Masterchef Pressure Cooker Rice and Peas

Ingredients

• 1 cup Dried kidney beans, soaked overnight
• 2 cups Long-grain parboiled rice
• 13 1/2 oz Full-fat coconut milk
• 2 cups Chicken or vegetable stock
• 6 stems Fresh thyme sprigs
• 3 stalks Scallions, crushed
• 4 Garlic cloves, minced
• 1 piece Whole scotch bonnet pepper
• 6 Allspice berries (pimento seeds)
• 1 tsp Ginger, grated
• 1 1/2 tsp Kosher salt
• 1 tbsp Cold butter(optional)

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   Rinse the parboiled rice under cold water repeatedly until the water runs completely clear to remove excess surface starch for a non-sticky finish.

4. 4

   Return the cooked beans to the pressure cooker pot and add the coconut milk, stock, reserved bean liquid, scallions, thyme, and salt.

5. 5

   Carefully place the whole scotch bonnet pepper on top, ensuring it does not burst, as this provides aroma without overwhelming heat.

6. 6

   Add the rinsed rice to the pot, ensuring it is submerged, then lock the lid and cook on high pressure for exactly 6 minutes.

7. 7

   Allow a natural pressure release for 10 minutes before opening the vent to release any remaining steam.

8. 8

   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.