Creamy Coconut Pineapple Rice
A delightful rice dish that blends the richness of coconut milk with the sweetness of pineapple, offering a tropical escape for your taste buds.
Ingredients
Rice Base
- 1 cup jasmine rice Can substitute with basmati rice if necessary.
- 1 cup coconut milk (full-fat) For a lower-fat version, use light coconut milk.
- 1 cup water
- ½ teaspoon salt
Add-ins
- 1 cup pineapple chunks (fresh or canned, drained) Can substitute with mango chunks or peaches.
- 2 tablespoons toasted coconut flakes Optional topping.
- 1 tablespoon chopped fresh cilantro or parsley For garnish.
Instructions
Preparation
- Rinse the jasmine rice under cold water using a fine mesh strainer until the water runs clear.
- In a medium saucepan, combine the rinsed rice, coconut milk, water, and salt.
Cooking
- Bring the mixture to a gentle boil over medium heat.
- Once boiling, reduce the heat to low, cover the saucepan, and simmer for 18 minutes.
- After 18 minutes, remove from heat and let it sit covered for an additional 5 minutes.
Finishing Touches
- Fluff the rice gently to separate the grains.
- Stir in pineapple chunks carefully.
- Top with toasted coconut flakes and chopped cilantro or parsley if using.
Serve
- Serve the Creamy Coconut Pineapple Rice warm.
Notes
To store, allow it to cool completely and transfer to an airtight container. Enjoy leftovers within 4 days or freeze for up to 3 months. Reheat with added moisture if needed.