A staple of Jamaican holiday tables, this rice is made by gently steaming brown rice in coconut milk with fresh thyme and Scotch bonnet pepper. The fiber in brown rice makes blood sugar rise more slowly, and this pilaf is a classic side dish for gatherings.
Rinse the brown rice until the water runs clear, then drain.
Bring the coconut milk, water, fresh thyme, green onion, pierced Scotch bonnet pepper and salt to a boil in a pot.
Add the rinsed rice. Cover and cook over low heat without stirring for 80 minutes, until all the liquid has been absorbed, then remove from the heat.
Remove the Scotch bonnet pepper and let the rice rest for 10 minutes. Sprinkle toasted grated coconut over the top and serve.
Rinse the rice before cooking to wash away excess starch and keep the grains from sticking together. Add the Scotch bonnet pepper whole and remove it without bursting; otherwise, the rice will become excessively hot.
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