Creamy Coconut Pineapple Rice
A tropical and creamy rice dish made by cooking rice in coconut milk and folding in sweet pineapple pieces — perfect as a side dish or light main with island flavors.
Equipment
- Saucepan with Lid
- Measuring cups
Ingrédients
Rice & Base
- 1½ cups jasmine rice, rinsed
- 1 can (13.5 oz) coconut milk full-fat for best creaminess
- 1¼ cups water or chicken broth
- 1 tsp salt
Pineapple & Flavor
- 1 cup pineapple chunks, drained fresh or canned
- 1 tbsp brown sugar optional, for extra sweetness
- fresh cilantro or scallions for garnish optional
Instructions
- In a medium saucepan, combine rinsed jasmine rice, coconut milk, water (or broth), and salt. Stir once to mix.
- Bring the mixture to a gentle boil over medium heat. Once boiling, reduce heat to low and cover tightly with a lid.
- Simmer for about 15–20 minutes, until the rice is tender and most of the liquid is absorbed.
- Remove from heat and let the rice rest, covered, for 5–10 minutes to steam and finish cooking.
- Fluff the rice with a fork, then gently fold in the pineapple chunks and brown sugar if using. Adjust salt to taste.
- Serve warm, garnished with fresh cilantro or scallions if desired.
Notes
This creamy coconut pineapple rice brings tropical flavors to life by simmering jasmine rice in coconut milk and folding in sweet pineapple pieces at the end. It can be served as a flavorful side dish or a light vegetarian main depending on portion size. Full-fat coconut milk yields the richest result. :contentReference[oaicite:1]{index=1}