3 c. rice
1 c. red peas
1 med. size coconut
Salt to taste
1 clove garlic
1/4 tsp. black pepper
2 stalks scallion or leeks
1 qt. hot water

Grate coconut using the quart of hot water. Express the milk by adding 2 cups of water at a time and squeezing the milk through a sieve after each addition until the water is finished. Place peas in saucepan with coconut milk and add the clove of garlic slightly bruised. Cook until peas are tender, but not over cooked. Add scallion or leeks, 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 bit of salt pork may be added after the peas have been boiled. Do not add salt to peas before they are cooked.