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Jamaican Rice & Peas

Discussion in 'Slimming World Recipes' started by bilsat, 20 August 2011 Social URL.

  1. bilsat

    bilsat Really likes to cook

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    I am making Jamaican rice & peas and one ingredient is coconut milk, this has high fat content so I thought of using low fat milk and coconut essence, has anyone tried this or what have they used?
     
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  3. llewis

    llewis Full Member

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    you could try using Kara coconut milk - its with the UHT milk/soya milk & 400mls counts as a HEA. I got mine in a large Tesco & used it to make thai curry & it worked just as well as the light coconut milk
     
  4. PatchworkPuss

    PatchworkPuss Gold Member

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    Lots of people use the coconut essence and it seems to work - but you can't get it in the shops only online.

    The Kara coconut milk is a good alternative although you might need to use something to thicken the sauce.
     
  5. bilsat

    bilsat Really likes to cook

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    Thanks for that. I will have a look on Monday at our local supermarket, I just obtained blue dragon coconut milk light.100mL =
    73Kcal,fat=7.0g, fibre=0.2g,sat.fat=6.2g,sugars=1.0g
    a lot better than full milk so I will be using only 50mL which will be half of the above figures!
    Hope it works for now, should be about 2 Syn....
     
  6. bilsat

    bilsat Really likes to cook

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    Here is my first attempt! not as good as I was expecting, any ideas?..............


    Pete’s Jamaican Rice and Peas

    Serves 4
    Ingredients


    1 400g tin of red kidney beans
    1 medium onion, chopped
    1 spring onion , crushed
    2 cloves garlic, minced
    2 teaspoon dried thyme
    200mL low fat coconut milk
    water (or chicken or vegetable broth)
    1 scotch bonnet chilli
    1 cup long grained brown rice
    Salt and pepper to taste

    Method

    Rinse beans and leave to drain.
    Heat a large saucepan sprayed with Fry Light. Add onions and garlic and cook, stirring, until soft. Add the thyme, the beans and the coconut milk plus water to make up 4 cupful, and simmer, covered, for ten minutes. Add the rice and bring to a boil. Place the chilli on top. Reduce heat and simmer, covered, for 30-40 minutes or until all of the moisture has been absorbed by the rice. Remove the scotch bonnet chilli.
    Serve with chicken.
     

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