Coconut Rice with Pineapple
Fragrant white rice simmered with flaked coconut, coconut milk, and pineapple juice is the perfect accompaniment to a spicy entrée. You can serve pineapple chunks mixed in or on the side.
- 1¼ cups white rice, Jasmine or Basmati preferred
- 1 13-14 oz. can coconut milk, unsweetened
- 1 cup pineapple juice, see notes
- 1 teaspoon salt
- ⅓ cup lightly packed sweetened flaked coconut, see notes
In a medium saucepan, bring to up to a boil the coconut milk, pineapple juice and salt.
Meanwhile, thoroughly rinse the rice in a strainer to remove excess starch.
Add the rice and coconut to the saucepan. If using unsweetened coconut, add 1 Tablespoon of sugar as well.
Stir once and reduce heat to a bare simmer. Cover and let cook undisturbed for 15-20 minutes. Add a little water if needed.
Taste for doneness as well as for seasoning. You may need to add a little more salt, water or time if necessary.
Fluff with a fork and serve.
- A 20 oz. can of pineapple chunks in juice, drained, yields just over 1 cup of juice - the perfect amount for this recipe. I like to serve the pineapple chunks alongside the meal. You can cut up the pineapple and add it to the rice if you wish.
- You can adjust the amount of coconut as you desire, it's merely a flavoring, but a good one. If using unsweetened coconut flakes, add 1 Tablespoon of sugar.
- Be sure to let your rice (in any recipe) cook undisturbed after stirring it once initially. The more you fiddle with it, the gummier it will be.