Cook-Up Rice — Print Recipe — The Culinary Codex

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

Ingredients

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.