Pineapple Coconut Cashew Rice
Try this Pineapple Coconut Cashew Rice recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegan
vegetarian
white meat free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/2 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1/8 teaspoon pepper
- 1/2 teaspoon onion powder
- 1/2 cup chopped cilantro
- 1 tablespoon thai red curry paste
- 1 1/2 cups uncooked long grained rice rinsed and drained
- 3 tablespoons sweetened coconut flakes
- 1/2 cup salted roasted cashews
- freshly cracked salt and pepper to taste
- 1 20 oz. can crushed pineapple chunks in pineapple juice (not syrup)
- 1 13.5 oz. can unsweetened coconut milk ((i like
- 3 tablespoons lime juice (more or less to taste)
- Carbohydrate 7.56578729366987 g
- Cholesterol 0 mg
- Fat 8.83410224358974 g
- Fiber 1.03477699743135 g
- Protein 2.98351259014423 g
- Saturated Fat 2.42239006450321 g
- Serving Size 1 1 -6 (21g)
- Sodium 61.4885488782051 mg
- Sugar 6.53101029623852 g
- Trans Fat 0.782055524839743 g
- Calories 115 calories
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 pan 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.
