3 c. long grain rice
1 c. red peas
Few sprigs of thyme
1 med. size coconut
Salt as per taste
1 clove garlic
2 stalks escallion
1/4 tsp. black pepper
1 qt. hot water

Grate coconut and using the quart of hot water, express the milk by adding two cups of the water at a time and squeezing the milk through a sieve after each addition until the water is finished.

Place peas in a saucepan with the coconut milk and add the clove of garlic slightly bruised. Cook until peas are tender, but not overcooked. Add escallion, thyme, salt, black pepper and rice adding more water if necessary in order to boil rice properly. Cook over medium heat, covered, stirring once or twice until rice is well cooked.

NOTE: A very small piece of salt pork is sometimes added after the peas have been boiled. Do not add salt to peas before they are cooked.