Calypso Rice (recipe)

Calypso Rice (recipe)

This concoction came up on a whim. I’m always looking for ways to invent and reinvent rice-based side dishes. Sauteed garlic, scotch bonnet peppers and sweet peppers create a hot and savoury medley. The piece de resistance however is the inclusion of fresh thyme which makes each mouthful unexpectedly fragrant. It made a wonderful complement to this year’s Emancipation Day menu. Give it a try! :D

Fresh Thyme

From About.com:
Origin, History, and Mythology: Gaius Plinius Secundus, (circa 23 – 79 A.C.E.), better known as Pliny the Elder, said that when thyme is burned, it “puts to flight all venomous creatures.”

In mythical folklore, thyme flowers were full of perfume and nectar for the bees, traditionally the messengers of the faery world. The bower of the Fairy Queen Titania in Shakespeare’s “A Midsummer Night’s Dream” is described as being in “…a bank where the wild thyme blows, where oxlips and the nodding violet grows…”.

Thyme is native to the Mediterranean, and historical records attribute, in part, the naming of the thyme plant to Theophrastus, 3rd century B.C.E. Greek philosopher and naturalist. Ancient Greeks believed thyme and its extracts could restore vigor and mental acuity. They burned it as a religious incense to give them courage. It was an ingredient in ritual altar fires, to purify the sacrifices to the gods. Thyme was burned as an incense at funerals and placed in the coffin of the dead in the belief that the soul of the deceased took up residence in the flowers of the thyme plant, and that thyme assured the passage of the deceased into the afterlife.

Note: This entry has been submitted to Weekend Herb Blogging, hosted this week by Zorra at Kochtopf


Calypso Rice
Makes 6 servings

INGREDIENTS:
2 cups rice
4 cups water
2 tsp vegetable oil
2 cloves garlic, chopped
2 teaspoons salt
1 chopped scotch bonnet
1 small red sweet pepper (sliced)
1 tablespoon fresh thyme leaves

DIRECTIONS:
1. Saute garlic, hot pepper and sweet pepper in vegetable oil over medium heat until garlic turns golden. Set aside.

2. Cook rice until rice grains are almost soft
3. Add sauteed pepper mixture
4. Stir gently with a fork
5. Cover and steam 10 minutes to finish
6. Pour into serving dish
7. Sprinkle with thyme leaves

This recipe is an exclusive TriniGourmet original. Please do not share it or post it to your site without crediting TriniGourmet.com. A link back to our site is not necessary but always appreciated :)

Related Posts Plugin for WordPress, Blogger...

About 

Passionate foodie, founder of Trinigourmet and Caribbean Lifestyle Maven. Author of "Glam By Request: 30+ Easy Caribbean Recipes"

You are here: Home // pareve, rice, sides // Calypso Rice (recipe)

  • http://www.theperfectpantry.com Lydia

    Wow — Scotch bonnet peppers! Now this is one spicy rice dish! I love spicy — I’ll have to try it.

  • http://www.theperfectpantry.com Lydia

    Wow — Scotch bonnet peppers! Now this is one spicy rice dish! I love spicy — I’ll have to try it.

  • http://www.TriniGourmet.com Sarina

    Lydia – hehehe it’s a rare dish that i don’t find some way to sneak scotch bonnet into :lol: :D

  • http://www.TriniGourmet.com Sarina

    Lydia – hehehe it’s a rare dish that i don’t find some way to sneak scotch bonnet into :lol: :D

  • http://www.tastesofguyana.blogspot.com Cynthia

    Yeah Sarina, you know de thing! :) I can imagine what a tasty treat this is.

  • http://www.tastesofguyana.blogspot.com Cynthia

    Yeah Sarina, you know de thing! :) I can imagine what a tasty treat this is.

  • http://culinarytypes.blogspot.com T.W. Barritt

    Beautiful! Fresh thyme is like pure perfume!

  • http://culinarytypes.blogspot.com T.W. Barritt

    Beautiful! Fresh thyme is like pure perfume!

  • http://laurelsfoodwriter.blogspot.com Marsha

    I like how your rice is not sticky..individual kernels infused with the flavors of the veges and pepper mmmmmmmmm

  • http://laurelsfoodwriter.blogspot.com Marsha

    I like how your rice is not sticky..individual kernels infused with the flavors of the veges and pepper mmmmmmmmm

  • http://kalynskitchen.blogspot.com Kalyn

    It does sound very delicious. I love fresh thyme, and I think it would be great with rice. (Might have to skip the scotch bonnet though!)

  • http://kalynskitchen.blogspot.com Kalyn

    It does sound very delicious. I love fresh thyme, and I think it would be great with rice. (Might have to skip the scotch bonnet though!)

  • http://dailyunadventures.com Katerina

    I can never find scotch bonnets, such a shame – but I bet in a pinch some dried chili peppers would do. Looks good though, I love your picture of the thyme!

  • http://dailyunadventures.com Katerina

    I can never find scotch bonnets, such a shame – but I bet in a pinch some dried chili peppers would do. Looks good though, I love your picture of the thyme!

  • Sebastian

    so u sprinkle it on top and mix it in and dont saute it with the veggies. this is interesting and a cool idea. i look forward to making this with some jasmine rice! btw what kind of rices do u like to use?

  • Sebastian

    so u sprinkle it on top and mix it in and dont saute it with the veggies. this is interesting and a cool idea. i look forward to making this with some jasmine rice! btw what kind of rices do u like to use?

  • http://www.dhuni.co.uk henry doubleish

    Another amazing recipe. Thyme tea is also good!

  • http://www.dhuni.co.uk henry doubleish

    Another amazing recipe. Thyme tea is also good!

© 2010-2014 TriniGourmet.com All Rights Reserved -- Copyright notice by Blog Copyright

Trinigourmet is a division of SarinaNow.com