Tropical Coconut Pineapple Rice (Print Version)
# Ingredients:
→ Main
01 -
1 tablespoon coconut oil or unsalted butter
02 -
1 cup jasmine rice or basmati rice, uncooked
03 -
1 cup canned coconut milk, full-fat
04 -
1 cup pineapple juice (or a blend of pineapple juice and water)
05 -
1/2 teaspoon fine sea salt
06 -
1/2 cup crushed pineapple, drained
→ Garnish (Optional)
07 -
1/4 cup shredded coconut, toasted
08 -
2 tablespoons chopped fresh cilantro or sliced green onions
09 -
Lime wedges for serving
# Instructions:
01 -
Place the uncooked rice in a fine-mesh sieve and rinse under cold running water, agitating until the water runs clear. Drain well to remove excess starch.
02 -
In a medium saucepan, heat coconut oil or butter over medium heat. Add the rinsed rice and sauté for 2 to 3 minutes, stirring continuously until lightly toasted and aromatic.
03 -
Pour in the coconut milk, pineapple juice, and salt. Stir to combine, then bring the mixture to a gentle boil.
04 -
Reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for 15 to 18 minutes, or until the rice is tender and the liquid is mostly absorbed. Avoid lifting the lid during cooking.
05 -
Turn off the heat and gently fold in the drained crushed pineapple. Re-cover and allow the rice to rest for 5 minutes before fluffing with a fork.
06 -
Spoon the rice into bowls and top with toasted coconut, fresh cilantro or green onions, and a squeeze of lime if desired. Serve immediately.
# Notes:
01 -
For a deeper coconut flavor, toast the shredded coconut in a dry pan until golden before garnishing.