Ingredients

The following ingredients have 5 Servings
  • 1 1/2 cups uncooked long grained rice, rinsed and drained
  • 1 20 oz. can, crushed pineapple chunks in pineapple juice (NOT syrup)
  • 1 13.5 oz. can unsweetened coconut milk ((I like Chaokoh))
  • 3 tablespoons sweetened coconut flakes
  • 1 tablespoon Thai red curry paste
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 tablespoons lime juice (more or less to taste)
  • 1/2 cup salted roasted cashews
  • 1/2 cup chopped cilantro
  • freshly cracked salt and pepper to taste

Instruction

  • Drain pineapple juice from crushed pineapple in a measuring cup. Add coconut milk to equal 3 cups liquid, adding water if necessary.
  • Add liquid to a large nonstick saucepan and bring to a gentle simmer then stir in all remaining ingredients EXCEPT Garnishes. Bring to a boil then cover and reduce heat to low (dial should be a little above lowest setting). Simmer for approximately 20 minutes or until rice is tender, stirring at 15 minutes, adding water if necessary.
  • When rice is tender, remove from heat and let rest 5 minutes, covered.
  • When ready to serve (not before), stir in lime juice, cilantro and cashews.
  • Taste and season with freshly cracked salt and pepper and additional lime juice to taste if desired.