Jamaican Rice & Peas

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?

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

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.

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....

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.