Tropical Coconut Pineapple Cashew Rice

1 1/2 cups uncooked long grained rice rinsed until water runs clear
1 - 20 oz .can crushed pineapple in pineapple juice
1 - 13.5 oz .can unsweetened coconut milk
3 Tbsp sweetened coconut flakes
1 Tbsp Thai red curry paste
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp ground ginger
1/2 tsp salt
1/8 tsp pepper

3 Tbsp lime juice or to taste
1/2 cup salted roasted cashews
1/2 cup fresh cilantro chopped
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  1. 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.
  2. Pour into a saucepan and bring to a simmer.
  3. 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.
  4. Keep covered and let rest for 5 minutes.
  5. Fluff rice with a fork, and right before serving, stir in the garnishes.

Recipe Notes
** Make sure not to add your garnishes until right before serving, so the cilantro retains it's green color, lime juice stands out, and the cashews are still crunchy.

Original Recipes visit: Tropical Coconut Pineapple Cashew Rice @

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