Pineapple Coconut Cashew Rice Recipe 475

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PINEAPPLE COCONUT CASHEW RICE RECIPE - (4.7/5)



Pineapple Coconut Cashew Rice Recipe - (4.7/5) image

Provided by PineyCook

Number Of Ingredients 15

1 1/2 cups uncooked long grained rice, rinsed and drained
1 20 oz.can crushed pineapple chunks
1 13.5 oz.can unsweetened coconut milk (I like Chaokoh)
3 tablespoons sweetened coconut flakes
1 tablespoon Thai red curry paste
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/8 teaspoon pepper
Garnish
3 tablespoons lime juice, more or less to taste
1/2 cup salted roasted cashews
1/2 cup chopped cilantro
freshly cracked salt and pepper to taste

Steps:

  • 1.Drain pineapple juice from crushed pineapple in a measuring cup. Add coconut milk to equal 3 cups liquid, adding water if necessary. 2.Add liquid to a large pan and bring to a gentle simmer then stir in all remaining ingredients EXCEPT Garnishes. Bring to a boil then cover and reduce heat to low (dial should be a little above lowest setting). Simmer for approximately 20 minutes or until rice is tender, stirring at 15 minutes, adding water if necessary. 3.When rice is tender, remove from heat and let rest 5 minutes, covered. 4.When ready to serve (not before), stir in lime juice, cilantro and cashews. 5.Taste and season with freshly cracked salt and pepper and additional lime juice to taste if desired.

PINEAPPLE COCONUT RICE



Pineapple Coconut Rice image

This lively side dish brightens up almost any meal. It's especially delicious with curry, and spicy foods.

Provided by Geema

Categories     Pineapple

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

2 teaspoons olive oil
1 cup diced onion
2 teaspoons minced fresh thyme or 1 teaspoon dried thyme
1/4 teaspoon pepper
3/4 cup long grain rice or 3/4 cup basmati rice
1 1/2 cups diced fresh pineapple
1 cup water
1/2 cup chopped green onion
1/2 cup pineapple juice
2 tablespoons flaked coconut
1/2 teaspoon salt

Steps:

  • Heat olive oil in a large saucepan over medium heat.
  • Add diced onion, thyme and pepper; saute 2 minutes.
  • Add rice and cook 1 minute.
  • Stir in pineapple and remaining ingredients; bring to a boil.
  • Cover, reduce heat and simmer 20 minutes or until rice is done and liquid is absorbed.

Nutrition Facts : Calories 223.6, Fat 3.4, SaturatedFat 1.1, Sodium 304.1, Carbohydrate 45.4, Fiber 2.4, Sugar 11.6, Protein 3.6

PINEAPPLE COCONUT JASMINE RICE



Pineapple Coconut Jasmine Rice image

Ok....my sweet tooth hit overdrive tonight and I wanted my dinner to reflect that! I didn't want to wait for dessert for the good stuff....so here is a recipe that I found from President's Choice that definitely satisfied my need for sweet....but not overkill! This IS actually a dessert but I needed something to go with my Lemon Chicken and Fresh Snow Peas...so I decided that this would fill the empty spot on my plate. While I was waiting for my chicken to finish cooking, I was sampling this Jasmine Rice delight...and it was mighty hard to wait to put it on the plate! Hope you enjoy this as much as I did!

Provided by cfletcher

Categories     Dessert

Time 35m

Yield 4 cups, 4-6 serving(s)

Number Of Ingredients 5

1 3/4 cups water
1 cup jasmine rice
14 ounces coconut milk
1/4 cup brown sugar (packed)
1/2 cup pineapple (diced)

Steps:

  • Bring water to a boil in a medium sized pot.
  • Stir in the rice and reduce heat to low.
  • Cover and cook for approximately 10 minutes or until water is absorbed (stirring occasionally),.
  • In a separate saucepan, heat the coconut milk over medium heat until hot but not boiling.
  • Add the brown sugar and stir until dissolved.
  • Add 1/2 of the coconut milk mixture to the cooked rice.
  • Let the rice stand for about 15-20 minutes.
  • Then add the diced pineapple and remainder of the coconut milk to the rice.
  • Optional: added a sprinkle of cinnamon to the top of the rice when serving.

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  • Add liquid to a large pan and bring to a gentle simmer then stir in all remaining ingredients EXCEPT Garnishes. Bring to a boil then cover and reduce heat to low (dial should be a little above lowest setting). Simmer for approximately 20 minutes or until rice is tender, stirring at 15 minutes, adding water if necessary.

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