Creamy Coconut Pineapple Rice
A delightful dish blending the sweetness of pineapple with the creamy texture of coconut, perfect as a side or dessert.
Ingredients
Main Ingredients
- 1 cup jasmine rice Rinse before cooking
- 1 can coconut milk (400 ml) Use full-fat for creaminess
- 1 cup pineapple chunks Fresh or canned, drained
- 1 cup water Can substitute with more coconut milk for richness
- 2 tablespoons sugar Optional, adjust to taste
- 1/2 teaspoon salt Enhances flavor
- 1 teaspoon vanilla extract Optional, for extra flavor
Garnish (optional)
- to taste fresh pineapple slices For serving
- to taste mint leaves For garnish
Instructions
Preparation
- Rinse the jasmine rice under cold water until the water runs clear.
- In a medium pot, combine the rinsed rice, coconut milk, water, sugar, and salt. Stir well to combine.
Cooking
- Bring the mixture to a gentle boil over medium heat, then reduce the heat to low.
- Cover the pot and simmer for about 15-20 minutes, or until the rice absorbs the liquid and becomes tender.
- Once cooked, remove the pot from heat and let it sit covered for an additional 10 minutes.
Finishing Touches
- Fluff the rice gently with a fork, then fold in the pineapple chunks and vanilla extract if using.
- Serve warm, garnishing with fresh pineapple slices and mint leaves if desired.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
To store, let cool to room temperature before placing in an airtight container. Will keep in refrigerator for 3-5 days. Can freeze portions for later use. Add a splash of water or coconut milk when reheating if needed.