Authentic Jamaican Rice & Peas (The Science & The Soul)

Clive Grant
Jan 17, 2021
3 min read

Updated: 9 hours ago

Author: Clive Grant | Grant's Gourmet

Date: January 12, 2026

Prep Time: 10 mins (plus overnight soaking for beans)

Cook Time: Varies by method (see below)

Total Time: Approx 1.5–2.5 Hours (Pressure Cooker) OR 2.5–3.5 Hours (Traditional)

Servings: 10–14

Overview: The Quest for "Shelly" Rice

Rice & Peas is the heartbeat of a Jamaican Sunday dinner. It is more than just a side dish; it is the canvas for your oxtail gravy and curry chicken.

In Jamaica, we have a specific phrase for rice that comes out perfect: "Shelly."

This means each grain is separate, but as a whole, it sticks together. It is not mushy, and it is not dry—it is soft, tender, and "shelly." While it can seem mysterious to get that perfect texture, we are replacing the mystery with enthusiasm today!

Ingredients

Part 1: The Peas (The Protein Base)

1 – 1.5 cups Dry Red Kidney Beans
3 Cups Water per cup of beans (for soaking/cooking)
1 Cup Coconut Milk
20g Fresh Garlic (approx. 4–5 cloves, smashed)
60g Onion (approx. ⅓ of a medium onion, chopped)
1–2 stalks Green Onion (Escallion), bruised
3 sprigs Fresh Thyme
10g Sea Salt (approx. 2 tsp – Add with caution!)

Part 2: The Rice (The Grain)

3 – 4 Cups Parboiled Rice
1 – 2 Tbsp Butter
1 Tbsp Olive Oil
1 Whole Scotch Bonnet Pepper (Green or Yellow – Do not break!)
Liquid: See "The Ratio" below.

Instructions

1. Prep the Peas (The Soak)

Method: Wash beans thoroughly, then cover with water. Soak for 6 to 8 hours (or overnight).
Why it matters: Soaking significantly reduces the cooking time required to reach tenderness. Times will vary due to the size, age, and dryness of the bean, so soaking gives you a head start.

2. Season the Pot

Combine: In your pot (or pressure cooker), add the drained beans, fresh water, Coconut Milk, Garlic, Onion, Green Onion, Thyme, and Salt.

3. Cook the Beans (The Foundation)

Before adding rice, the beans must be soft. Choose your method:

Method A: Traditional Pot (Stovetop)

Bring the pot to a boil, then reduce to a simmer.
Cook gently for 2 to 3 Hours.
Goal: You want the beans creamy enough to mash with a fork, but not fully dissolved.

Method B: Pressure Cooker (Traditional & Programmable)

Time: Cook for 1 to 2 Hours, depending on the desired softness and the age of your beans.
Traditional Stovetop Pressure Cooker: Monitor the whistle and heat to maintain steady pressure.
Programmable (Electric) Pressure Cooker: These units are convenient! Look for the "Beans/Chili" setting and use that. It is programmed specifically to handle the texture of beans.

4. The Rice Stage (The Absorption Method)

Rinsing: Wash your rice in cold water until the water runs clear. This removes excess starch and ensures loose, fluffy, shelly grains.
The Ratio: Add the Rice, Butter, Olive Oil, and Scotch Bonnet.
Cultural "Finger Rule": Ensure the liquid rises approx ¾ inch above the rice.
The Simmer: Bring the pot to a boil, then reduce heat to a simmer.
Parboiled white rice typically requires 30 minutes of simmer time on a stovetop.
Stir occasionally for the first 15 minutes, then cover to finish.

5. The "Standing Time" (The Secret to Shelly Rice)

Once the liquid is absorbed and the rice is tender, remove the pot from the heat.
Do not open the lid yet. Allow the rice to rest (stand) covered for 10 to 15 minutes.
Why? This step allows the moisture to redistribute evenly, ensuring a uniform texture. It is the difference between "sticky" rice and "shelly" rice.

6. Serving

Remove Aromatics: Carefully find and remove the Scotch Bonnet pepper (do not burst it!).
Fluff: Gently fluff the rice with a fork before serving.

Did You Know?

Nutrient Powerhouse: Rice is naturally low in calories, cholesterol-free, sodium-free, and has no trans fats.

Cultural Connection: Rice dishes help balance lower-cost ingredients with higher-cost proteins, stretching your food dollars while keeping the meal delicious.