THAI RED DUCK WITH STICKY PINEAPPLE RICE
Marinate duck breasts with red curry paste and lime, then serve with coconut rice, peas and beansprouts for a healthy weeknight dinner
Provided by Sarah Cook
Categories Dinner, Main course, Supper
Time 35m
Number Of Ingredients 11
Steps:
- Sit a duck breast between 2 sheets of cling film on a chopping board. Use a rolling pin to bash the duck until it is 0.5cm thick. Repeat with the other breast, then put them both in a dish. Mix the curry paste with the lime zest and juice, and rub all over the duck. Leave to marinate at room temperature for 20 mins.
- Meanwhile, tip the rice into a small saucepan with some salt. Pour over the coconut milk with 150ml water. Bring to a simmer, then cover the pan, turn the heat down low and cook for 5 more mins. Stir in the peas, then cover, turn the heat off and leave for another 10 mins. Check the rice - all the liquid should be absorbed and the rice cooked through. Boil the kettle, put the beansprouts and red onion in a colander and pour over a kettleful of boiling water. Stir the beansprouts and onion into the rice with the pineapple, chilli and coriander stalks, and some more salt if it needs it, and put the lid back on to keep warm.
- Heat a griddle pan and cook the duck for 1-2 mins each side or until cooked to your liking. Slice the duck, stir most of the coriander leaves through the rice with a fork to fluff up, and serve alongside the duck, scattered with the remaining coriander.
Nutrition Facts : Calories 500 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 37 grams protein, Sodium 0.6 milligram of sodium
PINEAPPLE FRIED RICE (THAI)
Recipe video above. Terrific side dish option with a tropical or summer flair! This is a Thai dish made with a classic Thai Fried Rice Sauce. Use ONE of the 3 sauces - all are traditional. Serve with all things Thai, Asian, BBQ, tropical themed, Caribbean (excellent match!), fish, prawns/shrimp, salmon - see in post for ideas. Also - featured in Monday's Honey Soy Chicken.
Provided by Nagi
Categories Side Dish
Number Of Ingredients 15
Steps:
- Heat oil in a wok or large non stick skillet over high heat.
- Add garlic and onion, cook for 1 minute.
- Add capsicum, cook for 1 minute.
- Add peas, stir for 30 seconds.
- Add rice and Sauce ingredients of choice. Cook, stirring constantly, for 2 minutes or until rice grains goes from being wet with sauce to sort of caramelised.
- Add pineapple, stir for just 30 seconds to warm through.
- Stir through green onions then serve!
Nutrition Facts : Calories 187 kcal, Carbohydrate 35 g, Protein 4 g, Fat 4 g, SaturatedFat 3 g, Sodium 322 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
COCONUT RICE
This Coconut Rice with pineapple is a mild and light tropical side dish that pairs perfectly with steak, chicken, pork, and seafood. Great for summer or anytime of year using canned or fresh fruit.
Provided by Amy
Categories Side Dish
Time 35m
Number Of Ingredients 9
Steps:
- Rinse the rice several times until the water runs clear. Drain the rice.
- In a medium pot, over high heat, add the rice, broth, and coconut milk and bring to a boil. Once boiling, turn the heat to low and cover with tight fitting lid; let cook for 20 minutes.
- Turn off heat, and without opening the lid, let it sit for another 10 minutes to finish steaming.
- Fluff the rice with a fork and mix in the pineapple, soy sauce, sesame oil, brown sugar, and scallions.
- Top with any of the other recommended mix-ins and drizzle a touch more soy sauce, if desired.
Nutrition Facts : ServingSize 8 servings, Calories 293 kcal, Carbohydrate 50 g, Protein 5 g, Fat 8 g, SaturatedFat 5 g, Sodium 269 mg, Fiber 1 g, Sugar 10 g
COCONUT JASMINE RICE
Make and share this Coconut Jasmine Rice recipe from Food.com.
Provided by Lil Leasa
Categories Rice
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Rub oil on bottom of pot.
- Put the rice, coconut milk, water, and salt in a saucepan on med high heat stir occasionally until it comes to a gental boil. Add brown sugar if you decide to go with that option.
- Cover 3/4 of the way with lid and put on a med low heat gently simmer until liquid is mostly absorbed, about 15 to 20 minutes.
- When liquid is absorbed let it rest off of burner with the lid completely covering for 5 to 10 minutes. Fluff with a fork and stir in the lime zest if you decide to go with that option. Serve.
Nutrition Facts : Calories 875.6, Fat 25.2, SaturatedFat 23.1, Sodium 353.6, Carbohydrate 154.3, Fiber 2.9, Sugar 76.2, Protein 8
THAI PINEAPPLE FRIED RICE
Thai-style sweet and spicy pineapple fried rice with red bell pepper, cashews and cilantro. This is a healthy and quick, vegetarian weeknight dinner! This dish comes together very quickly, so be sure to have your ingredients (including chilled leftover rice) prepped in advance. Recipe yields 2 large, restaurant-sized portions or 4 more modest portions.
Provided by Cookie and Kate
Categories Entree
Time 25m
Number Of Ingredients 13
Steps:
- Heat a large wok, cast iron skillet or non-stick frying pan over medium-high heat and place an empty serving bowl nearby. Once the pan is hot enough that a drop of water sizzles on contact, add 1 teaspoon oil. Pour in the eggs and cook, stirring frequently, until the eggs are scrambled and lightly set, about 30 seconds to 1 minute. Transfer the eggs to the empty bowl. Wipe out the pan if necessary with a paper towel (be careful, it's hot!).
- Add 1 tablespoon oil to the pan and add the pineapple and red pepper. Cook, stirring constantly, until the liquid has evaporated and the pineapple is caramelized on the edges, about 3 to 5 minutes. Then add the green onion and garlic. Cook until fragrant while stirring constantly, about 30 seconds. Transfer the contents of the pan to your bowl of eggs.
- Reduce the heat to medium and add the remaining 2 teaspoons oil to the pan. Pour in the cashews and cook until fragrant, stirring constantly, about 30 seconds. Add the rice to the pan and stir to combine. Cook until the rice is hot, stirring occasionally, about 3 minutes.
- Pour the contents of the bowl back into the pan and stir to combine, breaking up the scrambled eggs with your spoon. Cook until the contents are warmed through, then remove the pan from heat. Add the tamari and chili garlic sauce, to taste. Squeeze the juice of 1/2 lime over the dish and stir to combine. Season to taste with salt and set aside.
- Slice the remaining 1/2 lime into 4 wedges. Transfer the stir-fry to individual serving bowls and garnish each bowl with a lime wedge and a light sprinkle of cilantro. Serve with bottles of tamari and chili garlic sauce or sriracha on the side, for those who might want to add more to their bowls.
Nutrition Facts : Calories 349 calories, Sugar 7.1 g, Sodium 389.7 mg, Fat 17.4 g, SaturatedFat 7.9 g, TransFat 0 g, Carbohydrate 39.4 g, Fiber 3.3 g, Protein 10.1 g, Cholesterol 93 mg
COCONUT RICE AND PINEAPPLE
I've been on a rice kick all week. This sweet and savory rice side dish is crunchy and is great drizzled with soy sauce,if desired. A very nice dish to serve with any of your pork recipes, and barbecue kabobs.
Provided by Pat Duran
Categories Other Side Dishes
Time 35m
Number Of Ingredients 9
Steps:
- 1. Rinse the rice several times until the water runs clear. Drain the rice. Cook in a rice cooker using the broth, milk and reserved pineapple juice. --- Stove top method: If you do not have a rice cooker- make on stove top: In a medium pot, over high heat, add the rice, broth, juice and coconut milk and bring to a boil. Once boiling, turn the heat to low and cover with tight fitting lid; let cook for 20 minutes. Turn off heat, and without opening the lid, let it sit for another 10 minutes to finish steaming.
- 2. Fluff the rice with a fork and mix in the pineapple,soy sauce, brown sugar, and sesame oil. Top with chopped scallions and any of the garnishes. Drizzle with a bit of soy sauce , if desired.
HOW TO MAKE PINEAPPLE COCONUT RICE
A delightfully sweet rice side dish that pairs wonderfully with so many Asian mains like Thai meatballs, a spicy curry or stir fry.
Provided by Tara Noland
Time 35m
Number Of Ingredients 8
Steps:
- Add rice to rice cooker along with the coconut milk, water, pineapple juice and salt. Cook according to rice cooker for desired time. Once the rice is done add the pineapple and coconut and toss. Serve immediately topped with cilantro.
COCONUT JASMINE RICE
Steps:
- Rinse the rice under cold water 3 times or until the liquid runs clear. Add the rice, coconut milk and water to a medium pot; stir well. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 25 to 30 minutes. Remove from the heat and let stand for 15 minutes. Remove the lid and fluff the rice with a fork. Garnish with coconut flakes.
PINEAPPLE RICE
Mixing fruit and savoury is not to everyone's taste but this quick side is certainly worth taking a gamble on
Provided by Barney Desmazery
Categories Dinner, Side dish
Time 15m
Number Of Ingredients 9
Steps:
- Heat the oil in a wok or frying pan. Sizzle the shallots until tinged then add the garlic and stir-fry for 1 min. Then add the curry powder and rice, and stir-fry to separate the grains. Add the pineapple chunks and juice and season with the soy and sugar. Stir through the spring onions and coriander.
Nutrition Facts : Calories 253 calories, Fat 4 grams fat, Carbohydrate 55 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 2.74 milligram of sodium
COCONUT JASMINE RICE
This is one of my favorite rice recipes. It goes great with just about anything! Try a ginger chicken main dish with it!
Provided by Tony Reinert
Categories Side Dish Rice Side Dish Recipes
Time 30m
Yield 6
Number Of Ingredients 5
Steps:
- Stir coconut milk, water, sugar, and salt together in a saucepan over medium heat until sugar dissolves. Add rice; bring to a boil, cover the saucepan, reduce heat to low, and simmer until rice is tender and liquid is absorbed, 18 to 20 minutes.
Nutrition Facts : Calories 302.1 calories, Carbohydrate 40.9 g, Fat 13.9 g, Fiber 1.3 g, Protein 4.5 g, SaturatedFat 12.4 g, Sodium 10 mg, Sugar 0.7 g
PINEAPPLE COCONUT JASMINE RICE
Ok....my sweet tooth hit overdrive tonight and I wanted my dinner to reflect that! I didn't want to wait for dessert for the good stuff....so here is a recipe that I found from President's Choice that definitely satisfied my need for sweet....but not overkill! This IS actually a dessert but I needed something to go with my Lemon Chicken and Fresh Snow Peas...so I decided that this would fill the empty spot on my plate. While I was waiting for my chicken to finish cooking, I was sampling this Jasmine Rice delight...and it was mighty hard to wait to put it on the plate! Hope you enjoy this as much as I did!
Provided by cfletcher
Categories Dessert
Time 35m
Yield 4 cups, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Bring water to a boil in a medium sized pot.
- Stir in the rice and reduce heat to low.
- Cover and cook for approximately 10 minutes or until water is absorbed (stirring occasionally),.
- In a separate saucepan, heat the coconut milk over medium heat until hot but not boiling.
- Add the brown sugar and stir until dissolved.
- Add 1/2 of the coconut milk mixture to the cooked rice.
- Let the rice stand for about 15-20 minutes.
- Then add the diced pineapple and remainder of the coconut milk to the rice.
- Optional: added a sprinkle of cinnamon to the top of the rice when serving.
SUNNY'S PORK KEBABS AND BAKED PINEAPPLE RICE
Provided by Sunny Anderson
Categories main-dish
Time 3h25m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- In a medium bowl, whisk together the pineapple juice, soy sauce, brown sugar, ginger, vegetable oil, gochujang and garlic. Pour into a large resealable plastic bag and add the pork, moving the bag around to ensure the marinade coats all of the pork. Seal the bag and refrigerate for 1 1/2 hours.
- After 1 1/2 hours, remove the bag with the meat from the refrigerator and let sit at room temperature for 30 minutes. If using wooden skewers, soak in water at this point.
- Heat a grill or grill pan to medium-high heat.
- Remove the pork from the marinade and discard the marinade. Thread 5 to 6 pork cubes on each skewer. Season the pork on all sides with a pinch of salt and a few grinds of black pepper. Grill and flip to cook on all sides until cooked through, 2 to 3 minutes on each side. Serve immediately with Sunny's Baked Pineapple Rice (or cover with aluminum foil until serving).
- Preheat the oven to 350 degrees F.
- Put the rice and pineapple in an 8-by-8-inch baking dish. In a medium pot on high heat, add the coconut milk, butter, salt, some black pepper and 1 cup water. Cook until the butter melts and the mixture is just below simmering. Pour over the rice and immediately cover tightly with aluminum foil. Bake until the rice is tender and the water is absorbed, 35 to 40 minutes.
- Add the almonds and scallions, fluff with a fork and serve warm.
THAI FRIED RICE WITH PINEAPPLE
Make things sweet and salty for dinner tonight with this delicious Thai Fried Rice with Pineapple made with fluffy Carolina® Jasmine Rice.
Provided by Carolina® Rice
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- Enjoy sweet and salty flavors for dinner tonight with this simple and delicious Thai Fried Rice with Pineapple brought to us by food blogger Christine McMichael at Jar of Lemons. Step 1
- Cook rice according to package instructions Step 2
- Over medium-high heat, heat 1/2 the coconut oil in skillet. Step 3
- Add and saute garlic for a few minutes. Step 4
- Add chopped cashews, green onion, and bell pepper and continue cooking for another 5 to 7 minutes. Step 5
- as the bell pepper begins to soften, add the pineapple, and continue cooking for an additional 5-7 minutes. Step 6
- Set aside. Step 7
- Add the remaining oil to the pan, scramble eggs, and cook. Step 8
- Set aside. Step 9
- While the eggs are cooking, make the sauce by mixing the soy sauce, honey, ground pepper, and curry powder. Step 10
- Add the cooked rice and sauce mixture to the skillet and stir-fry for about 5 minutes. Step 11
- Add the rest of the ingredients back in and stir-fry for another 5 minutes. Step 12
- Serve immediately and enjoy!
THAI PINEAPPLE FRIED RICE
Thai Pineapple Fried Rice
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- A little bit of sweet, a little bit of savory, and a whole lot of tasty, this easy-to-make Thai Pineapple Fried Rice is perfect for lunch or dinner! Enjoy the sweet and savory combo brought to us by Christine McMichael at Jar of Lemons. Step 1
- Cook rice according to package instructions Step 2
- Over medium-high heat, heat 1/2 the coconut oil in skillet. Step 3
- Add and saute garlic for a few minutes. Step 4
- Add chopped cashews, green onion, and bell pepper and continue cooking for another 5 to 7 minutes. Step 5
- as the bell pepper begins to soften, add the pineapple, and continue cooking for an additional 5-7 minutes. Step 6
- Set aside. Step 7
- Add the remaining oil to the pan, scramble eggs, and cook. Step 8
- Set aside. Step 9
- While the eggs are cooking, make the sauce by mixing the soy sauce, honey, ground pepper, and curry powder. Step 10
- Add the cooked rice and sauce mixture to the skillet and stir-fry for about 5 minutes. Step 11
- Add the rest of the ingredients back in and stir-fry for another 5 minutes. Step 12
- Serve immediately and enjoy!
PINEAPPLE RICE
Tropical, sweet, savory, spicy, and absolutely delicious. That's what this pineapple rice is all about. It's the best combo of sweet and spicy!
Provided by Katya
Categories Side
Time 25m
Number Of Ingredients 9
Steps:
- In a small saucepan, combine water, pineapple, sugar, butter, salt, and red pepper flakes. Cover and bring to a simmer over medium heat. Stir in rice and bring back to a simmer. Reduce heat to low, and simmer, partially covered for 15 minutes or until all of the water is absorbed. The rice will be almost done with a slight bite to it.
- Remove the saucepan from heat and let the rice steam another 5 minutes, covered. Fluff rice with a fork. Stir in lime juice and chopped cilantro. (I love cilantro so I usually go heavy but you can add as much as you like).
Nutrition Facts : Calories 115 calories, Sugar 6.2 g, Sodium 4.4 mg, Fat 3 g, SaturatedFat 1.8 g, TransFat 0 g, Carbohydrate 20.8 g, Fiber 0.6 g, Protein 1.4 g, Cholesterol 7.6 mg
EASY COCONUT JASMINE RICE
This three-ingredient coconut jasmine rice is the perfect accompaniment to Asian dishes.
Provided by thedailygourmet
Categories Rice Side Dishes
Time 30m
Yield 4
Number Of Ingredients 4
Steps:
- Put rice in a fine-mesh sieve, and rinse with cold running water until water runs clear.
- Pour coconut milk into a saucepan and add salt and rice over medium-high heat. Stir to combine and bring to a boil. Once mixture is boiling, reduce heat to low, and cover.
- Cook until coconut milk is absorbed and rice is cooked through, abut 20 minutes. Fluff rice with a fork and serve.
Nutrition Facts : Calories 338.5 calories, Carbohydrate 36.3 g, Fat 20.5 g, Fiber 1.5 g, Protein 4.7 g, SaturatedFat 18.2 g, Sodium 51.2 mg
More about "pineapple coconut jasmine rice food"
PINEAPPLE CASHEW FRIED RICE - HOW SWEET EATS
From howsweeteats.com
5/5 (10)Category Main CourseCuisine AsianEstimated Reading Time 4 mins
- In a large saucepan, add rice, coconut milk, juice and water, stirring to combine. Bring to a boil, then cover, reduce to a simmer, and cook until the rice has absorbed all of the liquid – about 20-30 minutes. The time will differ depending on your rice, so check the directions and adjust any additional liquid accordingly. For reference, I use Trader Joe’s brown jasmine rice. Let the rice completely cool. You can do this ahead of time!
- In a large skillet or wok, melt 1 tablespoons of coconut oil over medium-high heat. Add in onions and peppers with a pinch of salt, then stir and cook for about 2-3 minutes, until slightly soft. Add in garlic and ginger, stirring for 30 seconds. Remove veggies with a large spoon and set aside in a bowl. Increase the heat a bit in the skillet, add another tablespoon of coconut oil and add pineapple. Stir and cook until golden – about 5-6 minutes. Add to the bowl of veggies.
- Add 1/2 tablespoons of coconut oil to the skillet and add eggs, quickly stirring the entire time they cook, which will take about a minute. Break them apart as much as you’d like. Add eggs to a separate bowl and set aside, breaking them apart more with a spatula if you want.
- Keep the heat high under the skillet and add 2 1/2 tablespoons of coconut oil. Add in the cooled jasmine rice, tossing to coat, then let sit for 1-2 minutes to crisp up and get golden. Stir, breaking apart any pieces, and repeat for another 1-2 minutes. Repeat another 1-2 times until the rice is a bit crispy and golden.
PINEAPPLE COCONUT (STICKY) RICE - WAYFINDER'S GALLEY
From wayfindersgalley.com
Category Side DishTotal Time 50 minsEstimated Reading Time 2 minsCalories 255 per serving
PINEAPPLE-LIME JASMINE RICE - KITCHEN MEETS GIRL
From kitchenmeetsgirl.com
COCONUT & PINEAPPLE FRIED RICE | CARIBBEAN FETE - FEAST …
From feastinthyme.com
5/5 (3)
- To make the rice, combine water, coconut milk, coconut flakes, and 2 teaspoons salt in a large pot (stainless steel works well), and bring to a boil. Add the rice, lower the heat to a simmer, and cover. Cook for 25 minutes, until the water has been absorbed by the rice. Remove from heat and toss the rice to prevent sticking. This can be done ahead and the rice refrigerated overnight if you like.
- Heat the coconut oil in a large wok over medium heat. If you do not have a large enough pan to make everything at once, you can make the rice in two batches by splitting the rest of the ingredients in half. Add the hot pepper, scallions, and carrot and sauté for 3-5 minutes to soften. Sprinkle with remaining salt and pepper, then add the ginger, thyme, pineapple, lime juice, zest, and cashews. Sauté for another 3-5 minutes.
- Add coconut rice and toss with the vegetable mix, spreading it out in the thinnest possible layer over the surface of the pan. Let cook for 5-8 minutes without disturbing it, then add the soy sauce, toss the mixture together, and spread it out again, cooking for another 5-8 minutes. Depending on the amount of rice and the size of your pan, you might need to repeat this process a few times until bits are a little crispy and toasted in places, but be careful not let it burn.
- Remove from heat but keep warm. When ready to serve, spoon as much rice as will fit into your prepared pineapple boat, heaping the top into a rounded mound. It is unlikely that all of the rice will fit. Reserve the remaining fried rice in the kitchen to refill the pineapple boat as needed, or serve in a separate bowl on the table. Sprinkle the top with the chopped cilantro, serve warm, and enjoy!
RECIPE: SHRIMP AND PINEAPPLE OVER COCONUT RICE | WHOLE ...
From wholefoodsmarket.com
Servings 4Calories 310 per servingTotal Time 1 hr
- Reduce heat to medium-low, cover and simmer 45 to 50 minutes or until all liquid is absorbed and rice is tender.
CHICKEN COCONUT RICE WITH PINEAPPLE (QUICK & EASY RECIPE ...
From everydayeasyeats.com
5/5 (13)Total Time 30 minsCategory MainCalories 492 per serving
- Bring mixture to a boil. Reduce heat to low, cover and simmer for about 20 minutes or until the liquid has been absorbed.
- While the rice is simmering, heat one tablespoon of oil in a large frying pan or skillet set over medium heat.
- When the oil is hot, add the chicken and season it liberally with salt and pepper. Cook for 4-5 minutes or until cooked through. Transfer the chicken to a plate and set it aside.
PINEAPPLE PORK WITH COCONUT RICE RECIPE - PINCH OF YUM
From pinchofyum.com
4.9/5 (56)Calories 722 per servingCategory Dinner
- Marinate the pork with 1/4 cup of the sauce for 2-3 hours, or a full day. This is low-key and low-stress. Just do it whenever you think of it.
- Add the rice ingredients to an Instant Pot. Cook on high pressure for 3 minutes, followed by a natural pressure release for 10-15 minutes (just let it sit there). Release the steam, fluff with a fork, season with a little salt, and attempt not to eat the whole thing.
- Heat a tablespoon of olive oil in a nonstick skillet or grill pan over medium high heat. Add *just* the pork, discarding the excess sauce – if you add all the sauce with it, it will steam the pork instead of caramelizing it. Leave the pork undisturbed in the hot pan for a few minutes at a time to get better caramelization. Throw the pineapple in there and let it get saucy and caramelized, too. Add a few additional tablespoons of sauce AFTER you’ve gotten it nice and brown.
- Top your luscious rice with a scoop of the saucy pineapple pork and finish with lime zest, cilantro, crunchy onions, and little slices of jalapeño.
COCONUT RICE WITH PINEAPPLE - CHEF DONNA AT HOME
From chefdonnaathome.com
Estimated Reading Time 4 mins
- Add the rice and coconut to the saucepan. If using unsweetened coconut, add 1 Tablespoon of sugar as well.
- Stir once and reduce heat to a bare simmer. Cover and let cook undisturbed for 15-20 minutes. Add a little water if needed.
COCONUT PINEAPPLE RICE - PLANT BASED JESS
From plantbasedjess.com
5/5 (1)Category Main Course, Side Dish
- In a medium pot, combine the rice, coconut milk and water. Cover and bring to a boil. Once boiling, reduce the heat to low right away. Keep on a low simmer for about 40 minutes or until the rice absorbed all the liquid. Then, keep covered and remove from the heat to let the rice sit for 10 more minutes.
- While the rice is cooking, toast the shredded coconut in a non-stick pan on medium-high heat for 3-5 minutes or until lightly browned (watch carefully so it does not burn).
- When the rice is done, then add the pineapple chunks, salt, cilantro, toasted coconut and lime juice. Stir to combined.
- Serve warmed topped with more fresh cilantro and a side of lime wedge. This rice is amazing with this crispy coconut tofu.
PINEAPPLE FRIED RICE - JESSICA GAVIN
From jessicagavin.com
4.6/5 (35)Total Time 40 minsCategory SideCalories 375 per serving
- In a 3-quart sized saucepan, add rice and water. Bring to a boil and then turn down heat to a simmer and cover with a lid.
SEARED SCALLOPS WITH COCONUT RICE & PINEAPPLE SALSA | FORK ...
From forkinthekitchen.com
5/5 (4)Total Time 35 minsCategory DinnerCalories 322 per serving
- Stovetop Directions: Combine jasmine rice, coconut milk, and a pinch of salt in a medium saucepan. Bring to a boil and stir once. Cover with a lid (or foil) then reduce heat and simmer for 20 minutes. Remove from heat and let stand (covered) for 5-10 minutes, fluff with a fork before serving. Stir in chopped cilantro, if desired.
- While the rice is resting (or right before it's finished cooking), begin prepping the scallops. Pat the scallops dry, then salt and pepper the flat sides of the scallops.
PINEAPPLE COCONUT RICE - JESSI'S KITCHEN
From jessiskitchen.com
Servings 4Estimated Reading Time 1 minCategory SidesTotal Time 30 mins
- Add the coconut milk, water and sea salt to a medium sized saucepan and heat to a low simmer.
- Add the rice to a bowl with the chopped pineapple and cilantro. Toss to combine and serve immediately.
PINEAPPLE THAI RICE WITH JASMINE RICE - MINUTE® RICE
From minuterice.com
4.7/5 (3)Estimated Reading Time 2 minsServings 4-6
- Have a Thai feast at home tonight! This simple Pineapple Thai Rice with jasmine rice is your solution to making a delicious and filling meal with all of your favorite takeout flavors. Step 1
- Place cilantro, green onions and chili pepper in a food processor and process until finely chopped. Step 3
- Transfer onion and herb mix to a small bowl. Mix in pineapple tidbits and reserved 1/4 cup juice. Step 4
COCONUT RICE (STOVETOP OR RICE COOKER) + HOW TO FREEZE
From carlsbadcravings.com
Reviews 16Servings 6
- Rinse the rice in a fine mesh sieve under running cold water until the rice water runs pretty clear. This is crucial and will take several minutes. Don’t shortcut this step or you’ll end up with gummy rice.
- Melt the butter in a large non-stick saucepan over medium heat. Increase heat to medium-high and add the rice. Sauté for three minutes to toast the rice (this makes it fluffy).
- Add the coconut milk, water, and seasonings. Bring to a simmer (wait for the middle to start to start to bubble, not just the edges). This can take up to five minutes, so be patient. Once simmering, give the rice a stir, cover with the lid and turn the heat down to LOW.
- Cook on low for 6-10 minutes, or until the rice is al dente (it will continue to cook more in the next step), checking doneness and stirring at 6 minutes.
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