Utilizing a pressure cooker to get deep bean flavor and perfect rice texture in record time.
Hands-free mode with voice commands & timers
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Place the soaked kidney beans, garlic, allspice berries, and ginger into the pressure cooker with 3 cups of water; lock the lid and cook on high pressure for 12 minutes.
Perform a quick pressure release, drain the beans, but reserve 1/2 cup of the dark purple cooking liquid to ensure the rice achieves its signature color.
Rinse the parboiled rice under cold water repeatedly until the water runs completely clear to remove excess surface starch for a non-sticky finish.
Return the cooked beans to the pressure cooker pot and add the coconut milk, stock, reserved bean liquid, scallions, thyme, and salt.
Carefully place the whole scotch bonnet pepper on top, ensuring it does not burst, as this provides aroma without overwhelming heat.
Add the rinsed rice to the pot, ensuring it is submerged, then lock the lid and cook on high pressure for exactly 6 minutes.
Allow a natural pressure release for 10 minutes before opening the vent to release any remaining steam.
Discard the thyme stems, scallions, and scotch bonnet, then fold in the cold butter and fluff the rice gently with a fork to separate the grains.
