Riz aux petits pois / beans and rice

Mame gohan

Spring is a delicious season thanks to peas. Rice mixed with peas is always a hit at our house, and my kids love it! It must be said that the preparation is a fantastic team effort with the children having fun shelling the peas.  Accompany it with fish or meat and enjoy this seasonal delicacy. 

Ingredients: for 5 people

300 g of rice (2 cups of 180ml)
200 g peas with pods (about 80 g net)
6 x 6 cm Kombu seaweed*
1 C. teaspoon of salt
1 C. tablespoons of sake (or white wine such as chardonnay)
400 ml of water 


  1. Pour the rice into a fairly fine strainer. Under running water, wash the rice until the water running out is clear. Drain the water well.
    In a saucepan, place the rice and 400 ml of water and the kombu. Leave to soak for 1 hour. 
  1. Shell the peas, wash and drain. Spread them over the rice in the pan. Add salt and sake.

  2. Cover, heat over medium heat until boiling.
    Once boiling, cook for 10 minutes over very low heat. At the end of cooking, increase the heat to high for about 10 seconds and turn off the heat.

  3. Remove from the heat, leave the lid on and let sit for 10 minutes.
    Remove the kombu and serve hot.


*Seaweed Kombu: Kombu is used in Japanese cuisine as one of two ingredients in dashi. It is now consumed and cultivated in France. Seaweed farming in Brittany produces Breton kombu.



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