TROPICAL COCONUT PINEAPPLE CASHEW RICE
Servings 4 -6 people
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.