coconut rice and pineapple
I've been on a rice kick all week. This sweet and savory rice side dish is crunchy and is great drizzled with soy sauce,if desired. A very nice dish to serve with any of your pork recipes, and barbecue kabobs.
prep time
5 Min
cook time
30 Min
method
---
yield
4 -6 servings
Ingredients
- 2 cups jasmine rice
- 1 1/4 cups chicken broth
- 1 cup thick coconut milk
- 1 cup chunk or tid-bit pineapple, drained-reserve juice
- 2 tablespoons soy sauce+ more for drizzling
- 1 teaspoon sesame oil
- 2 teaspoons brown sugar, light
- 1/4 cup finely chopped scallions
- - toppings:macadamia nuts, almonds, toasted coconut flakes
How To Make coconut rice and pineapple
-
Step 1Rinse the rice several times until the water runs clear. Drain the rice. Cook in a rice cooker using the broth, milk and reserved pineapple juice. --- Stove top method: If you do not have a rice cooker- make on stove top: In a medium pot, over high heat, add the rice, broth, juice and coconut milk and bring to a boil. Once boiling, turn the heat to low and cover with tight fitting lid; let cook for 20 minutes. Turn off heat, and without opening the lid, let it sit for another 10 minutes to finish steaming.
-
Step 2Fluff the rice with a fork and mix in the pineapple,soy sauce, brown sugar, and sesame oil. Top with chopped scallions and any of the garnishes. Drizzle with a bit of soy sauce , if desired.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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