Arroz con Guandu y Coco (COCONUT RICE WITH GUANDU)

Guandu is a small pea, usually mottled green and black-dark purple. When it is
in season it is readily available in the markets, along the street or road side.
It may be purchased already shelled or in pods on long slender stems. Canned
guandu, also labeled "Pidgeon peas" are in most supermarkets (Goya brand)

2 cups Coconut milk

1 cup uncooked rice

1 cup guandu (shelled or can) Salt to taste

Prepare the coconut milk from a large coconut, You will need 1 quart of the milk,
In a large, heavy saucepan or paila, heat the coconut milk to boiling. Add the
guandu and the rice; stir well. Add salt to taste and again stir well. Bring
to a boil and allow to boil for about 2 minutes. Cover tightly; turn heat to
simmer and continue cooking for 30 minutes. Remove lid and carefully lift rice
and mound it up in the pot. If the rice is too sticky, let it cook a little
longer with the lid off. If the rice is not cooked sufficiently and no more
liquid remains, add a little water, cover and allow to finish cooking.