Ingredients for Pineapple Coconut Jasmine Rice
- 1 ¾ cups water
- 1 cup jasmine rice
- 1 can (13.5 oz) full-fat coconut milk
- ¼ cup packed light brown sugar
- 1 cup diced fresh pineapple
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How to Make Pineapple Coconut Jasmine Rice
- Rinse 1 cup of jasmine rice under cold water until the water runs clear.
- In a medium saucepan, combine the rinsed rice with 1 ¾ cups of water. Bring to a boil over high heat.
- Reduce heat to low, cover, and simmer for 10-12 minutes, or until all the water is absorbed and the rice is cooked through.
- While the rice cooks, heat 1 can (13.5 oz) of full-fat coconut milk in a separate small saucepan over medium heat. Do not boil.
- Stir in ¼ cup packed light brown sugar until completely dissolved.
- Once the rice is cooked, remove from heat and let it stand, covered, for 5 minutes.
- Add ½ of the warm coconut milk mixture to the cooked rice and stir gently to combine.
- Let the rice sit for another 10-15 minutes to allow the flavors to meld.
- Gently fold in 1 cup of diced fresh pineapple and the remaining coconut milk mixture.
- Serve warm. Garnish with a sprinkle of ground cinnamon (optional).
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
85g
Fat
81g
Carbs
20g
