Ingredients
Scale
- 1 cup jasmine rice
- 1 ½ cups coconut milk
- 1 cup diced pineapple
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 1 teaspoon sesame oil
- 2 tablespoons green onions, sliced
- 1/4 cup cashews, chopped
- 1/2 teaspoon salt
Instructions
- Rinse the jasmine rice under cold water until the water runs clear.
- In a medium saucepan, combine the rinsed rice and coconut milk, and bring to a boil.
- Reduce the heat, cover, and simmer for 18-20 minutes, or until rice is tender.
- Remove from heat and let it sit for 5 minutes.
- Fluff the rice with a fork, then stir in the diced pineapple, soy sauce, olive oil, sesame oil, green onions, cashews, and salt.
- Serve warm as a side dish or main course.
Notes
- This dish can be easily customized with additional vegetables or proteins, like chicken or shrimp.
- For a spicier version, add red pepper flakes to taste.
- Leftovers can be refrigerated and reheated, although the texture may change slightly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Tropical
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg