TROPICAL COCONUT PINEAPPLE CASHEW RICE
Ingredients
- 1 1/2 cups long grained rice uncooked, and rinsed until the water runs clear
- 1 can 20 oz crushed pineapple in juice
- 1 can 13.5 oz coconut milk unsweetened
- 3 tbs coconut flakes sweetened
- 1 tbs Thai red curry paste
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp ginger ground
- 1/2 tsp salt
- 1/8 tsp pepper
FOR THE GARNISH:
- 3 tbs lime juice to taste
- 1/2 cup cashews salted and roasted
- 1/2 cup cilantro fresh, chopped
Instructions
- Drain can of crushed pineapple, reserving the juice into a large measuring cup. Add enough coconut milk to equal a total liquid amount of 3 cups. If there's not enough coconut milk, add water to reach the 3 cup line.
- Pour into a saucepan and bring to a simmer.
- Stir in the crushed pineapple and all remaining ingredients (except garnishes). Bring to a boil, cover and simmer 15-20 minutes, until rice is cooked and no extra liquid remains.
- Keep covered and let rest for 5 minutes.
- Keep covered and let rest for 5 minutes.
Notes
TROPICAL COCONUT PINEAPPLE CASHEW RICE
A fantastic rice dish that has all the great flavors of the tropics... sweet coconut, red curry, fresh pineapple, and savory roasted cashews!
** Make sure not to add your garnishes until right before serving, so the cilantro retains its green color, lime juice stands out, and the cashews are still crunchy.
Tried this recipe?Let us know how it was!