Best Pineapple Coconut Cashew Rice Recipes

Thai-Style Pineapple-Coconut Rice image

Provided by Nava Atlas

Number Of Ingredients 14

1 1/2 cups uncooked long- grain brown rice, such as brown basmati
1 cup light coconut milk (about half a 15-ounce can), or more as needed
1 tablespoon safflower or other high-heat oil or 3 tablespoons vegetable broth or water
1 large onion, preferably red, chopped
2 cups small broccoli florets
1 medium red or green bell pepper, diced
2 medium carrots, peeled and sliced
2 medium ripe fresh tomatoes, diced
2 cups fresh pineapple chunks (about 3/4 inch thick) or one 20-ounce can unsweetened pineapple chunks in juice, drained (reserve liquid for another use)
1 to 2 teaspoons good-quality curry powder
2 teaspoons minced fresh or jarred ginger, or more to taste
Salt to taste
Crushed red pepper flakes to taste
Crushed peanuts or cashews for topping (optional)

Steps:

Combine the rice with 2 cups water and the coconut milk in a saucepan. Bring to a rapid simmer, then cover and simmer gently until the water is absorbed, about 30 to 35 minutes.
Meanwhile, heat the oil in a stir- fry pan or a wide skillet. Add the onion and saute over medium heat until golden.
Add the broccoli, bell pepper, and carrots. Turn the heat up to medium-high and stir-fry for 3 to 4 minutes, or until the vegetables are just tender-crisp.
Add the tomatoes and pineapple chunks and continue to stir-fry for a minute or two, just until the tomatoes soften slightly.
Stir in the cooked rice, curry powder, and ginger. Stir gently until all the ingredients are completely combined. Since about half the can of coconut milk is remaining, if you'd like the mixture to be a bit more moist, add 1/4 cup or so more, but take care not to make the mixture soupy.
Season with salt and red pepper flakes. Serve at once, passing around crushed nuts to top individual servings, if desired.

Pineapple Coconut Cashew Rice Recipe - (4.7/5) image

Provided by PineyCook

Number Of Ingredients 15

1 1/2 cups uncooked long grained rice, rinsed and drained
1 20 oz.can crushed pineapple chunks
1 13.5 oz.can unsweetened coconut milk (I like Chaokoh)
3 tablespoons sweetened coconut flakes
1 tablespoon Thai red curry paste
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/8 teaspoon pepper
Garnish
3 tablespoons lime juice, more or less to taste
1/2 cup salted roasted cashews
1/2 cup chopped cilantro
freshly cracked salt and pepper to taste

Steps:

1.Drain pineapple juice from crushed pineapple in a measuring cup. Add coconut milk to equal 3 cups liquid, adding water if necessary. 2.Add liquid to a large pan and bring to a gentle simmer then stir in all remaining ingredients EXCEPT Garnishes. Bring to a boil then cover and reduce heat to low (dial should be a little above lowest setting). Simmer for approximately 20 minutes or until rice is tender, stirring at 15 minutes, adding water if necessary. 3.When rice is tender, remove from heat and let rest 5 minutes, covered. 4.When ready to serve (not before), stir in lime juice, cilantro and cashews. 5.Taste and season with freshly cracked salt and pepper and additional lime juice to taste if desired.