COCONUT RICE
This Coconut Rice with pineapple is a mild and light tropical side dish that pairs perfectly with steak, chicken, pork, and seafood. Great for summer or anytime of year using canned or fresh fruit.
Provided by Amy
Categories Side Dish
Time 35m
Number Of Ingredients 9
Steps:
- 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 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.
Nutrition Facts : ServingSize 8 servings, Calories 293 kcal, Carbohydrate 50 g, Protein 5 g, Fat 8 g, SaturatedFat 5 g, Sodium 269 mg, Fiber 1 g, Sugar 10 g
HOW TO MAKE PINEAPPLE COCONUT RICE
A delightfully sweet rice side dish that pairs wonderfully with so many Asian mains like Thai meatballs, a spicy curry or stir fry.
Provided by Tara Noland
Time 35m
Number Of Ingredients 8
Steps:
- Add rice to rice cooker along with the coconut milk, water, pineapple juice and salt. Cook according to rice cooker for desired time. Once the rice is done add the pineapple and coconut and toss. Serve immediately topped with cilantro.
THAI-STYLE PINEAPPLE-COCONUT RICE
Keep the accompaniments simple by serving with a platter of sliced baked tofu, cucumbers, tomatoes, and baby carrots.
Provided by Nava Atlas
Categories HarperCollins Coconut Pineapple Brown Rice Rice
Number Of Ingredients 14
Steps:
- Combine the rice with 2 cups water and the coconut milk in a saucepan. Bring to a rapid simmer, then cover and simmer gently until the water is absorbed, about 30 to 35 minutes.
- Meanwhile, heat the oil in a stir- fry pan or a wide skillet. Add the onion and saute over medium heat until golden.
- Add the broccoli, bell pepper, and carrots. Turn the heat up to medium-high and stir-fry for 3 to 4 minutes, or until the vegetables are just tender-crisp.
- Add the tomatoes and pineapple chunks and continue to stir-fry for a minute or two, just until the tomatoes soften slightly.
- Stir in the cooked rice, curry powder, and ginger. Stir gently until all the ingredients are completely combined. Since about half the can of coconut milk is remaining, if you'd like the mixture to be a bit more moist, add 1/4 cup or so more, but take care not to make the mixture soupy.
- Season with salt and red pepper flakes. Serve at once, passing around crushed nuts to top individual servings, if desired.
THAI COCONUT-PINEAPPLE RICE
A super side dish that combines Jasmine rice, coconut milk and pineapple with fresh mint and almonds. Great with Thai chicken or shrimp recipes.
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a medium saucepan, combine coconut milk, water, ginger and 1/2 teaspoon of salt; bring to a boil over medium-high heat. Stir in rice; reduce heat, cover and simmer until rice is tender and most of liquid is absorbed, about 20 minutes.
- Remove from heat; add pineapple, scallions and mint (do not stir). Cover and let stand for 5 minutes. Sprinkle with almonds; fluff rice with a fork. Serve with lime wedges to squeeze over rice. Yields about 1 cup per serving.
Nutrition Facts : Calories 120 kcal
COCONUT PINEAPPLE RICE
Yield 4 servings
Number Of Ingredients 7
Steps:
- Add rice to pot and rinse with warm water until water is clear. Next add 1 cup water and 1 cup of coconut milk to medium saucepan or rice cooker. Cook about 20-25 minutes or until rice is cooked through. Once rice is done, add the 1 cup of pineapple, shredded coconut and cilantro if desired. Toss well and serve while still warm.
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- In a medium saucepan, combine coconut milk, water, ginger and 1/2 teaspoon of salt; bring to a boil over medium-high heat. Stir in rice; reduce heat, cover and simmer until rice is tender and most of liquid is absorbed, about 20 minutes.
- Remove from heat; add pineapple, scallions and mint (do not stir). Cover and let stand for 5 minutes. Sprinkle with almonds; fluff rice with a fork. Serve with lime wedges to squeeze over rice. Yields about 1 cup per serving.
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