Soak the red beans overnight, otherwise a few hours. Then wash off and cook on medium heat for about 2 hours until soft, just try in between. When the beans are soft, pour the cooking water into a container and keep it for now.
Then put the rice in a medium-sized saucepan, add the coconut milk and the boiling water from the beans until the rice and beans are about 3 - 4 cm covered with liquid. (It is said that there are 2 cups of liquid for 1 cup of rice. If necessary, add water.) Then squeeze the previously washed spring onion a little with a fork and add it whole, as well as 1/2 teaspoon salt.
Now carefully add the whole pepper including the stem and be careful not to break it. Be careful when stirring, it must not break, otherwise you will not be able to eat all of the rice. So only let it simmer for the delicate taste.
Put the lid on, cook over medium heat, stirring the bottom and the edge with a fork every now and then. If there is no more liquid in the pot or the rice is not completely through, carefully remove the Jamaican pepper and clamp a plastic bag (freezer bag) between the pot and the lid. Steam on the lowest heat until it is what you want.
The spring onion can be taken out last.
A very tasty side dish.
Note: I`ll use a freezer bag. It has the optimal size when you split a page. It can withstand the heat without any problems.
I know the tip from my grandma in Jamaica. Sometimes you can`t cook the perfect rice without a rice cooker. Too much water, then it becomes muddy, too little water, then it is too hard, adding more water does not work either, otherwise the rice will be mushy, sticky, but sometimes still hard. It becomes especially difficult if you cook with coconut milk, because then it burns very easily when you simmer it. It is sealed airtight through the plastic bag at the top between the pot opening and the lid, and it can be cooked on the lowest setting. Simply by sealing it airtight with a plastic bag, the rice is always perfect.
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