In a Saucepan over medium-high heat, combine the 1 can full-fat coconut milk shaken well, 2 cups long-grain white rice rinsed until water runs clear, drained 1 can kidney beans drained and rinsed, smashed 3 cloves garlic smashed cloves, 3 stalks scallions whole, tied in a knot or left whole, 4 piece fresh thyme sprigs sprigs, whole 1 whole Scotch bonnet pepper left whole and intact — do not pierce, 1 tsp kosher salt plus more, and ½ tsp black pepper freshly ground. Stir everything together and bring to a boil.

Add the rinsed 2 cups long-grain white rice rinsed until water runs clear and stir once to combine. Return the Pot to a boil, then reduce the heat to low. Cover tightly with a lid.

Cook on low heat, undisturbed, for 25–28 minutes, until the 2 cups long-grain white rice rinsed until water runs clear is fully cooked and all the liquid has been absorbed. Do not lift the lid during cooking — this traps the steam that finishes the 2 cups long-grain white rice rinsed until water runs clear.

Remove the lid and discard the 1 whole Scotch bonnet pepper left whole and intact — do not pierce (whole), 3 stalks scallions whole, tied in a knot or left whole, and 4 piece fresh thyme sprigs sprigs. If using, stir in the 1 tbsp unsalted butter for extra richness. Fluff the 2 cups long-grain white rice rinsed until water runs clear gently with a fork, taste for 1 tsp kosher salt plus more, and adjust as needed.

Serve immediately alongside jerk chicken, oxtail, curry goat, or any Caribbean main. The 2 cups long-grain white rice rinsed until water runs clear should be fluffy, fragrant, and lightly creamy from the 1 can full-fat coconut milk shaken well.