Tropical, sweet, savory, spicy, and absolutely delicious. That’s what this pineapple rice is all about. It’s the best combo of sweet and spicy!
Here’s what you’ll need to make this recipe:
Water: Tap is fine
Coconut Milk: 1/2 can
Crushed pineapple: Fresh or one 8-ounce can or 1 cup of crushed pineapple for this recipe.
Sugar: Granulated sugar and cane sugar both work for this recipe. I personally love cane sugar since it’s minimally processed than granulated sugar.
Butter: Butter adds richness and prevents the rice from clumping together. Go with unsalted butter.
Kosher salt: You’ll need 1/2 teaspoon of salt for this recipe. Since salt varies, I recommend you taste the rice before serving and add more if desired.
Red chili flakes: Chili flakes add the heat to the rice. You only need a little to taste it too. But if you like it spicier, add a little more.
Rice: Basmati rice or jasmine rice both work. Just make sure it’s not quick-cooking rice.
Lime: You’ll need the juice of half a lime, which is about 1 tablespoon.
Cilantro: Chopped cilantro adds a burst of fresh flavor. It’s not complete without it. Use as much as you like!
Ingredients:
1 cup water
1/2 cup Coconut milk
1 (8 oz.) can fresh or crushed pineapple in pineapple juice (1 cup) (if using fresh, add a little extra water or add a little pineapple juice
2 tsp. sugar
1 Tbsp. unsalted butter
1/2 tsp. kosher salt
1/4 – 1/2 tsp. red pepper flakes
1 cup basmati or jasmine rice, not quick-cooking
Juice 1/2 lime (about 1 Tbsp.)
Fresh cilantro, chopped
Instructions:
In a small saucepan, combine water, pineapple, sugar, butter, salt, and red pepper flakes. Cover and bring to a simmer over medium heat. Stir in rice and bring back to a simmer. Reduce heat to low, and simmer, partially covered for 15 minutes or until all of the water is absorbed. The rice will be almost done with a slight bite to it.
Remove the saucepan from heat and let the rice steam another 5 minutes, covered. Fluff rice with a fork. Stir in lime juice and chopped cilantro. (I love cilantro so I usually go heavy but you can add as much as you like).
Leftovers: Leftover rice will keep refrigerated in an airtight container for up to 4 days. It reheats very well too. To reheat the rice, add the rice to a non-stick skillet with little fat, such as butter or swirl of oil and heat, stirring occasionally, over medium heat.
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