Posted by: Josey Lyne Payne, Esq. | July 23, 2013

Pineapple Jasmine Rice

This was a throw-together that turned out to be amazing.  To preserve the serendipity of it, it’s blog worthy.

Pineapple Jasmine Rice

1 cup coconut milk
1/2 cup pineapple juice (reserved)
1/2 cup water
1 teaspoon butter
1/2 teaspoon salt
1 cup Jasmine rice
1 tablespoon olive oil
3 scallions, green and white parts, sliced
8 oz pineapple chunks, drained (reserve juice) and rough copped
1/4 teaspoon ginger
salt & pepper, to taste

Combine coconut milk, pineapple juice, water, butter and salt and bring to boil.
Stir in rice.
Cover and simmer for 15-20 minutes, until rice absorbs all of the liquid.
Remove from heat.
Stir in scallions, pineapple, and ginger.
Season with salt and pepper to taste.


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