Rice with Pigeon Peas

2 cups basmati rice

1 onion, chopped

3 sprigs fresh thyme

1 can coconut milk, made up to 2 2/3 cups liquid with water (See note.)

2 tbls. vegetable oil

1 can pigeon peas (or any beans)

Rinse basmati rice well. Soak in cold water for 30 minutes. Drain well.

Sauté onion and fresh thyme in oil. Stir in rice, drained peas and coconut milk with water. Bring to boil. Immediately cover, lower heat and simmer, undisturbed, for 25 minutes. Fluff 10 minutes after cooking. (The fluffing is very important. According to Cynthia, if you wait longer than that, the grains will stick together.)

Note: If you don’t have time to soak the rice, add 3 cups of liquid when cooking it.