Rice and Peas

Rice and peas is good when the rice stays fluffy, and the peas are vivid green and not overcooked.

1. Wash the rice, drain it, then with enough salted water to cover it, under a lid, steam it tender.

2. Cook the green peas separately, in lightly salted water, briefly, so they keep their colour and texture.

3. Loosen the cooked rice with a fork, stir in the drained peas, and gently toss it through.

4. Do not overmix it, so the rice grains do not break.

Tip: Cook the peas separately and briefly – this way they stay vivid green and crunchy beside the fluffy rice.