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This flavorful Caribbean rice dish transforms simple ingredients into an aromatic one-pot meal. The traditional burnt sugar technique creates deep, complex flavors, while coconut milk adds richness and binds all ingredients together into a satisfying dish.
The first time making this pelau, the burnt sugar step seemed daunting. But that first bite revealed an incredible depth of flavor that made this dish an instant weeknight favorite.
Key Ingredients
- Neutral oil: Choose high smoke point oil like sunflower
- White sugar: Pure sugar for proper caramelization
- Yellow onion: Large, firm onion without sprouts
- Green bell pepper: Select firm, glossy peppers
- Carrots: Fresh, bright orange for natural sweetness
- Fresh garlic: Whole cloves, not pre-minced
- Tomato paste: Concentrated paste without additives
- Ground turmeric: Freshly ground for color and benefits
- Coconut milk: Full-fat, undiluted
- Long grain rice: Rice that maintains distinct grains
- Red kidney beans: Quality canned beans, well rinsed
- Fresh spinach: Young, crisp green leaves
Cooking Instructions
- 1. Burnt Sugar Base
- - Heat oil in heavy-bottomed pot
- Add sugar and stir constantly
- Watch as it melts, caramelizes, then darkens
- Some smoke is normal during this process - 2. Aromatic Foundation
- - Reduce heat, add diced onions
- Add chopped peppers and carrots
- Let vegetables slowly release flavors
- Stir occasionally to prevent sticking - 3. Building Flavors
- - Increase heat, add minced garlic
- Cook tomato paste until slightly darkened
- Stir in turmeric and salt
- Pour in coconut milk and water, scraping bottom - 4. Rice and Beans
- - Bring mixture to boil while stirring
- Add rice and drained beans
- Cover and simmer on low heat
- Keep lid closed during rice cooking - 5. Finishing Touches
- - Remove from heat, add spinach in batches
- Let residual heat wilt greens
- Gently fold everything together
- Taste and adjust seasoning
The coconut milk is truly essential in this recipe. It coats each grain of rice perfectly, creating harmony between the vegetables and beans.
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Make-Ahead Tips
This dish improves over time and can be made up to 3 days ahead. Flavors deepen during storage. Reheat gently, adding water if needed.
Perfect Proportions
For ideal pelau, maintain proper liquid-to-rice ratio. Liquid should just cover rice. Too much creates mushy results.
Texture Balance
Each component should maintain its integrity: separate rice grains, tender but intact vegetables, whole beans.
This vegan pelau offers more than rice and vegetables - it's a Caribbean culinary journey. The burnt sugar technique, while initially intimidating, becomes second nature and provides authentic flavor. Each time this dish comes together, the kitchen fills with aromas that showcase Caribbean cuisine's ability to elevate simple ingredients into something memorable.
Frequently Asked Questions
- → Can you make the pelau ahead of time?
- Yes, it can stay fresh for up to 3 days in the fridge. Reheat gently with a splash of water if needed.
- → How do you caramelize the sugar properly?
- Keep an eye on it! You’re looking for a dark brown color, but be careful not to let it burn. Stir it continuously.
- → Can I use other vegetables?
- Of course! Try adding peas, corn, or squash, depending on what you like.
- → What if the rice isn’t cooked through?
- Just add 60ml of hot water and cook it a little longer, 5-10 more minutes should do.
- → Is this dish freezer-friendly?
- Yes, it freezes well! Keep it in an airtight container for up to 3 months.