Pineapple Coconut Rice
This Pineapple Coconut Rice is creamy and rich, yet mild and light. It pairs perfectly with just about any protein and great for summer or anytime of year using canned or fresh fruit.
Servings: 8
Ingredients
- 2 cups dry jasmine rice
- 1 & 1/4 cups low-sodium chicken broth
- 1 cup coconut milk (from a can of coconut milk)
- 1 cup crushed or tiny diced pineapple , drained
- 2 tablespoons low sodium soy sauce
- 2 teaspoons toasted sesame oil
- 1 teaspoon brown sugar
- 1/4 cup diced scallions
Optional Mix-ins
- Toasted coconut flakes, sliced almonds, chopped macadamia nuts, or 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 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
Serving: 8servings | Calories: 293kcal | Carbohydrates: 50g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Sodium: 269mg | Potassium: 252mg | Fiber: 1g | Sugar: 10g | Vitamin A: 65IU | Vitamin C: 7.5mg | Calcium: 33mg | Iron: 1.7mg