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Guyanese Cook-Up Rice
Guyana's beloved one-pot national dish — rice simmered in rich coconut milk with black-eye peas, seasoned meat, thyme and wiri wiri pepper until every grain is tender and full of flavour.
If pepperpot is Christmas, cook-up rice is every Saturday. It is Guyana’s true national dish: a single pot of rice, beans and seasoned meat all simmered together in coconut milk until rich and fragrant. Forgiving, filling and endlessly adaptable, it is the first dish most Guyanese learn to cook.
Ingredients
- 2 cups parboiled rice, washed and drained
- 1 cup dried black-eye peas (or 1 can, drained)
- 2 cups thick coconut milk
- 2 cups water or stock
- 1 lb chicken pieces, cut small
- 1/2 lb salt beef or pigtail, cut into pieces (optional, soaked to reduce salt)
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4 sprigs fresh thyme
- 3 stalks scallion (green onion), chopped
- 1 whole wiri wiri or scotch bonnet pepper, left whole
- 2 tbsp oil
- Salt and black pepper to taste
Instructions
- If using dried black-eye peas, boil them in unsalted water for about 25–30 minutes until just tender but not mushy, then drain. Skip if using canned.
- If using salt beef or pigtail, boil it in water for 15 minutes and discard the water to remove excess salt.
- Heat the oil in a large heavy pot. Add the onion, garlic, scallion and thyme and sauté until fragrant.
- Add the chicken (and salt beef/pigtail) and brown for 5 minutes, stirring.
- Pour in the coconut milk and water, add the cooked black-eye peas, and bring to a boil.
- Stir in the washed rice and the whole pepper. Season with salt and black pepper — remember the salt beef already adds salt, so taste first.
- Bring back to a boil, then lower the heat, cover and simmer for 20–25 minutes until the liquid is absorbed and the rice is tender. Do not stir too much or the rice will turn sticky.
- Turn off the heat and let it steam, covered, for 5 minutes. Fluff gently with a fork, remove the whole pepper, and serve hot.
Tips & Notes
- Cook-up rice is endlessly flexible — use beef, pork, smoked turkey, or keep it vegetarian with extra beans. Many cooks add a mix of meats.
- The whole pepper gives aroma without too much heat. If you love spice, burst it gently against the side of the pot near the end.
- Fresh coconut milk gives the richest result, but good canned coconut milk works well too.
- Leftovers are excellent — cook-up rice keeps for 3–4 days refrigerated and reheats beautifully.
Frequently Asked Questions
What is the difference between cook-up rice and peas and rice?
Cook-up rice is a one-pot meal cooked in coconut milk with seasoned meat, while peas and rice is a lighter side dish usually made without meat.
Can I make cook-up rice vegetarian?
Absolutely — leave out the meat and use extra beans. The coconut milk, thyme and pepper carry plenty of flavour on their own.
Why did my cook-up rice turn out sticky?
Stirring too much releases starch from the rice. Once the rice goes in, stir as little as possible and let it steam to finish.
Nutrition is an approximate estimate per serving and will vary with brands, portion sizes and substitutions. See our disclaimer.
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