Coconut rice with pineapple and pecans

Originally published on July 17, 2015

This Coconut Rice with Pineapple and Pecans is a fresh new recipe to share with family and friends. It’s sweet, savory, and perfect as a weeknight side or for lunch.

This rice is seriously addictive! I made it for dinner recently and luckily had plenty of leftovers to take for lunch midweek. The coconut milk only makes it slightly creamy and the pineapple gives you just enough freshness. If you’re looking for something to replace your boring old rice dish, look no further!

WHAT INGREDIENTS DO I NEED?

• 13.5 oz can coconut milk – unsweetened
• 2 ¼ cups water
• 2 cups Calrose rice
• 1 teaspoon of salt
• 20 ounce can pineapple chunks – drained
• ½ cup pecans – chopped
• Pinch of black pepper
• Chopped spring onions
• Optional – Sriracha sauce

HOW DO I MAKE COCONUT RICE WITH PINEAPPLE & PECANS?

Start by bringing 1 (13.5 oz) can coconut milk (unsweetened), 2 and ¼ cups water, and 2 cups Calrose rice to a boil. Once the liquid has boiled for about 1 minute, turn the heat down to low and cover with the lid. Cook for about 15 minutes or until the rice is soft in texture.

During this time, I make sure to stir the rice often to keep it from sticking to the bottom of the pot.

After your rice has absorbed all of the liquid and is a soft texture, remove the saucepan from the heat and add the chopped pineapple, ½ cup chopped pecans, 1 teaspoon salt, and a pinch of pepper.

Garnish with chopped spring onions and a dash of Sriracha sauce for a little heat.

I’m always looking for new interesting ways to turn rice from a boring side dish into an incredible appetizer. Cooking is about being creative!

What are some ways to be creative with rice? Let me know by commenting below! 🙂

Coconut rice with pineapple and pecans

Ingredients

• 13.5 oz can coconut milk – unsweetened

• 2 ¼ cups water

• 2 cups Calrose rice

• 1 teaspoon of salt

• 20 ounce can pineapple chunks – drained

• ½ cup pecans – chopped

• Pinch of black pepper

• Chopped green onions

• Optional – Sriracha sauce

instructions

1. In a large saucepan, bring coconut milk, water, and rice to a boil.
2. Once the liquid is simmering for about 1 minute, turn to low and cover with the lid. (Stir the rice often to keep it from sticking to the bottom of the pot.)
3. Cook for about 15 minutes or until the rice is soft in texture.
4. Remove pot from heat and add chopped pineapple, pecans, salt and pepper.
5. Garnish with chopped spring onions and enjoy! (You can also add sriracha sauce if you want a little spiciness).