Tropical Rice
Transport your taste buds to a tropical paradise with this flavorful pineapple coconut rice recipe. This dish combines fluffy jasmine rice cooked in creamy coconut milk and fragrant chicken broth, then enhanced with the sweetness of crushed pineapple and the umami notes of soy sauce. Topped with a hint of sesame oil, brown sugar, and vibrant green onions, this dish is a symphony of flavors and textures that will leave you craving more. Optional toppings such as crunchy macadamia nuts, almonds, or toasted coconut flakes add an extra layer of decadence to this island-inspired dish. Get ready to enjoy a taste of the tropics right in your own kitchen!
— Constant Cookbook
Ingredients
- 2 cups jasmine rice
- 1 1/4 cups chicken broth
- 1 cup good, thick coconut milk
- 1 cup crushed pineapple
- 2 tablespoons soy sauce (or Tamari on a gluten-free diet)
- 1 tablespoon sesame oil
- 1 teaspoon brown sugar
- 1/4 cup finely chopped green onion
- Optional toppings: macadamia nuts, almonds, toasted coconut flakes
Instructions
- Rinse the rice several times until the water runs clear. Drain the rice. In a medium pot, add the rice, broth and coconut milk and bring to a boil on high heat. Once boiling, immediately turn the heat to low, cover with tight fitting lid and let cook for 20 minutes. Turn off heat and do not open lid. Let sit off the heat for 10 minutes to finish steaming.
- With a fork, fluff up the rice and mix in crushed pineapples, soy sauce, brown sugar and sesame oil. Top with chopped green onion and any of the delightful toppings.
Cook Time
30M
Prep Time
PT5M
Yield
4-6
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