Cook-Up Rice

Name: Cook-Up Rice
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Cuisine: Guyanese
Ingredients: 3 cups long grain rice; 1 can coconut milk; 250g salted beef, soaked and cubed; 1 cup black-eyed peas, soaked overnight; 1 onion, diced; 4 cloves garlic, minced; 2 stalks scallion, chopped; 1 wiri wiri pepper, whole; 3 sprigs fresh thyme; 1 tbsp vegetable oil; Salt and black pepper; 750ml water

Cook-Up Rice (cook-UP rice)

Coconut Rice with Beans and Meat

⏱ Prep Time 1 hour

📈 Difficulty Medium

👥 Servings

🔥 Calories 564 kcal

Guyanese one-pot rice cooked in coconut milk with black-eyed peas, salted beef, fresh herbs, and aromatic seasonings until every grain is flavored.

Nutrition & Info

Protein 28.0g

Carbs 68.0g

Fat 20.0g

Protein Carbs Fat

Dietary

gluten-free nut-free

Equipment Needed

large heavy pot with lid wooden spoon strainer

Presentation Guide

Vessel: large serving platter

Garnishes: scallion, pepper sauce

Accompaniments: fried plantain, coleslaw

Ingredients

3 cups long grain rice
1 can coconut milk
250g salted beef, soaked and cubed
1 cup black-eyed peas, soaked overnight
1 onion, diced
4 cloves garlic, minced
2 stalks scallion, chopped
1 wiri wiri pepper, whole
3 sprigs fresh thyme
1 tbsp vegetable oil
Salt and black pepper
750ml water

Instructions

1
Soak salted beef overnight in cold water, changing water twice. Boil until tender, about thirty minutes, then cut into small cubes.
2
Cook black-eyed peas in boiling water until almost tender, about twenty minutes. Drain and set aside.
3
Heat oil in a large pot, saute onion, garlic, and scallion until fragrant. Add beef cubes and stir two minutes.
4
Add rice, coconut milk, water, thyme, whole pepper, and peas. Stir well and bring to a boil.
5
Reduce heat to lowest setting, cover tightly, and cook twenty minutes without lifting the lid until rice absorbs all liquid.
6
Fluff with a fork, remove pepper and thyme stems. Every grain should be creamy and infused with coconut flavor.

💡

Did You Know?

Cook-Up Rice is so associated with Saturdays in Guyana that the phrase "Saturday Cook-Up" is understood by every Guyanese person worldwide.

Chef's Notes

Equipment Tips

large heavy pot with lid
wooden spoon
strainer

Garnishing

scallion, pepper sauce

Accompaniments

fried plantain, coleslaw

The Story Behind Cook-Up Rice

Cook-Up Rice is Guyana's answer to the universal one-pot rice tradition found across the Caribbean and West Africa. Enslaved Africans brought the concept of seasoned rice dishes, adapting them with local coconut milk and provisions. The Saturday tradition emerged as families used leftover meats and whatever beans were available to create a satisfying weekend meal. Today it remains the most iconic Guyanese comfort dish.

🕐 Traditionally enjoyed saturday lunch tradition 📜 Origins: African-Guyanese heritage

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