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This Caribbean-inspired rice dish transforms simple ingredients into an explosion of tropical flavors. The traditional burnt sugar technique adds incredible depth, while coconut milk brings a rich, creamy element that ties everything together perfectly.
The first time making this pelau, I was hesitant about burning sugar. But that first bite revealed an incredible complexity of flavors. It's now my go-to comfort meal for busy weeknights.
Essential Ingredients
- Neutral oil: Use high smoke point oil like sunflower
- White sugar: Pure sugar for proper caramelization
- Yellow onion: Choose large, firm onion without sprouts
- Green bell pepper: Select firm, glossy pepper
- Carrots: Pick firm, bright orange ones
- Fresh garlic: Skip pre-minced for best flavor
- Tomato paste: Use concentrated paste without additives
- Turmeric: Freshly ground for color and benefits
- Coconut milk: Full-fat, undiluted variety
- Long grain rice: Rice that keeps its shape when cooked
- Red beans: Quality canned beans, well rinsed
- Fresh spinach: Young, crisp green leaves
Step-by-Step Instructions
- 1. Burnt Sugar Method
- - Heat oil in heavy-bottomed pot
- Add sugar, stir constantly
- Watch it transform: liquid, caramel, nearly black
- Smoke is normal and necessary - 2. Aromatic Base
- - Lower heat, add diced onions
- Add finely chopped peppers and carrots
- Let vegetables sweat gently
- Stir regularly to prevent sticking - 3. Building Flavors
- - Increase heat, add minced garlic
- Add tomato paste, let it brown slightly
- Mix in turmeric and salt thoroughly
- Pour in coconut milk and water, scrape bottom - 4. Final Cooking
- - Bring to boil while stirring gently
- Add rice and rinsed beans
- Cover and simmer on low heat
- Keep lid closed during rice cooking - 5. Finishing Touch
- - Remove from heat, add spinach in handfuls
- Cover to wilt from residual heat
- Gently fold everything together
- Taste and adjust seasoning
The coconut milk is truly the defining ingredient in this recipe. It coats each grain of rice perfectly, creating harmony with 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. The flavors develop further during storage. Reheat gently with a splash of water if needed.
Perfect Proportions
For ideal pelau, maintain the correct liquid-to-rice ratio. The rice should be just covered by the coconut milk-water mixture. Too much liquid will result in mushy rice.
Texture Guide
Each component should maintain its integrity: rice stays separate, vegetables tender but intact, beans hold their shape.
This vegan pelau transcends ordinary rice and vegetables - it's a Caribbean culinary journey on your plate. The burnt sugar technique, while initially intimidating, becomes second nature and provides that authentic touch that makes this dish special. Every time I prepare this, the aromas remind me of Caribbean cuisine's ability to transform simple ingredients into something remarkable.
Frequently Asked Questions
- → Can you make pelau ahead of time?
- Sure, store it in the fridge for up to three days. Reheat gently with a splash of water if needed.
- → How can I caramelize sugar properly?
- Keep an eye on the color—it needs to turn dark brown without burning. Stir nonstop as it cooks.
- → Can I add different vegetables?
- Absolutely, feel free to include peas, corn, or squash depending on your taste.
- → What if the rice doesn’t soften?
- Add about 60ml of hot water and let it cook for another 5–10 minutes.
- → Is this dish freezer-friendly?
- Yes, it freezes well for up to three months in an airtight container.