Callaloo Rice


Callaloo Rice
Preparation time
Cooking time


For 6 Person(s)


  • 1 ounce(s) Anchor Butter, unsalted
  • 2 ounce(s) onion
  • 1 ounce(s) garlic, chopped
  • 1 ounce(s) escallion, chopped
  • 1 teaspoon(s) thyme
  • 1 teaspoon(s) pimento
  • 1 teaspoon(s) scotch bonnet pepper
  • 4 ounce(s) Grace Fresh n' Ready Callaloo
  • 1 pound(s) Grace White Rice
  • 3 cup(s) water
  • 1 teaspoon(s) salt
  • 1/2 teaspoon(s) black pepper
  • 1 ounce(s) granulated sugar
  • 1 packet(s) Grace Cock Soup Mix
  • 2 floz Grace Coconut Milk

Callaloo Rice Directions

  1. In a pot over a low flame, melt butter and saute onion, garlic, escallion, thyme, pimento and hot pepper for 2 minutes.
  2. Add callaloo and continue to cook for another 5 minutes.
  3. Wash rice and place in the pot with just enough water to come 1 1/2 inches above the rice.
  4. Season pot with salt, black pepper, sugar, Grace Cock Soup Mix and Grace Coconut Milk.  Rice must not be steamed over a medium flame.
  5. When liquid comes to a boil, reduce the flame to very low, cover pot with cling wrap and allow to steam.  Steam until the grains have swollen and burst.

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