Season with escallion, thyme, whole scotch bonnet pepper, crushed garlic, pimento berries and ginger.
3
Add coconut milk, salt, and adjust seasonings to taste, if necessary.
4
Add rice to the boiling liquid and stir, cover and allow to come to a boil, then lower the flame.
5
Allow to steam for 30-40 minutes or until rice grains are tender.
Notes
To make chicken stock, bring 6 cups of water to boil, then add chopped escallion, thyme, ginger, onion, chicken neck and back and allow to boil for 1 hour and then strain. Use as directed.
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