4 cups long-grain rice, rinsed well
5 1/2 cups water
2 cups coconut milk
3 to 4 cups pigeon peas, cooked and drained
1 cup scallions, chopped
8 sprigs thyme
1 Scotch Bonnet pepper, whole
1/4 cup olive oil
Salt to taste
Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.
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