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Ingredients
1 oz Anchor Butter (unsalted)
2 oz onion
1 oz garlic (chopped)
1 oz escallion (chopped)
1 tsp thyme
1 tsp pimento
1 tsp scotch bonnet pepper
4 oz Grace Fresh n’ Ready Callaloo
1 lb Grace White Rice
3 cup(s) water
1 tsp salt
1/2 tsp black pepper
1 oz granulated sugar
1 pk Grace Cock Soup Mix
2 floz Grace Coconut Milk
Directions
In a pot over a low flame, melt butter and saute onion, garlic, escallion, thyme, pimento and hot pepper for 2 minutes.
Add callaloo and continue to cook for another 5 minutes.
Wash rice and place in the pot with just enough water to come 1 1/2 inches above the rice.
Season pot with salt, black pepper, sugar, Grace Cock Soup Mix and Grace Coconut Milk. Rice must not be steamed over a medium flame.
When liquid comes to a boil, reduce the flame to very low, cover pot with cling wrap and allow to steam. Steam until the grains have swollen and burst.
Serves: 6
