Coconut pineapple rice
This creamy coconut pineapple rice is so easy to make and will be sure to brighten your day! The coconut milk and pineapple chunks bring a delicious tropical taste and using brown rice makes it a healthier option. Vegan and gluten free.
When I first moved to United States from Quebec (Canada), I joined my husband all the way to Seattle. That was quite a big change for me, but how enriching. While living there, we did what most people around us did: we travelled to Hawaii almost every winter. The tropical islands are close to the West coast, which makes it a much cheaper trip and a more accessible place to go than if leaving from the East Coast.
When talking about Hawaii, most people would describe the outstanding water falls or the never ending dreamy beaches. These are amazing, of course! But to me, there is nothing like drinking coconut water straight from a fresh nut just fallen from the tree. Or, looking at all the mini pineapple bushes growing everywhere we looked.
The combination of coconut and juicy pineapple flavor is clearly the ultimate match to put myself back into a Hawaiian vibe. Just like in this coconut pineapple chia parfait, each bite of the creamy tropical rice reminds me of this amazing time of our lives.
Maybe you have never been to Hawaii, but I’m hoping I can still make you travel somewhere warm and sunny right from your first bite.
How to make this vegan coconut pineapple rice recipe
This recipe is very simple. Everything goes in the same pot and the rice will be ready within 40 minutes.
You will start by roasting some green onion with diced pineapple in a medium pot. I prefer using fresh pineapple instead of canned for its crisp and bright flavor. Then, the brown rice, coconut milk and water are added to the pot to let the rice cook while soaking up the sweet juices.
After the rice is cooked, add the lime juice and fresh cilantro. This brings so much more zest and freshness to the rich creamy rice, so don’t omit it!
Notes when making this rice:
- Although this recipe will work well with a low fat can of coconut milk, if you want this rice to be extra creamy or made for a special occasion, then chose a full fat version.
- Since coconut milk is used to cook the rice, the rice tends to stick more to the bottom of the pot. To help prevent this, simply stir intermittently as needed.
- Feel free to add a hint of maple syrup or a sprinkle of coconut sugar if you want your rice to be a little sweeter. This would be a great idea if you plan on combining something spicy with this rice.
How to eat this coconut pineapple rice
The slightly sweet flavor of this rice pairs very well with many different cultural dishes. Savory Asian, warming Indian or even spicy Mexican food would work well combined to this dish.
Try adding asian style marinated and roasted tofu or zesty black beans cooked with chili spices or this oven baked crispy coconut tofu to make this rice dish more complete.
Toppings ideas
This rice is deliciously rich and creamy, so don’t hesitate to add some crunchy texture and something fresh.
- Roasted cashews
- Peanuts
- Roasted shredded coconut
- Green onion
- Display a few lime wedges for a good squeeze before eating
- Fresh cilantro
- Sliced almonds
- Diced red pepper
I hope you will love this coconut rice as much we do! If you try it, please leave a comment below and rate the recipe to let me know how it was.
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Creamy coconut pineapple rice
Ingredients
- 1 cup fresh pineapple diced
- 3 green onions sliced, more for topping
- 2 cup brown rice (I used basmati rice)
- salt to taste
- 2 1/2 cup water
- 15.5 oz canned coconut milk
- 1/2 cup fresh cilantro roughly chopped, more for topping
- 1/2 lime juiced, more lime wedges for serving
Instructions
- In a medium pot, cook the green onion with the pineapple on medium high heat for about 2 minutes. Add a good pinch of salt.
- Add the rice and keep cooking for about 1 minute stirring constantly.
- Add the water and coconut milk, mix well, cover and bring to a boil. Once it starts to boil, turn down the heat to medium low. Keep on a gentle simmer, still covered, for about 35 minutes or until the rice is cooked and absorbed all of the liquid.
- Remove the pot from the heat, adjust the seasoning and add the lime juice and cilantro. Gently mix, but be careful not to overmix the rice!
- Serve warm with the topping of your choice, if desired: roasted tofu, roasted cashews, peanuts, more cilantro and green onion and a few lime wedges. Enjoy!
Notes
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2 Comments
Mama B
Here’s my version of your coconut rice; liquid proportions are different from yours. I’ve already bought more light coconut milk to make this again. This did not stick in the pan. I made it with your veggie stir fry – tweaked your stirfry sauce as well. Thanks for the great ideas!
Jess’s Coconut Rice (with Pineapple)
2 cups short grain brown rice
28 ounces liquid, including
1 13.5 ounce can light coconut milk
11 ounces coconut water
3.5 ounces water
optional: scallions, cilantro, lime, pineapple chunks
Bring to a simmer, then cook 45 minutes on low. Let steam off the heat for 10 more minutes.
The rice came out perfectly. I used the liquid proportion recommended on the Lundberg package.
I only had canned pineapple chunks, so I added them and the scallion at the table. And I wanted a more versatile rice because this made a lot. I wanted to be able to use it in other ways.
Coconut Rice for breakfast: Will use some of the leftover rice as a hot breakfast cereal, adding plant milk and frozen mango chunks (and raisins) and sprinkle on some SVA Madhur Sweet masala spice (from Chandika, used for oatmeal and other sweet foods). Or use frozen blueberries instead of mango.
plantbasedjess
Wow, thanks for your review and detailed comment! Using coconut water sounds like a great idea! I will have to try it too 🙂