Coconut Rice with Pineapple – Chef Donna At Home

Fragrant white rice simmered with flaked coconut, coconut milk, and pineapple juice is the perfect accompaniment to a spicy entrée. You can serve pineapple chunks mixed in or on the side.

• 1¼ cups white rice, Jasmine or Basmati preferred
• 1 13-14 oz. can coconut milk, unsweetened
• 1 cup pineapple juice, see notes
• 1 teaspoon salt
• ⅓ cup lightly packed sweetened flaked coconut, see notes

• In a medium saucepan, bring to up to a boil the coconut milk, pineapple juice and salt.
• Meanwhile, thoroughly rinse the rice in a strainer to remove excess starch.
• Add the rice and coconut to the saucepan. If using unsweetened coconut, add 1 Tablespoon of sugar as well.
• Stir once and reduce heat to a bare simmer. Cover and let cook undisturbed for 15-20 minutes. Add a little water if needed.
• Taste for doneness as well as for seasoning. You may need to add a little more salt, water or time if necessary.
• Fluff with a fork and serve.

• A 20 oz. can of pineapple chunks in juice, drained, yields just over 1 cup of juice – the perfect amount for this recipe.  I like to serve the pineapple chunks alongside the meal. You can cut up the pineapple and add it to the rice if you wish.
• You can adjust the amount of coconut as you desire, it’s merely a flavoring, but a good one. If using unsweetened coconut flakes, add 1 Tablespoon of sugar.
• Be sure to let your rice (in any recipe) cook undisturbed after stirring it once initially. The more you fiddle with it, the gummier it will be.