Tropical Coconut Pineapple Rice
A delightful dish of creamy coconut and sweet pineapple, perfect as a side for any meal.
Ingredients
Main Ingredients
- 1 cup jasmine rice (or basmati) Rinsed thoroughly
- 1 cup full-fat canned coconut milk
- ½ cup water
- 1 cup pineapple chunks (fresh or canned, drained) Fresh for the best flavor
- ¼ teaspoon salt
- ⅓ cup toasted shredded coconut Toast right before serving
- 1 tablespoon lime juice Adjust to taste
- 2 tablespoons chopped cilantro Optional
Instructions
Cooking
- Rinse the rice thoroughly until the water runs clear.
- In a medium saucepan, combine the rinsed rice, coconut milk, water, and salt.
- Bring to a boil over medium heat, stir once, then cover and reduce to low heat.
- Simmer for 15–18 minutes, or until liquid is absorbed and rice is tender.
- Turn off the heat and let sit, covered, for 5 minutes.
- Fluff the rice with a fork, then fold in the pineapple chunks and lime juice.
- Sprinkle toasted coconut and chopped cilantro over the top.
- Serve warm, chilled, or at room temperature.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Can be reheated with a splash of water or coconut milk. Freezes well for up to a month.