• 3 cups rice
• 1 cup red peas (red kidney beans)
• 1 medium sized coconut
• 1 clove garlic
• 2 stalks escallion or leeks
• 1/4 tsp. black pepper
• 1 quart hot water
• few sprigs of thyme
• salt (based on your taste)

1. grate the coconut and using the quart of hot water, express the milk by adding two cups of water at a time
2. squeeze the milk through a sieve after each addition until the water is finished
3. place the peas in a saucepan with the coconut milk
4. add the clove of garlic slightly bruised
5. cook this until the peas are tender, but not overcooked
6. add the escallion (or leeks), thyme, salt, black pepper and rice, adding more water if necessary in order to boil the rice properly
7. cook over medium heat, covered and stirring once or twice until the rice is well cooked

Note:
A very small bit of salk pork is sometimes added after the peas have been boiled.
Do not add salt to the peas before they are cooked!