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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This rice has such sweet and comforting aroma. Coconut, pineapple...you'll love it. I was looking for a rice dish to go with my Bahama Shrimp Skewers and this is what I found on the net. To add an extra layer of flavor you could substitute some of the chicken broth with lime juice or orange juice and to make it spicy add a minced scotch bonnet pepper. Ingredients:
2 cups rice |
1 1/4 cups chicken broth |
1 cup coconut milk |
1 cup crushed pineapple |
2 tablespoons soy sauce |
1 teaspoon sesame oil |
1 teaspoon brown sugar |
1/4 cup green onion, chopped |
chopped macadamia nuts, to taste (or almonds) |
toasted coconut flakes, to taste |
Directions:
1. Rinse rice and add to a pot with the broth and coconut milk (and juice if you want) and cook until done. I use a rice cooker.
2. Fluff up the rice and add the pineapple, soy sauce, sesame oil and sugar. Mix well, taste and adjust seasoning.
3. Top rice with green onions, nuts and coconut flakes before serving.
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