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Rice and Peas I

A Jamaican dish of rice cooked with gungo peas, coconut milk, garlic, green pepper, escallion, and seasonings.

From the Recipes Wiki (Fandom) · 8 ingredients
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Why it works: Clove and thyme match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 4,108 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Rice and Peas I

Ingredients

Directions

Prepare the peas

  1. Wash peas and soak in 2 cups of water.

Cook the peas

  1. Pour peas and water into a pot with coconut milk and garlic, then bring to a boil.

  2. Cook peas until tender, adding more water if necessary.

  3. When peas are cooked, add salt, whole pepper, black pepper, thyme, and escallion. Let the seasoning simmer.

Add the rice and finish

  1. Wash rice if necessary, then add it to the pot and mix with a fork. Cook over low heat until done.

Nutrition, whole recipe (rough)

752Calories
21 gProtein
36 gFat
89 gCarbs

Counts 10 of 11 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 10 portions
IngredientPortion assumedkcal
Coconut1/2 cup shredded (40g)283
Rice1 cup cooked (158g) white206
Milk1 cup (244ml) whole149
Pea1/2 cup (72g)62
Bell Pepper1 medium (119g)31
Clove1 tsp ground (2g)7
Black Pepper1 tsp ground (2.3g)6
Garlic1 clove (3g)4
Thyme1 tsp dried (1.4g)4
Salt1 tsp (6g)0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Clove + thymetop 2% of all pairs
    Smell alikestrong
    Cooked together4,108 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Rice + coconuttop 3% of all pairs
    Smell alikestrong
    Cooked together1,063 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Pepper + thymetop 4% of all pairs
    Smell alikemoderate
    Cooked together11,585 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Garlic + thymetop 4% of all pairs
    Smell alikestrong
    Cooked together5,608 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Rice
Absorbs the coconut milk and seasoning as it cooks, becoming tender and fluffy.
Gungo peas
Provide the main body and earthy flavour of the dish and soften as they cook.
Coconut milk
Adds moisture and richness, and cooks the rice in a creamy liquid.

The step that matters

Adding the rice. Rice needs enough liquid to cook through. Adding it to the pot with too little coconut milk or water can leave it hard or scorched, so check the liquid level as it cooks.

Swap the peas

How well each one fits the dish's main ingredients (clove, garlic, pepper, thyme, rice, coconut):

  1. Chickpeafits better
  2. Black-eyed peafits better
  3. Cashew nutfits better
  4. Peasthe original

Fit is the average pairing score against clove, garlic, pepper, thyme, rice, coconut. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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