Pineapple Coconut Rice
This Pineapple Coconut Rice is creamy and rich, yet mild and light, perfect for pairing with proteins.
Equipment
- medium pot
Ingredients
- 2 cups dry jasmine rice
- 1.25 cups low-sodium chicken broth
- 1 cup coconut milk (from a can)
- 1 cup crushed or tiny diced pineapple drained
- 2 tablespoons low sodium soy sauce
- 2 teaspoons toasted sesame oil
- 1 teaspoon brown sugar
- 0.25 cup diced scallions
Optional Mix-ins
- toasted coconut flakes
- sliced almonds
- chopped macadamia nuts
- fresh chopped cilantro
Instructions
- Rinse the rice several times until the water runs clear. Drain the rice.
- In a medium pot, over high heat, add the rice, broth, and coconut milk and bring to a boil. Once boiling, turn the heat to low and cover with a 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.
- Fluff the rice with a fork and mix in the pineapple, soy sauce, sesame oil, brown sugar, and scallions.
- Top with any of the other recommended mix-ins and drizzle a touch more soy sauce, if desired.
Notes
Pairs perfectly with just about any protein, great for summer or anytime of year using canned or fresh fruit.
Nutrition
Serving: 1servingCalories: 293kcalCarbohydrates: 50gProtein: 5gFat: 8gSaturated Fat: 5gSodium: 269mgPotassium: 252mgFiber: 1gSugar: 10gVitamin A: 65IUVitamin C: 7.5mgCalcium: 33mgIron: 1.7mg
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