Guest guest Posted January 30, 2006 Report Share Posted January 30, 2006 sissy, i made this tonight. i think i did something wrong (or my taste buds are completely fried off). i put in two habeneros which i pierced several times with a knife. i tasted the rice after about 15 minutes of cooking and didn't get any heat at all. so, i took out the habaneros and cut them in half and threw them back in there for the remaining time. the finished product tastes great....i can taste the habanero and it meshes really well with the coconut milk, but there is no heat at all! is it me you think? or *gasp* have they created a habanero with no heat???? i was hoping for searing heat..... maybe it is me. for lunch i was at a vietnamese restaurant and was dousing my noodles with siracha, chili garlic sauce and jalapenos (the employees were looking at me like i was one insane white girl)and couldn't get it hot enough. if that's the case, it's a sad day. LOL! susie --- sissy <pepepukpetunia wrote: > I make this and eat most of it myself. Can't help > it, have to use 2 peppers. > Sissy > > Hot Jamaican Rice also known as " Jamaican Coat of > Arms. " > > 1 cup dried small red beans > (I have made with black-eyed peas instead of red > beans, and it was good) > 2 cups canned unsweetened coconut milk > 2 cups long-grain rice > 1 medium yellow onion, peeled and finely diced > 1 large clove garlic, finely minced > 1 whole Scotch bonnet chili, or a 1-inch long whole > habanero or any other very hot whole chili > pepper (I use 2 habaneros) > 1/2 teaspoon dried thyme > Salt, to taste > Freshly ground black pepper, to taste > > Pour beans into a colander; pick over them and > discard any pebbles, debris or malformed beans. > Rinse beans thoroughly with cold running water. > Place beans in a large pot and soak them overnight > in enough water to cover. > Drain beans, return them to the pot, and add 4 > cups of water. Bring the beans to a boil, covered, > over medium heat. Lower the heat and simmer the > beans until they are not quite tender, about 30 > minutes. Stir in the coconut milk, rice, diced > onions, garlic, chili pepper, thyme, salt and > pepper. Simmer the rice and beans, covered, until > the rice is tender, about 20 minutes. Discard the > chili pepper and serve at once. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 30, 2006 Report Share Posted January 30, 2006 Hi Susie, I cook frequently with dried chipotles, and I've noticed that when I put them in whole then removed them prior to serving they don't make the dish appreciably hotter -- just lots smokier. I guess you actually have to eat these peppers to get a lot of heat from them. Sherry At 03:55 PM 1/30/2006, you wrote: >sissy, >i made this tonight. i think i did something wrong >(or my taste buds are completely fried off). i put in >two habeneros which i pierced several times with a >knife. i tasted the rice after about 15 minutes of >cooking and didn't get any heat at all. so, i took >out the habaneros and cut them in half and threw them >back in there for the remaining time. the finished >product tastes great....i can taste the habanero and >it meshes really well with the coconut milk, but there >is no heat at all! is it me you think? or *gasp* >have they created a habanero with no heat???? i was >hoping for searing heat..... maybe it is me. for >lunch i was at a vietnamese restaurant and was dousing >my noodles with siracha, chili garlic sauce and >jalapenos (the employees were looking at me like i was >one insane white girl)and couldn't get it hot enough. >if that's the case, it's a sad day. LOL! > >susie Quote Link to comment Share on other sites More sharing options...
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