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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 10 |
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No, it's not too sweet! It is easy & delicious! Made for RSC Lucky #13. This does make quite a bit but it didn't last long in our family. It can be a side dish or served under a curry dish. Ingredients:
20 ounces pineapple chunks in juice, drained, juice & pineapple reserved separately |
1 (13 1/2 ounce) can coconut milk |
1 cup water, approximately |
2 cups basmati rice |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground cardamom |
2 cups garbanzo beans, cooked (or 1 15oz can, rinsed & drained) |
1/2 cup almonds, slivered |
1/2 cup raisins |
1/4 cup cilantro, chopped |
Directions:
1. Combine reserved pineapple juice, coconut milk & 1c water or more to equal 3 1/2c liquid.
2. Combine liquid with basmati, salt, cinnamon & cardamom. Bring to a boil, reduce heat to low & cook, covered, 10 minutes.
3. Fluff rice & stir in pineapple chunks, garbanzo beans, almonds, raisins & cilantro. Cover & let sit 10 minutes. Fluff again & serve.
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