Flaked salted cod sautéed with aromatics and cooked into a creamy coconut rice pot.
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Boil the saltfish in water for 15-20 minutes to remove excess salt, then drain, flake into small pieces, and set aside.
In a large heavy-bottomed pot or dutch oven, heat the oil and add the brown sugar, allowing it to melt and bubble until it turns a dark amber color.
Immediately add the flaked saltfish to the caramelized sugar and stir rapidly to coat the fish in the browning.
Stir in the onions, garlic, pimento peppers, and carrots, sautéing for 3-4 minutes until the vegetables soften.
Add the washed rice to the pot and stir thoroughly to ensure every grain is coated with the oil and color.
Pour in the coconut milk and water, then add the thyme sprigs and place the whole scotch bonnet pepper on top (do not cut it).
Bring the liquid to a boil, then reduce heat to low, cover the pot tightly, and simmer for 25-30 minutes.
Once the liquid is fully absorbed and rice is tender, remove the scotch bonnet and thyme stems, fluff with a fork, and serve.
