forms a smooth liquid, then add the remaining 2 cups water and mix it well. Keep this aside.

Heat the pressure cooker with coconut oil over medium high flame. Add the onions and sauté, until they begin to brown on the edges. Add garlic, ginger and bay leaf, sauté for a minute.  Add the rice and fry it for a minute lightly or else the grains will break. Add the stock cube, coconut milk and stir well. Add the kidney beans and the chopped chilly.  Bring this to a rolling boil, let this boil on medium high heat till the coconut milk come to level of the rice, stirring lightly with a spatula after every 2 minutes.  

Close the cooker with a lid and  on high flame take 2 whistles.  Switch off the flame and let the cooker cool completely.  Fluffy the rice with a fork and enjoy with a dash of lemon juice. 

The rice is especially good with a little lime juice sprinkled on it.  Enjoyed this with Jamaican Saucy Jerk Chicken Wings, a delicious combo. 

My Notes
If you are using coconut milk then use half coconut milk half water- 1½ Cup each - coconut milk and 1½ Cup Water.

For the Kidney Beans
I washed and then soaked ½ Cup kidney beans overnight. Then next morning, boiled them in the pressure cooker with ½ teaspoon salt and 2 cups water . Place the cooker on high flame take one whistle, reduce the flame to low and keep it for 7 minutes. Cool and drain all the water, since this will change the color of rice. If you find that the beans are not cooked then cook it for more time. Since I soaked them overnight it was done in 7 minutes. 

Labels:  Coconut Milk ,Red Kidney Beans, Rice, Vegan, Gluten free, Main course, Jamaica, Multi Cooker Monday, International Cuisine 

                                            

Multicooker Monday November 2020:

Recipes using Small Kitchen Appliances

• Crockpot Bread from Sid's Sea Palm Cooking
• Instant Pot Butter Beans and Sausage from A Day in the Life on the Farm
• Instant Pot Cheesy Taco Shells from Making Miracles
• Slow Cooker Pot Roast from Palatable Pastime
• Instant Pot Spaghetti and Meatballs from Karen's Kitchen Stories
• Jamaican Coconut & Beans Rice - Pressure Cooker from Sneha's Recipe
• Sous Vide Whole Stuffed Turkey from Food Lust People Love