Ingredients (use vegan versions):

• 2 cups (348 g) hot cooked sweet rice
  
• 2 cups (340 g) raw black-eyed peas
  
• 1 cup (200 g) vegan sugar
  
• 1/2 cup (120 g) heavy coconut milk
  
• 1/4 teaspoon vanilla
  

Directions:

1. Soak black-eyes peas overnight and drain.
Pressure cook in 4 cups (948 g) of water
for 20 mins (until tender but not
falling apart).

2. Combine all ingredients, except for
rice, in a pan. Heat the soup; when it
starts to simmer add the hot rice.

3. Simmer, covered, for 20 minutes or as
needed, stirring regularly to prevent
burning on. Soup is finished when it’s
somewhat thickened.

4. Serve hot or cold.

Serves: 8

Preparation time: 60 minutes

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