This coconut pineapple rice is easy to make and SO deliciously creamy and rich. The coconut milk and pineapple chunks add a delicious tropical taste and using brown rice makes it a healthier option. It makes for a sticky rice that's filled with flavors. Vegan and gluten free.
1 ½cupsfresh pineapplediced (can also use canned or frozen, see notes)
1limejuiced, plus more lime wedges for serving
½tspsaltor to taste
¼-1/2cupfresh cilantroroughly chopped
⅓cupshredded coconutunsweetened
Instructions
In a medium pot, combine the rice, coconut milk and water. Cover and bring to a boil. Once boiling, reduce the heat to low right away. Keep on a low simmer for about 40 minutes or until the rice absorbed all the liquid. Then, keep covered and remove from the heat to let the rice sit for 10 more minutes.
While the rice is cooking, toast the shredded coconut in a non-stick pan on medium-high heat for 3-5 minutes or until lightly browned (watch carefully so it does not burn).
When the rice is done, then add the pineapple chunks, salt, cilantro, toasted coconut and lime juice. Stir to combined.
Serve warmed topped with more fresh cilantro and a side of lime wedge. This rice is amazing with this crispy coconut tofu.
Video
Notes
If too much water evaporates while cooking, then add a little more, bring back to a simmer while covering and cook until the rice is done.
This recipe works well with a long grain brown rice. If using a different rice, then you might need to adjust the amount of liquid to cook the rice to your taste.
If using canned or frozen pineapple, then simply thaw and/or drain before adding to the rice.
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.