by Simon Rimmer

Impress with this simple rice and peas recipe. The perfect side to any Carribbean inspired dish.

Side dishes


Many cooks favour the absorption method for cooking white long-grain rice. For this, measure the rice by volume in a measuring jug - not by weight - allowing about 65ml/2½fl oz per person if you're cooking the rice as a side dish. Stir in about double the amount of liquid (such as water or stock) and simmer in a covered saucepan for about 15 minutes. Do not try to stir the rice while it is boiling. Remove the pan from the heat and place a clean tea towel under the lid - this will help absorb the steam and keep the grains separate. Set aside for five minutes. Fluff up the rice with a fork before serving.